# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
→ Skillet Base
05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced
→ Pasta and Liquids
09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional
11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth
→ Cream Sauce
13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese
→ Garnish
16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped
# How To Make It:
01 - Season chicken pieces evenly with salt, pepper, and smoked paprika.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 4 to 5 minutes per side. Transfer to a plate.
03 - Reduce heat to medium. Add butter and diced onion to the skillet; sauté until softened, about 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add orzo and red pepper flakes if using. Toast for 2 minutes while stirring frequently.
06 - Pour in white wine or chicken broth, scraping up browned bits from the skillet bottom. Simmer for 1 to 2 minutes.
07 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer.
08 - Return chicken to the skillet. Cover and cook for 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
09 - Stir in Parmesan cheese until melted and sauce reaches desired creaminess.
10 - Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper as needed.
11 - Garnish with chopped fresh parsley and serve immediately while hot.
