Made by Shey

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Directions

1. Finely chop the shallot and mince the garlic. Pat the chicken breast dry and season both sides with salt, black pepper, red pepper flakes, onion powder, garlic powder, and paprika.
2. Heat a large deep nonstick skillet over medium heat. Add the chicken and sear on both sides until golden. Lower the heat, add 1 tablespoon of butter, and cover. Continue cooking until the thickest part reaches 165°F, then transfer the chicken to a plate.
3. Add the chopped shallot to the same skillet and cook until softened and lightly golden. Stir in the minced garlic and cook briefly until fragrant.
4. Stir in the orzo and toast briefly, coating it in the pan juices. Pour in the chicken broth and scrape up the browned bits from the bottom.
5. Bring to a gentle simmer and cook, stirring frequently, until the orzo is tender and most of the broth has been absorbed. Use the pasta’s package timing as a guide and continue simmering uncovered if excess liquid remains.
6. Stir in the spinach and a splash of heavy cream. Cook gently until the spinach wilts and the orzo is creamy. Taste and adjust the seasoning.
7. Return the chicken and its resting juices to the pan and warm through. Finish with the freshly grated Parmesan and serve the chicken over the orzo.