Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1/2 medium onion, diced

2 cups broccoli florets, cut into bite-sized pieces

3 cloves garlic, finely chopped

1/2 teaspoon dried Italian seasoning

1 cup uncooked orzo pasta

2 cups chicken stock

1 cup heavy cream or whipping cream

1 teaspoon Worcestershire sauce

2 cups cooked shredded chicken (rotisserie works great)

2 cups shredded sharp cheddar cheese

Salt and pepper, to taste

Instructions:

Heat the Pan: In a large skillet or saucepan, heat the olive oil and butter over medium-high heat.

Add the diced onion and sauté for about 3-4 minutes, until softened and fragrant.

Add Broccoli: Toss in the broccoli florets and cook for an additional 2 minutes, stirring occasionally, until slightly tender but still vibrant.

Season and Toast: Stir in the minced garlic, Italian seasoning, and orzo pasta. Cook for about 30 seconds, allowing the pasta to lightly toast and the flavors to combine.

Simmer the Mixture: Pour in the chicken stock, heavy cream, and Worcestershire sauce. Bring to a gentle simmer, then reduce the heat to medium-low. Let it cook, uncovered, for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has absorbed.

Add Chicken: Stir in the cooked shredded chicken, mixing well to incorporate. Allow the chicken to warm through, about 2 minutes.

Cheese and Seasoning: Remove the skillet from heat, then stir in the shredded cheddar cheese until it melts smoothly into the sauce. Taste and season with salt and pepper as desired. If the sauce needs thickening, cover the pot and let it sit for a few minutes to set.