Creamy Chicken Orzo with Butternut Squash and Spinach

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions. Drain and set aside.

Prepare the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt, pepper, and garlic powder. Cook the chicken for 5-7 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables:
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. Add the cubed butternut squash and cook, stirring occasionally, for 5-7 minutes, until the squash begins to soften.

Simmer with Broth:
Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes, or until the squash is tender and the broth has reduced slightly.

Make it Creamy:
Reduce the heat to low and stir in the heavy cream, dried thyme, and paprika. Let the mixture simmer for an additional 3-5 minutes to thicken slightly.

Combine and Finish:
Add the cooked chicken and spinach to the skillet, stirring until the spinach wilts and everything is evenly combined. Add the cooked orzo and Parmesan cheese, mixing until the pasta is well-coated and the cheese has melted.

Serve:
Taste and adjust the seasoning with salt and pepper if necessary. Serve immediately, garnished with additional Parmesan if desired.

Serving and Storage Tips:
Serving: