Cheesy Chicken Orzo with Kale

4 servings
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This creamy chicken kale orzo is basically a lazy girl’s risotto — taking half the amount of time to cook than normal risotto! Plus, each bite is loaded with flavor from the fresh rosemary and nutty Grand Cru® cheese.

Recipe by: Elizabeth Van Lierde, College Housewife


  • 2 tablespoons olive oil
  • 1 lb. chicken breast tenders
  • Kosher salt & cracked black pepper
  • 3 tablespoons butter
  • 1 shallot, thinly sliced
  • 5 cloves garlic, minced
  • 1 lb. dried orzo pasta
  • 2 teaspoons minced rosemary
  • 3 cups kale, chopped
  • 4 to 5 cups chicken broth
  • 1/2 cup half and half or heavy cream
  • 1 cup grated Roth Grand Cru® cheese


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Salt and pepper chicken breasts on both sides, then cook 3 to 5 minutes on each side or until a thermometer inserted into the thickest part of the chicken reaches 165 degrees F. Set aside chicken and keep warm. 
  2. Melt butter in the same skillet and add shallots, cooking for 1 to 2 minutes. Add garlic, and cook an additional minute until fragrant.
  3. Add orzo pasta and rosemary to the pan, and cook for 1 to 2 minutes, stirring frequently. Add chopped kale and half the chicken broth (about 2 to 2 1/2 cups) to the pan. Let kale cook for 1 to 2 minutes until wilted. Add remaining chicken broth and cook for 7 to 8 minutes, stirring frequently until the orzo absorbs the broth and is cooked al dente (soft but with a slight bite). 
  4. Stir in half and half, and season generously with salt and pepper. Add Grand Cru®, and stir until cheese is melted and incorporated. Season with additional salt and pepper, to taste, and add the chicken back to the pasta.
  5. Serve immediately.