2 tablespoons olive oil

2 chicken breasts, diced

1 onion, chopped

2 cloves garlic, minced

1 cup orzo pasta

2 cups chicken broth

1 cup milk

2 cups broccoli florets

1 1/2 cups shredded cheddar cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until softened and fragrant.
Add the orzo pasta to the skillet and stir for 1-2 minutes to lightly toast it.
Pour in the chicken broth and milk, stirring everything to combine. Bring to a simmer and cook for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Add the broccoli florets, cooked chicken, shredded cheddar cheese, and grated Parmesan cheese. Stir until the cheese melts and the broccoli is tender, about 3-4 minutes.
Season with salt and pepper to taste and serve hot.

Vegetarian Version: Swap the chicken for additional broccoli or vegetables like mushrooms or zucchini.

Add Some Spice: For extra heat, add red pepper flakes or diced jalapeños.

Dairy-Free Option: Use plant-based milk and dairy-free cheese alternatives.