A light and refreshing pasta dish featuring tender chicken, zesty lemon, and fresh basil, perfect for a quick and flavorful dinner.

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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
In the same skillet, add remaining olive oil and garlic. Cook for 1 minute until fragrant.
Add orzo and toast for 2-3 minutes, stirring frequently.
Pour in the chicken broth and bring to a boil. Reduce heat to simmer and cook for 8-10 minutes, or until the orzo is tender and liquid is mostly absorbed.
Stir in cooked chicken, lemon zest, lemon juice, butter, and Parmesan cheese. Mix until well combined.
Remove from heat and fold in chopped basil just before serving.

For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
Substitute basil with parsley or spinach if desired.
This dish pairs well with a green salad or roasted vegetables.