Prepare the Creamy Pesto Sauce: In a bowl, whisk together light cream and pesto until fully combined. Set aside.

Toast and Cook the Orzo:

In a pot over medium heat, melt 1 tablespoon butter.

Add orzo and toast for about 4 minutes, stirring occasionally, until golden.

Add 2 cups water and bring to a boil.

Reduce heat to medium-low and simmer for 10 minutes until water is mostly absorbed and orzo is al dente. Stir occasionally.

Set Up Chicken Dredge:

In one bowl, whisk egg and water.

In a second bowl, mix flour, ½ teaspoon salt, and ½ teaspoon garlic powder.

In a third bowl, mix breadcrumbs, Italian seasoning, and remaining garlic powder.

Coat the Chicken:

Dredge each chicken piece in flour, dip in egg wash, then coat in seasoned breadcrumbs.

Press gently to ensure coating adheres.

Cook the Chicken:

Heat a pan over medium heat. Add butter and olive oil.

Cook chicken 4–5 minutes per side until golden brown and internal temp reaches 165°F.

Transfer to plate and loosely cover with foil.

Finish the Pesto Orzo:

Add creamy pesto mixture to cooked orzo. Stir to coat evenly.

Cook over low heat for 2–3 minutes, stirring often.

Stir in Parmesan until melted and creamy.

Serve and Garnish:

Slice chicken into ½-inch slices.

Plate the orzo and top with sliced chicken.

Garnish with extra Parmesan and optional fresh basil.

Serve immediately and enjoy!