Start with the aromatics
I heat the olive oil and butter in a medium pot over medium heat. Once hot, I add the chopped onion and let it cook for 3 to 4 minutes, until it’s soft and translucent.

Toast the orzo
Next, I stir in the minced garlic and orzo. I let the orzo toast for a couple of minutes, stirring often. It adds a subtle nuttiness and keeps the pasta from going mushy later.

Simmer with broth
I pour in the chicken broth and bring it to a low simmer. It cooks uncovered for about 10 minutes, with me stirring every couple of minutes so nothing sticks.

Melt in the Boursin
Once the orzo is tender and most of the liquid is absorbed, I stir in the Boursin cheese. It melts into a creamy, garlicky sauce that coats the pasta perfectly.

Add chicken and spinach
I take the pot off the heat and mix in the shredded chicken and spinach. I cover the pot and let it sit for 5 minutes — the spinach wilts down and the chicken warms through.

Finish and serve
I give it a taste, season with salt and pepper if needed, and serve warm. Sometimes I add a little extra Boursin on top if I have any left.