cheesy chicken broccoli orzo

Directions:

1. Combine chicken, ½ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper in a medium bowl; toss until evenly coated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown in spots and an instant-read thermometer inserted in the middle of a piece registers 165℉, about 12 minutes. Transfer to a bowl and cover to keep warm. Wipe the skillet clean.
2. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chopped onion; cook, stirring often, until softened and lightly browned, about 4 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add 6 cups broccoli; cook, stirring often, until bright green and beginning to soften, about 3 minutes. Stir in 3 cups broth and 1¼ cups orzo; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until the orzo is al dente, 10 to 12 minutes.
3. Reduce heat to low. Add 1 (5.3-ounce) package garlic-and-herb spreadable cheese, ½ cup Parmesan, ½ cup Cheddar and the remaining ½ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper; cook, stirring, until the cheese is melted and creamy, about 1 minute. Remove from heat; fold in the chicken and 1 tablespoon chives. Sprinkle with the remaining ¼ cup Cheddar and 1 tablespoon chives.