Creamy Parmesan Orzo with Chicken and Asparagus is the kind of weeknight dinner that feels special without asking for extra time. Tender bite-sized chicken, bright asparagus, and cheesy, silky orzo come together in one skillet for a comforting meal that’s both family-friendly and elegant enough to serve guests.
Why you’ll love this dish
This recipe hits a sweet spot: it’s quick, comforting, and uses pantry-friendly ingredients. The orzo cooks in chicken broth for extra flavor, the asparagus adds a fresh snap, and Parmesan and cream create a lusciously smooth sauce. It’s ideal for busy weeknights, casual dinner parties, or when you want a cozy, one-pan meal.
“A dinner that feels like a restaurant meal but comes together in under 30 minutes — we doubled the asparagus and everyone asked for seconds.”
If you like rich, creamy pastas, try branching out to other comforting dishes like creamy gnocchi with spinach and feta for another take on cheesy, saucy comfort food.
How this recipe comes together
You’ll start by cooking orzo in simmering chicken broth for seasoning and bite. While it cooks, brown seasoned chicken in a skillet, then quickly sauté asparagus until tender-crisp. The pan is brought down to low before adding cream and grated Parmesan — low heat prevents the cheese from clumping and keeps the sauce silky. Finally, the drained orzo is folded into the creamy mixture and brightened with lemon juice and parsley.
This flow keeps the components fresh and prevents overcooking: orzo separately to control doneness, chicken seared for golden flavor, and asparagus added last for texture.
What you’ll need
- 2 cups orzo pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup asparagus, cut into 1-inch pieces
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated is best)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient notes and swaps:
- Orzo: Regular orzo works best — whole-wheat will change texture and cook time.
- Chicken: Thighs can be used for richer flavor; cut into similar-sized pieces to cook evenly.
- Dairy: For a lighter version, substitute half-and-half for heavy cream (result will be less rich). Use Pecorino Romano or a mix for a sharper flavor.
- Vegetables: Swap asparagus for peas or broccoli florets if out of season.
Step-by-step instructions
- Bring 3 cups chicken broth to a boil in a large pot. Add 2 cups orzo and cook following package instructions until al dente (usually 8–10 minutes). Drain and set aside. Tip: reserve 1/4 cup cooking liquid to loosen the sauce if needed.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken pieces with 1 teaspoon garlic powder, salt, and pepper. Add chicken to the skillet and cook, turning occasionally, until browned and cooked through, about 5–7 minutes (internal temp 165°F / 74°C). Remove chicken and set aside.
- In the same skillet, add the 1 cup asparagus and sauté for 3–4 minutes until bright green and tender-crisp. If the pan is dry, add a splash of oil or a tablespoon of the reserved broth.
- Reduce heat to low. Return the cooked chicken to the skillet. Stir in 1 cup heavy cream and 1 cup grated Parmesan, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. Avoid high heat to prevent cheese from graininess.
- Add the cooked orzo to the skillet and fold gently until everything is combined. Stir in 1 tablespoon lemon juice and taste; adjust salt and pepper. If sauce seems too thick, add a splash of reserved broth or water to reach desired consistency.
- Serve hot, garnished with 2 tablespoons chopped fresh parsley.
Best ways to enjoy it
Plate this orzo family-style straight from the skillet or portion onto shallow bowls to show off the asparagus tips. Pair with:
- A crisp green salad (arugula with lemon vinaigrette works well)
- Crusty garlic bread or a simple baguette to mop up sauce
- Light white wines such as Pinot Grigio or an unoaked Chardonnay
For a sweet contrast after dinner, a bright breakfast-style treat like fluffy strawberry pancake bowl with creamy topping makes for a lovely brunch follow-up if you’re entertaining over a weekend.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: You can freeze, but note that cream-based sauces may separate and become slightly grainy on thawing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat with a splash of broth or cream to re-emulsify the sauce. Microwave in short bursts, stirring between intervals, and add liquid as needed.
- Food safety: Reheat until the entire dish reaches 165°F (74°C). Discard refrigerated leftovers after 4 days.
Pro chef tips
- Freshly grate the Parmesan: Pre-grated cheese has anti-caking agents that can prevent a smooth sauce.
- Low and slow for the sauce: When adding cream and cheese, keep heat low to avoid curdling or graininess.
- Texture balance: Don’t overcook asparagus — aim for tender-crisp so it contrasts nicely with the soft orzo.
- Flavor boost: Reserve a little orzo cooking liquid to thin the sauce and help it cling to the pasta.
- Protein timing: Cut chicken into uniform pieces and don’t overcrowd the pan; crowding steams meat instead of browning it.
Creative twists
- Lemon-herb: Add extra lemon zest and chopped basil for a brighter summer version.
- Mushroom and spinach: Swap asparagus for sautéed mushrooms and stir in baby spinach at the end.
- Lighter version: Use half-and-half and reduce cheese to 3/4 cup; add a tablespoon of Greek yogurt off heat for creaminess.
- Spicy kick: Stir in red pepper flakes or a swirl of harissa for heat.
- Vegetarian: Replace chicken with roasted chickpeas or crispy tofu and use vegetable broth.
Common questions
Q: Can I cook the orzo directly in the sauce instead of boiling separately?
A: You can, but timing is tricky. Orzo absorbs liquid quickly; if cooked directly in the sauce, start with extra broth and simmer gently while stirring. Cooking separately ensures reliable al dente texture and lets you reserve liquid to adjust the sauce.
Q: What’s the best way to prevent the sauce from separating?
A: Keep heat low when adding cream and cheese, and stir constantly until smooth. Adding cheese off the heat or too quickly on high heat can cause graininess. Using freshly grated cheese also helps.
Q: Can I make this ahead for a dinner party?
A: Partially. Cook the orzo and chicken in advance and store separately in the fridge. Reheat chicken and asparagus gently, then combine with warmed cream and Parmesan and add orzo just before serving for best texture.
Q: Is this safe for meal prep?
A: Yes—store in airtight containers and eat within 3–4 days. Reheat thoroughly and add a splash of broth to restore creaminess.
Q: How can I make this gluten-free?
A: Use a gluten-free orzo (corn or rice-based) and confirm the broth is gluten-free. Cooking times may vary for GF pasta.
Creamy Parmesan Orzo with Chicken and Asparagus
Ingredients
Pasta and Broth
- 2 cups orzo pasta Regular orzo works best — whole-wheat will change texture and cook time.
- 3 cups chicken broth
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Thighs can be used for richer flavor.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 1 cup asparagus, cut into 1-inch pieces Substitute with peas or broccoli if asparagus is out of season.
Sauce
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1 cup grated Parmesan cheese Freshly grated is best.
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Cooking Orzo
- Bring 3 cups of chicken broth to a boil in a large pot. Add 2 cups of orzo and cook according to the package instructions until al dente (usually 8–10 minutes). Drain and set aside, reserving 1/4 cup of cooking liquid.
Cooking Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces with 1 teaspoon of garlic powder, salt, and pepper. Add the chicken to the skillet and cook, turning occasionally, until browned and cooked through (about 5–7 minutes). Remove and set aside.
Sautéing Asparagus
- In the same skillet, add 1 cup of asparagus and sauté for 3–4 minutes until bright green and tender-crisp. If the pan is dry, add a splash of olive oil or a tablespoon of reserved broth.
Making Sauce
- Reduce heat to low. Return the cooked chicken to the skillet. Stir in 1 cup of heavy cream and 1 cup of grated Parmesan, stirring constantly until the cheese melts and the sauce is smooth. Avoid high heat to Prevent curvature or graininess.
Combining Ingredients
- Add the cooked orzo to the skillet and fold gently until combined. Stir in 1 tablespoon of lemon juice and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of reserved broth.
Serve
- Serve hot, garnished with chopped fresh parsley.