Creamy Parmesan Orzo with Chicken and Asparagus
A quick and comforting one-pan dish featuring tender chicken, bright asparagus, and creamy orzo pasta, perfect for weeknight dinners or casual gatherings.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. For longer storage, you can freeze the dish for up to 2 months, but note that cream sauces may separate upon thawing.