Creamy Parmesan Orzo with Chicken and Asparagus Recipe

Name: Creamy Parmesan Orzo with Chicken and Asparagus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound chicken breast (boneless and skinless, about 3 pieces); ½ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1 tablespoon paprika; 2 tablespoons olive oil; 1 cup asparagus (chopped); 1 large onion (chopped); 4 cloves garlic (minced); 2 cups orzo (uncooked); 2 cups half and half; 3 cups chicken broth (low-sodium, or water); 1½ cups Parmesan cheese (grated); 2 tablespoons parsley (chopped, for garnish)

This Creamy Parmesan Orzo with Chicken and Asparagus is the ultimate weeknight dinner hero! Tender slices of seasoned chicken rest atop a bed of creamy, cheesy orzo pasta studded with bright green asparagus. The best part? This restaurant-quality dish comes together in just 30 minutes with minimal cleanup, making it perfect for busy evenings when you want something special without the fuss.

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in a single skillet, which means less cleanup and more flavor as all the ingredients build on each other.
Quick Yet Impressive: This dish looks and tastes like you spent hours in the kitchen, but it’s ready in just 30 minutes from start to finish.
Balanced and Satisfying: The protein from the chicken, the creaminess of the orzo, and the freshness of the asparagus create a complete meal that’s both comforting and nourishing.
Versatile Base Recipe: Once you master this technique, you can swap ingredients based on what you have available or what’s in season.

Ingredients You’ll Need

Chicken breast: The star protein that becomes golden and flavorful when seared with spices. It adds substance and makes this dish truly satisfying.
Asparagus: Brings a fresh, slightly earthy flavor and vibrant color. The slight crunch provides textural contrast to the creamy orzo.
Onion and garlic: These aromatics create the flavor foundation for the entire dish. Don’t skimp here – they add depth and complexity.
Orzo: This rice-shaped pasta is the perfect vehicle for soaking up the creamy sauce. A brief toasting gives it a subtle nutty flavor that elevates the whole dish.
Half and half: Creates the silky, creamy base without being as heavy as pure cream. It brings everything together into a luxurious sauce.
Chicken broth: Adds flavor depth while providing the necessary liquid for cooking the orzo. Use low sodium to control the salt level.
Parmesan cheese: The secret weapon! It melts beautifully into the orzo, creating a rich, salty complexity that makes this dish utterly irresistible.
Seasonings: Simple salt, pepper, and paprika create magic on the chicken, while fresh parsley brightens everything up at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious twists on this recipe:

Veggie Powerhouse: Add sautéed mushrooms, spinach, or cherry tomatoes for extra color and nutrition.
Seafood Swap: Replace chicken with shrimp or scallops for an elegant seafood version (adjust cooking time accordingly).
Herb Garden: Experiment with different herbs like basil, thyme, or rosemary to change the flavor profile completely.
Spice It Up: Add red pepper flakes or a dash of cayenne for those who enjoy some heat.
Winter Version: Substitute asparagus with butternut squash and sage during colder months.

How to Make Creamy Parmesan Orzo with Chicken and Asparagus

Step 1: Season and Cook the Chicken

Season chicken breasts generously with salt, pepper, and paprika on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5 minutes per side. The exact time depends on thickness, so keep an eye on it! Remove the chicken to a plate and let it rest.

Step 2: Cook the Asparagus

In the same skillet (don’t clean it!), add the chopped asparagus and sauté for about 3 minutes until it begins to soften and gets some nice color. Those browned bits are pure flavor. Transfer the asparagus to a plate and set aside.

Step 3: Build the Flavor Base

Add the onion and garlic to the skillet and sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant. If needed, add a touch more olive oil. This aromatic base will infuse the entire dish with flavor.

Step 4: Toast and Cook the Orzo

Add the uncooked orzo to the skillet and toast it for just a minute, stirring constantly. This quick step adds a surprising depth of nutty flavor. Pour in the half and half and chicken broth, give everything a good stir, and bring to a boil. Reduce heat to medium-low, cover, and let it simmer for 10 minutes until the orzo absorbs most of the liquid.

Step 5: Finish and Serve

Remove the lid and stir in the Parmesan cheese until completely melted and incorporated. The orzo should be creamy and tender. Add the asparagus back to the skillet and stir to combine. Slice the rested chicken breast into thin strips and either mix it in or arrange it attractively on top of the orzo. Garnish with chopped parsley and additional Parmesan if desired.

Pro Tips for Making the Recipe

Don’t Rinse the Orzo: Unlike some pastas, never rinse orzo before cooking – you want that starch to help create a creamy texture.
Quality Parmesan Matters: Use freshly grated Parmesan cheese rather than pre-packaged versions for the best melting and flavor.
Control the Consistency: If the orzo seems too thick after cooking, add a splash of broth. Too thin? Let it sit uncovered for a few minutes.
Layer the Flavors: Each component cooks in the same pan for a reason – every ingredient builds on the flavors of what came before it.
Rest the Chicken: Allowing the chicken to rest before slicing keeps it juicy and gives time for the juices to redistribute.

How to Serve

This creamy orzo dish is a meal in itself, but here are some serving suggestions to take it to the next level:

Simple Sides

A crisp green salad dressed with lemon vinaigrette provides a perfect acidic contrast to the creamy orzo. For a more substantial meal, add some crusty garlic bread to soak up every last bit of that delicious sauce.

Wine Pairing

This dish pairs beautifully with a chilled glass of Pinot Grigio or Chardonnay. The crisp acidity cuts through the creaminess of the orzo while complementing the chicken and asparagus.

Presentation

For a restaurant-quality presentation, serve the orzo in shallow bowls with the sliced chicken arranged in a fan pattern on top. Sprinkle with additional Parmesan, fresh parsley, and a grind of black pepper.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more of the sauce as it sits, so don’t be alarmed if it’s thicker when chilled.

Freezing

While you can freeze this dish, the texture of the orzo and asparagus may change slightly upon thawing. If you plan to freeze, slightly undercook the orzo and asparagus. Freeze in portion-sized containers for up to 2 months.

Reheating

Reheat leftovers gently on the stovetop with a splash of chicken broth or milk to restore creaminess. Stir frequently to prevent sticking. Alternatively, microwave at 70% power, stirring halfway through.

FAQs

Can I use regular milk instead of half and half?

Yes, you can use whole milk if that’s what you have on hand, but the dish won’t be quite as creamy. For a richer version, use heavy cream, and for a lighter option, use 2% milk and add an extra tablespoon of butter.

Is there a good substitute for orzo?

Absolutely! Small pasta shapes like ditalini or acini di pepe work well. For a grain alternative, try pearl couscous (Israeli couscous) or even risotto rice, though you’ll need to adjust cooking times accordingly.

What can I use instead of asparagus when it’s not in season?

Broccoli florets, green beans, or peas make excellent substitutions. Each will add its own character to the dish while maintaining that pop of green color and nutritional boost.

Can I make this dish vegetarian?

Definitely! Skip the chicken and use vegetable broth instead of chicken broth. Add extra vegetables or even some pan-seared tofu for protein. The creamy orzo base is so versatile and delicious on its own.

Final Thoughts

This Creamy Parmesan Orzo with Chicken and Asparagus is the kind of recipe every home cook needs in their collection. It strikes that perfect balance between everyday easy and special occasion worthy. The creamy, cheesy orzo provides comfort, while the chicken and asparagus ensure it’s a complete, satisfying meal. I hope this becomes a staple in your kitchen just as it has in mine – it’s certainly earned its place at my table time and time again!

Creamy Parmesan Orzo with Chicken and Asparagus Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: American

Print Recipe

Description

A rich, creamy, and comforting one-pan meal that combines tender chicken, toasted orzo pasta, fresh asparagus, and melted Parmesan cheese. This quick and versatile recipe is perfect for a weeknight dinner and comes together in just 30 minutes!

Instructions

Season the Chicken
Season the chicken breasts with salt, pepper, and paprika on both sides for even flavor distribution.
Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until golden brown and cooked through. The cooking time may vary depending on the thickness of the chicken. Once done, transfer the chicken to a warm plate and set aside.
Cook the Asparagus
In the same skillet, add the chopped asparagus and sauté for about 3 minutes, until it starts to soften and lightly brown. Remove the asparagus from the skillet and set aside.
Sauté Onion and Garlic
Add the chopped onion and minced garlic to the same skillet. Sauté for about 3 minutes, or until the onion becomes translucent and the garlic is aromatic. Add more olive oil if necessary during this step.
Toast the Orzo
Add the uncooked orzo to the skillet and sauté for 1 minute to lightly toast it. This gives the orzo a nutty flavor.
Cook the Orzo
Pour in the half and half and chicken broth. Stir the mixture well and bring it to a boil. Reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 10 minutes until the orzo is tender.
Add Parmesan and Seasoning
Remove the lid and stir in the grated Parmesan cheese. Taste the dish and adjust the seasoning with additional salt and pepper, if needed.
Combine Ingredients
Stir the sautéed asparagus into the cooked orzo. Slice the cooked chicken into thin strips and either mix it into the skillet or arrange the sliced chicken over the orzo as a topping.
Serve and Garnish
Garnish the dish with extra Parmesan cheese, if desired, and chopped parsley. Serve warm and enjoy!

Notes

Half and Half Substitute: If you don’t have half and half, you can use a mixture of equal parts of whole milk and light cream.
Additional Veggies: Feel free to add extra nutrition to this dish by including vegetables like spinach, broccoli, mushrooms, or peas.
Chicken Substitute: For variety, you can switch the chicken with shrimp, turkey, or tofu.