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.

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)

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!

Ingredients

Units Scale

For the Chicken

1 pound chicken breast (boneless and skinless, about 3 pieces)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 tablespoon paprika
2 tablespoons olive oil

For the Orzo and Vegetables

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)
1 1/2 cups Parmesan cheese (grated)
2 tablespoons parsley (chopped, for garnish)

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 Serving
Calories: 490kcal
Sugar: 5g
Sodium: 650mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 80mg