Creamy Parmesan Orzo with Chicken and Asparagus
This one-pan Creamy Parmesan Orzo with Chicken and Asparagus is a comforting, flavorful dish perfect for busy weeknights or a cozy dinner. Tender chicken pieces are cooked until golden, mixed with creamy orzo pasta, vibrant asparagus, and lots of nutty Parmesan cheese. The orzo acts like a risotto here, absorbing all the flavors as it cooks, making every bite rich and satisfying.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Skill Level: Easy to Intermediate
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (about 400g total), diced into 1-inch pieces
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
For the Orzo:
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (200g) orzo pasta
2 1/2 cups (600ml) low-sodium chicken broth (or vegetable broth)
1/2 cup (120ml) heavy cream (or half-and-half)
1 cup asparagus, cut into 1–2 inch pieces (woody ends trimmed)
3/4 cup freshly grated Parmesan cheese
1 tablespoon lemon juice (plus extra wedges for serving)
Fresh parsley, chopped, for garnish
Instructions:
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Season the diced chicken with salt, pepper, garlic powder, and paprika.
Add the chicken pieces to the skillet and cook until golden brown and cooked through (about 5–7 minutes). Remove and set aside.
Step 2: Start the Orzo
In the same skillet, melt the butter.
Add the chopped onion and sauté for 2–3 minutes until translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Orzo
Add the orzo pasta to the skillet, stirring to coat it in the butter and onion mixture.
Pour in the chicken broth and bring to a simmer.
Cook, stirring occasionally, for about 8–10 minutes until the orzo is tender and most of the liquid is absorbed.
Step 4: Add Asparagus and Cream
Stir in the asparagus and heavy cream.
Cook for another 3–5 minutes, until the asparagus is tender and the sauce is creamy.
Step 5: Finish the Dish
Return the cooked chicken to the skillet.
Stir in the Parmesan cheese and lemon juice.
Adjust seasoning with salt and pepper to taste.
Sprinkle with chopped parsley and serve immediately, with extra Parmesan and lemon wedges if desired.
Notes and Tips:
Orzo Cooking Tip: Keep stirring the orzo frequently so it doesn’t stick to the pan.
Cream Substitution: For a lighter version, you can use milk or half-and-half instead of heavy cream.
Chicken Variation: You can substitute chicken thighs for even juicier meat.
Vegetable Options: Swap asparagus with peas, broccoli florets, or spinach if preferred.
Make It Vegetarian: Omit the chicken and use vegetable broth instead — add extra veggies or mushrooms!
Cheese Tip: Use freshly grated Parmesan for best melting and flavor — pre-shredded cheese can be gritty.
Frequently Asked Questions (FAQs):
Q: Can I make this ahead of time?
A: This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
Q: What if my orzo absorbs all the liquid before it’s cooked?
A: Simply add a little more warm broth or water as needed until the orzo is tender.
Q: Can I use frozen asparagus?
A: Yes! Just thaw and drain it first, and add it in during the final few minutes of cooking.
Q: Is orzo gluten-free?
A: Traditional orzo is made with wheat, but gluten-free versions made from rice or corn are available.
Q: How can I add extra flavor?
A: Try adding a pinch of red pepper flakes with the garlic for a little heat or a sprinkle of Italian seasoning with the onions.
Nutritional Value
Calories: 540 kcal
Protein: 34 g
Total Fat: 22 g
Saturated Fat: 10 g
Carbohydrates: 48 g
Fiber: 3 g
Sugar: 4 g
Sodium: 480 mg
Calcium: 25% DV
Iron: 18% DV