Description
This Creamy Parmesan Orzo with Chicken and Asparagus is a comforting, flavorful one-pan meal featuring tender chicken breast, sautéed asparagus, and creamy orzo pasta enriched with Parmesan cheese. It’s perfect for a quick weeknight dinner, combining rich, savory flavors with a creamy texture in just 30 minutes.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts (about 3 breasts)
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 1 tablespoon paprika
- 2 tablespoons olive oil (for searing)
Vegetables and Aromatics
- 1 cup chopped asparagus
- 1 large onion, chopped
- 4 cloves garlic, minced
Orzo and Liquids
- 2 cups uncooked orzo
- 2 cups half and half
- 3 cups low sodium chicken broth, or water
Finishing Ingredients
- 1½ cups grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Generously season both sides of the chicken breasts with salt, pepper, and paprika to enhance the flavor.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a warm plate and set aside.
- Cook the asparagus: In the same skillet, add the chopped asparagus and sauté for approximately 3 minutes until it softens and develops slight browning. Remove from skillet and set aside.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add a little more olive oil if the skillet seems dry.
- Toast the orzo: Pour the uncooked orzo into the skillet with the aromatics and sauté for about 1 minute to bring out a nutty aroma and improve texture.
- Add liquids and cook: Pour in the half and half and chicken broth, stirring well. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes until the orzo is tender and most of the liquid is absorbed.
- Finish the sauce: Remove the lid and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
- Combine ingredients: Return the cooked asparagus to the skillet and stir to incorporate. Slice the rested chicken thinly and either stir it into the skillet or arrange slices on top of the orzo for serving. Garnish with additional Parmesan and chopped fresh parsley.
- Serve: Serve the dish warm immediately after garnishing for the best flavor and texture.
Notes
- You can substitute water for chicken broth if you prefer a lighter flavor.
- Adjust seasoning at the end to control saltiness as Parmesan cheese adds saltiness.
- For a richer dish, you may use heavy cream instead of half and half.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the sauce if needed.
