Description
This Creamy Parmesan Orzo with Chicken and Asparagus is a deliciously rich and comforting one-pan meal featuring tender seared chicken breasts, sautéed asparagus, and creamy orzo pasta cooked in a flavorful Parmesan-infused sauce. Ready in just 30 minutes, it’s an ideal weeknight dinner that combines wholesome ingredients with irresistible cheesy goodness.
Ingredients
Scale
Chicken
- 1 pound chicken breast, boneless and skinless (about 3 breasts)
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 1 tablespoon paprika
- 2 tablespoons olive oil, divided
Vegetables and Aromatics
- 1 cup asparagus, chopped
- 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)
Cheese and Garnish
- 1½ cups Parmesan cheese, grated
- 2 tablespoons parsley, chopped
Instructions
- Season the chicken: Generously season the chicken breasts on both sides with salt, pepper, and paprika to enhance flavor.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5 minutes on each side, until golden brown and fully cooked through. Transfer the 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 begins to soften and develop slight browning. Remove the asparagus and set aside.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add more olive oil if the skillet is dry to prevent sticking.
- Toast the orzo: Pour the uncooked orzo into the skillet with the aromatics and sauté for about 1 minute to develop a nutty aroma and toast the pasta slightly.
- Add liquids and cook: Pour in the half and half and chicken broth, stirring well to combine. 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 has been absorbed.
- Finish the sauce: Remove the lid and stir in the grated Parmesan cheese. Taste the sauce and adjust the seasoning with salt and pepper if needed, ensuring a creamy and flavorful base.
- Combine ingredients: Return the cooked asparagus to the skillet and stir to incorporate evenly. Slice the rested chicken thinly and either add the slices back into the skillet or arrange them on top of the orzo for serving. Garnish with additional Parmesan cheese and chopped parsley for freshness.
- Serve: This dish is best served warm immediately after garnishing for optimal flavor and texture.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a lighter version, substitute half and half with whole milk, but the sauce will be less rich.
- If asparagus is out of season, substitute with green beans or peas.
- Make sure to not overcook the orzo; it should be tender but not mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
