Description
Creamy Parmesan Orzo with Chicken and Asparagus delivers restaurant-quality comfort food on busy weeknights. This one-pot wonder combines tender chicken, crisp asparagus, and creamy orzo pasta in a luscious Parmesan sauce. The creamy sauce feels indulgent while asparagus keeps it balanced.
Ingredients
- 2 cups orzo pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup asparagus, cut into 1-inch pieces
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
1. Bring chicken broth to a boil in a large pot. Add orzo and cook according to package directions until al dente, then drain.
2. Heat olive oil in large skillet over medium heat. Season chicken with garlic powder, salt, and pepper.
3. Cook chicken until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
4. Add asparagus to same skillet and sauté for 3-4 minutes until tender-crisp.
5. Lower heat and return chicken to pan. Pour in heavy cream and sprinkle Parmesan over everything.
6. Stir until cheese melts into creamy sauce. Add cooked orzo and stir until well coated.
7. Squeeze in lemon juice and adjust seasoning to taste. Garnish with fresh parsley and serve immediately.
Notes
Orzo cooks quickly so watch it carefully to prevent mushiness.
Cut chicken into uniform pieces for even cooking.
Fresh Parmesan melts smoothly unlike pre-shredded cheese.
Reserve some pasta water to thin sauce if needed.
Use chicken thighs instead of breasts for richer flavor.
Add sun-dried tomatoes for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg