Description
Creamy Parmesan Orzo with Chicken and Asparagus is a quick and comforting one-pan meal featuring tender chicken, crisp asparagus, and a rich, cheesy orzo base. It’s perfect for busy weeknights or a cozy family dinner.
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 (for garnish)
Instructions
In a large pot, bring the chicken broth to a boil. Add the orzo and cook until al dente according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season chicken with garlic powder, salt, and pepper. Cook the chicken for 5–7 minutes until browned and fully cooked. Remove and set aside.
In the same skillet, add asparagus and sauté for 3–4 minutes until tender.
Lower the heat and return the chicken to the skillet. Add heavy cream and Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy.
Mix in the cooked orzo and lemon juice. Stir to combine and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Notes
For extra flavor, try adding a splash of white wine with the cream.
Rotisserie chicken is a great shortcut option.
To reheat, add a splash of broth or cream to restore creaminess.
Swap asparagus with peas or spinach based on preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 145 mg