Description
This creamy Parmesan orzo with chicken and asparagus is a comforting and flavorful one-pan meal that combines tender seared chicken breasts, sautéed asparagus, and nutty orzo pasta cooked in a rich Parmesan-infused sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner with a luscious, cheesy finish and delicate herb garnish.
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
Vegetables and Aromatics
- 1 cup asparagus, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
Pasta and Liquids
- 2 cups uncooked orzo
- 2 cups half and half
- 3 cups chicken broth, low sodium (or water)
Cheese and Garnish
- 1½ cups Parmesan cheese, grated
- 2 tablespoons parsley, chopped
Instructions
- Season the chicken: Generously coat the chicken breasts on both sides with salt, pepper, and paprika to build a flavorful base.
- 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 on each side, until golden brown and fully cooked. Remove from skillet and keep warm on a plate.
- Cook the asparagus: In the same skillet, add the chopped asparagus and sauté for approximately 3 minutes until it softens and browns slightly. Remove and set aside with the chicken.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet. Cook for around 3 minutes until the onion becomes translucent and the garlic is fragrant. Add more olive oil if needed to prevent sticking.
- Toast the orzo: Pour in the uncooked orzo and sauté for about 1 minute to bring out a nutty aroma and enhance texture.
- Add liquids and cook: Stir in the half and half and chicken broth. Bring the mixture to a boil, then reduce 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 until melted and silky. Taste and adjust seasoning with salt and pepper as needed.
- Combine ingredients: Return the cooked asparagus to the skillet and stir to combine evenly. Slice the rested chicken thinly and either mix it into the orzo or arrange the slices on top. Garnish with extra Parmesan and chopped parsley.
- Serve: Serve the dish warm immediately after garnishing for the best flavor and texture.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a lighter option, substitute half and half with milk, but the sauce may be less creamy.
- Be careful not to overcook the orzo; it should be tender but not mushy.
- The dish can be prepared up to step 7 in advance; combine and finish cooking just before serving.
- Leftover portions store well for up to 3 days refrigerated and can be reheated gently on stovetop or microwave.
