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Quick and delicious Creamy Parmesan Orzo with Chicken and Asparagus that can be on your dinner table in only 30 minutes! Cheesy, creamy, delicious goodness!
This creamy, cheesy, Parmesan orzo is my kind of dish and the kind of dish I could have every single night for lunch or dinner. What’s not to like? You’ve got your proteins, your veggies, and my favorite part, the Parmesan orzo.
This dish is everything. This is all I need to be a happy girl.
But you know what’s great about this Parmesan orzo? Is how easy it is to make and how quick. Orzo takes only about 10 minutes to cook! And yes, orzo is a pasta, not rice as some may think. But this dish could be made with rice as well, it will just take a little bit longer to cook.
Orzo is perfect for when you want a quick dinner, or a quick side dish and don’t want to spend a lot of time in the kitchen, because who does? As much as I love cooking, I still always look for quick and easy meals. Baking on the other hand, is a different story which I’ll leave for another time.
Give this Parmesan Orzo with Chicken a try, you’ll love it!
More Delicious Recipes To Try
- Easy Alfredo Pasta
- Cheesy Taco Pasta
- Asian Style Pepper Steak
- No Knead 1 Hour Cinnamon Rolls
- Sheet Pan Sausage And Veggies
- Pesto Chicken And Veggies
- Skillet Pizza Pesto Orzo
Creamy Parmesan Orzo with Chicken and Asparagus
Video
Ingredients
- 1 pound chicken breast boneless and skinless (about 3)
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon paprika
- 2 tablespoon olive oil
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 2 cups orzo uncooked
- 2 cups half and half
- 3 cups chicken broth low sodium, or water
- 1½ cups Parmesan cheese grated
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season the chicken breasts with salt, pepper and paprika on both sides.
- In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
- In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
- In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
- Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
- Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
- Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
- Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
- Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.
Tips & Notes:
- Half and half is equal parts whole milk and light cream and it usually averages 10 to 12% fat, which is usually less than light cream.
- This dish is quite versatile. Add more nutrition to it by adding in more veggies such as spinach, broccoli, mushrooms or peas.
My family loved this!
I’m so glad to hear it!
This was delicious! My husband said he would eat this once or twice a month! Does it freeze well? It does make a lot but would be great if you can freeze part for another day.
I’m glad you both enjoyed it! Creamy orzo dishes can freeze okay, but the texture might change slightly upon reheating. For best results, freeze the orzo and chicken separately from the sauce.
I am planning on trying this in two days. Could I use boneless skinless chicken thighs? If so..how would I cook them?
Absolutely, you can use boneless skinless chicken thighs. Cook them similarly to chicken breasts, just adjust the cooking time as thighs may take slightly longer. They’re done when the internal temperature reaches 165°F (75°C).
This was so delicious and so easy to make. The only down side is you simply CANNOT STOP EATING IT.
I’ll take that as a down side! I’m so glad you enjoyed it!
This was so good. I think it took me 30 minutes definitely not an hour. And I am a very unorganized cook! I like the idea of the different veggies too. Will make again for sure. Loved it
It’s always a win when a dish turns out delicious and comes together quicker than expected, especially for those who consider themselves “unorganized” in the kitchen. I’m glad you’re open to trying it with different veggies too; that’s the beauty of a versatile dish like this one. Thank you for sharing your experience and for planning to make it again. Happy cooking!
Just made for dinner tonight, super easy and yummy. Couldn’t find asparagus so used peas, next time would add more veggies too.
What is considered a serving size? I wish this would be included with recipes I find online.
Great question! The reason a specific serving size isn’t usually indicated is that it can vary depending on several factors—like the serving dishes you’re using, whether the dish is a main course or a side, or even personal preference on portion sizes. If you’re watching calories or macros, the best way to determine a serving size that works for you is to divide the finished dish into equal portions based on the total number of servings listed in the recipe. Hope that clears things up a bit!
I made this tonight and it was delicious! Big hit with my husband too!
I had leftover chicken in the fridge from the night before so I just made the orzo with the cheesy sauce then added the cubed chicken when that was ready. Super yummy recipe!
This is so tasty and easy. I did butterfly the breasts to speed up cooking time. Also added sliced mushrooms with the asparagus. So tasty!
So glad you liked it!
This was delicious. My only gripe is that it takes plenty longer than 30 minutes to prepare and cook even just adding the time together written in the recipe. More like an hour, really.