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!
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Creamy Parmesan Orzo with Chicken and Asparagus
Ingredients
- 1 lb chicken breast, boneless and skinless (about 3)
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 tbsp paprika
- 2 tbsp 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
- 1 1/2 cups Parmesan cheese, grated
- 2 tbsp 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.
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Helen says
June 10, 2019 at 9:22 pmHow many servings to this?
Joanna Cismaru says
June 11, 2019 at 8:33 amThere are 6 servings, it’s in the recipe header. You can also change the number of servings by hovering over the servings number and sliding it left or right, this will change the ingredient amounts.
Krystle E Holleman says
June 5, 2019 at 2:44 pmHi Joanna!
Is there any way I could replace the asparagus with green beans? My 4-year old niece hates asparagus but loves beans and everything else in this recipe!
Joanna Cismaru says
June 5, 2019 at 3:06 pmYes, absolutely! Green beans would be great!
Nicole says
June 2, 2019 at 6:01 pmDelicious. Adding it to my “keepers” folder. Thanks for the recipe!
Joanna Cismaru says
June 3, 2019 at 10:32 amMy pleasure, glad you like it!
Pheobe S. says
May 20, 2019 at 6:08 pmI have made this several times now using both chicken and steak. My family loves I and asks for it often. It quick, easy, and extremely delicious.
Jian says
May 19, 2019 at 3:29 amJust Love this dishes, thank you for this:)
Jian/Sweden
Joanna Cismaru says
May 19, 2019 at 7:25 pmMy pleasure!
Pip says
May 15, 2019 at 6:53 pmThis was delicious! I added Mushrooms when I added the onions and garlic. I also doubled the asparagus and only used 2 chicken breast to have itt more veggie forward. I took someone else’s advise and used a little white wine and fat free half and half to make it less caloric. And plenty of leftovers for lunches tomorrow.
Joanna Cismaru says
May 16, 2019 at 10:19 amGlad you liked it!
Jami says
April 15, 2019 at 5:37 pmAny thoughts on adding white wine and decreasing the chicken broth? When would you add the wine?
Thanks
Joanna Cismaru says
April 15, 2019 at 7:12 pmI wouldn’t substitute it completely but maybe 1/4 cup of it and add it after cooking the onion for 3 minutes. Add the wine and cook for a couple minutes until most of it evaporates.
Ann says
March 31, 2019 at 12:20 pmI followed the recipe exactly, except replaced the half and half with fat free half and half. It was still delicious! Thank you, my family loved it.
Alice Fjeldal says
March 28, 2019 at 8:45 amAbsolutely delicious! Didn’t have the asparagus so replaced it with spinach. My 21 year old son loved it and took the leftovers back to college with him! He even asked for the recipe! Now I’d consider that a glowing recommendation
Joanna Cismaru says
March 28, 2019 at 12:15 pmWow that’s so great! Happy you guys enjoyed this!
Dana Pasetta says
March 12, 2019 at 6:13 pmMy family loved this!! I replaced the asparagus with broccoli and added sausage with the chicken. They ate every bite and wanted me to make it again tonight. Thank you for sharing!!
Joanna Cismaru says
March 13, 2019 at 12:27 pmMy pleasure! Glad you guys enjoyed dit!