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.
Emma says
Very yummy! Have never made anything like this before. I ended up having to use Arborio rice as a substitute for orzo but it just gave it a different texture.
My one regret is I made wayyy too much for just myself. Would this be good to freeze and thaw back out or am I better off sharing the leftovers with friends?
Craving Home Cooked Team says
You can definitely freeze it, but the one thing to consider is that the orzo will lose its texture and consistency over time! You could also cut down the portions for next time. The recipe cards will have serving suggestions (ie. serves 4) so you can always check the cards to see how much the recipe will actually make! But I’m sure your friends would be extremely happy to get some of this 😉
Melissa says
I chopped the chicken and asparagus and added 1/4 cup more of broth. Delicious
Angie O says
It was very good. Added mushrooms. Next time I will make it with way more seasoning and a bit of lemon zest. I also cooked the chicken and asparagus in a separate pan to speed things up a bit.
Lindsey says
We try new recipes all the time. It’s pretty tough to make our “keepers” list, but this recipe made it! We both LOVED it. The crunch of the asparagus helps add texture to what might be an all mushy dish otherwise. An easy 5 stars!
Dannielle says
Delicious! I was concerned with the amount of liquid but it was perfect. Definitely would add broccoli and mushrooms next time as I plan on cooking this again
Joanna Cismaru says
So glad you liked it!
Carrie C says
This was so easy to make and so delicious! I also added mushrooms and the juice of one lemon. Thanks for the great recipe, can’t wait to make it again!