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
Craving More? Follow Along:
Creamy Parmesan Orzo with Chicken and Asparagus
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.
Video
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.
Glenna says
Tried this but they sauce was too thin. I will reduce the amount of chicken stock next time.
Kellen says
I LOVE this recipe, however I do not have orzo on hand, how do you think small shells would do in this recipe?
Joanna Cismaru says
Those would work just fine!
Jo says
Hi jo I’ve made lots of recipes from your Web page I follow you on instagram but I have to say this is my favourite creamy easy and very tasty thanks xx
Joanna Cismaru says
Thanks Jo!!
Rachel says
eould Almond milk or fat free milk work? What would be a good option instead of milk or half and half?
Joanna Cismaru says
You could try fat free milk for a skinnier version.
Amy says
I’m going to make this tomorrow night. Add some pancetta, shallots, white wine, butter & A little baby spinach. Thanks for the idea.
Joanna Cismaru says
My pleasure!
Erin says
This was very good! I worried that there was too much liquid for the orzo but it worked out perfectly. I added more Parmesan cheese (I grated it myself). Lots of pepper, some butter and salt. My kids & husband loved it. I’ll be making this again and experimenting with different flavors. Thanks for the recipe!
Joanna Cismaru says
My pleasure, so glad you liked it!
Carol W. says
Very good. My family really liked it.
Chelsea says
So easy to make, very rich and creamy, love the one pot method, even my 2 yr old ate it. Keep them coming.
Joanna Cismaru says
Yay! Glad to hear it!
Amy says
This was delicious and really easy to make!!! My 4 year old loved it too!!
Joanna Cismaru says
Yay! So happy you liked it!
Jessica Madalina says
Just finished making this! Turned out so good! I didn’t have asparagus so I subbed sweet sugar snap peas and turned out delicious as well! Will definitely add to my list of meals to switch through in our home. Thanks for another great recipe!
Joanna Cismaru says
Sugar snap peas are such a great idea in this dish. Glad you liked it!
Kendell says
Can I use smoked paprika?
Joanna Cismaru says
Yes, smoked paprika is one of my favorites, and it would be great in this recipe!
Sabrina says
Sorry, I am writing from europe. What does half and half mean? Is it cream?
Joanna Cismaru says
Yes, it’s actually explained in the recipe notes, it averages 10 to 12% fat.
Christina says
Can you substitute the half and half with something else to make it low fat?
Joanna Cismaru says
You could use milk if you wanted to.
Bobbi says
Made this tonight…..turned out super yummy!! Thank you.
Joanna Cismaru says
My pleasure, glad you enjoyed it!
Chenille says
Sounds good, I will try this.