This Parmesan Orzo with Chicken and Asparagus is a creamy, comforting dish that combines tender chicken, fresh asparagus, and fluffy orzo. It’s a tasty meal that feels fancy but is super easy to make!
You’ll love how quick this dish comes together, and it’s perfect for any day of the week. I often make extra just for leftovers—the flavors only get better and fewer dishes are a win in my book! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are my go-to for this dish, but you can easily replace them with thighs for more flavor. Cook time will be about the same!
Orzo: This pasta adds a nice texture to the dish. If you don’t have orzo, try substituting with any small pasta like elbow macaroni or even couscous for a different twist.
Asparagus: Fresh asparagus gives a wonderful taste, but if it’s out of season, frozen asparagus works too. You can also swap it for green beans or broccoli.
Parmesan: While grated Parmesan is perfect, you can use Pecorino Romano for a stronger flavor. Nutritional yeast is a great dairy-free option that still packs a punch.
Heavy Cream (optional): If you’re looking to cut down on calories, you can skip the cream altogether or use whole milk or a dairy-free alternative like cashew cream.
How Can I Make Sure My Orzo Turns Out Perfectly Creamy?
Cooking orzo just right is key to this dish’s success. Start by stirring the orzo with butter and aromatics; this enhances its flavor. When you add chicken broth, keep an eye on it while it simmers; it should absorb most of the liquid but still remain creamy.
- Cook the orzo medium-low with occasional stirring; this prevents sticking.
- If it gets too dry, add a little more broth or water to ensure it stays creamy.
- Finally, adding Parmesan and cream at low heat keeps everything smooth, so don’t rush this step!
How to Make Parmesan Orzo With Chicken And Asparagus
Ingredients You’ll Need:
For the Dish:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 4 cups chicken broth (low sodium preferred)
- 1/2 cup grated Parmesan cheese
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-3 inch pieces (reserve some whole spears for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 1/4 cup heavy cream or half-and-half (for extra creaminess)
- Fresh lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. In no time, you’ll have a delicious and creamy meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, season the chicken breasts generously with salt and pepper on both sides. This adds flavor and helps make the chicken tasty!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook them for about 5-7 minutes on each side until they turn golden brown and are cooked through. You can check the internal temperature—it should be 165°F (75°C). Once done, take the chicken out of the skillet and set it aside to rest.
3. Sauté Aromatics:
In the same skillet, add the butter. Once it melts, toss in the chopped onion and sauté it until softened and translucent, around 3 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant—your kitchen will smell amazing!
4. Cook the Orzo:
Add the orzo to the skillet and stir it to coat with the butter and aromatics. Pour in the chicken broth and bring the mixture to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed. Keep an eye on it to ensure it doesn’t stick!
5. Add Asparagus:
About 5 minutes into cooking the orzo, stir in the asparagus pieces (don’t forget to save some whole spears for later!). Keep cooking until the asparagus is tender but still bright green—this usually takes around 5 minutes.
6. Add Cheese and Cream:
Reduce the heat to low, and stir in the grated Parmesan cheese. If you’d like a creamier texture, add the heavy cream or half-and-half. Taste, and adjust the seasoning with salt and pepper. If you want, a little splash of fresh lemon juice adds a nice brightness!
7. Slice the Chicken:
While the orzo is finishing, slice the rested chicken breasts into strips—this makes it easy to serve.
8. Cook Reserved Asparagus Spears:
In a separate pan, or the same skillet after clearing the orzo, sauté or grill the reserved whole asparagus spears in a bit of olive oil for about 3-4 minutes until they are tender and slightly charred.
9. Assemble the Dish:
Serve the creamy Parmesan orzo with asparagus either in the skillet or on plates. Arrange the sliced chicken on top, and garnish with the sautéed asparagus spears and freshly chopped parsley. If you like, sprinkle more Parmesan on top!
10. Serve Immediately:
Enjoy your delicious Parmesan Orzo with Chicken and Asparagus hot! Bon appétit!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or quickly by placing it in a sealed plastic bag submerged in cold water. This ensures even cooking and avoids any frozen centers!
Can I Make This Dish Vegetarian?
Absolutely! Simply substitute the chicken with your favorite plant-based protein, such as chickpeas or sautéed mushrooms. Use vegetable broth instead of chicken broth for a flavorful base, and you’ll have a delicious vegetarian meal!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat, adding a splash of broth or water if needed to keep it creamy.
Can I Make This Dish Ahead of Time?
Yes! You can cook the orzo and asparagus ahead of time and store them separately from the chicken. When you’re ready to serve, reheat everything together and add in the cheese and cream for a fresh taste!
