Name: Creamy Parmesan Orzo with Chicken and Asparagus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound boneless, skinless chicken breasts (about 3 breasts); ½ teaspoon salt, or to taste; ½ teaspoon pepper, or to taste; 1 tablespoon paprika; 2 tablespoons olive oil; 1 cup chopped asparagus; 1 large onion, chopped; 4 cloves garlic, minced; 2 cups uncooked orzo; 2 cups half and half; 3 cups low sodium chicken broth (or water); 1½ cups grated Parmesan cheese; 2 tablespoons chopped parsley

Description

This Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and elegant one-pan meal perfect for a quick weeknight dinner. Tender chicken breasts are seared to golden perfection and combined with al dente orzo pasta, fresh asparagus, and a rich, cheesy Parmesan sauce made with creamy half and half. Aromatic garlic and onion enhance the flavor, while fresh parsley adds a bright, herbal finish. Ready in just 30 minutes, this dish balances richness and freshness, making it a satisfying crowd-pleaser.

Ingredients

Scale

Chicken

1 pound boneless, skinless chicken breasts (about 3 breasts)
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
1 tablespoon paprika
2 tablespoons olive oil

Vegetables & Aromatics

1 cup chopped asparagus
1 large onion, chopped
4 cloves garlic, minced

Orzo & Dairy

2 cups uncooked orzo
2 cups half and half
3 cups low sodium chicken broth (or water)
1½ cups grated Parmesan cheese
2 tablespoons chopped parsley

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Instructions

Season the chicken: Generously season both sides of the chicken breasts with salt, pepper, and paprika to build a flavorful crust.
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and keep warm.
Cook the asparagus: In the same skillet, add the chopped asparagus and sauté for approximately 3 minutes, until it softens and develops slight browning. Remove the asparagus and set aside.
Sauté aromatics: Add chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion is translucent and the garlic is fragrant. Add more olive oil if the pan is dry.
Toast the orzo: Pour in the uncooked orzo and sauté for about 1 minute to develop a nutty aroma and slight texture enhancement.
Add liquids and cook: Pour in the half and half and chicken broth, stirring well to combine. Bring the mixture to a boil, then reduce heat to medium-low. Cover with a lid and simmer for 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Finish the sauce: Remove the lid and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
Combine ingredients: Add the cooked asparagus back into the skillet and stir to incorporate evenly. Thinly slice the rested chicken breasts and either mix into the orzo or arrange on top. Garnish with additional Parmesan cheese and chopped parsley for freshness.
Serve: Serve the dish warm immediately to enjoy the creamy texture and vibrant flavors at their best.

Notes

Use low sodium chicken broth to control salt levels in the dish.
If you prefer a lighter version, substitute half and half with whole milk, though the sauce may be less creamy.
To make the dish gluten-free, substitute orzo with a gluten-free pasta variety or rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth or milk to restore creaminess.
Freshly grated Parmesan gives the best flavor and texture; pre-grated cheese may be less creamy.