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Parmesan Orzo with Chicken and Asparagus

Creamy Parmesan Orzo with Chicken and Asparagus Bliss

This Creamy Parmesan Orzo with Chicken and Asparagus is a delightful dinner that transforms busy weeknights into heartwarming family feasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Orzo Pasta A rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
  • 4 cups Chicken Broth Infuses the orzo with a depth of flavor, enhancing its creaminess.
For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Provides hearty protein; tender and easy to cook.
  • 2 tablespoons Olive Oil Used for sautéing, adds richness and helps prevent sticking.
  • 1 teaspoon Garlic Powder Enhances the chicken's flavor, bringing out its savory notes.
  • to taste Salt Basic seasoning that elevates the overall dish flavor.
  • to taste Pepper Basic seasoning that elevates the overall dish flavor.
For the Creamy Sauce
  • 1 cup Heavy Cream Forms the base of the rich sauce; substitute with half-and-half for a lighter version.
  • 1 cup Grated Parmesan Cheese A key flavor element that melts into the sauce for added savoriness.
  • 1 tablespoon Lemon Juice Brightens the dish with a fresh and zesty burst.
For the Veggies
  • 1 bunch Asparagus Adds color and a fresh, crisp texture to the dish.
  • to taste Fresh Parsley Used as a garnish for a pop of color and freshness to every plate.

Equipment

  • Large Pot
  • large skillet
  • cutting board

Method
 

Steps
  1. In a large pot, bring 4 cups of chicken broth to a rolling boil over high heat. Add 1 cup of orzo pasta and cook for about 8-10 minutes until al dente, then drain and set aside.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Season 1 pound of chicken breasts with garlic powder, salt, and pepper. Cook until golden brown and an internal temperature of 165°F is reached. Remove chicken and set aside.
  3. In the same skillet, sauté chopped asparagus for 3-4 minutes until tender yet crisp.
  4. Lower the heat and return the chicken to the skillet. Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until well combined and creamy.
  5. Fold the cooked orzo into the creamy mixture, adding 1 tablespoon of lemon juice and adjusting with salt and pepper as needed.
  6. Serve hot, garnished with freshly chopped parsley.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh ingredients and stir the orzo occasionally while cooking to prevent sticking.

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