Let me introduce you to a true weeknight hero: the Creamy Parmesan Orzo with Chicken and Asparagus. This dish dances on the palate with creamy textures, delightful pops of green asparagus, and rich, savory chicken—all harmonized with the magic of parmesan cheese.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for a busy night, ready in just 30 minutes from start to finish.
- Flavor Packed: The combination of tender chicken and asparagus with tangy parmesan is simply unforgettable.
- One-Pan Wonder: Minimal cleanup, thanks to this all-in-one dish that doesn’t skimp on bold flavors.
Ingredients You’ll Need
This dish is crafted from simple yet essential ingredients that elevate each bite. From the creamy half-and-half to the sharp zing of fresh parmesan, every element has a starring role in bringing this meal to life.
- Chicken Breast: Boneless and skinless to keep the focus on flavor and texture.
- Asparagus: Adds a pop of greenery and a slight crunch.
- Orzo: This pasta absorbs flavors perfectly and provides a uniquely satisfying texture.
- Parmesan Cheese: Your source of creamy goodness that ties the dish together.
- Half and Half: Creates the creamy base without overpowering the other flavors.
Variations
Make this Creamy Parmesan Orzo with Chicken and Asparagus uniquely yours by tailoring it to your tastes or dietary needs. It’s a canvas waiting for your culinary masterpiece!
- Add More Vegetables: Broccoli or spinach would complement the flavors and add even more nutrition.
- Use Different Cheeses: A sprinkle of mozzarella or a dash of blue cheese would offer a delightful twist.
- Swap the Protein: Try shrimp or tofu to keep it exciting and varied.
How to Make Creamy Parmesan Orzo with Chicken and Asparagus
Step 1: Season and Sear the Chicken
Begin by seasoning your chicken with salt, pepper, and paprika—essential for that rich and bold flavor. Sear the seasoned chicken in olive oil until beautifully golden on the outside and juicy inside.
Step 2: Sauté the Asparagus
With a quick sauté in the same skillet, your asparagus will turn tender-crisp and develop a subtle caramelization that enhances its natural sweetness.
Step 3: Toast the Orzo
Add orzo to your skillet, letting it toast for a minute, which adds a nutty backdrop to your dish. This crucial step elevates the orzo with a delectable depth of flavor.
Step 4: Create the Creamy Sauce
Pour in the half-and-half and chicken broth, allowing this mixture to simmer gently before joining forces with fresh parmesan, creating the luscious sauce that envelops the orzo.
Step 5: Final Touches
Return the chicken and asparagus to the skillet to mingle with the orzo. A sprinkle of parsley on top and a garlic twist perfect off the dish, ready to serve.
Pro Tips for Making Creamy Parmesan Orzo with Chicken and Asparagus
- Chicken Searing: Don’t rush the searing process – giving the chicken enough time to brown results in richer flavors.
- Orzo Toasting: Toasting prevents the orzo from getting mushy and introduces a wonderful nutty flavor.
- Cheese Choice: Use freshly grated Parmesan for the best melt and flavor integration into your sauce.
How to Serve Creamy Parmesan Orzo with Chicken and Asparagus
Garnishes
A sprinkle of extra Parmesan and freshly chopped parsley not only adds color but also enhances the dish’s flavor profile, making each bite a cheesy delight.
Side Dishes
Pair this orzo creation with a crisp green salad or roasted garlic bread for a complete meal that balances richness with freshness.
Creative Ways to Present
Serve your Creamy Parmesan Orzo with Chicken and Asparagus in a wide, shallow bowl, topping each portion with a twist of cracked black pepper for a beautifully rustic presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the flavors remain just as vibrant and inviting.
Freezing
Freeze portions of your Creamy Parmesan Orzo for up to three months. Be sure to thaw in the fridge before reheating to maintain its creamy texture.
Reheating
Reheat this dish gently on the stovetop over low heat, adding a splash of milk if necessary to restore its creamy consistency.
FAQs
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Can I use a different type of pasta?
Yes, any small pasta will work, but cooking times may vary. Be sure to keep an eye on it!
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How can I make this dish vegetarian?
Swap the chicken for more vegetables or tofu and use vegetable broth in place of chicken broth.
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Is there a dairy-free version of this recipe?
Coconut milk or your favorite dairy-free cream alternative paired with nutritional yeast will provide a nice creaminess akin to the original.
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Can I use frozen asparagus?
Yes, just be sure to thaw and pat dry before using to prevent extra moisture from diluting the sauce.
Final Thoughts
Whether you’re feeding a family or impressing guests, Creamy Parmesan Orzo with Chicken and Asparagus is sure to be a repeat favorite. Enjoy the symphony of flavors, and feel free to share your own delicious variations. Happy cooking!
Print
Creamy Parmesan Orzo with Chicken and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American/Italian-inspired
Description
This creamy Parmesan orzo with chicken and asparagus is a comforting and flavorful one-pot dish that combines tender chicken, nutty toasted orzo, and fresh asparagus in a rich, cheesy sauce. Perfect for a quick weeknight dinner or a satisfying lunch, it’s easy to make and full of savory goodness.
Ingredients
Chicken
- 1 pound chicken breast boneless and skinless (about 3 breasts)
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables
- 2 tablespoon olive oil
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Grains and Dairy
- 2 cups orzo uncooked
- 2 cups half and half (a mix of whole milk and light cream)
- 3 cups chicken broth low sodium, or water
- 1 1/2 cups Parmesan cheese grated
Garnish
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season the chicken: Season the chicken breasts on both sides with salt, pepper, and paprika, ensuring an even coating of spices for flavor.
- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for about 5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a warm plate and set aside.
- Sauté the asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until it begins to soften and develops slight browning. Remove and set aside.
- Sauté the aromatics: Add the chopped onion and minced garlic to the skillet. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add a bit more olive oil if needed to prevent sticking.
- Toast the orzo: Add the uncooked orzo to the skillet and sauté for 1 minute, stirring frequently, until lightly toasted and nutty in aroma.
- Add liquids: Pour in the half and half and chicken broth. Stir everything together and bring to a boil over high heat.
- Simmer the orzo: Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes, stirring occasionally, until the orzo is tender and has absorbed much of the liquid.
- Add cheese & vegetables: Remove the lid and stir in the grated Parmesan cheese until melted and creamy. Mix in the sautéed asparagus.
- Slice and serve: Slice the cooked chicken into thin strips and either stir it into the skillet or arrange on top of the orzo. Garnish with chopped parsley and additional Parmesan if desired. Serve warm.
Notes
- Half and half is a mixture of equal parts whole milk and light cream, providing richness without being too heavy.
- Feel free to add more vegetables like spinach, broccoli, mushrooms or peas for added nutrition and flavor.
- Adjust seasoning to taste, adding more salt, pepper, or paprika as preferred.
- This dish can be made ahead and reheated gently; it may thicken upon standing, so add a splash of broth or milk to loosen before serving.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 556 kcal
- Sugar: 3 g
- Sodium: 756 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg
