Description
Creamy Parmesan Orzo with Chicken and Asparagus is a flavorful and comforting dish combining tender chicken, al dente orzo pasta, and vibrant asparagus in a rich, cheesy sauce. Perfect for a quick weeknight dinner, this recipe offers a balance of creamy texture and aromatic flavors with simple ingredients and easy steps.
Ingredients
Units
Scale
Protein
- 1 pound chicken breast boneless and skinless (about 3 pieces)
Seasonings
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables
- 1 cup chopped asparagus
- 1 large onion chopped
- 4 cloves garlic minced
Pasta & Liquids
- 2 cups uncooked orzo
- 2 cups half and half (half milk, half light cream)
- 3 cups low sodium chicken broth or water
Cheese & Herbs
- 1 1/2 cups grated Parmesan cheese
- 2 tablespoons chopped parsley for garnish
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt, pepper, and paprika on both sides, ensuring full coverage for flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes per side or until golden brown and thoroughly cooked. Transfer to a warm plate and set aside.
- Sauté the Asparagus: In the same skillet, add the chopped asparagus and cook for approximately 3 minutes until it begins to soften and develops some brown spots. Remove and set aside.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion turns translucent and the garlic releases its aroma. Add extra olive oil if needed.
- Toast the Orzo: Add the uncooked orzo to the skillet and sauté for 1 minute to toast the grains slightly, enhancing their nutty flavor.
- Add Liquids and Cook: Pour in the half and half along with chicken broth. Stir well, bring to a boil, then reduce heat to medium-low. Cover and cook for 10 minutes until the orzo is tender and the liquid is absorbed.
- Stir in Parmesan: Remove the lid, stir in grated Parmesan cheese, and season with additional salt and pepper if needed.
- Combine and Serve: Add the sautéed asparagus back into the skillet and mix thoroughly. Slice the cooked chicken into thin strips. You can either stir the slices into the skillet or arrange them over the orzo. Garnish with extra Parmesan cheese and chopped parsley, then serve warm.
Notes
- Half and half combines whole milk and light cream, usually containing 10-12% fat, lending richness to the dish.
- This recipe is highly versatile; you can easily incorporate additional vegetables like spinach, broccoli, mushrooms, or peas for added nutrition.
- Ensure the chicken is cooked through for safe consumption; adjust cooking time based on thickness.
- For a dairy-free version, substitute half and half with coconut milk or a plant-based cream alternative.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 105 mg
