Description
Creamy Parmesan Orzo with Chicken and Asparagus is a rich, comforting dish featuring tender chicken, toasted orzo, and fresh asparagus, all simmered in a creamy half-and-half and chicken broth sauce, topped with grated Parmesan and fresh parsley.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 pound chicken breast boneless and skinless (about 3 pieces)
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables and Aromatics
- 2 tablespoon olive oil
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Grains and Liquids
- 2 cups orzo uncooked
- 2 cups half and half
- 3 cups chicken broth low sodium, or water
Cheese and Garnish
- 1 1/2 cups Parmesan cheese grated
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season the chicken breasts: Rub the chicken breasts with salt, pepper, and paprika on both sides to flavor thoroughly.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes per side until golden brown and cooked through. Transfer to a warm plate and set aside.
- Sauté the asparagus: In the same skillet, add the chopped asparagus and cook for about 3 minutes until slightly softened and browned. Remove and set aside.
- Sauté the aromatics: Add the chopped onion and minced garlic to the skillet, cooking for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add more olive oil if needed.
- Toast the orzo: Add the uncooked orzo to the skillet and sauté for 1 minute, stirring constantly until lightly toasted for a nutty flavor.
- Add liquids and cook: Pour in the half-and-half and chicken broth, stirring to combine. Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 10 minutes, stirring occasionally.
- Finish the sauce: Remove lid, stir in grated Parmesan cheese, and season with additional salt and pepper if needed.
- Add asparagus and serve: Return the cooked asparagus to the skillet and stir to combine. Slice the cooked chicken thinly and either mix into the skillet or arrange on top. Garnish with chopped parsley and additional Parmesan before serving warm.
Notes
- Half and half is a mixture of equal parts whole milk and light cream, approximately 10–12% fat.
- This dish can be customized by adding vegetables like spinach, broccoli, mushrooms, or peas for extra nutrition.
- For a dairy-free version, substitute the half-and-half with coconut milk or a dairy-free cream alternative.
Nutrition
- Serving Size: 1 bowl
- 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
