When you’re craving a comforting dish that’s both satisfying and packed with flavor, our Creamy Parmesan Orzo with Chicken and Asparagus is the answer! This recipe combines tender chicken, vibrant asparagus, and a creamy orzo base that’s sure to make every meal feel like a special occasion.
Why You’ll Love This Recipe
- Easy to Prepare: With minimal steps, this recipe comes together quickly, making it perfect for weeknight dinners.
- Versatile and Adaptable: Feel free to swap in your favorite vegetables or use leftover chicken to make this dish your own.
- Rich and Creamy: The combination of half-and-half and Parmesan creates an irresistibly creamy sauce that coats the orzo beautifully.
Ingredients You’ll Need
The secret to the goodness of this Creamy Parmesan Orzo with Chicken and Asparagus lies in its simple, yet flavorful ingredients. Each one is carefully chosen to contribute to the rich taste and inviting texture of the dish.
- Chicken breast: Provides a lean source of protein and is seasoned for depth of flavor.
- Orzo: This rice-shaped pasta adds a delightful and filling texture.
- Asparagus: Adds a pop of color and earthy sweetness.
- Parmesan cheese: Delivers a nutty, savory element that makes the dish creamy and indulgent.
Variations
Don’t be afraid to get creative! Our Creamy Parmesan Orzo with Chicken and Asparagus can easily be adapted to suit your taste preferences or dietary needs. Here are some fun and delicious variations to try.
- Add More Veggies: Consider including spinach, broccoli, or mushrooms for added nutrition and flavor.
- Switch the Protein: Try using shrimp or tofu for a tasty twist, especially if you’re looking to make it pescatarian or vegetarian.
How to Make Creamy Parmesan Orzo with Chicken and Asparagus
Step 1: Season and Sear the Chicken
Begin by generously seasoning the chicken breasts with salt, pepper, and paprika. Next, heat olive oil in a large skillet over medium-high heat, and sear each chicken breast for about five minutes per side, ensuring they are golden brown and cooked through. Transfer the chicken to a warm plate when done.
Step 2: Sauté the Vegetables
In the same skillet, add chopped asparagus, and sauté for about 3 minutes until slightly tender and beginning to brown. Transfer the asparagus onto a plate and set it aside. Add onion and garlic to the skillet, sautéing until the onions are translucent and the garlic releases its aromatic fragrance.
Step 3: Cook the Orzo and Assemble the Dish
Add the orzo to the skillet, giving it a quick roast for a nutty essence. Stir in half-and-half and chicken broth; bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Stir in Parmesan cheese and season as needed. Add in the asparagus and sliced chicken. Serve hot with a sprinkle of parsley!
Pro Tips for Making Creamy Parmesan Orzo with Chicken and Asparagus
- Searing Secrets: Make sure the pan is hot for a perfect sear, creating a flavorful crust on the chicken.
- Vegetable Timing: Add asparagus last for a delightful crunch that complements the creamy orzo.
- Cheese Consistency: Stir in the Parmesan off the heat for a smoother, creamier sauce.
How to Serve Creamy Parmesan Orzo with Chicken and Asparagus
Garnishes
A sprinkle of freshly grated Parmesan cheese and a dash of chopped parsley are perfect for adding color and enhancing the flavors. For a kick, try chili flakes for some spice.
Side Dishes
This dish pairs beautifully with a simple side salad of mixed greens or some roasted vegetables like carrots or bell peppers to complement the creamy orzo.
Creative Ways to Present
Serve in shallow bowls with arranged asparagus spears on top, and slices of chicken fanned out for an elegant presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to three days. The flavors will meld together, making it even tastier the day after.
Freezing
For longer storage, freeze in individual portions, allowing you to thaw only what you need. Be sure to defrost in the fridge overnight for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of half-and-half or broth to maintain its creamy consistency. Stir occasionally for even warming.
FAQs
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Can I use a different type of pasta?
Yes, you can use other small pasta shapes like acini de pepe or ditalini, though the texture might change slightly.
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What if I don’t have half-and-half?
You can substitute with equal parts of whole milk and light cream, or use a mix of milk and cornstarch to achieve the creamy texture.
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Is there a non-dairy option for this dish?
Absolutely! Use coconut milk or an almond milk-based cream for a delightful dairy-free variation.
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How can I make this dish spicier?
To add heat, incorporate diced jalapeños or a pinch of cayenne pepper during the cooking process.
Final Thoughts
Brimming with comforting flavors and creamy textures, the Creamy Parmesan Orzo with Chicken and Asparagus is not just a meal; it’s a culinary hug waiting to happen. Invite the warmth of this dish into your home and share it with loved ones for a satisfying dining experience.
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
Description
A creamy, comforting dish of al dente orzo pasta combined with tender chicken breast, sautéed asparagus, and a rich Parmesan sauce, perfect for a satisfying weeknight dinner.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts (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
Grains and Dairy
- 2 cups uncooked orzo pasta
- 2 cups half-and-half
- 3 cups low sodium chicken broth (or water)
- 1 1/2 cups grated Parmesan cheese
Cooking Oil & Garnish
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Season the Chicken: Rub the chicken breasts with salt, pepper, and paprika on both sides to enhance flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side until golden brown and cooked through. Transfer to a warm plate and set aside.
- Cook the Asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until tender and slightly browned. Remove from skillet and set aside.
- Sauté Aromatics: Add chopped onion and minced garlic to the skillet. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add more olive oil if necessary.
- Toast the Orzo: Add the orzo to the skillet and cook for 1 minute, stirring constantly, until lightly toasted for added nutty flavor.
- Add Liquids: Pour in the half-and-half and chicken broth, stirring to combine. Bring the mixture to a boil.
- Cook the Orzo: Once boiling, lower the heat to medium-low, cover with a lid, and simmer for 10 minutes, stirring occasionally, until the orzo is cooked and the liquid is mostly absorbed.
- Stir in Parmesan: Remove the lid and stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Add Asparagus and Chicken: Return the sautéed asparagus to the skillet and stir. Slice the cooked chicken thinly and arrange over the orzo or stir it in for serving.
- Garnish and Serve: Garnish with chopped parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- Half and half is a mixture of whole milk and light cream, averaging 10-12% fat, which adds richness without being too heavy.
- This dish can be customized with additional vegetables like spinach, broccoli, mushrooms, or peas for extra nutrition.
- Use fresh Parmesan for the best flavor, but pre-grated works well as well.
- Ensure not to overcook the orzo to maintain a nice al dente texture.
Nutrition
- Serving Size: 1/6 of the dish (about 1 cup)
- 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
