Description
Creamy Parmesan Orzo with Chicken and Asparagus is a flavorful and comforting one-pot dish featuring tender chicken, toasted orzo, fresh asparagus, and a rich, creamy sauce infused with Parmesan. Perfect for a quick weeknight dinner or a satisfying family meal, this recipe combines the nuttiness of toasted orzo with the freshness of asparagus for a well-balanced dish.
Ingredients
Units
Scale
Chicken and Seasonings
- 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 chopped asparagus
- 1 large chopped onion
- 4 cloves garlic minced
Grains and Liquids
- 2 cups uncooked orzo
- 2 cups half and half (or substitute a mix of whole milk and light cream)
- 3 cups chicken broth (low sodium) or water
Cheese and Garnishes
- 1 1/2 cups grated Parmesan cheese
- 2 tablespoon chopped parsley, for garnish
Instructions
- Season the chicken: Season the chicken breasts with salt, pepper, and paprika on both sides ensuring an even coating 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 cooked through. Transfer to a warm plate and set aside.
- Cook the asparagus: In the same skillet, add chopped asparagus and sauté for about 3 minutes, until it starts to soften and browns slightly. Remove 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 fragrant. Add more olive oil if needed.
- Toast the orzo: Add the uncooked orzo to the skillet and sauté for about 1 minute until lightly toasted, which enhances its nutty flavor.
- Add liquids and cook: Pour in half and half and chicken broth, stirring well. Bring to a boil, then reduce heat to medium-low, cover with a lid and let simmer for about 10 minutes, or until the orzo is tender and liquid is absorbed.
- Incorporate cheese and season: Remove lid, stir in the grated Parmesan cheese, and taste for seasoning, adjusting salt and pepper as needed.
- Add asparagus and serve: Stir the cooked asparagus back into the skillet. Thinly slice the cooked chicken and either add it to the skillet or arrange on top of the orzo. Garnish with extra Parmesan and chopped parsley, then serve warm.
Notes
- Half and half is a mixture of whole milk and light cream (about 10-12% fat). You can substitute with a blend of milk and light cream if preferred.
- This dish is versatile; add more vegetables like spinach, broccoli, mushrooms, or peas to boost nutrition and variety.
- For a gluten-free version, use gluten-free pasta alternatives.
Nutrition
- Serving Size: 1/6 of dish (~1.5 cups)
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
