Description
Creamy Parmesan Orzo with Chicken and Asparagus is a hearty and flavorful dish that combines tender chicken, al dente orzo pasta, and fresh asparagus in a rich, creamy sauce flavored with Parmesan cheese. Perfect for a comforting weeknight dinner or a special occasion, this dish offers a delightful combination of textures and flavors with a creamy, cheesy finish.
Ingredients
Units
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts (about 3 pieces)
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
- 2 tablespoon olive oil
- 1 cup chopped asparagus
- 1 large chopped onion
- 4 cloves garlic minced
Pasta and Cream Base
- 2 cups uncooked orzo pasta
- 2 cups half and half
- 3 cups chicken broth (low sodium) or water
Cheese and Garnish
- 1 1/2 cups grated Parmesan cheese
- 2 tablespoon chopped parsley for garnish
Instructions
- Season the chicken: Season the chicken breasts evenly with salt, pepper, and paprika on both sides to enhance flavor.
- Cook the chicken: Heat 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 sauté for 3 minutes until they begin to soften and develop a light brown color. Remove and set aside.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet, sauté for approximately 3 minutes until the onion turns translucent and garlic becomes aromatic. Add more olive oil if necessary.
- Add the orzo: Stir in the uncooked orzo and sauté for 1 minute to toast it slightly, giving a nutty flavor to the pasta.
- Cook the orzo: Pour in half and half and chicken broth, stirring well. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes until the orzo is cooked and has absorbed most of the liquid.
- Finish with cheese and asparagus: Remove the lid, stir in grated Parmesan cheese, ensuring it melts into the sauce. Taste and adjust the seasoning with salt and pepper if needed. Add the cooked asparagus back into the skillet and stir to combine.
- Prepare the chicken: Slice the cooked chicken into thin strips. Either add it to the skillet with the orzo and vegetables or arrange over the orzo on serving plates.
- Garnish and serve: Garnish with additional Parmesan cheese and chopped parsley. Serve the dish warm for best flavor.
Notes
- Half and half combines whole milk and light cream, usually containing 10-12% fat, which adds richness without being overly heavy.
- This dish is highly versatile; you can add other vegetables such as spinach, broccoli, mushrooms, or peas to boost nutrition and flavor.
- For an extra touch, top with additional Parmesan or fresh herbs like basil or thyme.
Nutrition
- Serving Size: 1 bowl (roughly 1/6th of recipe)
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg
