Creamy orzo is stuffed with tender pieces of asparagus and topped with juicy chicken in this easy dinner recipe. Chicken and Asparagus Orzo will be a new favorite weeknight meal! 

Be sure to try this Chicken Parmesan Pasta Skillet and Chicken Bacon Ranch Tortellini too!

Chicken and asparagus orzo on a white plate.

When it comes to weeknight cooking, quick and easy pasta dinners are one of my fallbacks.

This creamy Parmesan orzo with chicken and asparagus is the latest in a long line of delicious pasta dinners. (Yes, orzo is a type of pasta and not a grain!) 

Unlike most pastas, there’s no need to boil a separate pot of water to cook the orzo in. The orzo cooks in the ingredients that eventually become the creamy pasta sauce for this recipe. Win! 

If you’re a fettuccine alfredo fan or love creamy risottos, you’re going to love this orzo recipe. Different cooking method and pasta shape, similar flavor! 

Why You’ll Love This Recipe:

  • Customizable: I love preparing this creamy chicken orzo with asparagus, but you’re welcome to use most any seasonal veggie you have on hand.
  • Rich and Creamy: The starchy orzo, half and half, and grated Parmesan combine to make a super creamy sauce that everyone loves.
  • Fast: This recipe comes together in less than 45 minutes using easy-to-find ingredients.
Overhead view of creamy chicken orzo with asparagus in a Dutch oven.

Ingredients:

  • Olive Oil: Use extra virgin olive oil for the best flavor.
  • Chicken: I prefer using boneless skinless chicken breasts in this recipe.
  • Spices: You’ll need garlic powder, Italian seasoning, salt, and pepper.
  • Asparagus: Is roasted before being added to the creamy orzo.
  • Orzo: Is a type of short-grain pasta that closely resembles rice. You should be able to find it near the other pastas at your local grocery store.
  • Chicken Broth: I always cook with low sodium chicken broth and then salt the orzo to taste at the end.
  • Half and Half: Adds richness and creaminess without making the dish too heavy.
  • Parmesan Cheese: If possible, buy a block of Parm and grate it yourself. (Pre-shredded Parmesan doesn’t always melt as smoothly as freshly grated.)

How to Make:

  • Cook the chicken: To an oiled skillet, cook the seasoned chicken until browned and cooked on both sides. This will take roughly 6 to 8 minutes per side. Remove the chicken from the pan. 
  • Roast the asparagus: While the chicken is cooking, add the chopped asparagus to a baking pan. Drizzle with oil and season. Roast until tender to your liking. 
  • Cook the orzo: Using the same skillet the chicken was cooked in, add the dry orzo. Stir it well to scrape the golden bits off the bottom of the pan. Add the broth, half and half, and spices, then cook until the orzo is tender. 
  • Finish the dish: Once the orzo is tender and the sauce is thick and creamy, add the roasted asparagus to the pan as well as the grated Parmesan. I like to spoon the creamy garlic Parmesan orzo into bowls before topping with sliced or chopped chicken. 
A close up view of orzo with asparagus and chicken on white plates.

How to Store:

Leftovers should be refrigerated in an airtight container. The chicken asparagus orzo will last up to 3 days.

If the orzo seems dry when reheating, add a splash or broth or half and half to loosen it up.

Recipe Variations:

  • Make it vegetarian: Omit the chicken entirely and swap the chicken broth for vegetable broth. 
  • Make it cheesier: Add additional grated Parmesan to the orzo. 
  • Swap the half and half: Heavy cream will make the orzo even creamier, and whole milk will make it a little thinner. 
  • Swap the asparagus: You can add any roasted vegetable or vegetable medley to the orzo. 
  • Swap the chicken: I used chicken breasts to make this recipe, but you may use chicken thighs if preferred. Just note that the cook time for chicken thighs may differ. 

What to Serve with Chicken Asparagus Orzo 

You’ve already got the main components of a full meal in this orzo with asparagus and chicken: carbs, fat, veggies, and protein. However, steamed vegetables or a green side salad would make an excellent side! 

Other sides to serve with this recipe include: 

Asparagus orzo with chicken in a Dutch oven.

Tips for Making This Recipe 

  • I recommend using low-sodium chicken broth to make the orzo. If the orzo isn’t salty enough for your tastes, you can always add extra salt. 
  • Cook the asparagus just until tender or crisp-tender. It will continue to cook as it sits in the hot skillet with the orzo. 
  • You’re welcome to use a shredded rotisserie chicken or leftover roast chicken from last night’s dinner to make this recipe even easier.

Looking for More Chicken Pasta Recipes? I’ve Got You Covered! 

Creamy Orzo with Asparagus and Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Creamy orzo is stuffed with tender pieces of asparagus and topped with juicy chicken in this easy dinner recipe. Chicken and Asparagus Orzo will be a new favorite weeknight meal! 
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Ingredients
 

Chicken:

  • 2 tablespoons olive oil
  • 2 medium boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • Salt and pepper, (to taste)

Asparagus:

  • 1 bundle fresh asparagus, chopped, (roughly 1 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, (to taste)

Orzo:

  • 2 cups dry orzo
  • 2 cups low-sodium chicken broth
  • 2 cups half-and-half, (or heavy cream for more richness)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper, (to taste)
  • 1 cup grated Parmesan cheese

Equipment

Instructions
 

  • Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with salt, pepper, and garlic powder. Cook and brown chicken for 6-8 minutes on each side, or until cooked through. Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces.
  • While chicken is cooking, preheat oven to 400°F. Line a large baking pan with parchment paper or coat with cooking spray.
  • Add chopped asparagus to pan, drizzle with olive oil, and sprinkle with garlic powder, Italian seasoning, salt, pepper, and toss to coat. Bake for 10-12 minutes, or until tender. Set aside.
  • Use the same large skillet and add orzo. Stir orzo to scrape up the bottom bits on the pan for flavor. Add chicken broth, half-and-half, Italian seasoning, garlic powder, salt, and pepper. Stir to combine. Bring mixture to a boil. Then reduce heat to low and simmer, covered, until orzo is cooked and tender, about 5-6 minutes.
  • Remove lid, add grated Parmesan cheese, and stir. Serve immediately.

Notes

  • This recipe will last in an airtight container in the refrigerator for up to three days.
  • See my tips and tricks for making this Creamy Orzo with Asparagus and Chicken above the recipe box.
Serving: 1serving, Calories: 622kcal, Carbohydrates: 66g, Protein: 34g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 79mg, Sodium: 582mg, Potassium: 659mg, Fiber: 3g, Sugar: 5g, Vitamin A: 475IU, Vitamin C: 1mg, Calcium: 335mg, Iron: 2mg
Cuisine: American
Course: Main Course
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.