Chicken and Asparagus Orzo
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!
When it comes to weeknight cooking, quick and easy pasta dinners are one of my fallbacks. This creamy orzo with asparagus and chicken 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!
I love preparing this creamy chicken orzo with asparagus, but you’re welcome to use most any seasonal veggie you have on hand. This is an easy recipe to customize if you get home from work and realize you’re out of one or two ingredients!
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!
Recipe Ingredients
In the spirit of keeping this recipe as simple as possible, I used dried herbs and spices plus other pantry staples to whip up the asparagus orzo. Here’s a quick overview of the ingredients needed for this recipe:
- Olive oil
- Chicken breasts
- Spices (garlic powder, Italian seasoning, salt, and pepper)
- Asparagus
- Orzo
- Chicken broth
- Half and half
- Parmesan cheese
How to Make Chicken and Asparagus Orzo
Preparing orzo from scratch is a straightforward process. I’ve given full instructions in the recipe card below, but here’s an overview of the recipe:
- 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 orzo into bowls before topping with sliced or chopped chicken.
Recipe Variations
This creamy chicken orzo pasta with asparagus is easy to customize. Whether you’re out of certain ingredients or have specific dietary restrictions, here are some swaps you can try:
- 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 creamy orzo.
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:
Tips for Making This Recipe
- 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.
- 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.
Looking for More Chicken Pasta Recipes? I’ve Got You Covered!
- Chicken Alfredo Bake
- Instant Pot Creamy Chicken Pasta
- Creamy Lemon Chicken Pasta
- One Pot BBQ Chicken Pasta
- Chicken Marsala Pasta
- Chicken Parmesan Pasta Skillet
Creamy Orzo with Asparagus and Chicken
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.
