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Asparagus Chicken Orzo Recipe

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3.8 from 132 reviews

A quick and flavorful one-pan meal featuring tender chicken, vibrant asparagus, and creamy orzo pasta infused with pesto and lemon. Perfect for a wholesome weeknight dinner, this dish combines sautéed chicken and vegetables with a luscious, cheesy sauce for a comforting yet fresh Italian-inspired feast.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Protein

  • 1 pound chicken breasts, cut into bite-sized pieces

Vegetables & Aromatics

  • 2 cups chopped asparagus
  • 1/2 cup finely diced onion or shallot
  • 2 cloves garlic (about 1 teaspoon), grated or minced
  • 1 teaspoon lemon zest

Dairy & Sauces

  • 1/3 cup half and half or heavy cream
  • 3 tablespoons pesto
  • 3/4 cup shredded parmesan cheese, plus extra for serving

Pantry Staples & Seasonings

  • 1 1/2 cups orzo pasta
  • 3 1/2 cups low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt (or to taste)
  • Black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil (divided)

Instructions

  1. Season and cook chicken. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes on one side before flipping. Continue cooking until the chicken is thoroughly cooked, then transfer it to a plate.
  2. Sauté asparagus. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the chopped asparagus, season with salt and pepper, and cook for 2-3 minutes until bright green and tender-crisp. Remove asparagus to the plate with the chicken.
  3. Sauté aromatics and orzo. If needed, add a little more olive oil to the skillet. Stir in the diced onion and cook for 1-2 minutes until translucent. Add grated garlic, orzo pasta, and lemon zest, stirring to combine. Cook for about 1 minute to toast the orzo slightly and release fragrances.
  4. Simmer orzo in broth. Pour in the chicken broth and bring to a boil, scraping any browned bits off the bottom of the pan for flavor. Reduce heat to medium-low and simmer uncovered for 9-11 minutes, stirring often, until the orzo is al dente and most of the liquid has been absorbed.
  5. Combine and finish the dish. Stir in pesto, lemon juice, half and half (or heavy cream), cooked chicken, asparagus, and parmesan cheese. Warm gently until the cheese melts and the mixture is heated through, but do not bring it to a boil to prevent the sauce from breaking. Adjust seasoning to taste.
  6. Serve. Serve the asparagus chicken orzo warm, topped with extra parmesan cheese if desired.

Notes

  • Use low sodium chicken broth to better control the salt level in the dish.
  • For a richer sauce, heavy cream can be used instead of half and half.
  • Stirring frequently while simmering the orzo prevents sticking and ensures even cooking.
  • Do not boil after adding dairy and cheese to avoid curdling or breaking the sauce.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Find it online: https://allyumcooks.com/asparagus-chicken-orzo-recipe/