Description
Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and flavorful dish combining tender chicken, nutty toasted orzo, and fresh asparagus in a luscious parmesan cream sauce. Perfect for a quick weeknight dinner or a cozy family meal, this recipe offers an irresistible blend of textures and rich flavors.
Ingredients
Units
Scale
Protein
- 1 pound chicken breast boneless and skinless (about 3 breasts)
Seasonings
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 tablespoon paprika
Oil & Vegetables
- 2 tablespoon olive oil
- 1 cup asparagus, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
Grains & Dairy
- 2 cups orzo, uncooked
- 2 cups half and half
- 3 cups chicken broth (low sodium) or water
- 1 1/2 cups Parmesan cheese, grated
Garnish
- 2 tablespoon parsley, chopped
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt, pepper, and paprika, ensuring an even coating for flavor.
- Cook the chicken: In a large skillet, heat 2 tablespoons of olive oil 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 chopped asparagus and sauté for about 3 minutes until it begins to soften and brown slightly. Remove and set aside.
- Cook the aromatics: Add chopped onion and minced garlic to the skillet. Sauté for approximately 3 minutes until the onion becomes translucent and the garlic is fragrant, adding more olive oil if needed.
- Toast the orzo: Add uncooked orzo to the skillet. Cook for about 1 minute, stirring continually, until lightly toasted for a nutty flavor.
- Add liquids and simmer: Pour in half and half and chicken broth. Stir well and bring to a boil. Reduce heat to medium-low, cover with a lid, and let simmer for 10 minutes, stirring occasionally.
- Finish the sauce: Remove the lid, stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
- Combine ingredients: Reintroduce the sautéed asparagus into the skillet. Slice the cooked chicken into thin strips and either stir into the orzo or arrange on top as a garnish. Sprinkle with extra Parmesan cheese and chopped parsley.
- Serve: Dish is ready to serve warm, offering a luscious, cheesy, and hearty flavor profile.
Notes
- Half and half is a blend of whole milk and light cream, providing a rich texture with about 10-12% fat content.
- This dish is highly adaptable; you can incorporate additional vegetables like spinach, broccoli, mushrooms, or peas for added nutrition.
- Ensure not to overcook the orzo to maintain a perfect creamy consistency; it should be tender yet firm.
Nutrition
- Serving Size: 1 cup
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
