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This creamy asparagus orzo with chicken is perfect for spring! Seasoned chicken, fresh asparagus, and tender orzo are combined with pesto, lemon juice, and a touch of heavy cream for an easy, 30-minute, one pan, spring pasta dinner!
As soon as spring hits you’ll find me running to the grocery store to grab a bundle of fresh asparagus! For a simple side dish I make this lemon parmesan asparagus and for a quick dinner I’m obsessed with this grilled chicken and asparagus pesto pasta. It’s a reader favorite! However, there’s competition, and this asparagus orzo with chicken has moved to the top of my favorite asparagus pasta recipes.
This is a one pan dinner, which you know I’m all about. The flavors are similar to my gnocchi with asparagus, and it only takes 30 minutes to make, which is perfect for weeknights! The orzo gets a creamy consistency as it cooks in the broth, similar to this lemon asparagus risotto.
Chicken, pesto, fresh lemon juice, Parmesan cheese, and a little heavy cream take this one pot orzo recipe and turn it into a fabulous and easy to make spring dinner!
Ingredient Notes
Chicken – I love to use boneless skinless chicken breasts for this recipe, but you can also use chicken thighs.
Italian seasoning – Used to season the chicken. Be sure to use a salt-free blend like this one.
Asparagus – When shopping for asparagus, pick out a bunch that is firm, bright green, and the tips are compact and closed.
Onion and garlic – The aromatics used to give the orzo lots of flavor. I recommend using yellow onion or shallot for a milder onion flavor. Fresh garlic will give you the best garlic flavor. I like to grate it with a microplane zester, so much easier than chopping it!
Orzo – Orzo is a small rice-shaped pasta. I love how tender and creamy it gets in one pot pasta recipes. It has a similar consistency to risotto when cooked this way.
Chicken broth – Use low sodium chicken broth to control how salty the dish turns out. You can also use vegetable broth.
Pesto – Pesto is an easy way to elevate the flavor of a pasta recipe. It adds a delicious bright, cheesy, basil, flavor. You can use homemade or store-bought pesto. My favorite brands are Gotham Greens and DeLallo.
Heavy cream – A little bit of heavy cream gives the orzo a rich flavor and creamy consistency. You can also use half and half for a lower fat option.
Lemon – Fresh lemon zest and lemon juice adds a bright citrus flavor that pairs perfectly with the basil pesto.
Parmesan cheese – I recommend using freshly grated Parmesan cheese. It has better flavor and melts easily into the sauce. Pre-shredded Parmesan contains anti-caking agents, which can keep it from melting as smoothly.
Tips for Making Asparagus Orzo
- Cut the chicken into similar size pieces so they cook evenly.
- Don’t overcook the asparagus. Cook for a couple minutes, until it turns bright green. It should be crisp tender, not mushy. It will continue to soften once added back in with the orzo.
- Toast the orzo. Toasting the orzo for a minute gives it a deeper flavor and slight nuttiness.
- Stir often. Stir the orzo frequently as it cooks so it doesn’t stick to the bottom of the pan. Have extra broth on hand to add in if it all gets absorbed before the orzo is finished cooking.
- Add in the cheese after the orzo is cooked. Stir in the Parmesan cheese at the end or off the heat for a smooth and creamy sauce. If cheese gets overheated it can break in the sauce and turn into a greasy, gritty mess.
Substitutions and Variations
- Make it vegetarian. You can leave out the chicken and make creamy asparagus orzo. Simply skip the first two steps in the recipe instructions for cooking the chicken. To make it heartier, try stirring in a can of drained and rinsed cannellini beans after the orzo is cooked.
- Dairy-free. Even without the heavy cream and Parmesan cheese this is a delicious orzo recipe. Be sure to use a vegan pesto as well.
- Make it lighter. Swap heavy creamy with half and half. You can also omit the heavy cream all together. It will still have a delicious creamy consistency, but the flavor won’t be as rich.
- Add veggies. If you want extra veggies try stirring in a couple handfuls of baby spinach or mushrooms, similar to this One Pot Creamy Chicken and Asparagus. I’ve made this with defrosted frozen peas and it’s delicious. I recommend using a 1/2 cup and stirring them in after the orzo is cooked.
- Fresh herbs. Stir a couple tablespoons of chopped fresh basil or parsley into the warm cooked orzo to brighten up the flavor.
Storage and Reheating
Storage – Store the leftover asparagus chicken orzo in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the orzo. The texture will change and it will be mushy once defrosted.
Reheating – You can reheat the leftovers in the microwave, but I find they’re better when gently warmed on the stove in a saucepan or skillet over low heat. Add a splash of broth or cream to loosen the sauce and make it creamy again.
Asparagus Chicken Orzo
Equipment
Ingredients
- 1 pound chicken breasts cut into bite sized pieces
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt or to taste
- Black pepper to taste
- 1 1/2 tablespoons olive oil
- 2 cups chopped asparagus
- 1/2 cup finely diced onion or shallot
- 2 cloves garlic (1 teaspoon) grated or minced
- 1 1/2 cups orzo
- 1 teaspoon lemon zest
- 3 1/2 cups low sodium chicken broth
- 1/3 cup half and half or heavy cream
- 3 tablespoons pesto
- 2 tablespoons fresh lemon juice
- 3/4 cup shredded parmesan cheese
Instructions
- Season the chicken with the salt, pepper, and Italian seasoning. Add 1 tablespoon of olive oil to a large skillet and heat it over medium-high heat.
- When the oil is hot add in the chicken. Spread it into a single layer and let it cook for 2-3 minutes before flipping it over. Once the chicken is thoroughly cooked remove it onto a plate.
- Add the remaining 1/2 tablespoon of oil to the skillet along with the asparagus. Season with salt and pepper and cook for 2-3 minutes until it turns bright green. Remove the asparagus onto the plate with the chicken.
- If needed, drizzle a little more olive oil into the skillet. Stir in the onion and cook for 1-2 minutes. Add in the garlic, orzo, and lemon zest. Stir everything together and cook for 1 minute.
- Pour in the chicken broth and bring it to a boil. Scrape up any brown bits from the bottom of the pan. Once boiling reduce the heat to medium-low. Cook for 9-11 minutes or until the orzo is al dente and most of the liquid is absorbed. Stir often to prevent the orzo from sticking to the bottom of the pan.
- Add the pesto, lemon juice, heavy cream (or half and half), chicken, asparagus, and Parmesan cheese into the orzo. Stir everything together and warm through, just until the cheese melts. Don't boil or the sauce may break. Taste for seasoning then serve topped with extra Parmesan cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Asparagus Orzo with Chicken
While you can absolutely serve this meal on it’s own, I like to add a fresh salad on the side. A few of my favorites include this strawberry spinach salad, Caesar salad, and berries and feta salad.
