Asparagus Chicken Orzo

cream asparagus orzo with chicken and pesto in a pan with a wooden serving spoon.

5 from 1 vote

This creamy asparagus orzo with chicken is an easy one pan pasta dinner made with tender orzo, fresh asparagus, pesto, lemon juice, and a touch of cream. Ready in 30 minutes, it’s the perfect spring meal for busy weeknights

Prep Time10

Cook Time20

Total Time30

Course: Chicken + Poultry, Dinners, Pasta, Skillet + One Pot Meals

Cuisine: American, Italian

Keyword: asparagus chicken orzo, asparagus orzo with chicken

Servings: servings

Author: Danae Halliday

Equipment

Non-Stick Saute Pan

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

Storage - Store the leftover orzo in an airtight container in the fridge for 3-4 days. I don't recommend freezing it.

Reheating - Reheat the leftovers in the microwave or gently warm them on the stove in a saucepan or skillet over low heat. Add a splash of broth or cream to loosen the sauce.

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