Description
This creamy asparagus orzo with chicken is an easy one-pan pasta dinner with tender orzo, fresh asparagus, pesto, lemon juice, and a touch of cream. Perfect for busy weeknights and ready in 30 minutes.
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt or to taste
- Black pepper to taste
- 1 1/2 tbsp olive oil
- 2 cups chopped asparagus
- 1/2 cup finely diced onion or shallot
- 2 cloves garlic, minced or grated
- 1 1/2 cups orzo
- 1 tsp lemon zest
- 3 1/2 cups low-sodium chicken broth
- 1/3 cup half and half or heavy cream
- 3 tbsp pesto
- 2 tbsp fresh lemon juice
- 3/4 cup shredded parmesan cheese
Instructions
- Season chicken with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook 2–3 minutes per side until thoroughly cooked. Remove onto a plate.
- Add remaining 1/2 tbsp olive oil, then asparagus. Cook 2–3 minutes until bright green. Remove with chicken.
- In the same skillet, stir in onion for 1–2 minutes, then garlic, orzo, and lemon zest. Cook 1 minute.
- Pour in chicken broth and bring to a boil, scraping brown bits. Reduce heat and simmer 9–11 minutes until orzo is al dente.
- Add pesto, lemon juice, cream, chicken, asparagus, and parmesan. Stir until warmed and cheese melts. Do not boil.
- Adjust seasoning, serve immediately, topped with extra parmesan if desired.
Notes
- Store leftovers in an airtight container in the fridge for 3–4 days. Do not freeze.
- Reheat gently on stove or microwave, adding a splash of broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: One-Pan
- Cuisine: American