If you’re in the mood for a comforting and delicious meal that feels like a warm hug, look no further than my favorite dish, Creamy Parmesan Orzo with Chicken and Asparagus. This recipe is not only quick and easy to make, but it’s bursting with flavors that will make your taste buds dance. You’ll find yourself reaching for seconds, guaranteed!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just 30 minutes, making it perfect for a busy weeknight dinner.
- Rich and Creamy: The combination of Parmesan and half-and-half creates a luxuriously creamy sauce that’s simply irresistible.
- Healthy Ingredients: With lean chicken breasts and fresh asparagus, you’re getting a wholesome meal packed with nutrients.
- Family Favorite: Guaranteed to please even the pickiest of eaters, this recipe is a hit with adults and kids alike.
Ingredients You’ll Need
Creating a meal that’s delicious yet simple relies on the quality and selection of ingredients. Each item here plays a vital role in the harmony of flavors, textures, and aromas that define this Creamy Parmesan Orzo with Chicken and Asparagus.
- Chicken breast: Use boneless, skinless chicken breasts for a lean protein that’s easy to cook.
- Asparagus: Fresh asparagus adds a green, slightly sweet flavor and vibrant color to the dish.
- Orzo: A rice-shaped pasta that holds up beautifully to creamy sauces, providing texture and body.
- Parmesan cheese: Freshly grated Parmesan gives the sauce a nutty, savory depth that is key to this recipe.
Variations
This dish is wonderfully adaptable to whatever you have in your fridge or to suit your dietary preferences. Here are a couple of variations to make the Creamy Parmesan Orzo with Chicken and Asparagus your own!
- Vegetarian Option: Skip the chicken and add mushrooms or chickpeas for a plant-based version that’s still hearty and delicious.
- Low-Carb: Swap the orzo for riced cauliflower to create a lower-carb version without sacrificing flavor.
How to Make Creamy Parmesan Orzo with Chicken and Asparagus
Step 1: Prep and Cook the Chicken
Begin by seasoning your chicken breasts with a generous pinch of salt, pepper, and paprika. This simple mix ensures your chicken is flavorful through and through. Heat olive oil in a large skillet and sear the chicken until golden brown and juicy.
Step 2: Saute the Vegetables
Using the same skillet, toss in asparagus and sauté for just a few minutes until it begins to soften. Remove and set aside, then add onions and garlic to develop that irresistible aroma and sweetness.
Pro Tips for Making Creamy Parmesan Orzo with Chicken and Asparagus
- Golden Chicken: To ensure your chicken is beautifully golden, make sure the skillet is hot before adding the chicken and resist moving it too soon.
- Creamy Sauce Magic: Be patient when adding the half-and-half. Stirring gently prevents any scorching and keeps the sauce smooth.
- Parmesan Boost: Always use freshly grated Parmesan for a richer, more intense cheese flavor that pre-grated versions can’t compete with.
- Balanced Salt: Taste and adjust seasoning after adding Parmesan as it adds saltiness to the dish.
How to Serve Creamy Parmesan Orzo with Chicken and Asparagus
Garnishes
For a finishing touch, a sprinkle of freshly chopped parsley brings a pop of color and a hint of freshness that brightens the entire dish. An extra grating of Parmesan never hurts either!
Side Dishes
This dish stands alone beautifully, but a simple green salad or a crusty piece of garlic bread complements the rich creamy sauce perfectly, adding freshness and texture.
Creative Ways to Present
Transform your presentation by serving this dish in individual bowls or plates, layering the slices of chicken elegantly over the orzo, and finishing with asparagus tips and garnishes to make a feast for the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the dish fresh and prevents the orzo from absorbing too much moisture and becoming mushy.
Freezing
Freezing this dish is not recommended due to the cream sauce, which can separate upon thawing. However, if you must freeze, reheat gently and add fresh cream to bring back the creamy consistency.
Reheating
Reheat on the stovetop over low heat, adding a splash of broth or cream to revive the sauce. Stir frequently to heat evenly without burning the bottom of the pan.
FAQs
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Can I use frozen asparagus?
Yes, you can use frozen asparagus, but be sure to thaw and pat dry before cooking to prevent excess moisture from watering down the dish.
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Is it possible to make this recipe gluten-free?
Absolutely! Simply substitute the orzo with a gluten-free pasta or grain like quinoa to maintain the dish’s integrity.
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What if I don’t have half-and-half?
If you’re out of half-and-half, mixing equal parts of cream and milk or using evaporated milk are great alternatives to achieve that creamy texture.
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How can I prevent the sauce from curdling?
The key is to avoid high heat when adding dairy. Ensure the skillet is not too hot and stir continuously to prevent curdling.
Final Thoughts
I hope you’re as excited to try this Creamy Parmesan Orzo with Chicken and Asparagus as I am to share it with you. It’s a delightful dish that brings warmth and comfort to your table, ready to be enjoyed and shared with those you love. Bon appétit!
Print
Creamy Parmesan Orzo with Chicken and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and flavorful one-pan meal that combines tender chicken, tender crisp asparagus, and creamy Parmesan-infused orzo, perfect for a quick weeknight dinner.
Ingredients
Proteins
- 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
Vegetables
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Pantry items
- 2 cups orzo uncooked
- 2 cups half and half
- 3 cups chicken broth low sodium, or water
- 1 1/2 cups Parmesan cheese grated
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season the chicken: Season the chicken breasts evenly on both sides with salt, pepper, and paprika to enhance flavor.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet 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.
- Cook the asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until it begins to soften and slightly brown. Remove and set aside.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant, adding more olive oil if necessary.
- Toast the orzo: Add uncooked orzo to the skillet. Cook and stir for about 1 minute to give it a toasted, nutty flavor.
- Add liquids and cook: Pour in the half and half and chicken broth, stirring well. Bring to a boil, then reduce heat to medium-low. Cover with a lid and simmer for about 10 minutes, stirring occasionally until the orzo is tender and the liquid is absorbed.
- Incorporate cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Add asparagus and serve: Return the cooked asparagus to the skillet and stir to combine. Slice the cooked chicken into thin slices. You may either add the slices directly to the skillet or arrange them on top of the orzo. Garnish with additional Parmesan and chopped parsley. Serve warm.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Make sure to not overcook the orzo; it should be tender but still have a slight bite.
- You can substitute cooked chicken thighs for breasts if preferred.
- This dish can be easily doubled for larger servings.
- Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 plate (about 1¼ cups)
- Calories: 530 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg
