Description
A creamy and flavorful Asparagus Chicken Orzo dish featuring tender chicken bites sautéed with fresh asparagus and aromatic Italian seasonings, combined with orzo pasta simmered in chicken broth and finished with pesto, lemon, and Parmesan cheese. This recipe offers a quick, satisfying meal perfect for weeknight dinners.
Ingredients
Chicken
- 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, divided
Vegetables & Aromatics
- 2 cups chopped asparagus
- 1/2 cup finely diced onion (or shallot)
- 2 cloves garlic (1 teaspoon), grated or minced
- 1 teaspoon lemon zest
Pasta & Liquids
- 1 1/2 cups orzo
- 3 1/2 cups low sodium chicken broth
- 1/3 cup half and half (or heavy cream)
- 2 tablespoons fresh lemon juice
Finishing Ingredients
- 3 tablespoons pesto
- 3/4 cup shredded Parmesan cheese
Instructions
- Season and cook chicken: Season the bite-sized chicken pieces with kosher salt, black pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook for 2-3 minutes without stirring; flip and cook until fully cooked. Remove the chicken from the skillet and set aside.
- Sauté asparagus: Add the remaining 1/2 tablespoon of olive oil to the skillet. Toss in the chopped asparagus, season with salt and pepper, and cook for 2-3 minutes until the asparagus turns bright green and is tender-crisp. Remove the asparagus and set aside with the chicken.
- Sauté aromatics and orzo: If needed, drizzle additional olive oil into the skillet. Add the diced onion and cook for 1-2 minutes until softened. Add the minced garlic and lemon zest, stirring to combine. Then add the orzo pasta and cook for 1 minute to lightly toast and combine flavors.
- Simmer orzo: Pour in the low sodium chicken broth, scraping up any browned bits from the skillet’s bottom to incorporate flavor. Bring the broth to a boil, then reduce heat to medium-low. Simmer uncovered for 9-11 minutes, stirring often, until the orzo is al dente and most of the liquid is absorbed.
- Combine and finish: Stir in the pesto, fresh lemon juice, half and half (or heavy cream), cooked chicken, sautéed asparagus, and shredded Parmesan cheese. Warm gently to melt the cheese and combine flavors without boiling to avoid breaking the sauce. Taste and adjust seasoning as needed.
- Serve: Plate the Asparagus Chicken Orzo and sprinkle with extra Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Make sure not to overcook the orzo to keep it slightly al dente.
- Use low sodium chicken broth to control the salt levels in the dish.
- Half and half can be substituted with heavy cream for a richer sauce or omitted for a lighter version.
- Fresh lemon zest and juice brighten the flavors and balance the creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
