Creamy Parmesan Orzo with Chicken and Asparagus

$To make Parmesan Orzo with Chicken and Asparagus, gather these ingredients: - 1 cup orzo pasta - 2 chicken breasts, diced - 1 bunch asparagus, trimmed and cut into 1-inch pieces - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish Each ingredient plays a key role in the dish. Here are some tips: - Orzo Pasta: You can swap it for any small pasta like ditalini or couscous. - Chicken Breasts: You can use thighs for more flavor or rotisserie chicken for quick prep. - Asparagus: If it's out of season, green beans or broccoli can work well. - Chicken Broth: Use vegetable broth for a lighter taste or homemade broth for depth. - Heavy Cream: For a lighter version, try half-and-half or coconut cream. Garnishes add flair and flavor. Consider these options: - Chopped fresh parsley for a pop of color. - Extra grated Parmesan on top for a rich finish. - Lemon wedges for a bright, zesty touch. {{ingredient_image_1}} Start by boiling water in a medium saucepan. Add salt to the water. Once it boils, add 1 cup of orzo pasta. Cook it for about 8-10 minutes. You want it al dente. Drain the orzo and put it aside for later. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 diced chicken breasts to the skillet. Season with salt and pepper. Cook for 5-7 minutes. Make sure the chicken is browned and fully cooked. Once done, remove it from the skillet and set it aside. In the same skillet, add 1 finely chopped onion and 1 bunch of asparagus, cut into 1-inch pieces. Cook these for 3-4 minutes. The onion should be translucent, and the asparagus should be tender-crisp. Next, add 2 minced garlic cloves and cook for another 1-2 minutes until it smells great. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir the mixture well and let it simmer on low heat for about 3-5 minutes. This will help the sauce get a bit thicker. After that, stir in the cooked orzo, the cooked chicken, and 1 cup of grated Parmesan cheese. Mix everything together and let it cook on low heat for 2-3 minutes, until all is hot and creamy. Taste it and add more salt or pepper if you want. When ready to serve, remove the skillet from the heat. Garnish your dish with chopped parsley. Serve it in shallow bowls. For extra flavor, add a sprinkle of Parmesan cheese on top and a side of lemon wedges. Enjoy your meal! To make Parmesan orzo creamier, use heavy cream. This rich ingredient gives the dish a smooth texture. You can also add more Parmesan cheese. Stir in extra cheese at the end for an even creamier finish. If you want a lighter touch, use half-and-half instead of heavy cream. This will still keep the dish rich without being too heavy. Cook the chicken in a hot skillet with olive oil. This helps it brown nicely. Make sure to season it well with salt and pepper. Cook it for about 5-7 minutes. Cut the chicken into small pieces to ensure even cooking. If you notice any pink, cook it a bit longer. Juicy chicken makes the dish much tastier. Cook the asparagus just right. Sauté it for about 3-4 minutes. You want it to be bright green and tender but still have a slight crunch. To check, taste a piece while cooking. If it is too soft, you've cooked it too long. For extra flavor, add garlic after the asparagus cooks. This enhances the taste without losing its texture. Pro Tips Use Fresh Asparagus: Fresh asparagus not only adds vibrant color but also a crisp texture to the dish. Look for bright green stalks that are firm and straight for the best flavor. Cook Orzo Al Dente: Ensure the orzo is cooked al dente for the best texture. It will continue to absorb moisture when mixed with the sauce, so slightly undercooking it will prevent it from becoming mushy. Adjust Creaminess: If you prefer a creamier dish, feel free to add more heavy cream or Parmesan cheese. This will enhance the richness and flavor of the sauce. Garnish with Lemon: A squeeze of fresh lemon juice just before serving can brighten the flavors in this dish. Serve with lemon wedges on the side for an extra zing! {{image_2}} You can swap out vegetables in this dish. Try using peas, spinach, or bell peppers. Each veggie brings a new taste. For a fun twist, add cherry tomatoes for a burst of flavor. You can also use frozen asparagus if fresh ones are not available. They work well too, saving time in prep. Want to mix it up? You can add different proteins. Shrimp is a great choice. It cooks quickly and adds a nice touch. Tofu is another option. Just toss in cubed, firm tofu for a vegetarian version. You could also use leftover rotisserie chicken. It will save time and add flavor to your dish. To make this dish vegan, swap out key ingredients. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut cream or a plant-based cream. For cheese, use a vegan Parmesan or nutritional yeast for that cheesy taste. These changes keep the dish creamy and delightful without animal products. To keep your Parmesan orzo fresh, let it cool first. Once cool, place it in an airtight container. This helps keep moisture in and prevents the pasta from drying out. Store it in the fridge for up to three days. If you notice excess moisture, use a paper towel to absorb it before sealing. When you're ready to enjoy your leftovers, reheat them gently. I recommend using a skillet over low heat. Add a splash of chicken broth or cream to keep it creamy. Stir often until heated through. You can also use the microwave, but cover it with a damp paper towel to avoid drying out. Heat in short bursts, stirring in between. You can freeze this dish for later. Start by letting it cool completely. Transfer it to a freezer-safe container or bag. Be sure to label it with the date. This dish can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, follow the reheating tips to warm it up nicely. Yes, you can! While orzo is perfect for this dish, you can swap it for other small pasta. Options like ditalini, acini di pepe, or even small shells work well. Just adjust cooking times based on the pasta you choose. Leftovers can last about three to four days in the fridge. Store them in an airtight container to keep them fresh. Make sure to cool the dish before putting it away. Absolutely! You can prepare the orzo and chicken ahead of time. Cook everything and store it separately. When you're ready to eat, just heat it up and mix in the sauce. This makes for a quick meal on busy days. This dish pairs well with many sides. Here are a few ideas: - A simple green salad with lemon vinaigrette - Garlic bread for a tasty crunch - Steamed broccoli or green beans for a veggie boost These sides will complement the creamy orzo dish beautifully. This blog post covered key parts of making a delicious dish. We looked at ingredients, measurements, and ways to top it off. I shared simple steps, tips for creaminess, and cooking chicken just right. You can swap veggies or add proteins for new flavors. I also explained how to store leftovers and answered common questions. Cooking should be fun and not stressful. Try these ideas to make your meals better and share your tasty results. Enjoy your cooking!$

Creamy Parmesan Orzo with Chicken and Asparagus

A delicious and creamy dish featuring orzo pasta, chicken, and asparagus, topped with Parmesan cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

1 cup orzo pasta
2 pieces chicken breasts, diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a medium saucepan, bring salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and asparagus. Cook for about 3-4 minutes until the onion is translucent and the asparagus is tender-crisp. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer on low heat for about 3-5 minutes to slightly thicken.
Stir in the cooked orzo, cooked chicken, and grated Parmesan cheese. Mix well and let it cook on low heat for another 2-3 minutes until everything is heated through and creamy. Adjust seasoning with more salt and pepper if needed.
Remove from heat and garnish with chopped parsley before serving.

Notes

Serve in shallow bowls with a sprinkle of extra Parmesan on top and a side of lemon wedges for an added zest.

Keyword asparagus, chicken, creamy, orzo, Parmesan