This creamy parmesan orzo is packed with chicken and bright asparagus, all cooked in one pot. It’s like a cozy hug in a bowl—so easy and tasty!
I love how simple it is to make this dish. Just toss everything in one pot and let it work its magic. Plus, the cleanup is a breeze, which means more time for enjoying!
Key Ingredients & Substitutions
Orzo Pasta: This small pasta cooks quickly and absorbs flavors beautifully. If you don’t have orzo, you can use other small pasta shapes like couscous, ditalini, or even rice. Just keep an eye on the cooking time!
Chicken: Boneless, skinless chicken breasts are easy to work with and cook quickly. If you’re looking for a healthier option, try substituting turkey or even chickpeas for a vegetarian twist!
Asparagus: Fresh asparagus adds great texture and color. If it’s out of season, snap peas or green beans are excellent substitutions. Frozen asparagus can also work but will cook faster than fresh, so adjust accordingly.
Parmesan Cheese: Parmesan adds a nutty flavor. You can substitute it with Pecorino Romano for a sharper taste or use nutritional yeast for a dairy-free option. Just remember, cheese brings creaminess!
How Do I Perfectly Cook the Orzo?
Cooking orzo perfectly is key to this dish! The goal is creamy and tender orzo. Here’s how I do it:
- Start by lightly toasting the orzo in the pot for 1-2 minutes. It adds a nice nutty flavor!
- When adding the chicken broth and milk, ensure they are at least room temperature. This will help avoid cooling down the pot.
- Stir occasionally, but not too much! This gives the orzo a chance to absorb the broth without becoming mushy.
- Keep an eye on the timing. Cook it until it’s just al dente; it will continue to cook once you add the cream and cheese.
Easy One-Pot Creamy Parmesan Orzo with Chicken & Asparagus
Ingredients You’ll Need:
For the Main Dish:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
- 1 teaspoon dried Italian herbs or dried thyme
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and around 20 minutes to cook. So in just about 30 minutes, you’ll have a delicious, creamy meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large deep skillet or pot, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet, cooking until they are nicely browned and fully cooked through, about 5-6 minutes. Once done, remove the chicken from the skillet and set it aside for later.
2. Sauté the Garlic:
In the same skillet, toss in the minced garlic. Sauté for about 30 seconds until it becomes fragrant, being careful not to let it burn!
3. Toast the Orzo:
Now, add the orzo pasta to the pot. Lightly toast it by cooking for about 1-2 minutes, stirring constantly. This step adds great flavor!
4. Build the Base:
Pour in the chicken broth and milk, then add the dried Italian herbs. Give it a good stir and bring the mixture to a simmer.
5. Cook the Orzo:
Lower the heat to medium-low and let it cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed—this should take about 8-10 minutes.
6. Add the Asparagus:
Halfway through the cooking time, stir in the asparagus pieces. They’ll cook to a lovely tender-crisp during this time.
7. Combine Everything:
Once the orzo and asparagus are cooked, add the chicken back into the pot. Stir in the grated Parmesan cheese and the heavy cream (if you want that extra creaminess!) until everything is beautifully combined and creamy. Taste and adjust the seasoning with salt and pepper as needed.
8. Serve and Enjoy:
Remove from heat and garnish with chopped fresh parsley before serving. Enjoy your comforting and delicious one-pot creamy parmesan orzo with chicken and asparagus!
This dish is sure to be a hit at your dinner table!
FAQ for Easy One-Pot Creamy Parmesan Orzo with Chicken & Asparagus
Can I Use Frozen Chicken or Asparagus in This Recipe?
Yes, you can use frozen chicken or asparagus! If using frozen chicken, make sure to thaw it completely in the fridge overnight. For frozen asparagus, you can add it directly to the pot, but reduce the cooking time slightly to prevent it from becoming mushy.
How Do I Make This Recipe Dairy-Free?
To make this recipe dairy-free, substitute the milk with a plant-based milk like almond or oat milk, and use nutritional yeast instead of Parmesan for a cheesy flavor. You can also omit the heavy cream or replace it with coconut cream for creaminess.
Can I Store Leftovers?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove over low heat, adding a splash of broth or milk if it looks too dry.
What Can I Use Instead of Orzo?
If you don’t have orzo, you can substitute it with other small pasta shapes like ditalini, or even rice. Just keep an eye on the cooking times as they may vary slightly! Adjust the liquid as needed if you use rice.
