Creamy Chicken Orzo with Asparagus
Creamy chicken orzo combines bite-size chicken, tender asparagus, and rice-shaped pasta in a cream-and-cheese sauce. The orzo cooks in chicken broth, so you get a complete skillet dinner without boiling a separate pot of pasta.
Ingredients
Main Ingredients
- 1 cup orzo pasta dry
- 2 cups chicken broth
- 1 lb boneless, skinless chicken breast cut into 1-inch pieces
- 1 cup asparagus trimmed and chopped
- 1 cup shredded mozzarella or Parmesan
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil divided
As Needed
- water as needed for the pasta
Instructions
Cook the Chicken and Orzo
- Heat 1 tablespoon olive oil in a wide pot over medium heat. Cook the chicken for 4–5 minutes until lightly browned and 155–160°F in the thickest pieces; transfer to a plate.
- Add the remaining 1 tablespoon oil and stir in the orzo for 1 minute over medium heat. Add the 2 cups broth, bring to a simmer, and cook gently for 6 minutes, stirring frequently.
- Return the chicken and its juices and add the asparagus. Simmer for 3–5 minutes until the orzo is almost tender, adding water as needed to keep it moist.
- Stir in the cream over low heat for 1–2 minutes until the chicken reaches 165°F and the orzo is tender. Remove from heat, stir in all the cheese until melted, and season with salt and pepper.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.