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Creamy Parmesan Orzo with Chicken and Asparagus


  • 1 lb chicken breast, boneless and skinless (about 3)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 cup asparagus, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 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 tbsp parsley, chopped, for garnish
Creamy Parmesan Orzo with Chicken and Asparagus

  1. Season the chicken breasts with salt, pepper and paprika on both sides.
  2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
  3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit.

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