This Creamy Parmesan Chicken and Orzo is a warm, comforting one-pan meal: tender chicken, tiny pasta pearls, and a silk‑smooth Parmesan sauce. It’s savory with a gentle garlic note, creamy in texture, and satisfying without being heavy. This dish stands out because the orzo soaks up the cheesy sauce and the chicken stays juicy perfect for busy weeknights when you want a homemade meal fast.
Top reasons to make it:
- Ready quickly for weeknight dinners.
- Uses simple pantry and fridge staples.
- Feeds a family or makes great leftovers for lunch.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy schedules.
- Made with pantry staples and easy ingredients.
- Comforting, cheesy flavor that feels like a hug in a bowl.
- One-pan cooking means less cleanup.
Ingredients for Creamy Parmesan Chicken and Orzo
- 2 boneless, skinless chicken breasts, halved or patted thin
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Step-by-Step Instructions of Creamy Parmesan Chicken and Orzo
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken 3–4 minutes per side until golden and cooked through; remove to a plate and keep warm.
- Add the garlic to the skillet and sauté 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the pan.
- Stir in the orzo, reduce heat to a simmer, and cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is almost tender.
- Lower heat, stir in the heavy cream and grated Parmesan until the sauce is smooth and glossy.
- Slice the cooked chicken and nestle it back into the skillet, warming everything together for 1–2 minutes.
- Adjust salt and pepper to taste, sprinkle with chopped parsley if using, and serve hot.
Tips for Success
- Use finely grated Parmesan for the creamiest sauce it melts faster and smoother.
- Don’t overcook the orzo; stop cooking when it’s just tender to avoid a mushy texture.
- For extra flavor, brown the chicken well to get those fond bits in the pan before deglazing.
- If you like creamy pasta dishes, try this similar comfort option: Creamy Honey Pepper Chicken Mac and Cheese.
Substitutions & Variations of Creamy Parmesan Chicken and Orzo
To Make It Vegan/Gluten-Free:
- Vegan: Swap heavy cream for full‑fat coconut milk or a vegan cream, use vegan Parmesan, and replace chicken with sautéed firm tofu or seitan.
- Gluten-Free: Use gluten-free orzo (rice or corn-based) or swap to small gluten-free pasta shapes.
Variations:
- Stir in steamed spinach or peas for color and extra veg.
- Add sun-dried tomatoes or a spoonful of pesto for a flavor twist.
- Replace Parmesan with Pecorino Romano for a sharper taste.
Storage Instructions of Creamy Parmesan Chicken and Orzo
Refrigerator:
- Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce.
Freezer:
- Freezing is not ideal for cream-based dishes, but you can freeze portions for up to 1 month. Thaw overnight and reheat slowly with added liquid to restore creaminess.
Make-Ahead:
- Cook the components (chicken and orzo) separately and combine just before serving. Or cook fully and chill; reheat with a little extra broth to loosen the sauce.
Frequently Asked Questions (FAQ) of Creamy Parmesan Chicken and Orzo
How can I make the sauce less thick?
- Stir in 2–4 tablespoons of chicken broth or cream while reheating until you reach the desired consistency.
Can I use shredded rotisserie chicken?
- Yes add shredded chicken toward the end to warm through. It’s a great shortcut.
What if I don’t have heavy cream?
- Use half-and-half plus a tablespoon of butter, or whole milk with a tablespoon of cornstarch mixed in to thicken slightly.
Final Thoughts
Creamy Parmesan Chicken and Orzo is a quick, comforting meal that makes weeknights feel a little special. It cooks fast, uses simple ingredients, and gives you cozy, creamy flavor with minimal fuss. Try it tonight, then come back and leave a comment and a star rating to let others know how it turned out — your tips might be the trick someone else needs to nail this dish.
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Creamy Parmesan Chicken and Orzo
A cozy one-pan meal featuring tender chicken and orzo pasta in a creamy Parmesan sauce, perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts, halved or patted thin
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken 3–4 minutes per side until golden and cooked through; remove to a plate and keep warm.
- Add the garlic to the skillet and sauté 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the pan.
- Stir in the orzo, reduce heat to a simmer, and cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is almost tender.
- Lower heat, stir in the heavy cream and grated Parmesan until the sauce is smooth and glossy.
- Slice the cooked chicken and nestle it back into the skillet, warming everything together for 1–2 minutes.
- Adjust salt and pepper to taste, sprinkle with chopped parsley if using, and serve hot.
Notes
For the creamiest sauce, use finely grated Parmesan. Don’t overcook the orzo to avoid a mushy texture. You can substitute coconut milk for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian