Ingredients
Scale
- 2 cups orzo pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup asparagus cut into 1-inch pieces
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring chicken broth to a boil in a large pot. Add orzo and cook according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet. Season chicken with garlic powder, salt, and pepper. Cook until browned and cooked through, ~5–7 minutes. Remove chicken.
- Add asparagus to the skillet and sauté 3–4 minutes until tender.
- Reduce heat to low. Return chicken to skillet. Stir in heavy cream and Parmesan until sauce is creamy.
- Add cooked orzo and stir to combine. Add lemon juice and adjust seasoning. Serve hot, garnished with parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cherry tomatoes or spinach for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg