Looking for a light, refreshing, and creamy dinner that’s super easy to make? This Lemon Chicken Orzo Pasta is the perfect choice! With its zesty lemon flavor, creamy texture, and tender chicken, it’s a meal that everyone will love. Plus, we’re adding asparagus to give it a fresh crunch, but you can easily swap it for spinach or any veggie you have on hand.
This Lemon Chicken Orzo Pasta is sure to become a favorite in your recipe book. The refreshing lemon flavor pairs perfectly with the creamy sauce and tender chicken, making it a meal that’s light, satisfying, and delicious.
This recipe was inspired by these creamy orzo risotto, shrimp scampi orzo, and creamy lemon chicken pasta recipes.
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Why You’ll Love This Lemon Chicken Orzo Pasta:
- It’s a quick dinner that’s perfect for busy weeknights, but still fancy enough for a weekend meal.
- The lemon flavor adds a refreshing, zesty twist that brightens up the creamy sauce.
- The creamy texture from the heavy cream and Parmesan cheese makes every bite feel indulgent without being too heavy.
- You can easily swap veggies like spinach, peas, or broccoli, depending on what you have available.
Ingredients FOR LEMON CHICKEN ORZO PASTA:
Below is the list of ingredients you'll need to make Lemon Chicken Orzo Pasta:
- Chicken breasts: For lean protein and tender meat.
- Chicken broth: Adds depth and savory flavor to the sauce, making it extra rich.
- Orzo pasta: Adds a hearty base with a rice-like texture.
- Asparagus: Provides fresh crunch and healthy veggie flavor.
- Olive oil: For cooking the chicken and veggies, adding richness.
- Lemon (zested and juiced): Gives the dish a refreshing, zesty flavor.
- Butter, Parmesan Cheese, and Heavy cream: Creates a smooth, creamy sauce.
- Shallots and Garlic: Brings aromatic, savory flavor to the dish.
- Salt and pepper: Season to enhance and balance all the flavors.
- Fresh parsley: Optional garnish for a pop of color and freshness.
How to Make the Best Lemon Chicken Orzo Pasta:
Follow these steps to make the perfect lemon chicken orzo pasta:
- Season the Chicken Breast: Season the chicken breasts with lemon zest, salt and pepper. Let it marinate for a few minutes.
- Cook the Chicken Breast: Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside to rest. Once rested, slice the chicken into thin strips.
- Cook the Asparagus: In the same skillet, add the asparagus and sauté for 3-4 minutes, until tender. Transfer them to a plate.
- Cook the Aromatics: Melt butter then add the shallots and sauté for 2 minutes over medium heat. Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
- Toast the Orzo: Add orzo, stir and toast for 2 minutes.
- Deglaze the Pan: pour in the white wine and cook, scraping the bottom of the pan until most of the wine has evaporated.
- Add Liquid: Add stock and lemon juice, bring to a gentle boil, then cover and reduce heat to medium-low. Cook for 10 minutes, stirring often, until the pasta reaches your desired doneness. Add more broth if needed to keep the orzo swimming in liquid, like risotto—moist but not mushy.
- Add Cheese and Cream: Remove the lid, stir in grated Parmesan and cream until the sauce is creamy.
- Add Asparagus and Chicken: Add the asparagus and mix well. Serve immediately with the sliced chicken breast.
Tips:
These tips will help you perfect your Lemon Chicken Orzo Pasta and ensure it's delicious every time!
- Cook the orzo until tender: Ensure the orzo is fully cooked before serving. If it's still firm, add a little more liquid and continue simmering until it's tender.
- Add more liquid if needed: The amount of liquid needed can vary based on the type of orzo, the size of your pan, and the stove you're using. If the orzo absorbs too much liquid, simply add more broth or water.
- Extra liquid is fine: If there’s extra liquid left in the orzo mixture, don’t worry! It will thicken as it sits and will help keep the dish creamy and saucy.
- Adding vegetables is optional: Feel free to add your favorite vegetables like asparagus, spinach, or peas for added flavor and nutrition. You can also swap out asparagus for other vegetables depending on what you have available.
- Use fresh lemon for the best flavor: Freshly squeezed lemon juice and zest give the dish a bright, zesty flavor. Avoid bottled lemon juice for the best taste.
- Season as you go: Taste your dish and adjust the seasoning throughout the cooking process. Adding salt and pepper gradually will help balance the flavors.
- Rest the chicken before slicing: After cooking the chicken, let it rest for a few minutes before slicing. This helps retain the juices and keeps the meat tender.
- Customize the creaminess: If you prefer a richer, creamier sauce, add more heavy cream or Parmesan cheese. For a lighter version, reduce the amount of cream.
How to Store the leftover lemon chicken orzo pasta:
Here are some storage tips for your Lemon Chicken Orzo Pasta:
- Refrigerating: Store any leftover Lemon Chicken Orzo Pasta in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down to room temperature before storing to prevent condensation inside the container. You can find more info about it here.
- Freezing: While this dish can be frozen, keep in mind that the creaminess might change slightly upon reheating. If you plan to freeze it, store the pasta and chicken separately from the sauce in airtight containers. This will help preserve the texture. It can be frozen for up to 1-2 months.
- Avoid storing for too long: Because the orzo can absorb a lot of liquid, leftovers might become thicker or drier over time. Add a bit of liquid when reheating to restore its creaminess.
How to Reheat the Leftover Lemon Chicken Orzo Pasta:
- On the stove: To reheat, warm the pasta gently in a pan over low heat, adding a splash of chicken broth or water to help loosen up the sauce. Stir occasionally and be careful not to overcook the orzo.
- In the microwave: Alternatively, you can microwave it in short intervals, stirring in between, with a little added liquid to keep it moist.
📖 Recipe
Lemon Chicken Orzo Pasta
Looking for a light, refreshing, and creamy dinner that’s super easy to make? This Lemon Chicken Orzo Pasta is the perfect choice! With its zesty lemon flavor, creamy texture, and tender chicken, it’s a meal that everyone will love.
Ingredients
- 2 chicken breasts, (pat them dry with paper towels)
- 3 oz chopped asparagus
- 1 cup dry orzo pasta
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- ¾ cup diced shallots
- 3 garlic, (peeled and minced)
- 2 cups low-sodium chicken broth , (or more as needed) - preheated in a microwave
- 2 tablespoons lemon juice
- zest from one lemon
- ½ cup dry white wine
- ¼ cup heavy cream
- ½ teaspoon kosher salt, (and more to taste)
- ¼ teaspoon black pepper
- ½ cup freshly grated parmesan cheese
Instructions
- Pound the chicken with a mallet to an even thickness, then season it with ½ teaspoon of salt, black pepper, and lemon zest in a bowl. Let it marinate for a few minutes.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked, then remove and let rest before slicing into thin strips.
- In the same skillet, add the asparagus and sauté for 3-4 minutes, until tender over medium heat. Set them aside.
- Melt butter and sauté shallots for 2 minutes. Add garlic and cook for 1 minute. Add orzo, stir and toast for 2 minutes.
- Pour in white wine and cook, scraping the pan until most of the wine evaporates.
- Add broth and lemon juice, bring to a gentle boil, then cover and reduce heat to medium-low. Cook for 10 minutes, stirring often, until the pasta reaches your desired doneness. Add more broth if needed to keep the orzo swimming in liquid, like risotto—moist but not mushy.
- Remove the lid and stir in the grated Parmesan and cream until the sauce becomes creamy. Add the asparagus and mix well. Taste and adjust the seasoning with salt, black pepper, or additional lemon juice as desired.
- Serve immediately with the sliced chicken breast. If desired, sprinkle with extra Parmesan cheese and garnish with parsley.
Notes
Cooking time. Cooking time can vary based on the thickness of the chicken, the type of stove, and the size of the pan. Be sure to adjust the time and heat accordingly to avoid overcooking or undercooking the chicken. The same applies to the orzo—adjust the cooking time, heat, and amount of liquid to achieve your desired texture. For this recipe, I aimed for the orzo to resemble risotto: creamy and tender, but not mushy.
Extra liquid is fine: If there’s extra liquid left in the orzo mixture, don’t worry! It will thicken as it sits and will help keep the dish creamy and saucy.
Customize the creaminess: If you prefer a richer, creamier sauce, add more heavy cream or Parmesan cheese. For a lighter version, reduce the amount of cream.
Refrigerating: Store any leftover Lemon Chicken Orzo Pasta in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down to room temperature before storing to prevent condensation inside the container.
Nutrition
Calories: 593kcalCarbohydrates: 42gProtein: 37gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 123mgSodium: 691mgPotassium: 874mgFiber: 3gSugar: 6gVitamin A: 787IUVitamin C: 10mgCalcium: 171mgIron: 2mg
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Rika says
You’ve got to try this recipe! The orzo is cooked to perfection—creamy with a refreshing lemony kick. It’s simply the best!