Creamy Garlic Parmesan Chicken Orzo (Printer-Friendly)

Golden chicken and orzo in rich garlic-Parmesan cream sauce

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp olive oil

→ Aromatics & Vegetables

06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1 cup baby spinach, roughly chopped (optional)

→ Orzo & Broth

09 - 1 1/2 cups orzo pasta
10 - 3 cups low-sodium chicken broth

→ Cream Sauce

11 - 1/2 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tbsp unsalted butter

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Additional Parmesan cheese for serving

# How To Make It:

01 - Coat chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add seasoned chicken and sear until golden brown and cooked through, approximately 5 to 7 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same pan, then sauté diced onion until soft and translucent, about 3 minutes. Add minced garlic and cook until fragrant, approximately 1 minute.
04 - Stir in orzo pasta and toast for 1 to 2 minutes, stirring frequently to coat with butter and aromatics.
05 - Pour in chicken broth and scrape up any browned bits from the pan bottom. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
06 - Return seared chicken and its accumulated juices to the pan. Stir in heavy cream and grated Parmesan cheese. Add chopped spinach if using.
07 - Simmer gently while stirring until sauce becomes creamy and chicken is heated through, 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Remove from heat. Garnish generously with fresh chopped parsley and additional grated Parmesan cheese. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything happens in one skillet, which means one pot to wash and actual time to relax after dinner.
  • The sauce comes together naturally from the pasta water and cream, no lumpy roux situation required.
  • It's fancy enough to impress people but casual enough that nobody needs to know how easy it was.
02 -
  • Don't let the cream boil hard or it can break and look curdled—keep it to a gentle simmer and you'll have silky sauce every time.
  • If your sauce seems too thick, thin it with a splash of broth or even pasta water; if it's too thin, let it simmer uncovered for another minute to concentrate.
03 -
  • Use chicken thighs instead of breasts—they stay moister and forgiving, especially if your timing isn't perfect.
  • Grate your Parmesan fresh right before you need it; pre-shredded versions get gummy when they melt because of the anti-caking agents.
  • Don't skip the toasting step for the orzo—those two minutes add a toasted, almost nutty flavor that makes people ask for the recipe.
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