Lemon Chicken Orzo Pasta
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You'll love this easy and delicious Lemon Chicken Orzo Pasta - a creamy, one-pot meal loaded with fresh lemon, tender chicken and grated parmesan. It's comfort food with a citrusy twist that's restaurant worthy, but simple enough to serve any night of the week!
For more lemon recipes, enjoy this Green Pea Salad that's a favorite side dish, or my popular Blueberry Lemon Crumble for dessert tonight.
Why You Need to Make This Meal!
🍋 Fresh Lemon Taste - a touch of citrus gives this recipe incredible flavor.
❤️ Cozy Comfort Food - get cozy with a big pot of creamy pasta that soaks up all of the flavors.
🥘 One Pot Meal - everything cooks in the same pot for easy prep and cleanup.
When I want to impress guests or make a special dish for my family, I pull out the box of orzo that's waiting for me in the pantry. (Yes, I keep orzo around for sudden pasta cravings!) 😀 Trust me, it's that good!
The bright citrus flavor adds an extra punch to this creamy lemon chicken orzo recipe that's packed with fresh spinach. It's a cozy meal that's easy to make in just 45 minutes, and tastes like risotto without all of the hassle!
Ingredients
See printable recipe card for quantities, notes and tips.
- extra virgin olive oil
- onion - diced
- boneless skinless chicken breasts - cut into bite-size cubes
- salt and black pepper - for cooking
- minced garlic
- fresh lemon juice
- dried orzo - find it in the pasta aisle of your grocery store
- chicken broth - can use low sodium
- heavy cream
- parmesan cheese - freshly shredded from a block
- fresh baby spinach - can substitute other veggies if desired
Step by Step Instructions
- Cook Onion - Add the olive oil to a large dutch oven or skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Sauté Chicken - Push the onion to the side of the pot, and add the cubed chicken. Season the chicken with salt and black pepper. Cook for 4-5 minutes, stirring frequently, until it is white on all sides. (The chicken does not need to be fully cooked at this point, as it will continue to cook in the pasta).
- Add Seasonings and Orzo - Add the minced garlic and lemon juice to the dutch oven, and top with orzo. Stir everything together for 1-2 minutes, until the chicken and orzo are well coated in lemon juice.
- Pour in the Broth - Add the broth to the pot, and bring to a simmer. Turn the heat down to medium and allow the pasta to simmer lightly, stirring frequently to keep it from sticking to the bottom.
- Add the Cream - When the chicken broth is almost fully absorbed by the orzo, add the cream. Stir the cream into the pasta and allow it to cook for a few more minutes, until the orzo is al dente and the sauce is thick and creamy.
- Sprinkle on the Parmesan - Turn the heat down to low. Add the freshly shredded parmesan cheese and stir constantly until melted.
- Add Fresh Spinach - Add baby spinach to the pot and mix it with the orzo until wilted. Remove dutch oven from the heat. Taste the pasta and season with additional salt and pepper if desired. Serve immediately.
Cooking Tips
- If you don't have a dutch oven, use a large skillet or stock pot as a substitute.
- Make sure to taste the orzo at the end of cooking and season it with additional salt and pepper as needed.
- The type of broth you use will vary the flavor of the dish, and you may need some additional seasoning. I used Swanson original chicken broth and did not need any more salt at the end.
- I recommend freshly shredding the cheese in this recipe (not pre-shredded). Freshly grated cheese melts the best, and will make your sauce smooth and creamy.
Serving Suggestions
What to serve with lemon chicken orzo pasta? Try a light salad like Roasted Beet Salad with Goat Cheese and a loaf of Cheese Stuffed Garlic Bread for a complete meal.
Or, lighten things up by serving Rainbow Salad with Lemon Vinaigrette alongside this delicious Lemon Butter Asparagus.
Variations
- Instead of spinach, you could add frozen peas to the orzo for a pop of color and sweetness. Simply stir the peas into the pasta at the end, and allow them to heat through for a few minutes before serving.
- Other great additions are fresh asparagus or roasted broccoli. I've also tried zucchini and summer squash for a completely different taste.
Storing Leftovers
To store leftovers, let the pasta cool and place it in an airtight container in the refrigerator.
When reheating, I recommend adding a drizzle of chicken broth or water on top of the pasta and microwaving until warm.
After warming, stir well to incorporate the additional broth or water into the pasta. This will help loosen the sauce and make the orzo creamy again.
More Pasta Recipes
If you're a fan of lemon chicken and orzo, try these related recipes that are fan favorites too!
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Recipe Card
Lemon Chicken Orzo Pasta
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or large skillet)
Ingredients
- 2 Tablespoons olive oil
- 1 small onion diced (about ½ cup diced onion)
- 1 pound boneless skinless chicken breasts cut into bite-sized cubes
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 2 cloves garlic minced
- ⅓ cup fresh lemon juice
- 2 cups dried orzo pasta one pound box
- 3 cups chicken broth
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- 2-3 handfuls fresh baby spinach approximately 2-3 ounces
Instructions
- Cook Onion - Add the olive oil to a large dutch oven or skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Sauté Chicken - Push the onion to the side of the pot, and add the cubed chicken. Season the chicken with salt and black pepper. Cook for 4-5 minutes, stirring frequently, until it is white on all sides. (The chicken does not need to be fully cooked at this point, as it will continue to cook in the pasta).
- Add Seasonings and Orzo - Add the minced garlic and lemon juice to the dutch oven, and top with orzo. Stir everything together for 1-2 minutes, until the chicken and orzo are well coated in lemon juice.
- Pour in the Broth - Add the broth to the pot, and bring to a simmer. Turn the heat down to medium and allow the pasta to simmer lightly, stirring frequently to keep it from sticking to the bottom.
- Add the Cream - When the chicken broth is almost fully absorbed by the orzo, add the cream. Stir the cream into the pasta and allow it to cook for a few more minutes, until the orzo is al dente and the sauce is thick and creamy.
- Sprinkle on the Parmesan - Turn the heat down to low. Add the freshly shredded parmesan cheese and stir constantly until melted.
- Add Fresh Spinach - Add baby spinach to the pot and mix it with the orzo until wilted. Remove dutch oven from the heat. Taste the pasta and season with additional salt and pepper if desired. Serve immediately.
Notes
- To store leftovers, let the pasta cool and place it in an airtight container in the refrigerator.
- When reheating lemon chicken and orzo, I recommend adding a drizzle of chicken broth or water on top of the pasta and microwaving until warm.
- After warming, stir well to incorporate the additional broth or water into the pasta. This will help loosen the sauce and make the orzo creamy again.
- If you don't have a dutch oven, use a large skillet or stock pot as a substitute.
- Make sure to taste the orzo at the end of cooking and season it with additional salt and pepper as needed.
- You may need to add water or more broth to thin the pasta after it rests.
Nutrition
Nutrition info is an auto generated estimate.
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