Lemon Chicken Orzo Pasta

5 from 2 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Main Dishes, Pasta

Cuisine: American

Servings:

Calories: 499kcal

Author: Debi Morgan | Quiche My Grits

Equipment

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