Creamy Garlic Parmesan Chicken Orzo (Print View)

Tender chicken and orzo simmered in a rich garlic-Parmesan cream sauce with spinach. Ready in 45 minutes.

# Components:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika

→ Skillet Base

05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced

→ Pasta and Liquid

09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes
11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth

→ Cream Sauce

13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese

→ Finishing

16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped

# Directions:

01 - Coat chicken pieces evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 4 to 5 minutes per side. Transfer to a plate.
03 - Reduce heat to medium. Add butter and diced onion to the same skillet; sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add orzo and red pepper flakes to the skillet. Toast for 2 minutes while stirring frequently to enhance nutty flavor.
05 - Pour in white wine or chicken broth, scraping up browned bits from the pan bottom. Simmer for 1 to 2 minutes.
06 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer over medium heat.
07 - Return seared chicken to the skillet. Cover and cook for 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
08 - Stir in Parmesan cheese until completely melted and sauce reaches a creamy consistency. Adjust seasoning with salt and pepper as needed.
09 - Fold in baby spinach and cook for 2 minutes until wilted. Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup on nights when you're already exhausted.
  • The sauce is genuinely creamy without feeling heavy, thanks to the perfect balance of cream and broth.
  • It comes together in under 45 minutes, including prep, which makes it a legitimate weeknight lifesaver.
  • Garlic Parmesan anything feels fancy, but this tastes like you spent way more effort than you actually did.
02 -
  • Don't skimp on the heat when searing the chicken—if your skillet isn't hot enough, the chicken steams instead of browning, and that browning is where the real flavor lives.
  • Stir the orzo occasionally while it's cooking so it doesn't clump together or stick to the bottom of the pan, which will happen faster than you'd think.
03 -
  • Use freshly grated Parmesan that you grate yourself right before adding it, not the bagged stuff—the difference in how smoothly it melts is genuinely noticeable and changes the entire texture of the sauce.
  • If the sauce ever looks too thick, resist the urge to panic and just stir in a few splashes of chicken broth or milk until it reaches the consistency you like.
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