Creamy Garlic Parmesan Chicken Orzo (Printable)

Tender chicken and orzo in a rich garlic-Parmesan cream sauce, all made in one skillet for effortless weeknight dining.

# What You'll Need:

→ 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 Sauce

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

# How-To Steps:

01 - Coat chicken pieces evenly with salt, black pepper, and smoked paprika, ensuring all surfaces are well seasoned.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook until golden brown and cooked through, approximately 4-5 minutes per side. Transfer to a plate and reserve.
03 - Reduce heat to medium and add butter to the same skillet. Sauté diced onion until softened, about 3 minutes, then add minced garlic and cook for 1 minute until fragrant.
04 - Stir in orzo pasta and red pepper flakes if using. Toast for 2 minutes while stirring frequently to develop nutty flavor.
05 - Pour in white wine or chicken broth and scrape up browned bits from the skillet bottom. Simmer for 1-2 minutes until liquid reduces slightly.
06 - Add chicken broth, milk, and heavy cream to the skillet. Bring to a gentle simmer while stirring occasionally.
07 - Return reserved chicken to the skillet, cover, and cook for 10-12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
08 - Stir in Parmesan cheese until completely melted and sauce reaches creamy consistency. Adjust seasoning with additional salt and pepper as needed.
09 - Fold in chopped spinach and cook for 2 minutes until completely wilted.
10 - Garnish with fresh chopped parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • One skillet, zero fuss: Everything happens in the same pan, which means less cleanup and more time actually enjoying dinner.
  • Restaurant-quality sauce with grocery store ingredients: The garlic-Parmesan cream is silky and deeply flavored, nothing fancy required.
  • It tastes like comfort wrapped around weeknight reality: Creamy, warm, and ready in 45 minutes from start to table.
02 -
  • The orzo must be stirred occasionally while cooking: It has a sneaky habit of sticking to the bottom of the skillet if left alone, and scorched pasta tastes bitter in a way that no amount of cream can fix.
  • Grate your Parmesan fresh and add it slowly: Pre-shredded cheese has cornstarch coating the pieces, which makes the sauce grainy instead of silky—this one detail changes everything.
  • Don't skip the searing step on the chicken: It's not just for looks; those golden bits dissolve into the sauce and add savory depth that you genuinely can't create any other way.
03 -
  • Make sure your skillet is truly deep: A shallow pan means splashing, and you want all that creamy sauce contained where you can appreciate it.
  • If the sauce seems too thick at the end, add broth or milk a tablespoon at a time: If it's too thin, a quick simmer uncovered tightens it up fast.
  • Leftover pasta thickens as it sits because the orzo continues absorbing liquid: Reheat gently with a splash of milk, and it returns to its original silky state.
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