Chicken Orzo Recipe

Check ingredients as you prepare them. These checks stay on this page.

• 1 cup orzo pasta (cooked according to the directions on the package)
  Ingredient note

  Source: 1 cup orzo pasta (cooked according to the directions on the package)
• 3 tablespoons + 2 tablespoons olive oil
  Ingredient note

  Source: 3 tablespoons olive oil; Source: 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts (cubed)
  Ingredient note

  Source: 1 pound boneless, skinless chicken breasts (cubed)
• 1 pound asparagus (ends cut, and chopped into 2-inch pieces)
  Ingredient note

  Source: 1 pound asparagus (ends cut, and chopped into 2-inch pieces)
• As Needed + As Needed salt
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste); Source seasoning: salt and fresh ground black pepper (to taste)
• As Needed + As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste); Source seasoning: salt and fresh ground black pepper (to taste)
• 1 pint cherry tomatoes (halved)
  Ingredient note

  Source: 1 pint cherry tomatoes (halved)
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 3 teaspoons all-purpose flour
  Ingredient note

  Source: 3 teaspoons all-purpose flour
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• ½ cup milk (you can use skim, 2%, or whole milk)
  Ingredient note

  Source: ½ cup milk (you can use skim, 2%, or whole milk)
• ½ cup shredded parmesan cheese
  Ingredient note

  Source: ½ cup shredded parmesan cheese

1. Prepare orzo per directions on the box. Drain and set aside.
2. In the meantime, heat 3 tablespoons olive oil in a large skillet set over medium-high heat.
3. Add chicken pieces and asparagus; season with salt and pepper and cook for 8 to 10 minutes, stirring frequently, until chicken is cooked and browned on all sides.
4. Add tomatoes and continue to cook for 2 to 3 minutes or until tomatoes are tender; set aside.
5. Heat olive oil and melt butter in a separate large pan over medium-high heat. Sprinkle with flour and whisk to combine, whisking and cooking for 1 to 2 minutes.
6. Whisk in the chicken broth until thoroughly combined. Whisk in the milk, and bring the mixture to a simmer; allow to cook for 1 minute or until thickened.
7. Remove from heat, add parmesan cheese, and season with salt and pepper; stir until the cheese is melted.
8. Drain the pasta and add it to the sauce with the chicken, asparagus, and tomato mixture. Toss well to combine. Taste for salt and pepper and adjust if needed.
9. Serve.