Lemon Chicken Orzo Pasta
This Lemon Chicken Orzo Pasta is one of our most requested pasta recipes among family and friends. Why? Because it’s simple to make, uses one skillet, and is full of decadent flavors.
When spring and summer come around, this Lemon Chicken Orzo Pasta is one of the first recipes to make on our list. The orzo pasta soaks up all the delicious lemon cream sauce for a bite that’s insanely delicious.
Another reason why we love this orzo pasta recipe is it’s one of those dishes that fits any occasion. It’s gourmet enough for a dinner party, simple enough to make for a quick weeknight meal, and holds well to take to a potluck or picnic. We mean it when we say, it’s the ultimate dish!
With just 10 ingredients, you’ll want to make this lemon orzo pasta all season long. Our secret to making the flavor extra lemony is using freshly squeezed lemon juice as well as lemon zest, you must try it! If you love a great pasta recipe, be sure to also make our Pasta e Piselli and Creamy Lobster Pasta.
Table of Contents
Why You’ll Love this Recipe
- One pan pasta recipe. We love that this orzo pasta uses just one skillet to cook everything. It’s simple to prepare when we are short on time and has a ton of flavor. Plus, the cleanup is quick too!
- Decadent flavors with minimal ingredients. When it comes to a pasta recipe, we like to develop the recipe to be simple so we aren’t shopping at the store for hours. All of the ingredients for this lemon chicken orzo pasta are easy to find and affordable.
- Everyone in the family will love this recipe. Even the pickiest of eaters love this pasta! It’s creamy and bright thanks to the lemon and heavy cream. Oh, and don’t forget lots of parmesan cheese too!
Jen’s Tip: When it comes to cooking orzo, especially in a recipe that uses one pan, you want to make sure you have enough cooking liquid. We use chicken broth in this recipe to add extra flavor. Be sure to have some additional broth on hand, orzo cooks similar to rice and often needs more liquid than the recipe calls for.
Ingredients
- Olive oil: The cooking fat for the lemon pasta.
- Butter: Adds richness in flavor as well as creaminess to the sauce.
- Yellow onion: The base of any great pasta sauce recipe.
- Garlic: Infuses each bite with all the garlicky flavor we love.
- Orzo pasta: Short and small noodles that cook quickly and are so versatile. Plus we love you can eat them with a spoon.
- Chicken broth: The cooking liquid for the orzo pasta that adds so much more flavor than just water alone.
- Cooked chicken breast or rotisserie chicken: This is the perfect recipe to use up leftover cooked chicken, or you can use a store-bought shortcut and purchase a rotisserie chicken instead.
- Fresh spinach: We love the flavor that fresh leafy greens like spinach add to this dish.
- Lemon zest and juice: We use both here to add extra bright flavor. It’s essential for this recipe.
- Heavy cream: The perfect touch to make every bite creamy.
- Grated parmesan cheese: Adds delicious cheesy flavor as well as salt to the pasta.
- Chopped basil: The ideal finishing herb that compliments the other flavors well.
How to Make Lemon Chicken Orzo
1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 more minute.
3. Add the orzo and toast for 2-3 minutes, stirring to coat in the butter and oil.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 8–10 minutes or until the orzo is tender and most of the liquid is absorbed.
5. Stir in the cooked chicken, spinach (if using), lemon zest and juice, heavy cream, and Parmesan cheese.
6. Season with salt & pepper, and add the fresh basil. Add a splash of broth or water to loosen the sauce if needed.
7. Serve warm, topped with additional basil and Parmesan if desired.
Expert Tips & Variations
- Cook the orzo correctly. Stir frequently while cooking to prevent sticking, and add extra broth if needed to maintain a risotto-like texture.
- Use rotisserie chicken as a shortcut. Rotisserie chicken works great here—just shred and stir it in at the end.
- Optional veggie add-ins. Try adding peas, asparagus, or a handful of arugula for extra color and flavor.
- Make the orzo lighter. Swap heavy cream with half-and-half or omit entirely for a less creamy version.
Storage
Store any leftover lemon chicken orzo pasta in an airtight contaner in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a skillet for a few minutes until warmed through.
The key to reheating the orzo is to add a splash of chicken broth to the pasta. This helps it to become creamy and delicious again rather than dry or mushy.
We don’t recommend freezing the lemon chicken orzo since it will change the texture of the pasta.
FAQs
Yes, we recommend using a shorter pasta like rigatoni mezzi or penne. You may need to add more liquid and cook for a little longer until the pasta is al dente.
We add spinach, you can also add other greens like arugula or dinosaur kale. Additionally, chopped asparagus or peas would also be delicious.
Yes, you can make the pasta in advance, just reheat on the stovetop with a splash more of chicken stock until warmed through. It’s also great served room temperature as more of a pasta salad type of dish as well.
More Flavorful Pasta Recipes
Creamy Lemon Chicken Orzo (One pan)
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup yellow onion finely chopped
- 2 garlic cloves minced
- 16 ounces orzo pasta
- 5 cups chicken broth
- 2 cup cooked chicken breast or rotisserie chicken shredded or cubed
- 1 cup fresh spinach optional
- 1 Lemon, zested
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup heavy cream
- 2/3 cup freshly grated Parmesan cheese
- 1-2 tablespoons fresh chopped basil
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 more minute.
- Add the orzo and toast for 2-3 minutes, stirring to coat in the butter and oil.
- Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10-12 minutes or until the orzo is tender and most of the liquid is absorbed.
- Stir in the cooked chicken, spinach (if using), lemon zest and juice, heavy cream, and Parmesan cheese.
- Season with salt & pepper, and add the fresh basil. Add a splash of broth or water to loosen the sauce if needed.
- Serve warm, topped with additional basil and Parmesan if desired.
Notes
- Orzo tip: Stir frequently while cooking to prevent sticking, and add extra broth if needed to maintain a risotto-like texture.
- Chicken shortcut: Rotisserie chicken works great here—just shred and stir it in at the end.
- Optional add-ins: Try adding peas, asparagus, or a handful of arugula for extra color and flavor.
- Make it lighter: Swap heavy cream with half-and-half or omit entirely for a less creamy version.
- Leftovers: This dish reheats well with a splash of broth or water to loosen it up.
