This Creamy Chicken Orzo Pasta is bite-sized chicken, onion, celery, and garlic cooked in butter in one deep skillet, then simmered with chicken broth, milk, orzo, frozen mixed veggies, and spinach until the orzo is tender. Parmesan and a little lemon juice go in at the end, and the sauce thickens into a creamy coating as it sits. It’s a full dinner from one pan, it serves 6, and it takes about 35 minutes.
The sauce will still look thin when the orzo is tender, and that’s when the pan comes off the heat. The Parmesan and a few minutes of resting thicken it so it coats the orzo without feeling heavy.
You can use leftover rotisserie chicken instead of the chicken breasts. Cook the onion and celery in the butter on their own, then stir the shredded chicken in during the last few minutes of simmering so it heats through. It’s a good way to use up chicken you already have.
It works well on busy nights when you want a full meal from one pan. Leftovers keep in the fridge for up to 3 days, so lunch or dinner is ready for the next couple of days. If you like this one, my Mac and Cheese with Cream Cheese and Cauliflower Risotto with Mushrooms are two more creamy recipes to try.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- Ready in about 35 minutes, start to finish.
- Simple ingredients like chicken, orzo, frozen veggies, and Parmesan.
- All cooked in one pan for easy cleanup.
- Leftovers keep for 3 days in the fridge.
- Mild, creamy flavor with Parmesan and a little lemon.
➡️ Ingredients you’ll need
⏲ How to make this creamy chicken orzo pasta
👉 Easy ingredient swaps
- Chicken: Use cooked rotisserie chicken or leftover salmon instead of fresh chicken breasts. Stir it in during the last few minutes of simmering so it heats through.
- Low-Sodium Chicken Broth: Regular chicken broth or chicken stock work fine. Just skip the added salt until you’ve tasted the finished dish.
- Milk: Skim or 1% milk works, but the sauce will be slightly thinner. If you prefer a richer, thicker sauce, heavy cream can be used instead.
- Orzo Pasta: Substitute small pasta shapes like mini shells or ditalini if you don’t have orzo.
- Mixed Veggies: Substitute fresh chopped veggies instead of frozen if preferred.
✨ Variations
- More Greens: Add extra spinach or kale for added nutrients.
- Protein: Try adding cooked salmon or shrimp instead of chicken.
- Cheesy: Sprinkle mozzarella on top before serving for extra cheesiness.
〰️ How to serve
- Bread: Pair with pull apart bread or breadsticks on the side.
- Salad: Serve alongside a simple garden salad.
- Roasted Veggies: Add roasted veggies like baked sliced zucchini or asparagus for a larger meal.
💬 FAQs
Can I use regular chicken broth instead of low-sodium?
Yes, but skip adding extra salt until you’ve tasted it.
Can I freeze leftovers?
No, freezing doesn’t work well with this recipe. The orzo gets mushy when it thaws.
How long do leftovers last?
They’ll keep well in the refrigerator in an airtight container for about 3 days. Reheat gently on the stove or in the microwave.
📚 More recipes
🍽 Recipe
Shop this recipe
It all cooks in one pan. Here’s what I reach for:
See everything I use & love in my Amazon shop →
As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. If you buy through one, I may earn a small commission at no extra cost to you. Thank you for supporting Real Balanced!
Email Recipe
Enter your email below and we’ll send you this recipe!
Creamy Chicken Orzo Pasta
Ingredients
- 4 Tablespoons salted butter
- ½-¾ pound chicken breasts, cut into bite-sized pieces
- ½ cup diced yellow onion
- ¼ cup diced celery
- 2 cloves garlic, minced
- 1 Tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- 2 ¼ cups whole milk
- 1 ½ cups dried orzo
- 1 ½ cups frozen mixed veggies
- ½ cup chopped spinach (chop then measure)
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- ½ cup freshly grated Parmesan cheese
- ½ Tablespoon fresh lemon juice
Optional Garnishes:
- Parsley
- Shredded Parmesan cheese
Instructions
- Cook Chicken and Onions: In a large deep skillet over medium heat, add the butter and melt. Add the chicken, onion, and celery and cook for 5-7 minutes until onion is soft and chicken is cooked through. Add garlic and flour and cook for an additional minute or two.
- Add Broth and Pasta: Slowly pour broth in while whisking or stirring until the flour is incorporated into broth. Whisk in milk, orzo, frozen veggies, chopped spinach, salt, and pepper. Bring to a simmer, then reduce stovetop heat to keep a simmer. Stir occasionally while it cooks; this will take about 8-10 minutes. Once pasta is al dente, the sauce will still be quite thin. Remove from the stove at this point.
- Finish with Parmesan and Lemon: Gently stir in Parmesan cheese and lemon juice. The sauce will thicken as it cools. Garnish with extra Parmesan cheese and chopped parsley, then serve.
Leave a Reply