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Lemon Chicken Orzo Pasta Recipe

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4.3 from 293 reviews

This Lemon Chicken Orzo Pasta is a creamy, flavorful one-pan meal that combines tender orzo pasta with shredded rotisserie chicken, fresh kale, and a bright lemony finish. It’s easy to make in just 30 minutes and perfect for a quick weeknight dinner packed with comforting textures and vibrant herbs.

Ingredients

Base Ingredients

  • 1 tablespoon butter
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon rubbed sage

Liquids & Broth

  • 2 cups chicken broth
  • 1 cup half and half (plus more as needed)

Pasta & Vegetables

  • 1 cup uncooked orzo pasta
  • 2 cups finely chopped kale

Protein

  • 1 cup shredded rotisserie chicken

Flavorings & Garnish

  • Zest and juice of 1 lemon
  • 1 tablespoon fresh chopped herbs (like parsley and dill)
  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. Heat Butter: Melt 1 tablespoon of butter in a large pan over medium heat to prepare the base for sautéing the aromatics.
  2. Sauté Onions: Add the diced onion along with a couple pinches of salt and pepper. Cook while stirring frequently for about 4 minutes, until the onions soften and become translucent.
  3. Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Cook for about a minute more until fragrant, stirring constantly to prevent burning.
  4. Deglaze Pan: Pour in a few splashes of chicken broth, scraping the bottom of the pan with a spatula to lift any browned bits that add flavor to the dish.
  5. Combine Main Ingredients: Add the uncooked orzo, finely chopped kale, shredded rotisserie chicken, 1 cup half and half, and the remaining chicken broth. Season with salt and pepper. Stir to evenly distribute ingredients.
  6. Simmer Orzo: Cover the pan and bring the mixture to a simmer over medium-high heat. Stir every couple of minutes to avoid the orzo sticking to the bottom. Once simmering, reduce the heat to low and cook gently, covered, for 5-7 minutes or until orzo is al dente. Add extra half and half if the mixture appears too dry before the pasta is fully cooked.
  7. Finish with Lemon and Herbs: Stir in the lemon zest, lemon juice, and fresh chopped herbs like parsley and dill. Adjust seasoning with additional salt and pepper to taste, then serve immediately.
  8. Enjoy and Share: If you enjoyed this recipe, feel free to leave a 5-star rating and review to help others discover this delicious meal!

Notes

  • Use rotisserie chicken for a quick shortcut, or substitute with cooked chicken breast or thighs as preferred.
  • Adjust the amount of half and half or broth depending on your desired consistency; add more liquid to keep the orzo creamy and prevent drying.
  • Kale can be swapped for spinach or Swiss chard based on preference and availability.
  • For a dairy-free version, use coconut milk or a plant-based cream substitute instead of half and half.
  • Lemon zest and juice are added at the end to preserve their bright, fresh flavor - be sure to zest before juicing the lemon.
  • Leftovers keep well refrigerated in an airtight container for up to 3 days and can be gently reheated on the stovetop with a splash of broth or water.

Find it online: https://recipethrive.com/lemon-chicken-orzo-pasta-recipe/