Lemon Chicken Orzo Pasta

This Lemon Chicken Orzo Pasta is comfort food that works year-round. With tender chicken, bright lemon, fresh spinach, mushrooms, and a creamy orzo base, it's the perfect easy-peasy weeknight dinner, made all in one pot.

Why You'll Love this Lemon Chicken Orzo Pasta:

• One-Pot Dinner: Less mess, less cleanup.
• Ready in about 30 minutes, with simple pantry ingredients, and oh-so tasty.
• Can be made Gluten-Free or Dairy-Free.

Key Ingredients:

• Orzo pasta: This small, rice-shaped pasta cooks directly in the broth for a creamy, risotto-like finish.
• Cooked Chicken: Rotisserie chicken or any leftover cooked chicken you have on hand.
• Lemon Juice: Adds bright, fresh acidity.
• Cream: Gives this lemon chicken orzo its creamy texture. Half & half or heavy cream both work.
• Parmesan Cheese: Grated Parmesan melts into the sauce for cheesy, savory flavor.
• Yellow onion, garlic & thyme: A few classic aromatics.
• Mushrooms: For earthiness and texture.
• Baby Spinach: Stirred in at the end, mostly for color and added nutrients.
• Chicken broth: Used to cook the orzo.

Dietary Swaps:

• Gluten-Free: Use gluten-free orzo (DeLallo makes a good one!) or short cut pasta, and double-check that your broth and parmesan are certified gluten-free.
• Dairy-Free: Swap the cream for unsweetened oat or cashew cream, and use a dairy-free parmesan (such as Follow Your Heart).
• Vegetarian: Omit the chicken or replace it with extra sautéed mushrooms. Use vegetable broth instead of chicken broth, and replace the parmesan with a vegetarian-friendly alternative (like Follow Your Heart).

Recipe Variations:

• Add More Veggies: Stir in extra veg such as peas or diced zucchini for a veggie-packed pasta.
• A Hint of Spice: Add a pinch of red pepper flakes for a little kick.
• Swap the Protein: Use cooked shrimp or turkey instead of chicken.
• Make It a Bake: After simmering, transfer to a baking dish, top with extra grated cheese, and broil until bubbly and golden.

How to Make One-Pot Lemon Chicken Orzo Pasta:

1. Melt butter in a pot over medium-high heat.
2. Sauté onion and mushrooms with salt and pepper until softened, about 4 minutes.
3. Add garlic and thyme; cook until fragrant, about 1 minute.
4. Stir in chicken broth, lemon juice (half), and orzo.
5. Add cream, bring to a gentle boil, then simmer, stirring often, until orzo is tender and sauce thickens, about 10 minutes.
6. Stir in chicken, parmesan, spinach, and remaining lemon juice. Cook until warmed through and spinach wilts.
7. Season to taste and serve.

Tips & Notes:

• Use half & half or heavy cream if you want to reduce the chance of curdling when cooking with lemon juice and heat. Milks with less fat or more likely to curdle.

Storage & Reheating:

• Storage: Leftovers keep well in the fridge for 3-4 days.
• Reheating: Reheat gently on the stove over low heat, adding a splash of broth to loosen if needed.
• Freezing not recommended.

What to Serve with Lemon Chicken Orzo Pasta:

This orzo pasta pairs well with simple sides. Here are some great options to round out your meal.

• Crunchy Romaine Salad with Pistachios, Olives & Garlic Herb Dressing
• Easy Asparagus and White Bean Salad with Pesto & Parmesan
• Easy Air Fryer Asparagus

FAQs:

More 30 Minute Pasta Recipes You Will Love:

• Creamy Mushroom Chicken Pasta
• 30-Minute Homemade Stroganoff Hamburger Helper
• Quick & Easy Garlic Cream Sauce Ravioli with Asparagus and Mushrooms
• Easy Veggie Pasta with Garlic Parmesan Sauce

Recipe

Lemon Chicken Orzo Pasta

Tender chicken, bright lemon, fresh spinach, and mushrooms all simmered together in Parmesan and broth.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Pasta

Servings 4

Calories 430 kcal

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 1 cup diced yellow onion
• 1 cup sliced mushrooms
• 1 tablespoon minced garlic
• 1 ½ teaspoons fresh thyme or 1 teaspoon dried
• 2 cups chicken broth
• ¼ cup lemon juice divided
• 1 cup dry orzo pasta
• 1 cup cream half & half or heavy cream
• 2 cups cooked chicken chopped rotisserie works great
• ¼ cup grated Parmesan cheese
• 3 handfuls fresh baby spinach
• Salt and pepper to taste

Instructions

 

• Melt butter in a large pot over medium-high heat.
• Add onion and mushrooms with a pinch of salt and pepper; sauté until softened, about 4 minutes.
• Stir in garlic and thyme and cook until fragrant, about 1 minute.
• Pour in chicken broth, half the lemon juice, and add orzo. Stir to combine.
• Add cream and bring to a gentle boil. Reduce heat and simmer, stirring often, until orzo is tender and sauce thickens, about 10 minutes.
• Turn heat to low. Stir in cooked chicken, parmesan, spinach, and remaining lemon juice. Cook until chicken is warmed through and spinach has wilted, adding splashes of broth as needed.
• Season to taste with salt and pepper, and serve warm.

Notes

• Use Cream such as half & half or heavy cream to reduce the risk of curdling when exposed to heat and lemon juice.
• To make this gluten-free, substitute gluten-free orzo, short cut pasta, or rice and check your broth and parmesan for gluten-free certification.
• Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently, adding a splash of broth if needed.
• Nutrition Information is an estimate only and will vary according to specific ingredients and amounts used. 

Nutrition

Calories: 430kcalCarbohydrates: 34gProtein: 30gFat: 18gSaturated Fat: 9gCholesterol: 90mgSodium: 700mgFiber: 2gSugar: 3g

Keyword lemon chicken orzo pasta

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