Creamy Lemon Chicken Orzo

This Creamy Lemon Chicken Orzo is easy to make in 30 minutes and full of bright lemon flavors! Tender chicken pieces, a lightened-up creamy lemon sauce, orzo and green peas come together to create a delicious and satisfying meal! 

this recipe

If you love lemon cream sauce pasta dishes, you’re going to love this Creamy Lemon Chicken Orzo!

We have here:

• Perfectly seasoned and cooked tender chicken pieces.
• Chewy al-dente orzo pasta.
• Pops of protein and fiber rich green peas.
• A creamy, yet light lemon cream sauce that’s beautifully seasoned with everyday seasonings and dried herbs.
• Chopped basil garnish to round out the flavors make everything look pretty!

This dish is a high protein meal that is satiating and comforting. It’s perfect for easy weeknight dinners, ready in under 30 minutes and can be made for meal prep too!

I’ve cooked the chicken in my air fryer to yield the most succulent and perfectly cooked chicken pieces without requiring and active cooking. However, you can absolutely turn this into a one pot meal and cook the chicken in a skillet on the stovetop! 

Love creamy food with bright lemon flavors? Try my Creamy Chicken Mushroom Rice Soup or Cream Sauce Seafood Pasta!

Ingredient Notes and Substitutes

• Seasoned Chicken: I’ve used diced boneless and skinless chicken breasts and seasoned with kosher salt, black pepper, garlic powder and smoked paprika. Chicken thigh fillets can be used instead if you prefer. 
• Orzo: A short-cut type of pasta that resembles the shape of rice. Use wholewheat or a gluten-free orzo if preferred.
• Aromatics: We have garlic, yellow onion (substitute with shallots) and fresh red chilies for some heat. I’ve used Thai Bird’s Eye red chilies which are quite hot but feel free to use any variety and adjust the quantity to taste based on your heat level preference. You could omit them if you prefer a milder pasta dish.
• Frozen Green Peas: To add some veggies and greenery. Switch it out for fresh green beans, asparagus, broccoli or baby spinach.
• Seasonings: We have kosher salt, black pepper, dried oregano, dried thyme, ground cayenne and crushed red pepper flakes to season our Creamy Lemon Chicken Orzo.
• Laughing Cow Light Cheese Wedges: This is a spreadable type of soft cheese wedge that we’ll use to make our creamy and smooth sauce instead of heavy cream. It’s made from cheddar, semisoft and Swiss cheese and has a mild flavor. I love it because it’s perfect for making lighter creamy pasta dishes like this Tomato Ricotta Pesto Pasta. While I’ve used the light version, the regular version can be used too for a creamier texture and richer flavor. Light or regular cream cheese would be a great substitute.
• Low Fat Milk: Use regular whole milk, a nut milk or soy milk if preferred.
• Pasta Cooking Water: Be sure to reserve some pasta cooking water before you drain the cooked orzo! It will help to loosen up our pasta sauce.
• Lemon: Freshly squeezed lemon juice brightens up the entire dish and adds a hint of tang. I use this citrus juicer and absolutely love it! It allows you to squeeze as much juice as possible from the lemon with the least amount of effort. It’s great for squeezing limes too!
• Italian Basil (optional): For garnish. Substitute with chopped fresh parsley instead.

Full ingredient list and amounts are in the recipe card below.

How to Make Creamy Lemon Chicken Orzo

1. Season and air fry the chicken. Spray the air fryer basket with cooking oil spray and preheat the air fryer at 190°C / 375°F. Season the chicken pieces and mix to coat. Place in the air fryer basket in an even layer and air fry for 6-7 minutes, shaking the basket halfway through, until just cooked. Transfer to a clean bowl and set aside. 

Note: Feel free to cook the chicken in a skillet sprayed with cooking oil on the stovetop if you prefer to make this a one pan meal or don’t have an air fryer.

2. Cook the orzo. Follow the package instructions cooking time for al-dente pasta and cook in salted boiling water. Reserve some pasta cooking water just before draining.

3. Sauté the aromatics. Heat the light butter and extra virgin olive oil in a large deep sauté pan. Sauté the yellow onion, garlic and chilies until softened and fragrant.

4. Add the orzo and seasonings. Add the orzo and all of the spices and seasonings. Mix until evenly combined.

5. Add the chicken and peas. Add the cooked chicken and green peas and mix to combine. 

6. Build the sauce. Reduce the heat to low and make a hole in the center of the pan. Add the Laughing Cow light cheese wedges, low fat milk and some reserved pasta cooking water. Gently mix until the cheese breaks down and a creamy sauce forms. Then mix to combine the sauce with everything else. 

7. Stir in the lemon juice. Switch off the heat. 

8. Serve! Divide evenly onto plates and garnish with chopped basil. Serve immediately and enjoy!

Full detailed instructions are in the recipe card below.

Variations

• Use rotisserie chicken. Diced rotisserie chicken from the store can be used to save time and make this an even quicker weeknight meal.
• Use a different protein. Shrimp or prawns would taste delicious in this creamy lemon sauce!
• Make it vegetarian. Use a plant-based meat substitute or use diced mushrooms (any kind but I highly recommend white champignons) instead of chicken. 
• Use different veggies. Baby spinach or kale instead of green peas can be stirred in until just wilted before adding the lemon juice. Sautéed sliced asparagus or green beans are other great options.
• Make it vegan. Use vegan laughing cow cheese wedges (find it at Whole Foods Market) or other dairy-free light or regular cream cheese.
• Make it creamier. Use whole milk or half-and-half instead of low fat milk.

FAQs

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More Weeknight Pastas You’ll Love

Creamy Peri Peri Chicken Pasta

Tomato Ricotta Pesto Pasta

Caesar Pasta Bake

Creamy Lemon Chicken Orzo

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Made with tender chicken, a lightened-up lemon cream sauce, orzo and green peas, this Creamy Lemon Chicken Orzo is a delicious and satisfying meal that’s ready in just 30 minutes!

• Author: Lavina
• Prep Time: 10
• Cook Time: 17
• Total Time: 27 minutes
• Yield: 2 1x
• Category: Dinner
• Method: Sauté
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken:

• 300 grams / 10.6 ounces Chicken Breast, boneless, skinless – cut into bite-sized pieces
• ¼ + ⅛ TSP Kosher Salt
• ¼ TSP freshly cracked Black Pepper
• ¼ TSP Garlic Powder
• ¼ TSP Smoked Paprika (hot or sweet)
• Cooking Oil Spray

Creamy Lemon Chicken Orzo:

• 15 grams / 2 Garlic cloves – minced
• 50 grams / ¼ medium Yellow Onion – finely chopped
• 15 grams / 2-3 fresh Red Chilies (optional, I used Thai Bird’s Eye red chilies, omit for milder dish – note 1*)
• 100 grams / ≈ ¾ cup frozen Green Peas
• 150 grams / 5.3 ounces uncooked dried Orzo (or other short-cut pasta of choice)
• 10 grams / 2 TSP Light Butter (I used reduced fat Nuttelex)
• 5ml / 1 TSP Extra Virgin Olive Oil
• ½ TSP Kosher Salt, to taste
• ½ TSP freshly cracked Black Pepper, to taste
• ½ TSP Dried Oregano Flakes
• ½ TSP Dried Thyme
• ½ – 1 TSP Crushed Red Pepper Flakes, to taste (note 2*)
• ½ – 1 TSP ground Cayenne, to taste (note 2*)
• 50 grams / 3 Laughing Cow Light Cheese Wedges (note 3)
• 60ml / ¼ cup Low Fat Milk (or any type of plant-based or regular milk)
• Pasta Cooking Water, as needed
• 15ml / 1 TBSP freshly Squeezed Lemon Juice
• To Serve (optional): chopped Italian Basil Leaves

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Instructions

Prep:

1. Prepare the fresh ingredients: Chop the garlic, yellow onion, and red chilies as indicated in the ‘ingredients’ section. Measure out the frozen green peas.

Creamy Lemon Chicken Orzo:

1. Season and air fry the chicken: Spray the air fryer basket lightly with cooking oil spray. Install the basket into the air fryer and preheat for 3 minutes (or according to manufacturer’s instructions) at 190°C/375°F. Cut the chicken into bite-sized pieces and add to a medium bowl. Season with kosher salt, black pepper, garlic powder, and smoked paprika and mix to coat. Place the chicken pieces in an even layer in the basket. Air fry for 6-7 minutes, shaking the basket halfway through. Transfer the chicken to a clean bowl and set aside. (Note: You can cook the chicken in a skillet that is lightly sprayed with oil for 5-7 minutes or until cooked through if you prefer or don’t have an air fryer.)
2. Cook the orzo: While the chicken is cooking, bring a large pot (or use the same large deep sauté pan you’ll use to cook the rest of the dish) of salted water to a boil and cook the orzo al-dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run water from the sink on the pasta to halt the cooking process and prevent sticking but this is optional.)
3. Sauté the aromatics: Heat the light butter and extra virgin olive oil in a large deep sauté pan over medium heat. Add the yellow onion, garlic and chilies and sauté for one minute until softened and fragrant.
4. Add the orzo and seasonings: Add the cooked orzo, kosher salt, black pepper, dried oregano, dried thyme, crushed red pepper flakes and ground cayenne. Mix well to combine until the pasta is evenly coated in the seasonings.
5. Add the chicken and peas: Add the cooked chicken and green peas and mix to combine.
6. Build the sauce: Reduce the heat to low and make a hole in the center of the pan by pushing everything else to the edges. Add the Laughing Cow Light Cheese Wedges, low fat milk and ¼ cup reserved pasta cooking water. Gently mix in the same spot until the cheese melts and a creamy sauce forms. Then mix to combine the sauce with everything else. If the sauce thickens too much, add a little more of the reserved pasta water if needed and continue cooking until everything is coated in the sauce.
7. Add the lemon juice: Stir in the lemon juice and switch off the heat.
8. To Serve: Divide evenly onto plates and garnish with chopped basil if desired. Serve immediately.

Equipment

Analon 5-Quart Deep Large Sauté Pan

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citrus juicer

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Meal Prep Glass Containers

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Notes

1. Fresh Red Chilies. Use less or more to taste or omit them completely for a milder dish.
2. Ground Cayenne and Crushed Red Pepper. Adjust quantity to taste based on your heat level preference. Omit for a milder dish.
3. Laughing Cow Light Cheese Wedges. This is semi-soft type of cheese wedge that becomes smooth and creamy once melted. It is excellent for making lightened-up creamy pasta dishes without heavy cream. Substitute with light or regular cream cheese.
4. Storing and reheating leftovers. Store in a sealed airtight container in the fridge for 3-4 days. To reheat, add as splash of water and microwave on high for 1.5-2 minutes, stirring halfway through, until hot throughout.
5. Make it for meal prep. Double the ingredients by clicking the ‘2x’ button at the top of the recipe card to make four servings. You’ll need to air fry the chicken in 2 batches and use a large enough deep skillet to cook the rest of the pasta dish. Divide evenly into meal prep containers and store in the fridge for 3-4 days. To reheat, add a splash of water and microwave on high for 1.5-2 minutes, stirring halfway through, until hot throughout. I recommend garnishing with the basil just before serving as the taste becomes a little bitter when reheating in the microwave.
6. See the ‘Variations’ in the post above if you’d like to customize this creamy lemon chicken orzo pasta dish.

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 620
• Sugar: 10.1g
• Sodium: 918.6mg
• Fat: 13.1g
• Saturated Fat: 3.8g
• Unsaturated Fat: 5.6g
• Trans Fat: 0g
• Carbohydrates: 70.2g
• Fiber: 6.2g
• Protein: 53.5g
• Cholesterol: 111.3mg

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