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

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Creamy Lemon Chicken Orzo

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Made with tender chicken, a high protein lemon cream sauce, orzo, spinach and green peas, this Creamy Lemon Chicken Orzo is a delicious and satisfying one pan meal that’s ready in just 35 minutes!

• Author: Lavina
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 2 1x
• Category: Dinner
• Method: Sauté
• Cuisine: American

Ingredients

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Chicken:

• 9 ounces / 255 grams Chicken Breast, boneless, skinless – cut into bite-sized pieces
• ½ teaspoon Kosher Salt
• ¼ teaspoon freshly cracked Black Pepper
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Smoked Paprika (hot or sweet)
• 1 teaspoon Extra Virgin Olive Oil, for cooking

Creamy Lemon Chicken Orzo:

• ¼ medium / 50 grams Yellow Onion – finely chopped
• 2–3 cloves / 15 grams Garlic – minced
• 1–3 pieces / 3-15 grams fresh Red Chilies, to taste (optional, I used Thai Bird’s Eye red chilies, omit for a milder dish – note 1*) – finely chopped
• ½ cup / 10 grams fresh Basil Leaves, loosely packed – thinly sliced
• 2 cups / 66 grams Baby Spinach
• ¾ cup / 100 grams frozen Green Peas
• ⅓ cup / 84 grams blended Whole Milk Cottage Cheese (4%, or use 2% low-fat cottage cheese)
• ¼ cup / 25 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
• 2 teaspoons / 10 grams Unsalted Butter
• 1 teaspoon Extra Virgin Olive Oil
• 5.3 ounces / 150 grams uncooked dried Orzo Pasta (or other short-cut pasta of choice)
• 2 cups / 473 milliliters Chicken Broth (I used 2 teaspoons/12 grams Better Than Bouillon Roasted Chicken Base dissolved in 2 cups of hot water)
• ¾ teaspoon Kosher Salt, to taste
• ½ teaspoon freshly cracked Black Pepper, to taste
• ½ teaspoon Dried Oregano Flakes
• ½ teaspoon Dried Thyme
• ½ – 1 teaspoon Crushed Red Pepper Flakes, to taste (note 1*)
• ½ – 1 teaspoon ground Cayenne (optional), to taste (note 1*)
• 2 tablespoons freshly squeezed Lemon Juice
• To Serve: Reserved sliced fresh basil

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Instructions

Prep:

1. Season the chicken: Slice the chicken into thin bite-sized pieces and add to a medium bowl. Season with the kosher salt, black pepper, garlic powder and smoked paprika. Mix to coat and set aside.
2. Prepare the rest of the ingredients: Chop/slice the yellow onion, garlic, red chilies and basil as indicated in the ‘ingredients’ section. Measure out the baby spinach and frozen green peas. Blend the cottage cheese (I use a handheld immersion blender directly in the carton since I use it for many recipes with cottage cheese.) Grate the Parmigiano Reggiano cheese using a box grater.

Creamy Lemon Chicken Orzo:

1. Cook the chicken: Heat 1 teaspoon extra virgin olive oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté for 2 minutes until browned and just cooked. Transfer to a clean bowl and set aside.
2. Sauté the aromatics: Heat the unsalted butter and extra virgin olive oil in a medium deep-edged sauté pan over medium-high heat. Add the yellow onion and sauté for a minute until translucent. Then add the garlic and chilies and sauté for 30 seconds until fragrant.
3. Toast the orzo: Add the orzo pasta and sauté for 1-2 minutes, until lightly toasted.
4. Stir in the seasonings: Add the kosher salt, black pepper, dried oregano, dried thyme, crushed red pepper flakes and ground cayenne (if using). Mix well to combine until everything is evenly coated in the seasonings.
5. Pour in the broth: Pour the chicken broth into the pan and mix to combine. Bring to a boil over high heat, then reduce the heat to medium. Cook for 10-12 minutes, stirring occasionally, until most of the liquid has been absorbed and the orzo is tender.
6. Mix in the cooked chicken: Add the cooked chicken and briefly mix to combine.
7. Add the spinach, peas and basil: Stir in the baby spinach, frozen green peas, and most of the fresh basil (reserve some for garnish) until the spinach has just wilted – about 1 minute.
8. Add the lemon juice: Switch off the heat and stir in the lemon juice.
9. Stir in the cheeses: Remove the pan from the heat and stir in the blended cottage cheese and grated Parmigiano Reggiano cheese until evenly combined and creamy. If the sauce thickens too much, add a splash of warm water or chicken broth and mix until it is of your desired consistency.
10. To Serve: Divide evenly into bowls or on plates and garnish with the reserved sliced basil. Serve immediately.

Equipment

citrus juicer

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Meal Prep Glass Containers

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Better Than Bouillon Roasted Chicken Base

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Notes

1. Fresh Red Chilies. Use more or less to customize this dish to your heat level preference. Omit completely for a milder dish or if dining with children. Same for the crushed red pepper flakes and ground cayenne.
2. Be sure to check out the full article below for tips, variations, storage instructions, and more!

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 688
• Sugar: 9.4g
• Sodium: 1847.2mg
• Fat: 19.8g
• Saturated Fat: 8.3g
• Unsaturated Fat: 11.2g
• Trans Fat: 0.3g
• Carbohydrates: 72.8g
• Fiber: 6.8g
• Protein: 54.3g
• Cholesterol: 111.8mg

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