Lemon Chicken Orzo Pasta (15-Minute Dinner!)

Creamy orzo, bright lemon, and hearty rotisserie chicken create an easy, no-chop lemon chicken orzo pasta dinner that’s ready in just 15 minutes but tastes like it’s from your fav restaurant! Made without cream or soup mix, it’s fresh, flavorful, and soooo easy to make.

This Chicken Orzo Pasta Saves the Day in 15 Minutes Flat!

You know those nights when your stomach is grumbling, you’re asking yourself what’s for dinner (again!), and the kitchen’s providing zero inspiration? Well, say hello to the perfect solution for those nights when you need a last-minute meal that’s truly crave-worthy – this delicious (and wildly simple) lemon chicken orzo pasta! 

I created this recipe because I wanted an (actually) 15-minute dinner without any chopping required, but that still feels elevated and special. I also wanted something well balanced with protein, veggies, and orzo pasta; and with fresh bursts of flavor from fresh garlic and lemon. Similar to my shrimp and orzo skillet (which, if you haven’t tried, what are you waiting for?!?), this easy orzo recipe really delivers on flavor and ease!

Now you know I love finding easy hacks to lighten up meals without compromising flavor, so I wanted to make this chicken and orzo pasta without adding cream to weigh it down. Instead, just a little cream cheese thickens everything while adding more flavor than cream. And for the protein, I tested this recipe by cooking raw chicken breast & thighs, but it just didn’t have the exact flavor I wanted, and I found the chicken dried out during the quick cook time.

So instead I went with rotisserie chicken, which adds wayyy more flavor, makes it a true 15 minute dinner (which is music to my ears), and avoids any potential dry-chicken issues. It’s also fabulous with my shredded slow cooker chicken, or if you don’t have any pre-cooked chicken on hand, you can quickly sauté some and then use it in this recipe as you would the rotisserie.

Welcome to My Kitchen – Let’s Make Chicken Orzo with Lemon!

Tips for this Light Yet Hearty Last-Minute Dinner

• Veg it Up: I love adding a couple handfuls of baby spinach at the end, but you could also add some chopped asparagus or frozen peas during the last few minutes of simmering.
• Hearty Chicken: I recommend going with a more rustic, chunky shred or dice on your chicken. I tested it with a fine shred, and it kind of dissolved in with the orzo, which is still delicious, but not quite the same hearty texture my family ended up preferring in testing.
• Lighten Up: If you want to lighten this dish even more, I tested swapping in low-fat cream cheese, and it still worked great. Or skip the cream cheese altogether, the final dish will still be creamy from the orzo and parmesan cheese.

4.60 stars (5 ratings)

Lemon Chicken Orzo Pasta (15-Minute Dinner!)

Developed and tested by Robyn Conley Downs

Servings: 6 servings

Prep: 3 minutes mins

Cook: 12 minutes mins

Total: 15 minutes mins

Creamy orzo, bright lemon, and hearty rotisserie chicken create an easy, no-chop lemon chicken orzo pasta dinner that’s ready in just 15 minutes but tastes like it’s from your fav restaurant! Made without cream or soup mix, it’s fresh, flavorful, and soooo easy to make.

Print Recipe Pin Recipe Rate this Recipe

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon lemon zest (from about 1 lemon)
• 3 cloves garlic, minced
• 1 ½ cups orzo pasta
• 3 cups chicken broth
• ½ teaspoon kosher salt

To Add at the End

• 2 ounces of cream cheese (about 4 Tablespoons)
• ⅓ cup Parmesan cheese
• 1 tablespoon fresh lemon juice, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 cups cubed or roughly shredded cooked chicken, such as rotisserie chicken
• 2 cups baby spinach

Equipment

• Skillet

Instructions 

• Heat a large, high-sided, lidded skillet over medium heat. Add the olive oil, lemon zest and garlic. Cook until fragrant, about 30 seconds, stirring constantly. Add the orzo and cook for 1 minute, stirring constantly.
• Add the chicken broth and salt, stirring to combine. Cover, bring to a strong simmer, then reduce to a low simmer.
• Simmer until the orzo is just cooked through but still has a bite to it, about 7-10 minutes, stirring occasionally to avoid the orzo sticking to the bottom of the pan.
• When the orzo is cooked, turn to heat to the lowest setting, then add the cream cheese and stir until it's melted and well-combined.
• Add the parmesan, lemon juice, black pepper, and chicken, stirring to combine and warm the chicken through. Add the spinach and stir to wilt.
• Taste and adjust the seasoning, adding more lemon juice if a stronger lemon flavor is desired.

Notes

• Lemon: I use one tablespoon of lemon juice to prevent it from being too acidic for my preference, but you can certainly double or triple that if you love the flavor of lemon.
• Cream: I like adding cream cheese for a tangy flavor + thicker texture, but you could leave it out or swap in cream. If you want to leave it out altogether you can. The final dish will be slightly less creamy, but will still have a lovely texture from the orzo and parmesan cheese.

Course: dinner

Cuisine: American, Italian

Nutrition Information:

Serving: 1 (of 6), Calories: 308kcal, Carbohydrates: 31g, Protein: 22g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 48mg, Sodium: 393mg, Potassium: 377mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1128IU, Vitamin C: 6mg, Calcium: 108mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe