Chicken Alfredo Orzo is everything you love about chicken fettuccine Alfredo, but made with orzo instead of fettuccine! It’s creamy, cheesy, and full of flavor from the seasoned, pan-seared chicken and garlic-Parmesan sauce. While the orzo is cooked separately, it all comes together quickly (in about 30 minutes!) for a dinner that feels a little fancy but is perfect for a cozy weeknight meal. If you are all about creamy Alfredo flavors, you will love my Blackened Steak and Shrimp Alfredo and Shrimp Alfredo, too!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts in this recipe. But chicken thighs would also work. Season the chicken with garlic salt, paprika, salt, and pepper. Then, make sure the chicken is fully cooked and reaches an internal temperature of 165°F. Set the cooked chicken aside to rest before slicing.
- Orzo: Orzo is a small, rice-shaped pasta that is great for soaking up creamy sauces like this one. I use it here, but you could use elbow macaroni, mini shells, or penne. Cook the pasta separately before adding it to the sauce. (And if you love orzo, don’t miss my Creamy Mushroom Orzo, Cheeseburger Orzo, and Creamy Chicken and Broccoli Orzo!)
- Heavy Whipping Cream: The heavy whipping cream (also called heavy cream) in this sauce makes it rich and creamy, giving the dish that classic Alfredo texture. If you want a lighter option, you can use half-and-half or whole milk, but the sauce will be a bit thinner.
- Parmesan Cheese: Parmesan cheese adds a nutty, salty flavor and helps thicken the sauce. For best results, use freshly grated Parmesan. If you don’t have Parmesan, you can try Pecorino Romano or Asiago cheese for a similar taste.
Why Freshly Grated Parmesan Cheese Makes a Difference
Using freshly grated Parmesan cheese ensures a smoother, creamier sauce because it melts better than pre-grated varieties (like the stuff in the green container). It also delivers a richer, more authentic flavor since pre-grated cheese often contains additives that can affect taste and texture.
Can I Use Pre-Cooked Or Rotisserie Chicken For Chicken Alfredo Orzo?
Yes! Using rotisserie chicken or leftover, pre-cooked chicken (like shredded chicken) is a great way to save time when making Chicken Alfredo Orzo. Simply shred or chop the chicken and stir it into the sauce once it’s cooked. Heat everything together until warmed through, and enjoy a quick, delicious dinner!
What To Serve With Chicken Alfredo Orzo
Here are a few of my favorite side dishes to serve with this rich and creamy chicken alfredo orzo:
- Roasted Asparagus
- Parmesan Green Beans
- Garlic Parmesan Brussels Sprouts
- Cucumber Salad
- Toasted Baguette (Crostini)
- Roasted Potatoes
How To Store and Reheat Chicken Alfredo Orzo
Store leftover Chicken Alfredo Orzo in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the sauce feels too thick, add a splash of milk or cream to loosen it up. You can also reheat it in the microwave.
Can I Freeze Chicken Alfredo Orzo?
Yes, you can freeze Chicken Alfredo Orzo. To do so, let the dish cool completely, then transfer it to a freezer-safe airtight container. Freeze for up to 2 months. When ready to eat, thaw it overnight in the refrigerator, then reheat gently on the stove or in the microwave. The sauce may separate slightly after freezing. If it does separate, stir it well and add a splash of cream or milk if needed to bring it back to a creamy consistency.
Chicken Alfredo Orzo
Ingredients
Chicken
- 2 boneless skinless chicken breasts, about 1 pound total, pat dry with paper towel
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Pasta and Sauce
- 1 cup (136 g) orzo pasta, cooked according to package instructions
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 teaspoons minced garlic
- 1 ½ cups (357 g) heavy whipping cream
- 1 ½ cups (150 g) parmesan cheese, finely grated
- ¼ teaspoon kosher salt, or salt to taste
- ⅛ teaspoon black pepper
- fresh parsley, chopped for garnish
Instructions
- In a small bowl, mix garlic salt, paprika, kosher salt, and black pepper.
- Rub the seasoning mixture evenly over both sides of the chicken breasts.
- To a large skillet over medium-high heat, add oil. Once the oil is hot and shimmering, add the chicken breasts. Cook for about 5 to 6 minutes per side, or until the internal temperature reaches 165°F. (Depending on the size of the chicken breasts, cooking times may vary.)
- Transfer the cooked chicken to a plate and tent with aluminum foil to rest.
- In a separate skillet over medium heat, melt butter. Once melted, stir in the garlic and cook for 1 minute.
- Pour in the heavy cream and stir to combine. Bring to a gentle simmer, then reduce heat to low.
- Add the Parmesan cheese, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth and thickened, about 3 to 4 minutes.
- Add the cooked orzo to the skillet and stir until fully coated in the sauce. Keep warm over low heat.
- Slice the rested chicken breasts into thin strips.
- To serve, spoon the creamy orzo onto plates.
- Top with sliced chicken, and garnish with fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This comes together quickly and is so creamy and comforting. I love it!
Elizabeth
Alfredo isn't my first choice of sauces, but this dish is really good! I love orzo, and it works well with the sauce.
Stephanie
This is easy to make and so full of flavor. I will make this at home!
Bella
This is rich, but it isn't too heavy. The orzo soaks up the sauce perfectly!
