Lemon Chicken Orzo Pasta Recipe

Wooden spoon scooping up lemon chicken orzo pasta.

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Lemon Chicken Orzo Pasta Recipe

This Lemon Chicken Orzo is the ultimate "cheat code" for a fancy-tasting dinner in just 35 minutes. By cooking the orzo directly in the broth and finishing it with Garlic & Herb Boursin and fresh lemon, you get a velvety, restaurant-quality meal using just one pan and a store-bought rotisserie chicken.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 698kcal

Author: Nora from Savory Nothings

Ingredients

For the orzo

1 tablespoon olive oil
1 medium yellow onion finely diced (about 1 cup)
3 cloves garlic minced
1 teaspoon Italian seasoning
1 cup uncooked orzo pasta
2 teaspoons fresh lemon zest
⅓ cup dry white wine
2-½ cups chicken broth plus more as needed

To stir in at the end

⅔ cup heavy cream
1 teaspoon cornstarch increase to 2 teaspoons if you feel your orzo is very soupy, but remember: you want cooked pasta in a creamy sauce, NOT dry or paste-like pasta
2 cups shredded cooked/rotisserie chicken
2 cups fresh baby spinach
½ cup freshly grated parmesan cheese
½ (5.3-oz) block Garlic Herb Boursin Cheese diced
1 tablespoon cold butter diced
2-3 tablespoons fresh lemon juice
salt & cracked black pepper to taste

Instructions

Prep: 
This recipe works best in a deep, lidded pan (about 3.5-4 quarts).
Get your ingredients ready.
Sauté onion:
 Heat your pan over medium heat. Once hot, add the oil and the onion and cook until softened, about 6 minutes.
1 tablespoon olive oil, 1 medium yellow onion
Toast aromatics and orzo: 
Stir in the garlic, Italian seasoning, dry orzo and lemon zest. Sauté/toast, stirring constantly, for 1-2 minutes (stick to medium or medium-low heat, do not burn!)
Pour in the white wine and let it simmer for 1 minute.
3 cloves garlic, 1 teaspoon Italian seasoning, 1 cup uncooked orzo pasta, 2 teaspoons fresh lemon zest, ⅓ cup dry white wine
Cook orzo: 
Add the chicken broth to the pan. Bring it to a boil, then reduce to a simmer and simmer uncovered, stirring often, for about 10 minutes or until the orzo is al dente (cooked but still has a slight bite.)
Add more broth gradually only if needed (it should be saucy, not dry.)
2-½ cups chicken broth
Add cream, chicken and spinach: 
Once the orzo is cooked, reduce the heat to medium-low. Whisk together the cream and cornstarch and stir into the orzo.
Stir in the chicken and spinach and heat through over medium-low or low heat, until the spinach has wilted and the chicken is hot.
⅔ cup heavy cream, 1 teaspoon cornstarch, 2 cups shredded cooked/rotisserie chicken, 2 cups fresh baby spinach
Add cheese and finish: 
Turn off the heat. Stir the parmesan, Boursin and cold butter into the orzo. Cover and let sit for 2-3 minutes.
Uncover and stir in the lemon juice. Adjust texture with a splash of extra broth or cream if needed.
Taste and add salt and pepper as needed. Serve immediately.
½ cup freshly grated parmesan cheese, ½ (5.3-oz) block Garlic Herb Boursin Cheese, 1 tablespoon cold butter, 2-3 tablespoons fresh lemon juice, salt & cracked black pepper

Notes

Don't Walk Away: Orzo is a "thirsty" pasta and loves to stick to the bottom of the pan. Stir it frequently while simmering to keep that creamy consistency and prevent any scorched bits.
The "Rest" is Best: Let the dish sit covered for those final 3 minutes. This allows the starch to settle and the Boursin to fully emulsify into the sauce — it’s the difference between a "watery" sauce and a "velvety" one.
Salt Management: Between the chicken broth, Parmesan, and Boursin, there is a lot of built-in salt. Always taste your sauce after the cheese has melted before adding any extra salt.

Nutrition