Creamy Lemon Chicken Orzo Pasta is one of my favourite one-pot meals, and it's perfect for a weeknight dinner because it can be on the table in 23 minutes!
Despite the short cook time, this creamy pasta dish is packed with flavour because we are using some shortcut ingredients that deliver big on flavour in a short amount of time.
Convenient rotisserie chicken, quick-cooking fresh spinach and fresh lemon juice all deliver maximum taste for minimal time (and effort!) in this creamy lemon chicken orzo pasta.
Table of Contents
Why you will love this recipe
- quick - done in 23 minutes
- one pan
- still full of flavour
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- olive oil
- brown onion
- fresh garlic
- salted butter
- dried thyme, oregano and basil
- orzo (risoni) pasta - small, rice-shaped pasta
- chicken stock
- fresh lemon juice and zest
- salt
- fresh black pepper
- thickened cream - heavy cream
- rostisserie chicken
- baby spinach
- fresh parmesan cheese
- sliced lemon - optional to serve
- chopped parsley - optional to serve
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- brown onion - sub with white or yellow onion
- salted butter - sub with unsalted butter with an extra pinch of salt
- chicken stock - sub with chicken broth or a stock cube
- dried thyme, oregano and basil - sub with dried Italian herb blend
- rotisserie chicken - any cooked chicken, such as chicken breast or thigh
How to make lemon chicken orzo pasta
- Fry the onion.
- Add the garlic.
- Add butter, dried herbs and orzo.
- Stir in stock, lemon juice, lemon zest, salt, pepper and cream, then simmer.
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- Add chicken, spinach and parmesan.
- Stir until spinach is wilted and chicken is heated through.
Top tips for the best result
- Being a creamy sauce, it will thicken as it cools. If it seems too thick, add an extra splash of water or stock to thin it out a little.
Storage
Store any leftovers of this lemon chicken orzo recipe in an airtight container in the fridge for up to three days.
The orzo will have absorbed some of the moisture, so you may need to stir through some extra liquid before reheating.
Reheat in the microwave until piping hot.
More rotisserie chicken recipes you may enjoy
Chicken Pesto Pasta Bake - the ultimate in cheesy pasta comfort food. With rotisserie chicken and pasta in a rich and creamy basil pesto sauce.
Chicken and Vegetable Gnocchi Soup - with rotisserie chicken, fast cooking veg and no cream, you can make this lightened-up version of creamy chicken gnocchi soup in 35 mins.
More easy orzo recipes you may enjoy
Chicken Orzo Pasta Bake - a quick and easy weeknight meal the whole family will love with tender chicken thighs and creamy, tender orzo pasta.
One-Pot Baked Sausages and Orzo - oven-baked sausages and orzo (risoni) in a rich tomato sauce packed with vegetables, then topped with feta and basil pesto.
📖 Recipe
Lemon Chicken Orzo Pasta
Ingredients
- 1 tablespoon olive oil
- 1 brown onion diced
- 4 fresh garlic cloves crushed
- 1 tablespoon salted butter
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 250 g orzo (risoni) pasta
- 3½ cups chicken stock hot
- ⅔ cup thickened cream heavy cream
- ½ teaspoon salt
- ½ teaspoon fresh black pepper
- 200 g shredded rotisserie chicken
- 30 g fresh parmesan grated (plus extra to serve - optional)
- 120 g baby spinach
- chopped fresh parsley optional garnish
- lemon slices optional garnish
Watch me make this recipe
Instructions
- In a large pan or skillet, heat olive oil over medium heat and fry the onion until it starts to soften.1 tablespoon olive oil1 brown onion
- Add the crushed garlic and fry for a further 30 seconds.4 fresh garlic cloves
- Add butter, dried herbs and orzo and fry for another 30 seconds.1 tablespoon salted butter¼ teaspoon dried thyme¼ teaspoon dried oregano¼ teaspoon dried basil250 g orzo (risoni) pasta
- Stir in stock, lemon juice, lemon zest, salt, pepper and cream, then bring to a simmer.3½ cups chicken stock⅔ cup thickened cream½ teaspoon salt½ teaspoon fresh black pepper
- Simmer (uncovered) for 10 minutes.
- Add shredded chicken, parmesan and baby spinach, then stir until spinach is wilted and chicken is heated through.200 g shredded rotisserie chicken30 g fresh parmesan120 g baby spinach
- Sprinkle with extra parmesan cheese, chopped parsley and add lemon slices to serve (optional).chopped fresh parsleylemon slices
Notes
- This sauce will thicken as it cools. Stir in an extra splash of water or stock to thin it out as needed.
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