Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 tbsp fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Season the chicken pieces with smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a 12-inch wide deep skillet over medium-high heat. Add chicken in a single layer and sear for 5-6 minutes until golden and no longer sticking to the pan. Remove chicken from the pan and set aside.
  3. In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent, scraping up the browned bits from the chicken.
  4. Add the dry orzo to the skillet. Stir for 2 minutes to toast the pasta until it smells nutty. Add minced garlic and cook for an additional 30 seconds.
  5. Pour in the chicken broth. Bring to a simmer, then reduce heat to medium-low. Simmer, uncovered, for 8-10 minutes, stirring occasionally to prevent sticking.
  6. Stir in the heavy cream, asparagus pieces, and the seared chicken. Cook uncovered for 3-5 minutes until the asparagus is bright green and tender and the chicken is cooked through.
  7. Remove from heat. Stir in the Parmesan cheese, lemon juice, lemon zest, and fresh parsley. Serve immediately.