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A white bowl of creamy chicken orzo topped with two seared chicken breasts and garnished with fresh parsley.

Creamy Garlic Parmesan Chicken Alfredo Orzo

A comforting and incredibly flavorful one-pan meal featuring tender chicken, al dente orzo pasta, and a rich, garlicky Parmesan Alfredo sauce. Perfect for a weeknight dinner that feels gourmet and comes together quickly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Orzo
  • 1 cup orzo pasta
  • 3 cups chicken broth or water + salt
For the Alfredo Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/4 tsp nutmeg optional, enhances creaminess
  • to taste Salt
  • to taste Black pepper
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet
  • Medium Pot
  • Whisk
  • Tongs
  • Cutting Board
  • Knife

Method
 

Prepare Chicken
  1. Pat chicken dry with paper towels. In a medium bowl, toss chicken cubes with olive oil, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
Cook Chicken
  1. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove cooked chicken from the skillet and set aside.
Cook Orzo
  1. While the chicken cooks, bring chicken broth to a boil in a medium pot. Add orzo, reduce heat to medium-low, and simmer, stirring occasionally, for 8-10 minutes, or until al dente and most liquid is absorbed. Drain any excess liquid if necessary.
Prepare Alfredo Sauce
  1. In the same large skillet (no need to clean from chicken), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low.
  3. Gradually whisk in grated Parmesan cheese until smooth and melted. Stir in nutmeg (if using), salt, and pepper to taste. Continue to simmer gently for 2-3 minutes, stirring, until the sauce slightly thickens.
Combine and Serve
  1. Add the cooked orzo and cooked chicken back into the skillet with the Alfredo sauce. Stir gently to combine everything, ensuring the orzo and chicken are fully coated.
  2. Garnish with fresh chopped parsley and extra grated Parmesan cheese. Serve hot immediately.

Notes

For an even faster meal, use pre-cooked rotisserie chicken, shredded or diced, and add it with the orzo in step 7. Adjust the amount of heavy cream to achieve your desired sauce consistency; add a splash of chicken broth if it gets too thick.