Get ready to elevate your dinner game with a mouthwatering Italian-inspired dish that combines the creamy texture of orzo, succulent chicken, and the rich, nutty flavor of Asiago cheese. This recipe is not just a meal; it's a culinary journey that transforms simple ingredients into a restaurant-quality experience you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight dinner, this Orzo with Chicken Asiago will become your new go-to comfort food that promises flavor in every single bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Orzo pasta
- Chicken breast
- Asiago cheese
- Spinach
- Olive oil
- Garlic
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: orzo pasta, chicken breast, Asiago cheese, fresh spinach, olive oil, garlic, salt, and pepper.
- In a large pot, bring salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add minced garlic (about 2-3 cloves) and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Next, season the chicken breast with salt and pepper on both sides. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for a few minutes. After resting, slice the chicken into bite-sized pieces.
- In the same skillet with the garlic oil, add the fresh spinach and sauté for 2-3 minutes until wilted. If necessary, add a splash of water to help steam the spinach.
- Once the orzo is cooked, drain it and add it to the skillet with the sautéed spinach. Stir to combine.
- Add the sliced chicken back into the skillet, and sprinkle in the grated Asiago cheese (about 1 cup). Stir everything together until the cheese melts and everything is well combined.
- Adjust seasoning with additional salt and pepper to taste. If desired, drizzle with a little extra olive oil for added richness.
- Serve the orzo with chicken Asiago warm, garnished with additional grated Asiago or a sprinkle of black pepper if desired.
Tips
- For maximum flavor, use freshly grated Asiago cheese instead of pre-packaged shredded cheese.
- Make sure to let the chicken rest after cooking to retain its juiciness and prevent drying out.
- Don't overcook the orzo - aim for al dente to maintain the perfect pasta texture.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F/75°C.
- For extra richness, consider adding a splash of white wine while sautéing the garlic.
- If you want a lighter version, you can substitute some of the olive oil with chicken broth.
- Fresh garlic makes a significant difference in flavor compared to pre-minced garlic.
- Allow the dish to sit for a few minutes after combining all ingredients to let the flavors meld together.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
