30-Minute Lemon Chicken Orzo Pasta Recipe
This 30-Minute Lemon Chicken Orzo Pasta is a creamy, vibrant dish that combines tender shredded rotisserie chicken with fresh kale and zesty lemon flavors. The orzo pasta simmers in a flavorful chicken broth infused with Italian seasoning and rubbed sage, then enriched with half and half for a luscious texture. Fresh herbs and a touch of butter finish the dish for a comforting and easy weeknight meal that is both quick and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon rubbed sage
Liquid Ingredients
- 2 cups chicken broth
- 1 cup half and half (plus more as needed)
- Zest and juice of 1 lemon
Main Ingredients
- 1 cup uncooked orzo pasta
- 2 cups finely chopped kale
- 1 cup shredded rotisserie chicken
Finishing Touches
- 1 tablespoon fresh chopped herbs (such as parsley and dill)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Sauté Aromatics: In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, and rubbed sage, cooking for another minute until fragrant.
- Add Broth and Orzo: Pour in 2 cups of chicken broth and bring to a gentle boil. Add 1 cup of uncooked orzo pasta to the skillet, stirring to combine. Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8-10 minutes.
- Incorporate Kale and Chicken: Stir in 2 cups of finely chopped kale and 1 cup of shredded rotisserie chicken. Cook for an additional 2-3 minutes until the kale is wilted and chicken is heated through.
- Add Cream and Lemon: Lower the heat to medium-low. Stir in 1 cup of half and half along with the zest and juice of 1 lemon. If the pasta seems too thick or dry, add more half and half as needed to reach a creamy consistency. Simmer gently for 2-3 minutes to meld the flavors.
- Season and Finish: Taste and season the dish with kosher salt and freshly cracked pepper to your preference. Remove from heat and fold in 1 tablespoon of fresh chopped herbs like parsley and dill for a bright, fresh finish.
- Serve: Serve the lemon chicken orzo pasta warm, garnished with extra herbs or lemon zest if desired. This meal pairs well with a light side salad or steamed vegetables.
Notes
- Using rotisserie chicken saves prep time while adding tender, flavorful meat.
- If kale is not preferred, substitute with spinach or Swiss chard for a similar texture and nutrition.
- Adjust the amount of half and half for desired creaminess; for a lighter version, use milk or a dairy alternative.
- For a more intense lemon flavor, add a splash of lemon juice right before serving.
- This dish can be made gluten-free by substituting orzo pasta with a gluten-free pasta alternative.
