Lemon Chicken Orzo Pasta

Lemon Chicken Orzo Pasta is a bright, creamy one pan meal with tender chicken and fresh lemon flavor. An easy, comforting dinner perfect for busy weeknights.

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This post was last updated 4/2026.

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Shopping list:

• boneless skinless chicken breasts
• salt
• black pepper
• Italian seasoning
• olive oil
• garlic
• orzo
• chicken broth
• lemon zest
• lemon juice
• heavy cream
• parmesan cheese
• baby spinach
• fresh parsley or basil, for optional garnish

Lemon Chicken Orzo Pasta is a simple, satisfying one pan meal that’s full of bright, fresh flavor. Tender bites of seasoned chicken are paired with lightly toasted orzo that cooks right in a savory chicken broth, soaking up all that delicious flavor. A splash of lemon juice and zest adds a fresh, citrusy lift, while a touch of cream and Parmesan creates a smooth, comforting sauce that ties everything together beautifully and honestly, I think orzo is such an underrated pasta.

This recipe is perfect for busy weeknights when you want something quick but still homemade and flavorful. The addition of baby spinach adds a pop of color and freshness, and a sprinkle of parsley or basil at the end gives it a fresh finish. It also reheats well, making it a great option for leftovers or meal prep throughout the week.

If you're a fan of orzo and need some new recipes, try my Lemon and Asparagus Orzo or Creamy Mushroom and Spinach Orzo!

Lemon is always a flavor we love! Check out these Air Fryer Lemon Pepper Wings or Lemon Garlic Rice!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best flavor, season the chicken well and don’t skip browning it. Toasting the orzo for a minute or two before adding the broth gives it a slightly nutty flavor and helps keep the texture from getting too soft. Stir the orzo occasionally as it cooks so it doesn’t stick, and if the pasta absorbs too much liquid, just add a splash of broth or water to loosen it. Add the lemon juice at the end to keep the flavor bright, and use freshly grated Parmesan for the best melt and flavor. 

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so when reheating, add a splash of broth, milk, or water to bring back the creamy consistency. Reheat on the stovetop or in the microwave, stirring occasionally until warmed through.

• You can easily adapt this lemon chicken orzo based on what you have. Swap the chicken breasts for chicken thighs for extra juiciness, or use cooked rotisserie chicken to save time. If you don’t have orzo, small pasta shapes like ditalini, small shells, or even rice can work in a pinch (just adjust the liquid and cook time as needed).

• For the sauce, half and half or milk can replace the heavy cream and sometimes we even add a spoonful of sour cream or cream cheese. Pecorino Romano can be used instead of Parmesan for a sharper flavor. Kale or arugula can be used in place of spinach. You can also add extras like mushrooms, sun dried tomatoes, or roasted red peppers to change up the flavor.

Our favorite kitchen equipment and supplies used with this recipe:

• Lemon Zester and Cheese Grater
• Hand Citrus Juicer
• Garlic Press
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set 

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Lemon Chicken Orzo Pasta

This simple orzo pasta dish combines chicken, spinach, and a light lemon cream sauce. Quick to make and great for leftovers.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite size pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup uncooked orzo
• 2½ cups chicken broth
• zest of 1 lemon
• ¼ cup fresh lemon juice
• ½ cup heavy cream
• ½ cup freshly grated parmesan cheese
• 1 cup baby spinach
• Fresh parsley or basil, for optional garnish

Instructions

1. Season the chicken with salt, pepper, and Italian seasoning.
2. Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and cook for about 30 seconds, stirring constantly. Add the orzo and cook for 1-2 minutes, stirring frequently, until lightly toasted.
4. Pour in the chicken broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Stir in the lemon zest, lemon juice, cream, and Parmesan cheese until smooth and well combined.
6. Return the cooked chicken to the pan and add the spinach. Cook for 2-3 minutes, stirring, until the spinach is wilted and everything is heated through.
7. Garnish with fresh herbs and serve.

Nutrition Facts

Calories

504

Fat

25 g

Sat. Fat

11 g

Carbs

34 g

Fiber

2 g

Net carbs

32 g

Sugar

3 g

Protein

35 g

Sodium

1204 mg

Cholesterol

120 mg

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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