1-First, season 1 pound of boneless, skinless chicken breasts with ½ teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of paprika. Heat 2 tablespoons of olive oil in a skillet over medium heat and sear the chicken until it’s golden and cooked through, about 5-7 minutes per side. For a similar dish, check out our easy chicken spaghetti recipe for more chicken cooking tips.

2-Next, in the same skillet, add 1 large chopped onion and 4 cloves of minced garlic, sautéing until they soften and release their aroma. Stir in 1 cup of chopped asparagus and cook it until slightly softened, adding a fresh crunch to the dish. Now, toast 2 cups of uncooked orzo in the skillet for a minute or two to enhance its nutty flavor.

3-Pour in 2 cups of half and half along with 3 cups of low sodium chicken broth or water, then bring the mixture to a boil. Reduce the heat, cover, and simmer for 10 minutes until the orzo is tender and most of the liquid is absorbed. Finally, stir in 1½ cups of grated Parmesan cheese and the asparagus, letting it melt into a creamy sauce. Slice the chicken thinly and mix it in or place it on top, then garnish with 2 tablespoons of chopped parsley for a fresh finish.