Name: Lemon Chicken Orzo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound chicken breasts, chopped into large bite size pieces; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, diced (or 1 teaspoon onion powder); 4 garlic cloves, minced (or 1 teaspoon garlic powder); 1 1/2 cups orzo pasta (uncooked); 2 medium zucchini and/or yellow summer squash, grated (optional); 1 12 oz. can evaporated milk; 2 tablespoons cornstarch; 2 3/4 cups low sodium chicken broth; Zest and juice of 1 large lemon (1/4 cup juice); 1 teaspoon chicken bouillon or better than bouillon; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup shredded mozzarella cheese; 1/4 cup feta cheese; 1/4 cup chopped basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley

There’s something about bright, zesty flavors paired with tender chicken and creamy pasta that just feels like a warm hug on a plate. That’s exactly why my Lemon Chicken Orzo Pasta Recipe has become a go-to for busy weeknights and lazy weekends alike. It’s comforting, fresh, and just downright delicious.

A close-up of a creamy risotto dish in a white pan with a light beige color base mixed with small pieces of chicken or meat. On top, there are three grilled lemon slices with a slightly charred brown crust, sprinkled with crumbled white cheese and chopped fresh green herbs. A few basil leaves sit near the lemon slices, adding bright green color. A gold spoon rests on the left side, partly in the risotto. The background is a white marbled surface with scattered green herb leaves. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Orzo Pasta Recipe
Top Tip
How to Serve Lemon Chicken Orzo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Orzo Pasta Recipe

Why You'll Love This Recipe

Honestly, this Lemon Chicken Orzo Pasta Recipe is one of those dishes that feels fancy but is incredibly forgiving and easy to pull together. I love sharing it because it’s packed with flavor yet simple enough for a right-now kind of meal.

Burst of Freshness: The lemon juice and zest bring vibrant brightness that wakes up every bite in a gentle way.
Comfort Meets Lightness: Creamy orzo soaked with chicken broth and evaporated milk hits the perfect balance between cozy and fresh.
Flexible and Easy: Whether you want to sneak in veggies or swap proteins, this recipe adapts beautifully to what you have on hand.
Perfect Weeknight Winner: It comes together quickly, making it ideal for those days when you want something hearty without hours in the kitchen.

The image shows a close-up view of creamy orzo pasta in a white bowl, with a rich texture and light golden color mixed with small green herb pieces scattered on top. There are some small crumbles of white cheese and finely chopped fresh herbs like parsley or basil on the surface, adding green and white spots to the creamy yellow base. In the background, a charred grilled lemon half is visible, with caramelized dark lines contrasting with the bright yellow of the lemon. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Lemon Chicken Orzo Pasta Recipe comes from combining fresh, quality ingredients that build layers of flavor without complicated steps. Each component plays off the others to create that creamy, lemony, satisfying dish you’ll find yourself craving again.

Flat lay of fresh, large raw chicken breasts chopped into bite-sized pieces, a small pile of bright orange paprika powder, a small heap of coarse salt crystals, whole black peppercorns scattered nearby, two tablespoons of golden olive oil in a small white ceramic bowl, a small white ceramic bowl with creamy butter cubes, one small white onion peeled and diced, four fresh garlic cloves peeled and minced, uncooked orzo pasta in a neat mound, two medium zucchini with vibrant green skin, grated finely, one lemon cut in half showing juicy pulp and a small white ceramic bowl with bright yellow lemon zest, a small white ceramic bowl filled with smooth evaporated milk, a small white ceramic bowl holding translucent cornstarch powder, a simple white ceramic bowl with rich, low sodium chicken broth, a small white ceramic bowl with crumbled chicken bouillon cube, a small white ceramic bowl of shredded white mozzarella cheese, a small white ceramic bowl of crumbled white feta cheese, fresh green basil leaves scattered neatly, a small bunch of fresh dill, and a small bunch of fresh curly parsley, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I prefer bite-sized pieces so they cook fast and evenly; dry them well for a nice sear.
Paprika, salt, pepper: Simple but essential seasoning to give the chicken subtle smokiness and balance.
Olive oil: For a flavorful base and to keep the chicken juicy.
Butter: Adds richness when sautéing the onions and orzo; you really taste the difference.
Onion: Fresh diced onion or powder works; it sweetens and creates depth when cooked.
Garlic: Fresh minced garlic adds that aromatic punch—garlic powder works in a pinch!
Orzo pasta: Small, tender pasta that mimics risotto; it soaks up the lemony broth beautifully.
Zucchini or yellow squash: Optional, but I love adding them for color, texture, and a subtle sweetness.
Evaporated milk: The secret creamy touch without heavy cream; it makes the sauce silky and light.
Cornstarch: Helps thicken the sauce slightly so it's luxuriously creamy but not gloppy.
Chicken broth: Low sodium is best so you control the salt; it adds savory depth.
Lemon zest & juice: The star of the show! Freshly zested and juiced lemon gives that bright, tangy flavor.
Chicken bouillon or Better Than Bouillon: Elevates the chicken broth with an umami boost.
Dried thyme, salt & pepper: Classic seasonings that tie everything together.
Mozzarella & feta cheese: The melty mozzarella adds gooey creaminess, while feta gives a bite of salty tang.
Fresh herbs (basil, dill, parsley): Freshness and herbal brightness brighten the whole dish just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Lemon Chicken Orzo Pasta Recipe is how versatile it is. I love making it just as is, but feel free to tweak it based on what you're craving or what's in your fridge!

Variation: For a breezier summer version, I swap chicken for sautéed shrimp and add fresh peas at the end—so fresh and light!
Extra Veggies: I often toss in mushrooms, bell peppers, or spinach for extra nutrients and color.
Cheese swaps: Parmesan instead of feta gives a nuttier flavor, while pepper jack adds a little kick.
Make it heartier: Add cooked Italian sausage or swap chicken for ground beef to turn this into a comfort food feast.

Step-by-Step: How I Make Lemon Chicken Orzo Pasta Recipe

Step 1: Season and Sear the Chicken

Start by patting your chopped chicken dry on a cutting board—that’s key for a good sear. Then sprinkle paprika, salt, and pepper evenly over the pieces. Heat olive oil in a Dutch oven or large braiser over medium-high heat until shimmering. Add the chicken and cook, moving it around the pan occasionally, until it’s mostly opaque but not fully cooked (about 3-4 minutes). Removing it now ensures it doesn’t overcook later. Transfer to a plate and set aside.

Step 2: Sauté Aromatics and Orzo

In the same pot with those tasty chicken drippings, melt your butter over medium-high heat. Toss in the diced onion and sauté for about 4 minutes until softened and fragrant. Stir in the orzo, letting it toast slightly for 2 minutes. Then add in the grated zucchini (or summer squash) and minced garlic, cooking for another 2 minutes until everything’s tender and aromatic.

Step 3: Mix Liquids and Simmer

Pour in the evaporated milk, stirring to combine. In a separate bowl or cup, whisk together your chicken broth and cornstarch until smooth, then gradually stir that into the pot. Add the lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Return the chicken pieces to the pot, nestling them into the orzo mixture. Cover and bring everything to a gentle simmer.

Step 4: Simmer & Stir

Lower the heat to medium-low and let it simmer for 8 to 10 minutes, stirring every couple of minutes to prevent sticking and burning on the bottom. If you notice the liquid evaporating too fast before the orzo is tender, just add a splash more broth. You’re aiming for a creamy risotto-like consistency where there’s still some sauce clinging to the pasta.

Step 5: Finish with Cheese and Fresh Herbs

When the orzo is cooked to perfection, stir in the shredded mozzarella until it melts into creamy goodness. Next, add the feta and sprinkle in your chopped fresh basil, dill, and parsley for a bright herbal finish. Taste and adjust with more lemon juice, salt, or pepper as you like. If you love it saucier, don’t hesitate to stir in a little more broth or milk until it hits your ideal texture.

Top Tip

After making this Lemon Chicken Orzo Pasta Recipe countless times, I’ve picked up some handy tips to help you get it just right—because some little tricks can make all the difference in your kitchen adventures.

Dry the Chicken Well: Patting chicken dry before seasoning really helps it brown better and seals in juices.
Stir Often, Don’t Rush: Keep the orzo moving enough to prevent sticking but don’t stir so much you break down the pasta.
Use Fresh Lemon: The zest and juice add a brightness that canned lemon or bottled juice just can’t replicate.
Mind the Simmer: Too high heat can burn orzo and toughen chicken; keeping it gentle ensures tenderness.

How to Serve Lemon Chicken Orzo Pasta Recipe

Garnishes

I love topping this dish with a sprinkle of extra fresh herbs—basil or parsley are my favorites—plus an extra grind of black pepper. Sometimes, I add a few twists of lemon zest just before serving for that zesty pop that looks as good as it tastes.

Side Dishes

This lemon chicken orzo pairs wonderfully with a crisp green salad dressed simply with olive oil and lemon, or some roasted asparagus on the side. Garlic bread also makes an excellent companion for soaking up any extra sauce.

Creative Ways to Present

For special occasions, I like serving this in shallow bowls and topping it with lemon slices, extra herbs, and delicate edible flowers for a stunning presentation. It also reheats well in single servings, so you can assemble mini portions in pretty ramekins for easy entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they usually stay great for up to five days. The orzo soaks up sauce over time, so it thickens a bit, but that's an easy fix when reheating.

Freezing

In my experience, this Lemon Chicken Orzo Pasta Recipe doesn’t freeze well due to the creamy texture which can separate when thawed. I recommend enjoying it fresh or storing in the fridge only.

Reheating

For quick reheating, I zap small portions in the microwave for a minute, then stir and continue warming in short bursts until hot. For larger batches, reheat gently on the stovetop with a splash of chicken broth or milk to bring back its creamy charm, stirring regularly.

Frequently Asked Questions:

Can I use a different type of pasta in this Lemon Chicken Orzo Pasta Recipe?

Yes! While orzo is great because it absorbs the flavors nicely and has a risotto-like texture, you can substitute small pasta shapes like acini di pepe or small shells. Just adjust cooking time accordingly.

Is there a dairy-free version of this Lemon Chicken Orzo Pasta Recipe?

Absolutely! You can replace the butter with olive oil and use a plant-based milk like oat or almond milk instead of evaporated milk. Skip or swap the cheeses for a dairy-free alternative or simply omit them and add more fresh herbs for flavor.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken, zest and juice the lemon, and chop aromatics a few days ahead to save time. The full dish can also be made in advance and reheated gently before serving for an easy meal prep option.

What’s the best way to get that creamy texture without heavy cream?

Using evaporated milk combined with a bit of cornstarch creates a silky, creamy sauce without the heaviness of cream. This also helps the sauce coat the orzo evenly while keeping it light and luscious.

Final Thoughts

This Lemon Chicken Orzo Pasta Recipe has become one of my all-time favorites because it strikes that perfect balance between fresh and comforting. It’s a dish I’m proud to share with family and friends, and I think once you try it, it might just become one of your weeknight staples too. Give it a go—I can’t wait to hear how you tweak it to make it your own!