Creamy Chicken Herb Orzo Pasta
Creamy Chicken Herb Orzo Pasta
Ingredients
For the Chicken and Orzo
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups chicken stock
For the Creamy Sauce
- 1 can Campbell's cream of chicken and herb soup, 10.5 ounces
- 1 can cream of celery soup, 10.5 ounces
- 1 can cream of mushroom soup, 10.5 ounces
- 1 1/2 cups chicken stock
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Monterey Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
Add the diced yellow onion to the same skillet, adding a splash more olive oil if needed. Sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Pour in 2 cups of chicken stock and bring to a simmer. Add the orzo pasta, stir well, and reduce heat to medium-low. Cover and cook for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 10 min
- 4
While the orzo cooks, in a separate bowl, whisk together the Campbell's cream of chicken and herb soup, cream of celery soup, and cream of mushroom soup with the remaining 1 1/2 cups of chicken stock until smooth.
⏱️ 3 min
- 5
Once the orzo is cooked, return the cooked chicken to the skillet. Pour in the whisked soup mixture. Stir in the grated Parmesan cheese, shredded Monterey Jack cheese, chopped fresh parsley, and chopped fresh thyme. Season with salt and black pepper.
⏱️ 3 min
- 6
Stir everything together thoroughly. Continue to cook over medium-low heat for 3-5 minutes, stirring frequently, until the sauce is heated through and the cheeses are melted and creamy. Do not boil.
⏱️ 5 min
- 7
Serve hot, garnished with additional chopped fresh parsley and grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Herb Orzo Pasta
Ingredients
For the Chicken and Orzo
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups chicken stock
For the Creamy Sauce
- 1 can Campbell's cream of chicken and herb soup, 10.5 ounces
- 1 can cream of celery soup, 10.5 ounces
- 1 can cream of mushroom soup, 10.5 ounces
- 1 1/2 cups chicken stock
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Monterey Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
Add the diced yellow onion to the same skillet, adding a splash more olive oil if needed. Sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Pour in 2 cups of chicken stock and bring to a simmer. Add the orzo pasta, stir well, and reduce heat to medium-low. Cover and cook for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 10 min - 4
While the orzo cooks, in a separate bowl, whisk together the Campbell's cream of chicken and herb soup, cream of celery soup, and cream of mushroom soup with the remaining 1 1/2 cups of chicken stock until smooth.
⏱️ 3 min - 5
Once the orzo is cooked, return the cooked chicken to the skillet. Pour in the whisked soup mixture. Stir in the grated Parmesan cheese, shredded Monterey Jack cheese, chopped fresh parsley, and chopped fresh thyme. Season with salt and black pepper.
⏱️ 3 min - 6
Stir everything together thoroughly. Continue to cook over medium-low heat for 3-5 minutes, stirring frequently, until the sauce is heated through and the cheeses are melted and creamy. Do not boil.
⏱️ 5 min - 7
Serve hot, garnished with additional chopped fresh parsley and grated Parmesan cheese, if desired.
⏱️ 2 min