This Lemon Basil Orzo Pasta is a bright, refreshing, and creamy pasta dish that brings together simple ingredients like lemon, basil, parmesan, and tender chicken. It’s a recipe that feels both light and satisfying, making it a perfect option for a weeknight dinner or a flavorful side dish.

Why You’ll Love This Recipe

I love how this recipe balances brightness and creaminess at the same time. The lemon zest and juice give the orzo a fresh, tangy kick, while the parmesan and olive oil add a comforting richness. I also like how versatile it is—I can serve it with chicken as a hearty main dish or leave the chicken out to make it vegetarian. It’s quick, simple, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:

• 3–4 chicken breasts

• garlic salt

• olive oil

Lemon Orzo Pasta:

• 1 lb. orzo (16 oz)

• 1 cup fresh parmesan

• 1 teaspoon garlic salt

• 2 lemons (zested and juiced)

• 1/4 cup fresh chopped basil

• 3 tablespoons olive oil

Directions

1. Flatten the chicken breasts with a meat mallet.

2. Heat a nonstick pan over medium-high heat.

3. Season each side of the chicken with garlic salt.

4. Add 2 tablespoons of olive oil to the pan and sear the chicken for 4–6 minutes per side until browned and cooked through.

5. Remove chicken from the pan, let rest for 5 minutes, then chop into bite-sized pieces.

6. Cook orzo according to package instructions. Drain, then toss with olive oil.

7. Stir in lemon juice, garlic salt, parmesan, basil, and lemon zest.

8. Add the chopped chicken and toss everything together.

9. Serve warm and enjoy.

Servings and timing

This recipe makes about 6 servings. Preparing and cooking takes around 35–40 minutes in total—20 minutes for cooking the chicken and 15–20 minutes for the orzo and mixing.

Variations

I like to switch this recipe up depending on what I have in my kitchen:

• For a vegetarian version, I simply skip the chicken and make it as a side dish.

• I sometimes cook the orzo in chicken broth instead of water to give it more depth of flavor.

• Adding roasted vegetables like zucchini, cherry tomatoes, or asparagus makes the dish heartier and even more colorful.

• For extra protein, I occasionally use shrimp instead of chicken.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a drizzle of olive oil or a splash of chicken broth to keep the pasta from drying out. I warm it on the stovetop over low heat or in the microwave until heated through.

FAQs

Can I make this dish ahead of time?

Yes, I can prepare the pasta and chicken ahead of time and store them separately. I combine everything right before serving for the freshest taste.

Can I use dried basil instead of fresh?

I prefer fresh basil for its flavor, but if I only have dried basil, I use about 1 teaspoon as a substitute.

What type of parmesan works best?

I like to use freshly grated parmesan because it melts better and has a richer flavor compared to pre-shredded varieties.

Can I freeze Lemon Basil Orzo Pasta?

I don’t recommend freezing this recipe because the pasta and cheese can lose their texture. It’s best enjoyed fresh or refrigerated for a few days.

What can I serve with this dish?

I usually pair it with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

This Lemon Basil Orzo Pasta is one of those recipes I keep coming back to because of how simple and delicious it is. With fresh basil, zesty lemon, creamy parmesan, and tender chicken, it’s a meal that feels special without being complicated. Whether I’m making it for family dinner or bringing it to a gathering, it always gets rave reviews.