Description
This Creamy Chicken and Orzo Bake is a comforting and hearty dish featuring tender cubed chicken, perfectly cooked orzo pasta, and a rich, cheesy sauce made with mozzarella, Parmesan, and heavy cream. It’s browned on the stovetop before being baked to bubbly, golden perfection. Ideal for a family dinner, this bake combines simplicity with delicious flavors and a creamy texture.
Ingredients
Scale
Protein
- 1 pound chicken breasts, cubed
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Pasta and Dairy
- 1 1/2 cups orzo pasta
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Liquids
- 4 cups chicken broth
- 2 tablespoons olive oil
Seasonings and Garnish
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and cook them for about 6 to 8 minutes until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook for 2 to 3 minutes until the onion softens and the garlic becomes fragrant, ensuring the base flavors for the dish.
- Cook Orzo: Stir in the orzo pasta and let it cook for 1 to 2 minutes to toast slightly. Then pour in the chicken broth and bring to a simmer. Let it cook uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add Cream and Cheese: Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Continue cooking for an additional 2 to 3 minutes until the cheese melts fully and the sauce turns creamy.
- Combine Chicken: Return the cooked chicken pieces to the skillet and gently stir to evenly combine with the creamy orzo mixture. Season with salt and pepper to taste.
- Bake: Transfer the combined mixture into a greased baking dish and bake in the preheated oven for 15 to 20 minutes. The top should become bubbly and golden brown.
- Garnish and Serve: Remove the dish from the oven and garnish with freshly chopped parsley before serving to add a burst of color and freshness.
Notes
- Ensure the chicken is fully cooked through when browning on the stovetop.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- For a lower-fat version, use half-and-half instead of heavy cream and reduce cheese quantities slightly.
- Orzo will continue to absorb liquid as it bakes, so make sure the initial simmer step doesn’t dry it out completely.
- Garnishing with fresh parsley adds freshness and a pleasant aroma.
