Orzo Tuscan Chicken Bake
A cozy, flavor-packed one-pan meal combining tender orzo pasta, juicy chicken, creamy sauce, and fresh veggies, perfect for family dinners and busy weeknights.
Ingredients
Pasta and Sauce
- 16 oz dry orzo This rice-shaped pasta is perfect for soaking up the creamy sauce.
- 3 cups chicken stock (unsalted) Provides a rich flavor base.
- 1 cup heavy cream Transforms the dish into a creamy delight.
- 5 cloves garlic, minced Adds a savory depth to the sauce.
- 1 teaspoon Italian seasoning Infuses the dish with comforting Tuscan flavors.
- 1/2 teaspoon salt (or more to taste) Essential for enhancing the flavors.
- 1 teaspoon freshly cracked pepper Adds mild heat to the dish.
- 1/2 teaspoon garlic powder (optional) If not using fresh garlic.
The Main Ingredients
- 2 cups cooked chicken (rotisserie or sautéed diced chicken) The star protein of the dish.
- 3 cups baby spinach leaves (roughly chopped) Adds color and nutrients.
- 1 pint cherry tomatoes Adds a refreshing burst to each bite.
- 1/2 lemon juice of Brightens the flavors.
Cheese Toppings
- 2/3 cup parmesan (grated or shredded) Provides a nutty flavor.
- 1.5 cups mozzarella (shredded) Melts wonderfully for a gooey layer.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the orzo according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- In a large bowl, whisk together the chicken stock and heavy cream. Stir in the garlic, salt, Italian seasoning, and pepper.
- Add the cooked orzo, chicken, spinach, and half of the mozzarella and parmesan cheese to the bowl. Mix until well combined.
- Gently fold in the cherry tomatoes and lemon juice.
Baking
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella and parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
For a quicker prep, use pre-cooked chicken or leftovers. You can substitute with different vegetables or make it vegetarian with chickpeas. Store leftovers in an airtight container for 3-4 days, or freeze for 2-3 months.