How to Make Baked Orzo Pasta

Ingredients

• 1 lb Boneless Skinless Chicken Breast (cut into 3/4‑inch cubes; seasoned with salt and pepper)
• 1/2 tsp Salt (for seasoning chicken)
• 1/2 tsp Black Pepper (freshly ground)
• 2 cups Orzo Pasta (dry)
• 2 cups Cherry Tomatoes (halved; can substitute regular diced tomatoes)
• 4 Garlic Cloves (thinly sliced)
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 Lemon (zest and juice (about 2 tbsp))
• 1/2 cup White Wine (dry; can replace with extra chicken stock)
• 3 cups Chicken Stock (low‑sodium)
• 8 oz Cream Cheese (softened)
• 3 handfuls Fresh Baby Spinach (washed; will wilt down)
• 1 cup Shredded Mozzarella Cheese (about 4 oz)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tbsp Butter (for greasing baking dish)

Instructions

1. Season the Chicken

   Place the cubed chicken in a bowl, sprinkle with 1/2 tsp salt and 1/2 tsp black pepper, and toss to coat evenly.

   Time: PT3M

2. Prepare the Creamy Liquid

   In a separate mixing bowl whisk together 3 cups chicken stock, softened cream cheese, zest of one lemon, lemon juice, and 1/2 cup white wine until smooth.

   Time: PT5M

3. Grease the Baking Dish

   Rub the inside of the baking dish with 1 tbsp butter (or oil) to prevent sticking.

   Time: PT2M

4. Add Dry Ingredients

   Scatter the seasoned chicken, 2 cups dry orzo, halved cherry tomatoes, sliced garlic, dried basil, oregano, thyme, garlic powder, and onion powder over the bottom of the dish.

   Time: PT3M

5. Combine with Liquid

   Pour the prepared liquid over the ingredients and stir gently with a spatula, making sure the liquid reaches the corners and all the orzo is coated.

   Time: PT3M

6. Cover and Bake (First Stage)

   Cover the dish tightly with aluminum foil and place in a pre‑heated oven.

   Time: PT1M

7. First Bake

   Bake at 400°F (200°C) for 20 minutes.

   Time: PT20M

   Temperature: 400°F

8. Add Spinach

   Remove the foil, stir the casserole, then fold in three handfuls of fresh baby spinach; it will wilt quickly.

   Time: PT3M

9. Add Cheese Topping

   Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top.

   Time: PT2M

10. Final Bake (Uncovered)

    Return the dish to the oven, uncovered, and bake 5–10 minutes until the cheese melts and turns lightly golden.

    Time: PT8M

    Temperature: 400°F

11. Rest and Serve

    Remove from oven, let rest 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Chicken thighs, Turkey breast
• Instead of Orzo Pasta: Ditalini pasta, Rice
• Instead of Cherry Tomatoes: Grape tomatoes, Canned diced tomatoes
• Instead of Garlic Cloves: Garlic powder
• Instead of Dried Basil: Fresh basil, chopped
• Instead of Dried Oregano: Fresh oregano
• Instead of Dried Thyme: Fresh thyme
• Instead of Lemon: Bottled lemon juice, Lemon zest (dried)
• Instead of White Wine: Additional chicken stock
• Instead of Chicken Stock: Vegetable stock
• Instead of Cream Cheese: Neufchâtel cheese, Greek yogurt (for lower fat)
• Instead of Fresh Baby Spinach: Baby kale, Swiss chard
• Instead of Shredded Mozzarella Cheese: Provolone, Monterey Jack
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Butter: Olive oil

Equipment Needed

• 9x13‑inch Baking Dish
• Aluminum Foil
• Mixing Bowl
• Spatula or Large Spoon
• Knife
• Cutting Board
• Microplane Zester
• Measuring Cups and Spoons
• Grater
• Oven

Critical Steps — Do Not Skip

• Season the chicken evenly before baking.
• Fully dissolve cream cheese into the stock to create a smooth sauce.
• Ensure all dry orzo is coated with liquid to prevent dry spots.
• Cover tightly with foil for the first bake to trap steam.
• Fold in spinach after the first bake so it wilts without overcooking.
• Add cheese topping and finish uncovered for a golden crust.

Chef Tips from the Video

• Use low‑sodium chicken stock so the dish isn’t overly salty.
• Grate Parmesan fresh for the best melt and flavor.
• Pat the cherry tomatoes dry to avoid excess water in the casserole.
• If you prefer a richer sauce, substitute half the stock with half‑and‑half.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in an airtight container for up to 4 days.

Freezer: Can freeze uncooked assembled casserole for up to 2 months; bake from frozen adding 10‑15 extra minutes.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Season and cube the chicken a day ahead; keep refrigerated.
• Assemble the casserole (without cheese) and refrigerate up to 24 h; add cheese and bake when ready.
• Pre‑cook the orzo for 2 minutes if you prefer a firmer texture.

Frequently Asked Questions