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Creamy Chicken Pesto Orzo Bake

This Creamy Chicken Pesto Orzo Bake is comfort food with a gourmet twist! Tender chicken, vibrant pesto, and cheesy orzo come together in a luscious baked dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 cups orzo pasta small, rice-shaped pasta
  • 2 cups cooked chicken shredded, use rotisserie or leftover chicken breast
  • 1 cup pesto sauce homemade or store-bought basil pesto
  • 1 cup heavy cream
  • 1 cup cherry tomatoes halved
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • fresh basil for garnish

Instructions

Creamy Chicken Pesto Orzo Bake: How It’s Done

  • Bring a large pot of salted water to boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-9 minutes. Drain the orzo and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Reduce the heat to low and stir in the heavy cream and pesto sauce. Mix until fully combined and heated through, about 2-3 minutes. Season with salt and pepper to taste.
  • Add the shredded cooked chicken and cooked orzo to the skillet. Stir gently to coat everything evenly with the creamy pesto sauce.
  • Preheat your oven to 375°F (190°C). Transfer the orzo mixture into a greased baking dish. Scatter the halved cherry tomatoes evenly over the top. Then sprinkle the shredded mozzarella and grated Parmesan cheese generously across the surface.
  • Bake uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  • Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (9x13 inch)
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Cheese Grater

Notes

  • Do not overcook the orzo in boiling water as it will cook further in the oven and may become mushy.
  • Using freshly made pesto enhances flavor, but quality store-bought pesto works well for convenience.
  • Add a sprinkle of red pepper flakes to the sauce for a subtle kick if desired.
  • Leftover baked orzo reheats well in microwave or oven; add a splash of cream or milk to maintain creaminess.
  • To make it lighter, substitute heavy cream with half-and-half and use part-skim mozzarella cheese.