Creamy Chicken Orzo Bake Recipe

This chicken and orzo bake is a surprisingly creamy and hearty dish. The tender orzo pasta releases starch into the liquid as it cooks, combining with the cream to create a luxuriously rich sauce that coats everything. There’s plenty of meaty chicken in the dish, and lots of bright flavor pops from the sweet sun-dried tomatoes.

Some recipes for a chicken-orzo bake toss the chicken into the orzo mixture raw. We brown ours first because browning deepens and enhances the flavor. Also, to keep the spinach vibrant and to prevent it from becoming discolored (or black, even), we stir it into the orzo mixture toward the end of cooking.

Recipe Tips For Creamy Chicken Orzo Bake

• You can refrigerate leftovers in an airtight container for up to three days.
• To reheat single servings, microwave in a covered microwave-safe dish for two to three minutes.
• You can freeze leftovers as well; just know that the thawed and reheated pasta will be softer. Freeze in a freezer-safe container with little headroom to prevent freezer burn, or freeze in a zip-top freezer bag.
• For the best flavor and texture, grate the Parmesan from a block. Pre-grated cheese can contain anti-caking ingredients that would make the sauce clumpy.
• If you like a bit of heat, stir in a teaspoon of chopped Calabrian chiles or a 1/2 teaspoon or more of red pepper flakes.
• You can use low-sodium or regular chicken broth or stock; reduce the added salt accordingly (by 1/2 teaspoon if using low-sodium options or by 1 teaspoon if using regular options).
• You can swap in boneless-skinless chicken breasts, but since they’re so lean, they run the risk of becoming dry.
• In place of sun-dried tomatoes, you could use 1 cup of halved grape tomatoes.
• Instead of orzo, you could use ditalini or long-grain rice.
• Serve with a simple side salad with a peppy vinaigrette dressing to balance the richness of this pasta bake.