This Chicken Orzo Pasta Bake (Chicken Risoni Pasta Bake) is a deliciously creamy dinner that comes together in one dish. Tender chicken breast is combined with asparagus, cherry tomatoes, and orzo pasta (risoni) in a lemony, herbed cottage cheese sauce. It’s baked to perfection with gooey melted mozzarella and finished with fresh basil for a comforting meal that both adults and kids will love.
Why you’ll love this orzo bake
This is one of those baked pasta dishes that feels wholesome and nourishing while still being creamy (without the cream!) and satisfying.
Best of all? You don’t need to cook the orzo separately! Thanks to the cottage cheese and stock, the orzo bakes into a saucy, creamy pasta.
You end up with a soft, spoonable consistency that’s perfect for little ones, too.
This chicken and orzo bake is an ideal weeknight dinner, with minimal fuss and easy clean-up.
Ingredients in Chicken Orzo Pasta Bake
Here’s what you’ll need to make this easy chicken pasta bake. It looks like a long list, but you probably have most of it in the pantry!
Chicken breast – I like to dice the chicken quite small so that it cooks quickly and evenly in the pan, and stays juicy in the bake.
Lemon zest – For marinating the chicken to add fresh flavour.
Dried oregano – For marinating the chicken, and adding to the bake.
Onion and garlic – As always 😄, for flavour in the orzo bake.
Asparagus – Adds a lovely pop of green and a fresh, slightly crunchy texture. Feel free to substitute with green beans or broccoli if preferred.
Chicken stock – Use low-sodium or salt-free chicken stock if making for babies or toddlers.
Cottage cheese – This is the creamy magic! It melts into the orzo and gives the dish a rich, velvety texture without needing heavy cream.
Orzo/risoni pasta– Known as orzo to most of the world, but risoni to Australians 😊. It looks like rice but is actually pasta, and it bakes up beautifully in the oven.
Fresh basil – Added just before baking to bring some fresh flavour.
Lemon juice – To add a little tang to balance out the creaminess.
Mozzarella – For extra cheesiness. I always recommend grating your own cheese rather than buying it. Grated cheeses have anti-caking qualities that can affect its texture.
Cherry tomatoes – These roast on top while the bake is in the oven, adding juicy bursts of sweetness and colour.
Olive oil – Used to sauté the chicken and vegetables. I prefer olive oil over vegetable oil, but use what you have on hand.
Salt (optional) and black pepper – Skip the salt if serving to children under 12 months of age.
How to make Chicken Orzo Pasta Bake
This easy chicken pasta bake doesn’t take much preparation, once you’ve laid out the ingredients. Here’s a summary of how to make it.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat your oven.
Step 2: Season the chicken in a bowl with olive oil, oregano, lemon zest, salt and pepper.
Step 3: Sauté the chicken in an ovenproof dish on the stovetop until lightly browned, then set aside.
Step 4: Using the same dish, sauté the onion and garlic for a few minutes until softened. Add the chopped asparagus and cook for another minute.
Step 5: Stir in the chicken stock, cottage cheese, orzo, oregano, salt and pepper. Once the mixture starts to simmer, turn off the heat.
Step 6: Add in your chopped basil, lemon juice and mozzarella, then gently stir everything together. Scatter over the cooked chicken and cherry tomatoes and then transfer the dish to the oven.
Step 7: Bake until the orzo is tender, about 15–18 minutes. Let it rest for 10 minutes before serving – this helps the sauce thicken and gives the orzo a creamy texture.
Thermomixer? You can easily prepare the chicken mixture in a Thermomix by marinating the chicken as per the regular instructions, then sautéing it in your machine. Use your Thermomix to then chop the onion and garlic, and sauté. Add the asparagus, stock, cottage cheese, oregano, pepper, salt, and cook in your machine for just 3 minutes to heat through.
Transfer the mixture to an ovenproof dish and add the orzo, basil, lemon juice and mozzarella. Gently stir, and scatter over chicken and tomatoes. Bake until the orzo is tender, and let it rest for 10 minutes before serving.
Adapting for babies and toddlers
This is a fantastic recipe for babies and toddlers. If you’re serving this to a baby under 12 months, skip the salt entirely and check that your chicken stock is salt-free. Choose a cottage cheese that’s the lowest in sodium. You can finely chop or shred the chicken further after cooking, or blend the entire mixture slightly to make it easier to eat, depending on your little one’s stage.
My toddler devours this dinner! I just make sure his pieces of chicken, asparagus and tomato are cut small. It’s an easy all-in-one meal packed full of goodness that he doesn’t even notice! 🤣
Serving
Serve your Chicken Orzo Pasta Bake on its own or on a bed of baby spinach for extra greens.
It’s filling and wholesome as is, but you could also pair it with a simple green salad and/or fresh bread.
Storing
Any leftovers can be stored in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven.
You can also freeze portions for up to 3 months – just thaw overnight in the fridge and reheat gently to keep the creamy texture.
Looking for more easy family dinners that bake in one dish? Try my Baked Chicken and Rice for a flavourful, one-pan family dinner.
If you make this Chicken Orzo Pasta Bake, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly dinner recipes.
Happy cooking,
Chloe
Chicken Orzo Pasta Bake
Category: Family MainsIngredients
For the chicken:
- 500 g chicken breast diced small
- 1 tbs olive oil
- 1 tsp dried oregano
- 1 tsp lemon zest finely grated
- 1/4 tsp salt
- 1/2 tsp ground black pepper
For the orzo:
- 1 tbs olive oil
- 1 brown/yellow onion finely chopped (Thermomixers: quartered)
- 2 garlic cloves minced (Thermomixers: peeled, whole)
- 150 g/1 bunch asparagus ends trimmed and stems cut into 2cm pieces
- 2 1/2 cups chicken stock/broth salt-reduced or salt-free (Note 1)
- 1 cup cottage cheese
- 1 1/2 cups orzo
- 2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 1/4 cup fresh basil finely chopped
- 1 tbs lemon juice freshly squeezed
- 1/2 cup mozzarella grated (50g)
- 250 g/1 punnet cherry tomatoes
Instructions
- Preheat oven to 180°C / 350°F (160°C fan forced).
- Prepare the chicken: In a medium bowl, mix together 500 g chicken breast, 1 tbs olive oil, 1 tsp dried oregano, 1 tsp lemon zest, 1/4 tsp salt and 1/2 tsp ground black pepper.
- In an ovenproof dish over medium heat on the stovetop, sauté the chicken until lightly browned. Remove chicken from the dish and set aside.
- Prepare the orzo: Heat 1 tbs olive oil in the dish. Add 1 brown/yellow onion and 2 garlic cloves, and cook for 2-3 minutes until translucent. Add 150 g/1 bunch asparagus and cook another minute.
- Add 2 1/2 cups chicken stock/broth, 1 cup cottage cheese, 1 1/2 cups orzo, 2 tsp dried oregano, 1/2 tsp ground black pepper and 1/4 tsp salt. Stir to combine. When the mixture starts to simmer, turn off the heat.
- Add 1/4 cup fresh basil, 1 tbs lemon juice and 1/2 cup mozzarella. Gently stir. Scatter over the chicken and 250 g/1 punnet cherry tomatoes.
- Bake for 15-18 minutes or until orzo is cooked. Remove from the oven and allow to rest and thicken for 10 minutes.
Thermomix instructions
- Preheat oven to 180°C / 350°F (160°C fan forced).
- Prepare the chicken: Put 500 g chicken breast, 1 tbs olive oil, 1 tsp dried oregano, 1 tsp lemon zest, 1/4 tsp salt and 1/2 tsp ground black pepper into the mixing bowl. Mix for 10 seconds, speed 1, reverse, MC on.
- Insert butterfly. Cook for 5 minutes, 100°C/212°F, speed 1, reverse, MC off. Remove butterfly and set chicken aside.
- Prepare the orzo: Put the 1 brown/yellow onion and 2 garlic cloves into the mixing bowl. Chop for 6 seconds, speed 5, MC on.
- Add 1 tbs olive oil. Cook for 5 minutes, 100°C/212°F, speed 1, MC off. Add 150 g/1 bunch asparagus and cook 1 minute, 100°C/212°F, speed 1, MC off.
- Add 2 1/2 cups chicken stock/broth, 1 cup cottage cheese, 2 tsp dried oregano, 1/2 tsp ground black pepper and 1/4 tsp salt. Cook for 3 minutes, 100°C/212°F, speed 1, MC off.
- Transfer to an ovenproof dish. Add 1 1/2 cups orzo, 1/4 cup fresh basil, 1 tbs lemon juice and 1/2 cup mozzarella. Gently stir. Scatter over the chicken and 250 g/1 punnet cherry tomatoes.
- Bake for 15-18 minutes or until orzo is cooked. Remove from the oven and allow to rest and thicken for 10 minutes.
One Response
I love one-pan dinners, and this one is a weeknight favourite. It’s really tasty, and the kids demolish it!