One-pan chicken and pasta in a creamy sundried tomato pesto sauce. You won’t believe how easy this is!
There are recipes you cook because you have to … and then there are recipes like this. The kind that make you feel like a total kitchen wizard, even though all you really did was stir some things in one pan and hope for the best. Spoiler: it turns out so good every time.
This Chicken with Creamy Red Pesto Risoni (orzo) checks all my favourite boxes – juicy chicken, a splash of cream, a generous grating of parmesan (link to your parm guide, because #cheesematters) and a good jar of red pesto. If you haven’t yet formed a deep emotional connection with red pesto like I have, this is your moment. It’s made with sundried tomatoes, it’s wildly underrated, and it’s an instant flavour bomb. I love Rozas brand (for my fellow Aussies), but honestly, any good jar will do. You only need about ⅓ cup (80 g) for the recipe, which is convenient because the rest of the jar will absolutely not be going to waste in this house (ideas below)!
The chicken is first cooked in a mix of simple spices – the splash of water while it cooks is the trick to keeping it tender and, after that, everything else gets tossed into the same pan: risoni, veggies, cream, pesto and cheese. Minimal chopping, maximum reward. There’s grated zucchini (courgette) in there for sneaky veg purposes (and because it’s delicious), plus spinach and cherry tomatoes for a bit of freshness. You can absolutely bulk it out with whatever’s knocking around in your fridge – mushrooms, green beans, broccoli, capsicum (bell pepper) … go wild, I’ve listed some suggestions below.
Serve it just as is, straight from the pan (because why create more dishes?) or add a salad or garlic bread if you’re living your best life. Whatever you do, don’t skip the lemon wedges. A little squeeze over the top just before serving makes it all sing!
What can I use the left-over sundried tomato pesto for?
If you have some sundried tomato pesto left over, I can assure you it won’t go to waste. Try tossing it through pasta or spreading it on a chunky piece of sourdough with tomato and cheese for a quick lunch. It’s such an amazing flavour booster.
How can I ensure my chicken stays juicy?
The key for juicy chicken is not skipping on adding water to the pan while it cooks, it stops the outside burning too quickly and keeps the chicken moist and delicious.
What can I serve with Chicken with Creamy Red Pesto Risoni (Orzo)
You could serve the chicken with a Green Leafy Salad with Balsamic Dressing, or with some 5 Minute Cheesy Garlic Bread or Freezer Friendly Garlic Bread.
Can I customise this dish?
You could add other vegetables to this dish, such as small broccoli or broccolini (tenderstem broccoli) florets, sliced asparagus, sliced green beans, peas, shredded kale, sliced mushrooms or capsicum (bell pepper) strips, either fresh or roasted. If you wanted, you could even spice up the dish by adding 1 teaspoon of chilli flakes at the same time as the garlic, or sprinkle your portion with chilli (red pepper) flakes or chilli oil at time of serving.
Watch how to make Chicken with Creamy Red Pesto Risoni (Orzo)
If you enjoyed Chicken with Creamy Red Pesto Risoni (Orzo), I think you’ll love:
Creamy Tomato Chicken Risoni (Orzo)
Chicken with Creamy Tomato Sauce
Marry Me Chicken Meatballs with Risoni (Orzo)
Creamy Chicken and Chorizo Risoni (Orzo)
Creamy Pesto Chicken Breast
Chicken with Creamy Red Pesto Risoni (Orzo)
Requiring only one pan and simple, low-cost ingredients, this deliciously appetising Chicken with Creamy Red Pesto Risoni (Orzo) is the perfect choice for a satisfying meal when time is tight.
- Total Time: 30 minutes
- Yield: 4 serves 1x
Ingredients
CHICKEN
- 2 boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz) halved horizontally to make 4 thinner steaks (see note 1 if you want to use thighs)
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
- 1 tbsp extra-virgin olive oil
- ¼ cup (60 ml) water
RISONI
- 250 g (9 oz) cherry tomatoes
- 1 cup (135 g) freshly grated zucchini (courgette) (approximately 2 zucchini)
- 2 tbsp unsalted butter
- 1 tbsp freshly grated garlic
- 1 cup (200 g) risoni (orzo)
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) thickened (heavy) cream
- 2 cups (90 g) baby spinach leaves
- ½ cup (50 g) freshly grated parmesan, plus extra to garnish
- ⅓ cup red (sundried tomato) pesto (or any pesto of choice)
- Sea salt flakes, to taste
- Cracked black pepper, to taste
- 1 tbsp freshly chopped flat-leaf (Italian) parsley, to serve (optional)
- Lemon wedges, to serve
Instructions
- Prepare the chicken – In a shallow dish, sprinkle the chicken on both sides with the sweet paprika, oregano, salt and pepper.
- Cook the chicken – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 8–10 minutes, or until cooked through, turning once halfway. Add the water in the last 2 minutes of cooking to deglaze the pan and lift all the delicious drippings stuck to the bottom. Remove the chicken from the pan and set aside on a plate.
- Cook the vegetables – To the same pan, add the cherry tomatoes and zucchini. Cook for 1–2 minutes until the tomatoes have started to soften.
- Add the butter and, once melted, immediately add the garlic. Cook, stirring for 30 seconds.
- Cook the risoni – Add the risoni, chicken stock and cream to the pan. Cook for 10–12 minutes, uncovered, stirring regularly (see note 2 for tips).
- Combine everything in the pan – Turn the heat off and remove the pan from the heat. Stir through the spinach leaves, parmesan and red pesto. Season with salt and pepper to taste. Return the chicken to the pan (slice it first if desired), then cover and allow to sit for 2–3 minutes to heat through before serving (see note 3 for tips on how to get the perfect saucy consistency).
- Serve – Divide among four bowls and serve sprinkled with parsley, if using, and a squeeze of fresh lemon.
Notes
Note 1 – You can use boneless, skinless chicken thighs instead, but cook for 10–12 minutes.
Note 2 – To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware, such as a cast-iron casserole dish or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain the simmer.
Note 3 – If you feel the risoni (orzo) is too stiff (it’s not saucy and is clumping together more than you would like), simply add 1–2 tablespoons at a time of boiling water from the kettle, stirring the sauce rapidly. This will loosen the mixture.
Make ahead
You can slice and season the chicken up to 24 hours in advance and store it in the fridge. The zucchini (courgette) can be grated and stored in an airtight container in the fridge for up to 2 days.
Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, slice the chicken intro strips before storing. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce if needed. Not suitable to freeze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken, Pasta, Quick and Easy
- Method: Stovetop
- Cuisine: Modern Australian
