Chicken & Orzo Pasta Bake

Chicken & Orzo Pasta Bake is a comforting and flavorful dish that combines tender chicken breasts with hearty orzo pasta, enriched with a creamy sauce and vibrant Mediterranean-inspired ingredients. Sun-dried tomatoes add a sweet tanginess, while fresh baby spinach brings a touch of greenery.

This dish is assembled and baked to perfection, ensuring every bite is rich with the flavors of garlic, onions, and a hint of Parmesan cheese.

Finished with a squeeze of lemon juice and fresh basil, this pasta bake promises a satisfying meal that delights both family dinners and gatherings with its delicious and wholesome appeal.

Chicken & Orzo Pasta Bake

Ingredients

2 Chicken Breasts, halved – Smina Poultry

450g/15.9oz Orzo Pasta

1 Small Onion, finely diced

100g/3.5oz Fresh Baby Spinach

100g/3.5oz Sun-dried Tomatoes in oil, roughly chopped

6 Garlic Cloves, minced

2 Cups Chicken Stock

1 Cup Double Cream (Heavy Cream)

3 Tbsp Parmesan Cheese

3 Tbsp Sun-dried Tomato oil taken from the jar of tomatoes

Fresh Basil, chopped for garnish

Squeeze of lemon juice before serving

Chicken Topping Sauce:

1 Tbsp Tomato Paste

½ Tsp Dried Thyme

½ Tsp Cumin

½ Tsp Mild Chilli Powder

3 Tbsp Olive Oil

Salt & Pepper

4 Tbsp Milk

Mix the first six ingredients in a small bowl, then stir in the milk.

Instructions:

Preheat oven to 200C/400F.

First prepare the chicken topping sauce.

Cut the top of each breast not all the way down diagonally then across again to make diamond shape cuts and set aside.

Scatter the orzo pasta all over the base of your baking dish.

Top with parmesan cheese, spinach, onions, garlic and sun-dried tomatoes.

Drizzle the 3 tablespoons of sun-dried tomato oil on top, then pour over the chicken stock and cream and stir everything together.

Place the chicken on top and snuggle it slightly down in between the filling.

Spoon and brush the chicken sauce on top of the chicken and season everything with freshly ground pepper.

Cover the dish with foil and bake in oven for 45 minutes, until chicken is fully cooked through.

Remove from oven, squeeze lemon juice on top and garnish with fresh basil.

Serve and enjoy!

Notes:

Chicken Preparation: Halve the chicken breasts and prepare diamond-shaped cuts on the top to allow for even cooking and better absorption of flavors from the topping sauce.

Orzo Pasta: Scatter the orzo evenly at the base of the baking dish. This small pasta cooks quickly and absorbs flavors well, making it perfect for this bake.

Layering Ingredients: Layer the ingredients strategically over the orzo pasta. Start with Parmesan cheese for a flavorful base, followed by spinach, onions, garlic, and sun-dried tomatoes. This ensures even distribution of flavors throughout the dish.

Sun-dried Tomato Oil: Drizzle the sun-dried tomato oil from the jar over the ingredients. This oil adds richness and enhances the Mediterranean flavors of the dish.

Chicken Stock and Cream Mixture: Pour the mixture of chicken stock and cream over the layered ingredients. Stir gently to combine everything, ensuring the orzo pasta is well coated and absorbs the liquid during baking.

Chicken Placement: Nestle the prepared chicken breasts into the orzo and vegetable mixture, allowing the flavors to meld together during baking.

Chicken Topping Sauce: Prepare the chicken topping sauce separately and brush it over the chicken breasts before baking. This adds a flavorful glaze and keeps the chicken moist.

Baking Process: Cover the baking dish with foil to prevent the dish from drying out, and bake at 200°C/400°F for 45 minutes or until the chicken is fully cooked through. This slow baking process ensures tender chicken and perfectly cooked pasta.

Finishing Touches: Once baked, remove the dish from the oven and squeeze fresh lemon juice over the top. Garnish with chopped fresh basil for a burst of freshness and color.

Serving: Serve the Chicken & Orzo Pasta Bake hot, allowing the flavors to meld together. It’s a complete meal on its own but can be complemented with a side salad or garlic bread if desired.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use boneless chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs can be used instead of chicken breasts.

Adjust cooking times as thighs may require slightly longer to cook through.

Can I use regular cream instead of heavy cream?

Yes, you can use regular cream (single or whipping cream) as a lighter alternative to heavy cream.

The dish may be slightly less rich but still delicious.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate.

Bake when ready to serve, adjusting baking time slightly if the dish is chilled.

What can I substitute for sun-dried tomatoes in oil?

If you prefer, you can use rehydrated sun-dried tomatoes (not in oil) or fresh cherry tomatoes cut in half.

Adjust seasoning to compensate for the change in flavor profile.

How can I make this dish vegetarian?

To make a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock.

You can also add more vegetables like bell peppers or mushrooms for added texture.

Can I freeze Chicken & Orzo Pasta Bake?

Yes, this dish freezes well. Allow it to cool completely, then portion into airtight containers or freezer bags.

Thaw overnight in the refrigerator before reheating in the oven.

What size baking dish should I use?

Use a large baking dish, approximately 9×13 inches (23×33 cm), to ensure all ingredients fit comfortably and cook evenly.

How can I prevent the pasta from drying out during baking?

Ensure the orzo pasta is well coated with the chicken stock and cream mixture before baking.

Covering the dish with foil during baking helps retain moisture.

Can I use dried basil instead of fresh basil for garnish?

Yes, you can substitute dried basil for fresh basil.

Use about one-third the amount of dried basil as the recipe calls for fresh.

What should I serve with Chicken & Orzo Pasta Bake?

This dish is a complete meal on its own but pairs well with a side salad dressed lightly with vinaigrette or garlic bread for extra indulgence.