Creamy Ricotta Chicken Orzo Bake with Herbs
This Creamy Ricotta Chicken Orzo Bake with Herbs is a cozy, Mediterranean-inspired casserole featuring tender chicken, creamy ricotta, fresh herbs, and perfectly cooked orzo pasta. It’s baked until bubbly and golden on top, making it perfect for a wholesome weeknight dinner or a casual gathering. The fresh herbs brighten the creamy sauce, and the ricotta adds a luscious texture without being heavy.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Chicken and Orzo
2 cups cooked chicken breast, shredded or diced
1 ½ cups uncooked orzo pasta
2 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, minced
1 ½ cups chicken broth
1 cup milk (or unsweetened almond milk for lighter)
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
Salt and black pepper, to taste
For Baking & Garnish
1 cup shredded mozzarella cheese
2 tbsp fresh parsley, chopped
Optional: lemon zest for a fresh twist
Instructions
Preheat Oven – Set to 375°F (190°C).
Cook Orzo – In a pot of salted boiling water, cook orzo until just al dente (about 7–8 minutes). Drain and set aside.
Saute Base – In a large oven-safe skillet or casserole dish, heat olive oil over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Make the Sauce – Add chicken broth and milk, stir well, and bring to a gentle simmer. Reduce heat, then stir in ricotta, Parmesan, oregano, basil, thyme, salt, and pepper. Mix until creamy and smooth.
Add Chicken & Orzo – Fold in the cooked chicken and orzo, ensuring everything is coated in the creamy herb sauce.
Top & Bake – Sprinkle mozzarella evenly over the top. Transfer to oven and bake for 15–20 minutes until bubbly and slightly golden.
Finish & Serve – Garnish with fresh parsley and optional lemon zest before serving.
Notes & Tips
Make Ahead: Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake an extra 5–7 minutes when ready.
Vegetarian Option: Swap chicken for sauteed mushrooms or roasted chickpeas.
Extra Creamy: Add a splash of heavy cream with the milk.
Gluten-Free: Use gluten-free orzo pasta.
Frequently Asked Questions
Q: Can I freeze this dish?
A: Yes, freeze after baking. Cool completely, cover tightly, and store up to 3 months. Reheat covered at 350°F until hot.
Q: Can I use fresh herbs instead of dried?
A: Absolutely—use about 3x the amount of fresh herbs for the same flavor impact.
Q: Can I use cottage cheese instead of ricotta?
A: Yes, but blend it for a smoother texture before adding.
Nutritional Information
Calories: ~420
Protein: 27g
Carbohydrates: 38g
Fat: 17g
Fiber: 2g
Sodium: 550mg
Sugars: 4g