30 Minute Cheesy Chicken Risoni (Printable version)
Tender chicken and risoni pasta simmered in a creamy cheesy sauce—ready in 30 minutes for an easy satisfying dinner.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts, diced
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 1 small yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 small red bell pepper, diced
08 - 1 cup baby spinach, roughly chopped
→ Pasta & Liquids
09 - 1 1/2 cups risoni (orzo) pasta
10 - 3 cups low-sodium chicken broth
11 - 1/2 cup milk
→ Cheese & Seasoning
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 1 teaspoon dried Italian herbs
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Season diced chicken evenly with salt and black pepper on all sides.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add onion and red bell pepper. Sauté for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in risoni pasta and Italian herbs. Toast for 1 minute, stirring frequently to coat and lightly toast the grains.
05 - Pour in chicken broth and milk. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
06 - Reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until risoni is tender and most liquid has been absorbed.
07 - Return cooked chicken to the skillet. Add spinach and stir until wilted, about 1 minute.
08 - Remove from heat. Stir in mozzarella and Parmesan cheese until melted and creamy. Sprinkle with red pepper flakes if desired. Taste and adjust seasoning before serving hot.
# Expert advice:
01 -
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
- The pasta absorbs all those flavorful chicken juices as it simmers, creating layers of taste you normally only get from hours of cooking
02 -
- Do not skip toasting the risoni in the pan before adding liquid as it adds a subtle nutty flavor that makes the dish taste more developed
- The pasta will continue absorbing liquid as it sits, so if you want it creamier, pull it off the heat while there is still a tiny bit of visible liquid
03 -
- Use rotisserie chicken to shave off even more cooking time on busy weeknights
- Grate your own Parmesan instead of using pre-grated for better melting and a fresher taste