Dump-and-Bake Chicken and Orzo

This creamy chicken and orzo is an easy dump-and-bake dinner with just 10 minutes of prep! There’s no need to boil the pasta because everything cooks together in one dish.

When the day is busy and everyone is hungry, there’s nothing better than a one-dish dinner that practically makes itself. With Alfredo sauce, tender chicken, and fire-roasted tomatoes, the chicken orzo bake tastes like something you’d order in a cozy café, yet it’s easy enough for a weeknight at home.

Before You Get Started

A few tips will set you up for success before you dive into this recipe:

• Orzo is a type of pasta that is shaped like rice. Do not substitute with rice in this recipe. The orzo pasta goes straight into the dish without boiling. It cooks perfectly in the oven.
• I keep it simple with a jar of store-bought Alfredo sauce, but you can certainly use your own homemade Alfredo if you prefer. You’ll need a total of about 2 ½ cups, which is approximately one very large 22-ounce jar, or 1 ½ 15-ounce jars.
• Rotisserie chicken is a great shortcut. Shred or dice it before adding. If you prefer to cook your own chicken breasts or chicken thighs at home, try this slow cooker shredded chicken.
• Make sure to drain the canned tomatoes so the bake doesn’t turn watery.
• Coarsely chop the fresh spinach so it wilts easily and blends into the dish. This is optional, so leave it out if you have picky eaters that don’t want anything green in their creamy pasta!

** Tip: It will look like a lot of liquid in the pan before baking. This is normal, since the pasta will absorb a lot of the sauce as it bakes. The pasta also releases starches as it cooks, further thickening the sauce.

Step-by-Step: How to Make This Chicken Orzo Bake

Step 1: Whisk the Sauce Base

In your greased casserole dish, whisk together the chicken broth (or chicken stock for richer flavor), Alfredo sauce, and garlic until smooth. This is the creamy base of the recipe.

** Flavor Booster: Feel free to jazz up the sauce with extra herbs and seasoning, such as parsley, thyme, oregano, basil, an Italian seasoning blend, or crushed red pepper flakes (for a little heat).

Step 2: Add the Chicken, Orzo, and Tomatoes

Stir in cooked chicken, the uncooked orzo, and drained tomatoes. Make sure the pasta is submerged in the liquid so that every bite cooks evenly.

** Tip: Use your fingers or a fork to make sure that the chicken and tomatoes are evenly dispersed throughout the dish, too.

Step 3: Cover and Bake

Tightly cover the pan with aluminum foil and bake for about 30 minutes. At this point, the orzo should be tender but still have a little bite (al dente). If it’s still too firm, just cover again and bake for a little bit longer.

** Texture Tip: It shouldn’t be crunchy, but don’t worry if there’s still a good amount of liquid in the pan and the orzo isn’t completely soft. It will go back in the oven and will continue to cook and soak up the liquid as it rests.

Step 4: Stir in Spinach and Top with Cheese

Fold in the chopped spinach and add a squeeze of lemon juice. Sprinkle shredded cheese evenly over the top. Bake uncovered until the cheese melts and the pasta is tender.

** Pro Tip: Gently stir the orzo by fluffing with a fork. A larger spoon may compress the individual pieces, causing it to clump together.

Step 5: Optional Broil for a Golden Top

If you like a little extra color, pop the pan under the broiler for a minute or two. Keep a close eye on it so it doesn’t burn. Garnish with chopped fresh parsley or other herbs.

** Tip: Let the dish rest for 5 minutes before serving. This allows the sauce to thicken and makes it easier to scoop clean portions.

Serving Suggestions

For an easy weeknight dinner, pair the one-pan creamy chicken orzo bake with garlic bread, no-knead cast iron focaccia, a simple green salad dressed in balsamic vinaigrette, our favorite house salad with candied pecans, or roasted veggies like cauliflower or broccoli.

Variations and Customizations

• Don’t have orzo? You can substitute with other similar short pasta shapes such as penne, ziti, rotini, elbows, or medium shells. Just pick a pasta that has a similar cooking time as orzo (about 7-8 minutes recommended on the package for al dente) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
• Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan.
• Add extra vegetables. You can stir frozen peas into the dish at the end (along with the spinach), or include broccoli, asparagus, sliced mushrooms, or zucchini at the start. If using frozen broccoli, just thaw it and stir it right into the dish. If using fresh broccoli florets, you might need to par-boil or steam them first so that they’re a little bit tender when you add them to the casserole.
• Give it a Mediterranean spin by adding feta cheese, roasted red bell peppers, kalamata olives, and extra lemon juice and lemon zest.
• Meat Lovers: Add cooked Italian sausage or bacon for even more flavor.

Preparation and Storage Tips

• Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the fridge overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly.
• Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, so you may need to stir in some additional Alfredo sauce or stock when you reheat the dish. Individual portions can be reheated in the microwave for about 1-2 minutes.
• I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.

FAQs and Troubleshooting

• Why is my orzo still hard after baking? Add a little extra broth (or water), cover it again, and return it to the oven. Baking times can vary based on a number of factors, so it sounds like your pasta just isn’t quite done yet.
• Why does my bake turn watery? Make sure you drain the tomatoes well. If it looks like there’s still too much liquid in your pan at the end, check to make sure the pasta is done. It might not be finished cooking and absorbing the sauce.
• How do I prevent the edges from burning? Since the dish is covered for most of the baking time, this shouldn’t be an issue. Just make sure that you keep a close eye on the dish if it’s under the broiler at the end, though. Cheese can burn very quickly.
• How do I make it more kid-friendly? Omit the spinach, or swap out the tomatoes and use other veggies that your kids enjoy (or no veggies at all). Most kids can’t resist a creamy, cheesy pasta with chicken!