Lemon Chicken Orzo

5 from 1 vote

An easy, one-pan, dump-and-bake dinner with just 10 minutes of prep!

Course Dinner

Cuisine American, Italian

Keyword creamy lemon chicken orzo, lemon chicken orzo, lemon chicken orzo bake

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 485kcal

Author Blair Lonergan

3 cups chicken broth
1 (22 ounce) jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon onion powder
2 cups cooked shredded or diced chicken (such as meat from a rotisserie chicken)
1 (16 ounce) package uncooked orzo pasta
2 cups fresh baby spinach leaves, coarsely chopped
Zest from 1 lemon (about 1 teaspoon)
1 tablespoon fresh lemon juice
1 ½ cups Italian blend cheese (or sub with shredded mozzarella cheese)
Optional garnish: grated Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley

Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, garlic powder, onion powder, and Italian seasoning. Stir in the chicken and uncooked orzo. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (still quite firm but with a tender bite). There will still be a good amount of liquid in the pan, and that’s fine – the pasta will absorb most of the remaining liquid as it finishes in the oven. If the orzo is still too hard after 30 minutes, just cover the dish again and return it to the oven until the orzo is al dente. Then move on to the next step.
Stir in the spinach, lemon zest, and lemon juice. Sprinkle the cheese over top.
Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan and chopped fresh herbs, if desired.

When zesting the lemon, make sure that you only scrape off the very outer layer of the peel (this is where you'll find all of the flavorful essential oils). Do not scrape off any of the white pith, which has a bitter taste.

Pick a high-quality, flavorful Alfredo sauce (or make your own). With so few ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand if you can find it, but any similar variety (like a 22-ounce jar of Prego) will work.

Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the orzo. The pasta should be tender and much of the liquid should be absorbed.

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

Garnish the casserole with fresh herbs like fresh basil or fresh parsley for a bright, colorful touch. Fresh lemon wedges and a sprinkling of grated Parmesan cheese is also delicious!