Pesto Chicken Orzo Bake
This Chicken Orzo Bake is a creamy one-pan dinner made with tender chicken, broccoli, orzo, pesto, and blended cottage cheese for a rich sauce without heavy cream. Packed with protein and baked in a single dish, it's an easy, family-friendly meal that's perfect for busy weeknights.
Servings: 6 servings
Calories: 582kcal
Equipment
- 9 x 13 baking dish
Ingredients
- 1 cup full-fat cottage cheese
- ½ cup basil pesto
- 1 pound dry orzo pasta
- 1½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups small broccoli florets or 2 cups fresh spinach *see notes
- 1 pint cherry tomatoes
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper or to taste
- 3 cups chicken bone broth or chicken broth
- ⅓ cup grated Parmesan cheese
- Fresh basil for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
- In a blender or using an immersion blender, blend the cottage cheese and pesto until completely smooth and creamy.
- Add the orzo, chicken, broccoli, cherry tomatoes, garlic, Italian seasoning, salt, pepper, bone broth, and blended pesto mixture to the prepared baking dish.
- Stir well to evenly combine all ingredients.
- Cover tightly with aluminum foil and bake for 15 minutes.
- Remove the foil, stir gently, and continue baking uncovered for 15–25 minutes, or until the chicken is cooked through and the orzo is tender. Avoid overbaking, as the orzo can become mushy. If there is a small amount of liquid remaining, that's perfectly normal—the orzo will continue absorbing it as it rests.
- Stir in the Parmesan cheese until melted and creamy. Taste and adjust the seasoning with additional salt and pepper and broth if needed.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh basil and extra Parmesan cheese, if desired, and enjoy!
Notes
- Blend the cottage cheese and pesto until completely smooth for the creamiest sauce.
- Stir well and make sure the orzo is fully covered with broth before baking.
- Remove the casserole when the orzo is just tender to prevent it from becoming mushy.
- Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken.
Nutrition
Calories: 582kcal | Carbohydrates: 66g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1282mg | Potassium: 932mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1125IU | Vitamin C: 46mg | Calcium: 169mg | Iron: 3mg