Creamy Chicken Alfredo Orzo Bake (Weeknight Easy)
This Creamy Chicken Alfredo Orzo Bake is a comforting, cheesy weeknight dinner that’s quick, easy, and perfect for the whole family!
Equipment
- Large Skillet or Sauté Pan
- Medium Saucepan
- Mixing Bowl
- Baking dish (9x13 inch)
- Wooden spoon or spatula
Ingredients
- 2 cups orzo pasta
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the orzo pasta until just al dente, about 7-8 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, season with salt, pepper, and Italian seasoning, and sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then add grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens, about 3-4 minutes.
- Add the cooked orzo pasta and sautéed chicken into the skillet with the Alfredo sauce. Stir well to coat everything evenly.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top. Bake at 375°F (190°C) for 15-20 minutes, or until cheese is bubbly and golden.
- Remove from oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.
Notes
- Cook orzo just until al dente to prevent overcooking during baking.
- Simmer and thicken the sauce before combining to avoid a runny consistency.
- Do not overcook chicken; sauté until just cooked through for tender bites.
- Distribute mozzarella evenly for a perfectly golden and bubbly cheese crust.
- Leftovers keep well refrigerated for up to 4 days and reheat with added cream or broth to maintain creaminess.