This chicken pesto orzo is a comforting, creamy one-dish dinner that’s perfect when you want a cozy meal without standing over the stove. Everything goes into a single casserole dish—raw chicken, dry orzo, pesto, sun-dried tomatoes, frozen peas, and a whole puck of Boursin cheese—then the oven does the work. When it comes out, the cheese is stirred in to create a rich, pesto-forward sauce that coats the pasta and chicken.
Why You’ll Love This Dump-And-Bake Dinner
- Truly dump-and-bake: No searing, sautéing, or pre-boiling. Add everything to the pan and let the oven do the rest.
- One-dish cleanup: Chicken, pasta, vegetables, and sauce all cook in a single 9 x 13-inch casserole dish.
- Bright pesto flavor: Pesto plus garlic-and-herb Boursin and sun-dried tomatoes give the casserole a vibrant, savory profile.
- Complete meal: With chicken, orzo, and peas, this casserole is filling and balanced enough to serve on its own.
Featured Ingredients
- Chicken breast: Cut into uniform 1 to 1½-inch pieces so everything cooks evenly.
- Dry orzo: Added straight from the package; it absorbs the seasoned broth during baking.
- Pesto: Store-bought works well for convenience, but homemade pesto is great if you have it.
- Sun-dried tomatoes: Oil-packed tomatoes add concentrated sweetness and depth.
- Frozen peas: Toss in frozen—no need to thaw, and they add color and a touch of sweetness.
- Boursin: A whole puck melts into the dish to create a silky, creamy sauce when stirred in at the end.
How the Dump-And-Bake Method Works
Covering the casserole tightly traps steam so the dry orzo and raw chicken cook together. After the timed bake, a short uncovered rest allows the orzo to absorb the remaining broth, and stirring in the softened Boursin transforms the starchy cooking liquid into a smooth, creamy sauce. This method eliminates the need for separate steps like boiling pasta or making a roux.
Top Tips
- Cut chicken evenly: Pieces around 1 to 1½ inches cook consistently and finish at the same time.
- Submerge the orzo: Stir so the orzo is sitting in the broth, not heaped above it, for even cooking.
- Seal the dish well: A tight foil seal traps steam that cooks the pasta through.
- Use an instant-read thermometer: Verify the thickest chicken pieces reach 165ºF before serving.
- Don’t skip the rest: Letting the casserole sit uncovered for 10 minutes is essential for the sauce to thicken properly.
Easy Swaps
Use any flavor of Boursin you prefer, though Garlic & Fine Herbs enhances the pesto notes nicely. Boneless, skinless chicken thighs can replace breasts if cut into uniform pieces and cooked to 165ºF. I don’t recommend swapping the orzo for another pasta without testing, because different shapes change how much liquid and bake time you’ll need.
What to Serve With Chicken Pesto Orzo
This casserole is filling on its own, but you can stretch it for guests by pairing with a light salad or warm dinner rolls for scooping up extra sauce. A simple green salad, roasted vegetables, or crusty bread all complement the creamy, herb-forward flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because orzo continues to absorb sauce, add a splash of broth or water before reheating and warm gently in the microwave or on the stovetop until heated through.
Frequently Asked Questions
No. Add the orzo dry to the casserole. It cooks in the seasoned broth while the dish is covered and baking.
Yes. The recipe is designed for raw chicken cut into even pieces. Use an instant-read thermometer to ensure the thickest pieces reach 165ºF.
A tight cover traps steam that cooks the dry pasta and prevents the chicken from drying out. If additional time is needed, cover it again and continue baking in short increments.
It will look loose right out of the oven. Let it rest uncovered for 10 minutes so the orzo absorbs the liquid, then stir in the melted Boursin to thicken the sauce.
Orzo is the tested pasta for this method. Other small pastas may work, but they absorb liquid differently and will likely require adjusting broth and baking time.
Chicken Pesto Orzo
A simple dump-and-bake casserole with chicken, dry orzo, pesto, sun-dried tomatoes, peas, and a puck of Boursin for a creamy finish. Mix, bake, rest, and stir until combined.
Equipment
- 9 x 13-inch casserole dish
- Instant-read thermometer
Ingredients
- ½ large white onion, diced
- 2 cloves garlic, minced
- 1 lb. boneless skinless chicken breasts, cut into 1 to 1½-inch pieces
- 1 lb. dry orzo
- 3.5 oz. pesto (about ½ cup), store-bought or homemade
- ¼ cup oil-packed sun-dried tomatoes, chopped
- 3½ cups chicken broth
- 10 oz. frozen peas
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 (5.3-oz.) puck Boursin Garlic & Fine Herbs cheese
Instructions
- Preheat the oven to 375ºF. Spray a 9 x 13-inch casserole dish with nonstick spray.
- Add the diced onion, garlic, chicken pieces, dry orzo, pesto, sun-dried tomatoes, chicken broth, frozen peas, Italian seasoning, and sea salt to the dish. Stir until the pesto and seasonings are evenly distributed and the orzo is submerged in the liquid.
- Place the whole puck of Boursin in the center of the casserole. Cover the dish tightly with aluminum foil and bake for 50 minutes.
- Carefully remove the foil and check that the orzo is tender, most of the liquid has been absorbed, and the thickest chicken pieces reach 165ºF. If needed, cover and continue baking in 5-minute increments.
- Remove from the oven and let the casserole rest uncovered for 10 minutes so the orzo can absorb more liquid.
- Stir the softened Boursin into the casserole until the sauce is creamy and everything is evenly combined. Serve immediately.
Tips & Notes
- Other small pasta shapes may work, but expect to adjust liquid and bake time. Orzo is the tested choice.
- Any flavor of Boursin can be used, though Garlic & Fine Herbs pairs well with pesto.
- Leftovers keep in the refrigerator up to 3 days; add a splash of broth before reheating to loosen the sauce.
- Total time includes the 10-minute resting period after baking.
Nutrition
Approximate per serving: Calories 372; Carbohydrates 51 g; Protein 23 g; Fat 8 g; Fiber 5 g; Sugar 5 g. Nutrition information is an estimate.
Photography by: The Wooden Skillet