30 Minute Cheesy Chicken Risoni (Printable)
Creamy skillet with chicken, risoni, and melted cheese ready in 30 minutes
# What's Needed:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 14 oz), diced
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 1 small yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 small red bell pepper, diced
08 - 1 cup baby spinach, roughly chopped
→ Pasta & Liquids
09 - 1 1/2 cups (10 1/2 oz) risoni (orzo) pasta
10 - 3 cups (24 fl oz) low-sodium chicken broth
11 - 1/2 cup (4 fl oz) milk
→ Cheese & Seasoning
12 - 1 cup (3 1/2 oz) shredded mozzarella cheese
13 - 1/2 cup (2 oz) grated Parmesan cheese
14 - 1 teaspoon dried Italian herbs
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Season the diced chicken with salt and black pepper.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, add onion and red bell pepper. Sauté for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.
04 - Stir in risoni pasta and Italian herbs; toast for 1 minute, stirring frequently.
05 - Pour in chicken broth and milk. Bring to a simmer, scraping up any browned bits from the pan.
06 - Reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until risoni is tender and most of the liquid has been absorbed.
07 - Return the cooked chicken to the skillet, add spinach, and stir until wilted.
08 - Remove from heat. Stir in mozzarella and Parmesan cheese until melted and creamy. Sprinkle with red pepper flakes if desired.
09 - Taste and adjust seasoning. Serve hot, garnished with extra Parmesan if you like.
# Tips for Success:
01 -
- Cleanup is basically nonexistent since everything happens in one pan
- The pasta absorbs all those flavorful chicken juices as it cooks
- Even picky eaters who claim they hate spinach somehow don't notice it's there
02 -
- Don't skip toasting the risoni for that minute because it prevents the pasta from becoming mushy
- The pasta will continue absorbing liquid after you remove it from heat so don't let it get too dry
- Low sodium broth is crucial since the cheeses add plenty of salt on their own
03 -
- Use a rotisserie chicken and skip the searing step if you're short on time
- The wider your skillet the faster the liquid evaporates so adjust cooking time accordingly