Ricotta Chicken Orzo
This creamy, protein-packed pasta combines tender chicken, delicate orzo, and rich ricotta cheese in ways that'll make your weeknight dinners feel special again. The beauty of Ricotta Chicken Orzo lies in its simplicity – it's comfort food that doesn't require hours in the kitchen or complicated techniques.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 cup uncooked orzo pasta
- 1 cup whole milk ricotta, room temperature
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 3 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tbsp extra virgin olive oil
- Kosher salt and pepper to taste
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the hot oil. Cook for 6-8 minutes until golden and cooked through.
- Push chicken to one side and add diced onion to the empty space. Cook for 3-4 minutes until softened, then add minced garlic and cook for another 30 seconds.
- Pour in uncooked orzo and stir for about 1 minute. Gradually add chicken broth while stirring continuously. Bring to a boil, then reduce heat to medium-low and cover. Simmer for 12-15 minutes, stirring every 3-4 minutes.
- During the last 2 minutes of cooking, stir in halved cherry tomatoes and fresh spinach. Remove from heat and let cool slightly before stirring in ricotta, fresh basil, and Parmesan. Adjust seasoning with salt and pepper.
Notes
Bring ricotta to room temperature before adding to prevent lumps. Stir regularly to prevent sticking and ensure even cooking. Add extra broth when reheating to restore creaminess.