Creamy Ricotta Chicken Orzo

This creamy ricotta chicken and orzo skillet has become my go-to dinner solution when I need something comforting yet impressive without spending hours in the kitchen. The combination of tender chicken pieces with creamy cheeses and perfectly cooked orzo creates a restaurant-quality meal that comes together in one pan.

I discovered this recipe during a particularly hectic week when I needed something quick but still wanted to avoid takeout. My family was so impressed they thought I had spent hours cooking when in reality I was in and out of the kitchen in half an hour.

Ingredients

• Boneless skinless chicken breasts: Cut into bite-sized pieces for even quick cooking and maximum tenderness
• Yellow onion and garlic: Form the aromatic base that gives depth to the entire dish
• Orzo pasta: Absorbs flavors beautifully while providing a pleasant texture unlike traditional long pasta
• Chicken broth: Adds richness and helps cook the orzo to perfection
• Whole milk ricotta cheese: Creates luxurious creaminess without being too heavy. Look for fresh ricotta for best results
• Parmesan cheese: Adds the perfect savory note and helps thicken the sauce
• Dried oregano: Infuses Mediterranean flavor throughout the dish
• Red pepper flakes: Provide gentle heat that balances the creaminess. Optional but recommended
• Fresh lemon juice: Brightens the entire dish and cuts through the richness
• Baby spinach: Wilts perfectly into the hot pasta adding color, nutrition, and a slight earthiness
• Fresh herbs: For garnish bring a pop of color and fresh flavor

Step-by-Step Instructions

Season and Cook Chicken:

Season bite-sized chicken pieces generously with salt and pepper. Heat olive oil in a large skillet until shimmering but not smoking. Add chicken in a single layer without overcrowding to ensure proper browning. Cook for about 5-6 minutes turning occasionally until golden on all sides and cooked through. The chicken should register 165°F on a meat thermometer. Remove from skillet and set aside covered to keep warm.

Build the Flavor Base:

Add diced onion to the same skillet using the leftover chicken bits for extra flavor. Cook for about 2 minutes until translucent then add minced garlic and cook for another 30 seconds until fragrant but not browned. Add the orzo and stir constantly for about 1 minute to toast it slightly which adds a nutty dimension to the final dish.

Cook the Orzo:

Pour in the chicken broth and bring to a simmer scraping the bottom of the pan to incorporate all the flavorful bits. Reduce heat to medium-low cover and cook for 8-10 minutes stirring occasionally to prevent sticking. The orzo should absorb most of the liquid and become tender but still with a slight bite. If it seems too dry add a splash more broth.

Create the Creamy Sauce:

Reduce heat to low and add the ricotta, Parmesan, oregano, red pepper flakes, and lemon juice. Stir gently until everything is well combined and the cheeses melt into a luxurious sauce that coats each piece of orzo. The consistency should be creamy but not runny.

Bring It All Together:

Return the cooked chicken to the skillet along with any accumulated juices. Fold in the fresh spinach in batches, allowing it to wilt into the hot pasta. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. The final dish should be creamy with perfectly cooked orzo, tender chicken, and bright notes from the lemon.

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The whole milk ricotta is truly the secret ingredient here. I once tried to substitute with part-skim and while still good it lacked that velvety richness that makes this dish special. My daughter now requests this dish regularly calling it "cloud pasta" because of how creamy it is.

Frequently Asked Questions

→ Can I use a different type of pasta in place of orzo?

Yes, small pasta shapes like couscous or ditalini work well, but adjust cooking time accordingly.

→ Can I substitute ricotta cheese with another ingredient?

Cream cheese or Greek yogurt can be used as alternatives, though flavor and texture may vary slightly.

→ How do I make this dish vegetarian?

Replace chicken with sautéed mushrooms or chickpeas, and use vegetable broth instead of chicken broth.

→ Can I prepare this skillet meal ahead of time?

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.

→ How do I store and reheat leftovers?

Store in the fridge for up to 3 days and reheat on the stove with a splash of broth to maintain creaminess.