30 Minute Cheesy Chicken Risoni (Printable)
Creamy skillet dish with tender chicken, risoni, and melted cheese. Ready in 30 minutes for a satisfying family meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 14 ounces), 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 ounces) risoni (orzo) pasta
10 - 3 cups (24 fluid ounces) low-sodium chicken broth
11 - 1/2 cup (4 fluid ounces) milk
→ Cheese & Seasoning
12 - 1 cup (3 1/2 ounces) shredded mozzarella cheese
13 - 1/2 cup (2 ounces) grated Parmesan cheese
14 - 1 teaspoon dried Italian herbs
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Season the diced chicken thoroughly with salt and black pepper, ensuring even coating on all pieces.
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 until fragrant.
04 - Stir in risoni pasta and Italian herbs; toast for 1 minute, stirring frequently to lightly coat and enhance nutty flavor.
05 - Pour in chicken broth and milk. Bring to a simmer, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
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 just wilted, about 1 minute.
08 - Remove from heat. Stir in mozzarella and Parmesan cheese until melted and creamy. Sprinkle with red pepper flakes if desired. Taste and adjust seasoning before serving hot.
# Expert Suggestions:
01 -
- Everything happens in one pan, including cooking the pasta, which means minimal cleanup
- The creamy texture comes from melted cheese and starch, no heavy cream required
- It adapts to whatever vegetables or cheese you have in the fridge
02 -
- Resist the urge to add extra liquid—the risoni creates its own creamy sauce as it releases starch
- The pasta continues absorbing liquid after you turn off the heat, so do not let it get too dry
- Sun-dried tomatoes or chopped artichokes can transform this into a completely different meal
03 -
- Shred your own cheese from blocks instead of buying pre-shredded for the smoothest melting
- If the pan seems too dry before the pasta is done, add broth in quarter-cup increments