30 Minute Cheesy Chicken Risoni (Print)
Creamy skillet with chicken, risoni, and melted cheese ready in 30 minutes.
# Ingredient list:
→ 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 (10.5 ounces) risoni (orzo) pasta
10 - 3 cups (24 ounces) low-sodium chicken broth
11 - 1/2 cup (4 ounces) milk
→ Cheese & Seasoning
12 - 1 cup (3.5 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 with salt and black pepper, coating evenly.
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 coat and lightly toast the grains.
05 - Pour in chicken broth and milk. Bring to a simmer, scraping up any browned bits from the pan bottom.
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, about 1 minute.
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 desired.
# Expert Tips:
01 -
- Everything happens in one pan, which means less cleanup and more time to actually enjoy dinner with your family instead of standing at the sink
- The pasta cooks directly in the broth, absorbing all those savory flavors while the chicken gets perfectly tender
02 -
- Risoni continues absorbing liquid even after you turn off the heat, so dont let it get too dry during cooking
- If the pan looks too dry before the pasta is tender, add another splash of broth rather than letting it scorch
03 -
- Use a deep skillet or Dutch oven so the liquid has room to bubble without boiling over
- Grate your own Parmesan if possible, pre-grated cheese resists melting and can leave a grainy texture