Creamy Italian Pesto Chicken Orzo Pasta Casserole Recipe Is What's for Dinner (30 Minutes) High Protein Recipes One-Pan Recipes Casseroles Dinner Pasta Italian Recipes Chicken Recipes

One of my new favorite ingredients to cook with is orzo. Orzo, sometimes called risoni, is a small, short pasta that's like a grain of rice. The pasta cooks quickly and is not heavy like some pastas can be. With gardens full of summer basil right around the corner, this is a high-protein pasta recipe you need to add to your dinner rotation.

This quick and easy Italian one-pan pesto chicken and orzo casserole recipe cooks in one pan and is on the table in about 30 minutes. To make this simple, rich and creamy high-protein casserole recipe you will need a jar of sundried tomatoes in oil, chicken breasts (read about the health benefits of protein), dried Italian seasoning, butter, fresh garlic, orzo, chicken broth, a can of evaporated milk, basil pesto and Parmesan cheese. You can use homemade basil pesto or jarred basil pesto for this recipe.

Cooking Tip: A kitchen tool I use all the time is a bench scraper. It helped get the chopped sundried tomatoes and any oil they released off the cutting board.

This Italian dinner is full of pesto flavor! The dish is rich, so serve it with a fresh vegetable or salad on the side.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 tablespoons sundried tomato oil (from the jar of sundried tomatoes)
• 2 chicken breasts, cut into thin bite-sized strips
• 2 teaspoons dried Italian seasoning (divided)
• 1/3 cup oil-packed sundried tomatoes, chopped
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup orzo (uncooked)
• 1 1/2 cups chicken broth
• 1 cup evaporated milk
• 1/3 cup basil pesto
• 1/2 cup grated Parmesan cheese (divided)

Here's how to make it:

1. Heat the sundried tomato oil in an oven-proof skillet over medium-high heat. Season the chicken with salt and pepper and add to the hot oil in a single layer. Sprinkle with 1 teaspoon of the dried Italian seasoning. Cook until browned on both sides and just cooked through, about 3 to 5 minutes. Remove the chicken to a plate. (I made this recipe in my cast iron skillet, but any ovenproof skillet will work.)
2. Add the butter, remaining Italian seasoning, garlic and orzo. Cook, stirring, about 2 minutes or until orzo begins to lightly brown. Add the chicken broth. Bring to a boil and cook for about 4 to 5 minutes.
3. Add the evaporated milk, pesto, chopped sundried tomatoes and 1/4 cup of the Parmesan cheese. Stir well to combine then stir in the chicken and any juices it has released. Top with the remaining Parmesan cheese. (You could use heavy cream or half and half instead of evaporated milk.)
4. Bake in a preheated 400-degree F oven for about 10 minutes.
5. Let the casserole sit for at least 5 minutes before serving.

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