There’s something about a baked pasta dish that feels like a warm hug. Growing up, my mom would make a version of this on busy weeknights—quick, hearty, and packed with flavor.
She called it her “throw-it-all-in-the-oven” meal, and somehow, it always turned out perfect. Over the years, I’ve added my own twist, making it even more nutritious without losing that creamy, cheesy goodness.
This Chicken & Spinach Orzo Bake is my go-to when I want something filling but balanced—protein-packed chicken, tender orzo, fresh spinach, and just the right amount of cheese to bring it all together.
If you’re looking for a simple, wholesome dish that the whole family will love, this one’s a winner. Plus, it’s all baked in one dish, so cleanup is a breeze.
Tips for Maximum Flavor
- Toast the orzo – Before adding it to the baking dish, lightly toast the orzo in a dry pan for a nuttier flavor.
- Use homemade broth – If you’ve got homemade chicken broth, use it! It makes a big difference.
- Let the cheese brown – If you like a crispier top, broil the dish for the last 2-3 minutes.
- Add veggies – Feel free to throw in mushrooms, zucchini, or roasted red peppers for extra nutrition.
Variations & Substitutions
- Dairy-Free? Use unsweetened oat or almond milk and dairy-free cheese.
- No Orzo? Swap it for cooked quinoa or small pasta like ditalini.
- More Protein? Stir in a beaten egg before baking for a protein boost.
- Gluten-Free? Use gluten-free orzo or cooked rice instead.
Serving Suggestions
- Serve with a simple arugula salad with balsamic vinaigrette.
- A slice of crusty sourdough bread is perfect for scooping up the cheesy sauce.
- Pair with a glass of crisp white wine (Sauvignon Blanc or Pinot Grigio works beautifully).
Chicken & Spinach Orzo Bake
A creamy, cheesy, and protein-packed chicken orzo bake loaded with fresh spinach and Mediterranean-inspired flavors. Perfect for an easy weeknight dinner.
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Ingredients
For the Bake:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 cups fresh baby spinach, chopped
- 2 cups chicken broth
- 1 cup whole milk (or half & half for a creamier texture)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for spice)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup cherry tomatoes, halved
- Zest of 1 lemon (for freshness)
- ½ cup breadcrumbs (optional, for a crispy topping)
- 2 tablespoons butter, melted (for breadcrumbs, optional)
Instructions
- Preheat & Prep – Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or butter.
- Sauté the Base – In a large pan over medium heat, add olive oil. Sauté the onion until soft, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Combine the Ingredients – In a large mixing bowl, stir together the shredded chicken, orzo, spinach, cherry tomatoes, oregano, basil, salt, black pepper, and red pepper flakes.
- Assemble the Dish – Transfer the mixture to the prepared baking dish. Pour in the chicken broth and milk, stirring everything so the orzo is evenly spread.
- Cheese it Up – Sprinkle mozzarella and Parmesan over the top.
- Breadcrumb Topping (Optional) – Mix melted butter with breadcrumbs and evenly spread over the dish for a crunchy topping.
- Bake – Cover with foil and bake for 20 minutes. Then remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly.
- Final Touch – Sprinkle lemon zest over the top for a burst of freshness.
- Let it Rest – Allow the dish to sit for 5 minutes before serving. This helps the sauce thicken up a bit.
Notes
Add breadcrumbs for a crunchy topping or broil at the end for a crispier finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American/Mediterranean
Nutrition
- Serving Size: 1 generous portion
- Calories: ~450 per serving
- Sugar: 4g
- Sodium: ~600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
