When the day’s been long and you need something comforting, warm, and easy, this Orzo Tuscan Chicken Bake is the answer. It’s creamy. It’s cheesy. It’s loaded with juicy chicken, roasted tomatoes, orzo, and Italian flavors baked into every cozy bite.
This recipe is my go-to when I want something hearty but not fussy. It’s weeknight-friendly, family-approved, and feels like something you’d get at your favorite rustic Italian café. And honestly? The leftovers (if you have any!) taste even better the next day.
Why You’ll Love This Orzo Tuscan Chicken Bake
- One pan = less cleanup
- No need to pre-cook the pasta
- Perfectly creamy, cheesy, and full of roasted tomato flavor
- Meal-prep friendly and freezer-friendly
- Feels indulgent, but it’s surprisingly light and balanced
What It Tastes Like
The orzo cooks directly in the creamy broth, soaking up all the garlic, Parmesan, and chicken flavor. Roasted cherry tomatoes burst into sweetness, the chicken is tender, and the whole dish is covered in melty, golden mozzarella. It’s like a baked risotto meets a Tuscan-style mac and cheese—anything but boring!!
Benefits of This Recipe
- High-protein comfort food
- Family-friendly (even picky eaters love it!)
- Reheats well for lunches
- Easy to customize with what you have in your fridge
- Perfect for potlucks or weeknight meals
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cooked and cubed
- 1 1/2 cups orzo pasta, uncooked
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Tools You’ll Need
- 9×13 baking dish
- Mixing spoon
- Knife and cutting board
- Aluminum foil
Ingredient Additions and Substitutions
- Swap rotisserie chicken to save prep time
- Add spinach, sun-dried tomatoes, or artichokes for extra veggies
- Use fontina or provolone for a different cheesy twist
- Want extra protein? Add a can of white beans or chopped sausage
How to Make Orzo Tuscan Chicken Bake
Step 1: Preheat oven to 375°F (190°C).
Step 2: In a large baking dish, toss cherry tomatoes with olive oil, minced garlic, Italian seasoning, salt, and pepper. Roast for 10 minutes to let them soften and caramelize.
Step 3: Stir in the uncooked orzo, cooked chicken, chicken broth, and heavy cream. Mix everything together.
Step 4: Add Parmesan and stir it into the mixture. Then top evenly with shredded mozzarella.
Step 5: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
Step 6: Let it rest for 5–10 minutes. Sprinkle with fresh parsley, then serve warm!
What to Serve It With
- Garlic bread or focaccia
- Caesar or arugula salad
- Roasted green beans or broccoli
- A crisp white wine or sparkling lemonade
Tips for Success
- Roast the tomatoes first—it makes all the difference in flavor
- Use whole milk or half-and-half if you don’t have heavy cream
- Don’t skip the resting time—it helps the sauce thicken
- You can double this and freeze half for later
Storage & Reheating
- Store leftovers in the fridge for 3–4 days
- Reheat in the microwave or oven with a splash of broth or cream
- Freezes beautifully—just thaw overnight and bake covered at 350°F until hot
Frequently Asked Questions
Can I use uncooked chicken?
For food safety and texture, it’s best to use cooked chicken in this bake. Rotisserie works great!
Can I make this ahead?
Yes! Assemble the full dish, cover tightly, and refrigerate up to 24 hours before baking.
Can I use a different pasta?
Short-cut pastas like small shells or ditalini work too, but orzo gives the best creamy texture.
Is it spicy?
Nope! But you can toss in some red pepper flakes for a kick.
Conclusion
This Orzo Tuscan Chicken Bake is pure comfort in a dish—cheesy, creamy, and full of flavor without needing hours in the kitchen. It’s perfect for feeding a crowd or just cozying up on a weeknight with something truly satisfying. I promise you, it’ll become a staple in your dinner rotation.
Print
Orzo Tuscan Chicken Bake: Creamy, Cheesy, and Family-Friendly Comfort
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
Orzo Tuscan Chicken Bake is a creamy, cheesy casserole filled with tender chicken, roasted tomatoes, and flavorful orzo. A cozy one-dish dinner that’s easy to make and always a hit at the table.
Ingredients
– 1 lb boneless, skinless chicken, cooked and cubed
– 1 1/2 cups uncooked orzo pasta
– 1 pint cherry tomatoes
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1/2 tsp Italian seasoning
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 1/2 cups shredded mozzarella cheese
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large baking dish, toss cherry tomatoes with olive oil, garlic, Italian seasoning, salt, and pepper. Roast for 10 minutes.
3. Stir in uncooked orzo, cooked chicken, broth, and cream. Add Parmesan and mix well.
4. Top with mozzarella. Cover with foil and bake for 20 minutes.
5. Remove foil and bake for 10–15 minutes more until golden and bubbly.
6. Let rest 5–10 minutes before serving. Garnish with parsley.
Notes
Use rotisserie chicken for quick prep.
Don’t skip roasting the tomatoes—it deepens their flavor.
Substitute spinach, artichokes, or sun-dried tomatoes for variety.
Add red pepper flakes if you like heat.
Double it and freeze for an easy future dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
Keywords: orzo chicken bake, tuscan chicken pasta, cheesy chicken casserole, creamy orzo bake, weeknight pasta bake, easy chicken dinner, family friendly casserole
Leave a Comment