This chicken pesto orzo is a comforting, creamy dinner that comes together in one casserole dish—no searing, sautéing, or pre-boiling required. Simply combine the ingredients in a 9 x 13-inch pan, place a whole puck of Boursin in the center, and let the oven turn everything into a vibrant, pesto-forward, sun-dried tomato–studded casserole.
Why You’ll Love This Dump-And-Bake Dinner
- Truly dump and bake: No need to sear the chicken, sauté the onion, or cook the orzo ahead of time.
- One-dish cleanup: Chicken, pasta, vegetables, and the creamy sauce all cook together in a single 9 x 13-inch casserole dish.
- Big pesto flavor: Pesto, garlic-and-herb Boursin, and sun-dried tomatoes give the dish a savory, bright profile.
- Complete family dinner: With chicken, orzo, and peas, this casserole is hearty enough to serve on its own.
Featured Ingredients
- Chicken breast: Cut into even 1 to 1½-inch pieces so everything cooks evenly.
- Dry orzo: Added straight from the package—this small pasta absorbs seasoned broth while it bakes.
- Pesto: Store-bought pesto keeps the recipe quick; homemade pesto works well, too.
- Sun-dried tomatoes: Oil-packed tomatoes add concentrated sweetness and a savory Italian note.
- Frozen peas: Toss them in frozen for convenience and color—no extra prep needed.
- Boursin: A full puck melts in the center and, when stirred in, creates an ultra-creamy finish.
How the Dump-And-Bake Method Works
The casserole is baked tightly covered so steam cooks the dry orzo and raw chicken simultaneously. Once the bake finishes, letting the dish rest uncovered for about 10 minutes allows the orzo to soak up remaining broth. Stirring in the softened Boursin at the end transforms the starchy cooking liquid and pesto into a silky, creamy sauce—no separate pot or roux required.
My Top Tips
- Cut chicken uniformly: Aim for 1 to 1½-inch pieces so the chicken finishes cooking at the same rate.
- Submerge the orzo: Stir the mixture before baking so the orzo sits in the broth rather than piled on top.
- Cover tightly: Trapping steam is essential for fully cooking the pasta; crimp the foil around the dish edges.
- Check doneness: The orzo should be tender and the chicken must reach 165ºF. If needed, return to the oven in 5-minute increments.
- Don’t skip the rest: The sauce thickens during the 10-minute rest—give it that time before stirring in the cheese.
Easy Swaps
Any flavor of Boursin can be used, though Garlic & Fine Herbs complements the pesto particularly well. Boneless, skinless chicken thighs can replace breasts—cut into evenly sized pieces and verify they reach 165ºF. I don’t recommend swapping out orzo without testing, since different pasta shapes absorb liquid at different rates and may require adjusted broth amounts or baking time.
What to Serve With Chicken Pesto Orzo
This casserole already includes protein, pasta, and a vegetable, so it stands alone as a satisfying family meal. To stretch the dish for a crowd, serve it alongside a crisp salad or warm dinner rolls to scoop up any leftover creamy pesto sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because orzo continues to absorb sauce, add a splash of chicken broth or water before reheating gently in the microwave or on the stovetop to loosen the sauce.
Frequently Asked Questions
No. Add the orzo dry to the casserole dish. It cooks directly in the seasoned chicken broth while the dish is covered and baking.
Yes. This recipe is designed for raw chicken breasts cut into 1 to 1½-inch pieces. Check the thickest pieces with an instant-read thermometer to ensure they reach 165ºF before serving.
A tight cover traps steam, which cooks the dry orzo and prevents the chicken from drying out. If additional time is needed after checking, cover the dish again before returning it to the oven.
The casserole will look looser right out of the oven. Let it rest uncovered for the full 10 minutes so the orzo can absorb more broth, then stir in the melted Boursin to achieve the creamy sauce consistency.
Orzo is the tested pasta for this dump-and-bake method. Other small pastas might work but would likely require adjustments to the broth amount and baking time.
Chicken Pesto Orzo
This chicken pesto orzo is a true dump-and-bake casserole made with raw chicken, dry orzo, pesto, sun-dried tomatoes, frozen peas, and a whole puck of Boursin. Mix everything in one dish, bake, rest, and stir until creamy.
By: Lee Funke
- Prep: 20 mins
- Cook: 50 mins
- Total: 1 hr 20 mins (includes 10-minute rest)
- Servings: 8
Equipment
- 9 x 13-inch casserole dish
- Instant-read thermometer
Ingredients
- ½ large white onion, diced
- 2 cloves garlic, minced
- 1 lb. boneless skinless chicken breasts, cut into 1 to 1½-inch pieces
- 1 lb. dry orzo
- 3.5 oz. pesto (about ½ cup), store-bought or homemade
- ¼ cup oil-packed sun-dried tomatoes, chopped
- 3.5 cups chicken broth
- 10 oz. frozen peas
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 (5.3-oz.) puck Boursin Garlic & Fine Herbs cheese
Instructions
- Preheat the oven to 375ºF. Lightly spray a 9 x 13-inch casserole dish with nonstick cooking spray.
- Add the diced onion, garlic, chicken, dry orzo, pesto, chopped sun-dried tomatoes, chicken broth, frozen peas, Italian seasoning, and sea salt to the prepared casserole dish. Stir until the pesto and seasonings are evenly distributed and the orzo is submerged in the liquid.
- Place the whole puck of Boursin in the center of the casserole dish. Cover the dish tightly with aluminum foil and bake for 50 minutes.
- Carefully uncover the casserole and check that the orzo is tender, most of the liquid has been absorbed, and the thickest pieces of chicken have reached 165ºF. If the orzo is still firm or the chicken is underdone, cover and continue baking in 5-minute increments until both are done.
- Remove the casserole from the oven and let it rest uncovered for 10 minutes so the orzo can absorb additional liquid and the sauce can thicken.
- Stir the softened Boursin into the chicken and orzo until the mixture is creamy and evenly combined. Serve immediately.
Tips & Notes
- Other small pasta shapes may work, but amounts of liquid and bake time will vary; orzo is the tested pasta for this method.
- Any Boursin flavor may be used; Garlic & Fine Herbs pairs especially well with pesto.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to loosen the sauce.
- The total time above includes the 10-minute rest after baking.
Nutrition (per serving, approximate)
- Calories: 372 kcal
- Carbohydrates: 51 g
- Protein: 23 g
- Fat: 8 g
- Fiber: 5 g
- Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet