Cheesy Chicken Risoni Skillet (Printable)
Creamy skillet with tender chicken, risoni, and melted cheese ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 14 oz), 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 1/2 oz) risoni (orzo) pasta
10 - 3 cups (24 fl oz) low-sodium chicken broth
11 - 1/2 cup (4 fl oz) milk
→ Cheese & Seasoning
12 - 1 cup (3 1/2 oz) shredded mozzarella cheese
13 - 1/2 cup (2 oz) grated Parmesan cheese
14 - 1 teaspoon dried Italian herbs
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# Steps:
01 - Season the diced chicken with salt and black pepper 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 enhance flavor.
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 with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan if desired.
# Expert Tips:
01 -
- Everything happens in one pan so cleanup is practically nonexistent
- The pasta cooks directly in the creamy broth absorbing all that flavor
02 -
- The risoni will continue absorbing liquid even after you turn off the heat so do not let it dry out completely while cooking
- I learned the hard way that high heat will scorch the milk at the bottom of the pan so keep it at a gentle simmer
03 -
- Grate your own Parmesan instead of buying pre shredded because it melts so much better into the sauce
- Let the pan sit off the heat for 2 minutes before serving so the sauce has time to thicken up perfectly