30 Minute Cheesy Chicken Risoni (Printable Version)
Creamy skillet with tender chicken, risoni pasta, and melted cheese ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 14 ounces), 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 ounces) risoni orzo pasta
10 - 3 cups (24 ounces) low-sodium chicken broth
11 - 1/2 cup (4 ounces) milk
→ Cheese & Seasoning
12 - 1 cup (3 1/2 ounces) shredded mozzarella cheese
13 - 1/2 cup (2 ounces) grated Parmesan cheese
14 - 1 teaspoon dried Italian herbs
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Season diced chicken evenly with salt and black pepper, ensuring all pieces are coated.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook 4-5 minutes until browned on all sides and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add onion and red bell pepper. Sauté 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant, being careful not to burn.
04 - Stir in risoni and Italian herbs. Toast 1 minute, stirring constantly, until pasta is lightly fragrant and edges begin to golden.
05 - Pour in chicken broth and milk. Bring to a simmer while scraping up browned bits from the pan bottom with a wooden spoon.
06 - Reduce heat to medium-low, cover, and simmer 10-12 minutes. Stir occasionally to prevent sticking. Cook until risoni is tender and most liquid is absorbed.
07 - Return cooked chicken to the skillet. Add spinach and stir until just wilted, about 30 seconds.
08 - Remove from heat. Stir in mozzarella and Parmesan until melted and creamy. Sprinkle with red pepper flakes if desired.
09 - Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with extra Parmesan on top.
# Expert Insights:
01 -
- Everything happens in one skillet, which means maximum flavor and minimum dishes
- The risoni soaks up all that chicken broth and cheese flavor, becoming impossibly creamy without any heavy cream
- From start to finish in 30 minutes, making it perfect for those busy weeknights when everyone is hungry and patience is running thin
02 -
- The risoni will continue absorbing liquid as it sits so if it seems a bit loose right when you finish cooking that is actually perfect
- Always remove the skillet from heat before adding the cheese because high heat can cause cheese to separate and get grainy instead of silky smooth
03 -
- Grate your own cheese from blocks because pre-shredded cheese contains cellulose which prevents it from melting into that silky smooth consistency we want
- If the risoni absorbs all the liquid before it is fully tender just add a splash more broth or milk and continue cooking