30 Minute Cheesy Chicken Risoni (Print Version)
Creamy skillet dish with tender chicken, risoni, and melted cheese ready in 30 minutes.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 14 ounces), cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon extra virgin olive oil
→ Vegetables
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
07 - 1 small red bell pepper, seeded and diced
08 - 1 cup fresh baby spinach, coarsely chopped
→ Pasta & Liquids
09 - 1 1/2 cups (10 1/2 ounces) risoni orzo pasta
10 - 3 cups (24 fluid ounces) low-sodium chicken broth
11 - 1/2 cup (4 fluid ounces) whole milk
→ Cheese & Seasoning
12 - 1 cup (4 ounces) shredded mozzarella cheese
13 - 1/2 cup (2 ounces) grated Parmesan cheese
14 - 1 teaspoon dried Italian herb blend
15 - 1/4 teaspoon crushed red pepper flakes
# Directions:
01 - Toss the cubed chicken breasts thoroughly with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until evenly coated.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat for 1 minute. Add seasoned chicken in a single layer and cook undisturbed for 2-3 minutes until golden brown. Flip and continue cooking 2-3 minutes until cooked through. Transfer to a plate.
03 - Add diced onion and red bell pepper to the same skillet. Sauté for 2-3 minutes, stirring occasionally, until onions become translucent and peppers soften. Add minced garlic and stir constantly for 30 seconds until fragrant.
04 - Pour in risoni pasta and Italian herbs. Stir continuously for 1 minute until pasta edges become lightly golden and aromatic.
05 - Carefully pour in 3 cups chicken broth and 1/2 cup milk. Bring to a gentle simmer while scraping the bottom of the pan with a wooden spoon to release any browned bits.
06 - Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 10-12 minutes. Stir every 3-4 minutes to prevent sticking. Cook until risoni is tender and most liquid has been absorbed.
07 - Return cooked chicken to the skillet along with accumulated juices. Add chopped spinach and stir gently for 1-2 minutes until spinach wilts completely.
08 - Remove skillet from heat. Sprinkle mozzarella and Parmesan evenly over the surface. Stir continuously until cheese melts completely and creates a creamy sauce throughout.
09 - Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve immediately in bowls, topped with red pepper flakes and extra Parmesan if desired.
# Expert Tips:
01 -
- Everything happens in one pan so you spend less time cleaning and more time eating
- The risoni soaks up all those incredible flavors while creating its own creamy sauce
- It comes together faster than deciding what to order for takeout
02 -
- The pasta continues absorbing liquid even after you remove it from heat so do not let it dry out completely
- Grating your own Parmesan makes a huge difference in how well it melts and integrates into the sauce
03 -
- Use a skillet with a tight fitting lid to ensure the risoni cooks evenly and stays moist
- Reserve a small amount of pasta cooking water before the liquid fully absorbs in case you need to loosen the sauce later