30 Minute Cheesy Chicken Risoni (Printable)

Creamy skillet with chicken, risoni pasta and melted cheese for a satisfying 30-minute meal.

# What You 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 fluid ounces) low-sodium chicken broth
11 - 1/2 cup (4 fluid 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 breasts with salt and black pepper, coating evenly.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add seasoned chicken and cook until browned and cooked through, approximately 5 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add chopped onion and red bell pepper. Sauté for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in risoni pasta and dried Italian herbs; toast for 1 minute, stirring frequently to coat and lightly toast the grains.
05 - Pour in chicken broth and milk. Bring to a simmer, scraping up any browned bits from the bottom of the pan to incorporate flavor.
06 - Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until risoni is tender and most liquid has been absorbed.
07 - Return cooked chicken to the skillet, add chopped spinach, and stir until spinach is 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 as needed. Serve hot, garnished with additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup
  • The risoni absorbs all the savory flavors while creating its own velvety sauce
  • Ready in 30 minutes but tastes like it simmered all afternoon
02 -
  • Risoni continues absorbing liquid quickly so if the sauce looks too thick before the pasta is done add a splash more broth
  • Remove the skillet from heat before adding the cheese or it might separate and turn grainy instead of melting smoothly
  • The pasta should be slightly al dente when you remove it from the heat because it will keep cooking in the hot sauce
03 -
  • Use a large deep skillet with a lid—shallow pans cause the liquid to evaporate too quickly
  • Low sodium broth is crucial because the cheese and Parmesan already add plenty of saltiness
  • Rotisserie chicken works beautifully and cuts the cook time down to about 20 minutes

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