Easy One-Pan Chicken with Creamy Red Pesto Risoni (Orzo)

Do you ever wish you could make a fancy, restaurant-quality meal using just one pan? Well, today is your lucky day! This One-Pan Chicken with Creamy Red Pesto Risoni is so simple, you’ll feel like a kitchen superstar.

It’s the perfect recipe for a busy weeknight. This dish combines tender, seasoned chicken with tiny pasta (called risoni or orzo) in a rich, velvety sauce. The best part? Everything cooks together in a single pot, which means practically zero cleanup!

What’s in This Chicken with Creamy Red Pesto Risoni?

The secret to the huge flavor in this dish is red pesto. Unlike traditional green pesto made with basil, red pesto uses sundried tomatoes and tastes bold, sweet, and savory. It’s an instant flavor shortcut!

We start with boneless, skinless chicken breasts seasoned with paprika and oregano. This gives the chicken a rich, savory crust.

The risoni (orzo) is a small, rice-shaped pasta that soaks up the creamy chicken stock and heavy cream beautifully. This creates a thick, luxurious sauce right in the pan.

We also sneak in some veggies! Grated zucchini melts right into the sauce, adding a healthy boost that even picky eaters won’t notice. Cherry tomatoes and spinach add freshness and color.

What Can I Add or Swap?

This one-pan chicken and pasta recipe is flexible, allowing you to easily switch ingredients based on what you have or what you like.

• Switch the Pesto: If you don’t have red pesto, classic basil (green) pesto will work just fine! The taste will be slightly different, but still delicious.
• Swap the Chicken: Boneless, skinless chicken thighs can be used instead of breasts. Just make sure to cook them for an extra few minutes until they are done.
• Bulk Up the Veggies: Feel free to add other easy-cooking vegetables. Try sliced mushrooms, green beans, bell pepper strips, or small broccoli florets. Add them when you cook the zucchini.
• Try Rice Instead of Pasta: If you need a gluten-free option, you can swap the risoni for Arborio rice. However, you will need to add more liquid and simmer for longer (about 18–20 minutes) until the rice is creamy.

How to Make Chicken with Creamy Red Pesto Risoni Step by Step

Ready to make this easy, 30-minute weeknight meal? Grab your biggest, deepest pan and let’s get cooking!

1. Prepare the chicken: In a shallow dish, sprinkle the chicken breasts on both sides with the paprika, oregano, salt, and pepper.
2. Cook the chicken: Heat the olive oil in your large, heavy-based pan over medium-high heat. Cook the chicken for 8–10 minutes, flipping it once halfway through.
3. The juicy trick: During the last 2 minutes of cooking, pour in the ¼ cup of water. This helps lift the tasty brown bits from the pan and keeps the chicken moist.
4. Set aside: Remove the cooked chicken and place it on a clean plate.
5. Cook the veggies: Add the cherry tomatoes and grated zucchini to the same pan. Cook for 1–2 minutes until the tomatoes begin to soften.
6. Add flavor: Next, add the butter. Once it melts, immediately stir in the grated garlic and cook for just 30 seconds.
7. Start the pasta: Pour the risoni (orzo), chicken stock, and heavy cream into the pan. Bring the mixture to a gentle simmer.
8. Simmer: Cook, uncovered, for 10–12 minutes. Be sure to stir regularly so the pasta doesn’t stick to the bottom!
9. Finish the sauce: Turn the heat off and take the pan off the burner. Stir in the fresh spinach, grated parmesan cheese, and the red pesto. Season with salt and pepper as needed.
10. Combine and serve: Slice the cooked chicken into strips (if you like) and place it back into the pan. Cover and let it sit for 2–3 minutes to reheat. Serve with a sprinkle of parsley and a fresh squeeze of lemon.

Recipe Tips for Success!

Want a perfect, creamy result every single time? Keep these simple tips in mind!

• Use a Good Pan: Since the pasta cooks directly in the sauce, use a heavy-based, deep pan. This helps the heat spread evenly so your pasta cooks perfectly and doesn’t stick or burn.
• Keep the Chicken Juicy: Don’t skip the step where you add the small amount of water to the chicken while it cooks. This steam-cooks the inside just enough to lock in the moisture.
• Fixing a Thick Sauce: As the pasta sits, it will soak up the sauce. If your final dish seems too thick or stiff, simply add 1–2 tablespoons of boiling water from the kettle, stirring it quickly until the sauce loosens to your liking.
• Don’t Rush the Simmer: The liquid must maintain a gentle simmer (small bubbles) while the risoni cooks. Adjust your heat up or down slightly to keep that simmer going the entire time.

What to Serve with Chicken with Creamy Red Pesto Risoni

Since this dish is so rich and satisfying, the best side dishes offer a light, fresh contrast.

• Simple Salad: Pair it with a crunchy green salad that has a tangy balsamic dressing. The acidity of the dressing cuts through the richness of the cream and cheese.
• Garlic Bread: You can never go wrong with a classic! Cheesy garlic bread is a perfect side dish for scooping up any extra sauce.
• Extra Lemon: Always serve this with fresh lemon wedges. A squeeze of lemon juice brightens all the creamy flavors.

Storage & Reheating

This one-pot meal makes great leftovers that are perfect for lunch the next day!

Store any leftovers in a sealed container in the fridge for up to 3 days. We recommend slicing the chicken into strips before storing it, as it helps when reheating.

To warm it up, you can use the microwave. However, the best method is to reheat it on the stovetop over low heat with a tiny splash of water. Stir it well until the sauce is creamy again and the chicken is warmed through.

Note: This creamy pasta dish is not suitable for freezing, as the texture of the pasta and sauce may become grainy or mushy when thawed.

A Dinner Win Every Time!

This Chicken with Creamy Red Pesto Risoni is proof that the most delicious meals don’t have to be complicated. With minimal prep and just one pan to wash, you’re saving time and serving up a flavorful favorite.

Go ahead, try it tonight! Your family will love the rich, creamy, and satisfying taste of this perfect one-pan dinner.

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