Mediterranean Creamy Ricotta Chicken Orzo Bake with Herbs
This creamy Mediterranean-inspired chicken orzo bake is pure comfort food with a fresh, herb-packed twist. Tender orzo pasta is tossed with shredded chicken, ricotta, Parmesan, mozzarella, and a touch of marinara, then baked until golden and bubbling. Fresh basil and parsley give it brightness, while the cheeses make it rich and satisfying. Perfect for a cozy weeknight dinner or a make-ahead meal for guests.
Total Time: 35 minutes
Servings: 4
Ingredients
2 cups cooked orzo pasta
2 cups cooked, shredded chicken
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 cloves garlic, minced
1 cup marinara sauce
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Preheat Oven:
Set oven to 375°F (190°C). Lightly grease a medium baking dish.
Prepare Garlic:
In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat.
Mix the Base:
In a large mixing bowl, combine cooked orzo, shredded chicken, ricotta, Parmesan, mozzarella, basil, parsley, sautéed garlic, and marinara sauce. Season with salt and pepper to taste.
Assemble the Bake:
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle a little extra mozzarella or Parmesan on top if you like a cheesier crust.
Bake:
Place in the oven and bake for 20–25 minutes, or until the cheese is melted and lightly golden.
Serve:
Let it rest for 5 minutes before serving so the flavors settle. Garnish with extra basil or parsley.
Tips
Cook Orzo Al Dente: Since it will bake in the oven, slightly undercook the pasta to prevent it from getting too soft.
Cheese Blend: For extra richness, mix in a bit of fontina or provolone with the mozzarella.
Marinara Quality: Use a good-quality marinara or homemade sauce for the best flavor.
Make Ahead: Assemble the bake up to a day in advance, cover, refrigerate, and bake when ready to serve.
Freezing: This bake freezes well. Wrap tightly and freeze for up to 2 months. Reheat in the oven from frozen, covered, then uncover at the end.
Variations
Add Veggies: Mix in sautéed spinach, roasted red peppers, sun-dried tomatoes, or zucchini for more Mediterranean flair.
Protein Swap: Use cooked turkey, shredded rotisserie chicken, or even cooked shrimp.
Herb Changes: Swap basil and parsley for fresh oregano, thyme, or dill for a different aromatic profile.
White Sauce Twist: Replace marinara with a light béchamel or cream sauce for a milder, creamier version.
Cheesy Crust: Top with breadcrumbs mixed with olive oil and Parmesan before baking for a crispy topping.
Q&A
Q: Can I use uncooked orzo in this bake?
A: It’s best to use cooked orzo. If you want to bake it uncooked, you’ll need to add extra liquid (like chicken broth) and increase the baking time.
Q: What’s the best chicken for this recipe?
A: Shredded rotisserie chicken is easy and flavorful, but leftover grilled or baked chicken works just as well.
Q: Can I make this without ricotta?
A: Yes, you can swap ricotta for cottage cheese or mascarpone for a slightly different texture and flavor.
Q: How can I make this healthier?
A: Use whole wheat orzo, part-skim ricotta, and reduced-fat mozzarella. You can also add more vegetables to boost nutrients.
Nutrition Facts
(per serving, 4 servings total — approximate)
Calories: 410
Protein: 32g
Carbohydrates: 34g
Sugars: 3g
Fat: 16g
Saturated Fat: 7g
Fiber: 2g
Sodium: 620mg
Final Conclusion
This Mediterranean Creamy Ricotta Chicken Orzo Bake with Herbs is hearty, cheesy, and fresh all at once. The combination of tender pasta, juicy chicken, creamy ricotta, and fragrant herbs makes it a dish you’ll come back to again and again. It’s simple enough for a weeknight, yet special enough to serve at a family gathering or dinner with friends.