Creamy Lemon Chicken Orzo Pasta Bake
Creamy Lemon Chicken Orzo Pasta Bake—a gluten-free, veggie-packed, one-pan wonder perfect for healthy weeknight dinners. Easy, zesty, and irresistibly creamy!
Ingredients
- 2 Cups Rotisserie Chicken chopped
- 1 Cup Orzo I use the Banza brand
- 2 1/2 Cups Chicken Broth
- 1 Cup Cherry Tomatoes
- 1 Sweet Yellow Onion chopped
- 1 Cup Eggplant cubed
- 1/2 Cup Fresh Basil chopped
- 1/2 Cup Sun-dried Tomatoes
- 1 Cup Spinach
- 1 Shallot minced
- 1 Cup Greek Yogurt
- 1/2 Cup Feta Cheese
- 1 Tablespoon Garlic Powder
- 1 Table Italian Seasoning
- 2 Teaspoons Salt
Instructions
- Preheat the oven to 375°F (190°C). In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Add chopped onion, eggplant, and shallot. Cook for about 5 minutes, until softened. Stir in cherry tomatoes and cook a few more minutes until vegetables are coated and tender.
- In a bowl, whisk together chicken broth, garlic powder, Italian seasoning, and salt.
- To the skillet, add uncooked orzo, rotisserie chicken, sun-dried tomatoes, spinach, and chopped basil. Pour the broth mixture over and stir well to combine.
- Cover and bake for 20 minutes. Remove from oven, uncover, and stir in Greek yogurt until creamy and evenly mixed. Smooth the top.
- Sprinkle with remaining feta. Return to oven uncovered and bake for 10 more minutes. For a golden top, broil for 1–2 minutes at the end if desired. Let rest for 5 minutes before serving. Garnish with fresh basil or extra feta, and enjoy.