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Creamy Chicken Mozzarella Orzo

  • Author: Jo & Bart
  • Total Time: 15
  • Yield: 2 1x


A rich, comforting combination of tender chicken, melting mozzarella and creamy orzo pasta - what more could we ask for?


Units Scale
  • 7 ounces orzo
  • 1 pound chicken breast
  • 1 medium broccoli
  • 3 ounces mozzarella
  • 1 red onion
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt


  1. In a large frying pan, heat a tablespoon of olive oil over medium-high heat. Add the diced chicken, season with salt, pepper and oregano, and cook until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.
  2. In the same pan, add the diced red onion and cook for one minute. Then add the broccoli and sauté for 2 minutes. The broccoli must remain al dente, as it will still be cooking with the pasta. 
  3. Then add the orzo to the pan and pour in the chicken stock. Bring the mixture to the boil, then reduce the heat and simmer. Cover and cook for about 10 minutes, stirring occasionally, until the water is absorbed and the orzo is cooked.
  4. When the orzo is ready, add the grated mozzarella and cooked chicken. Mix everything together off the heat so that the mozzarella doesn't clump.
  5. Serve hot, garnished with a pinch of fresh herbs such as parsley or chives.


  • For a creamier version, you can add a splash of heavy cream to the sauce when combining the melted cheese and chicken.
  • Add a handful of halved cherry tomatoes for a fresh and vibrant burst of flavor in your chicken and mozzarella orzo dish.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Pasta
  • Method: One-Pot
  • Cuisine: American

Keywords: chicken, orzo, pasta, mozzarella