Description
This Boursin Orzo Bake with Chicken and Veggies is a creamy, comforting casserole that combines tender roasted chicken, sweet potatoes, and spinach with a rich Boursin cheese sauce and al dente orzo pasta. Roasted garlic adds a mellow, savory depth, while parmesan cheese brings a deliciously golden finish. Perfect for an easy yet elegant family dinner.
Ingredients
Proteins and Dairy
- 1 lb boneless, skinless chicken breast, cubed
- 1 5.2 oz round Boursin cheese
- ½ cup shredded parmesan cheese
Vegetables
- 1 large sweet potato, cubed in ½-inch chunks
- 6 whole cloves garlic, root ends trimmed, peel left on
- 3 cups spinach, chopped
Pantry and Spices
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 ¼ cup orzo, uncooked
- 1 ½ cup starchy pasta water (reserved from cooking orzo)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F and grease a 9x13 or 10x15 casserole dish. Trim the root ends off the garlic cloves but keep the peel intact to prevent drying out during roasting. This allows you to easily squeeze out the garlic later.
- Roast sweet potatoes and garlic: Place the sweet potato cubes and garlic cloves in the prepared dish. Drizzle with 1 ½ tablespoons olive oil, and season with ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Toss gently with your hands until evenly coated. Roast for 20 minutes.
- Prepare the chicken: While the vegetables roast, cube the chicken and pat it dry with paper towels. Season with the remaining ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Bring a large pot of well-salted water to a boil for the orzo.
- Add chicken and Boursin cheese: Remove the casserole dish from the oven and push the roasted sweet potatoes and garlic to one side. Place the Boursin cheese in the center and add the cubed chicken. Drizzle with the remaining 1 ½ tablespoons olive oil. Return the dish to the oven and roast for another 15 minutes until the chicken is cooked through and the top is slightly golden.
- Cook the orzo: Add the orzo to the boiling water and cook according to package instructions, typically 9-11 minutes until al dente. In the last minute of cooking, reserve at least 1 ½ cups of the starchy pasta water.
- Combine and finish the bake: Drain the orzo. Remove the baking dish from the oven. Squeeze the roasted garlic cloves out of their peels and mash into a paste with a fork. Add the orzo and chopped spinach to the casserole dish. Drizzle half of the reserved pasta water over the mixture and toss to combine. Add more pasta water incrementally (about 1 ¼ cups total) until the mixture reaches a creamy consistency. Sprinkle with shredded parmesan. Optionally, broil the dish for 2-3 minutes to melt the parmesan and develop a golden top.
- Serve: Serve hot, garnished with fresh thyme or basil if desired. Enjoy the creamy, cozy, and flavorful orzo bake!
Notes
- Leaving the garlic peel on during roasting prevents it from drying out and makes squeezing the roasted garlic easier.
- Reserve starchy pasta water from orzo cooking to create a creamy sauce without adding extra cream.
- Broiling the finished dish is optional but recommended for a nicely browned parmesan crust.
- You can substitute chicken thighs for chicken breast if preferred, adjusting cooking time accordingly.
- Fresh herbs such as thyme or basil add a bright finishing touch at serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
