Easy Chicken and Broccoli Pasta Bake (with cheese!)
Easy Chicken and Broccoli Pasta Bake made with orzo, juicy chicken thighs, and creamy Boursin cheese. A one-dish, cheesy weeknight dinner!
Servings 6
Ingredients
- 1 ½ cups dry orzo
- 1 lb boneless skinless chicken thighs cut into small bite-size pieces
- 3 cups broccoli florets fresh or frozen
- 1 cup cherry tomatoes halved (or sun-dried tomatoes)
- 2.5 cups chicken broth
- 3 tablespoons tomato paste
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 3 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 5.2-ounce block Boursin Garlic & Herbs cheese
- ½ cup freshly grated Parmesan cheese or more to taste
Instructions
- Preheat oven to 400°F.
- In a 9x13-inch baking dish, layer in the dry orzo first then top with chicken pieces, broccoli florets, and cherry tomatoes
- Do not stir.
- In a large bowl, whisk together chicken broth, tomato paste, garlic, olive oil, Italian seasoning, smoked paprika, and salt.
- Pour the broth mixture evenly over the ingredients in the baking dish. Do not stir.
- Place the block of Boursin cheese in the center on top.
- Cover the baking dish tightly with foil (or place a baking sheet over the top).
- Bake for 45 minutes.
- Carefully remove the foil and stir.
- Sprinkle Parmesan cheese evenly over the top and spray with a cooking oil.
- Return to the oven and bake uncovered for 10–15 minutes, until golden and bubbly.
- Remove from oven and let rest for 5 minutes before serving.