This Lemon Chicken Risoni is a creamy pasta dish that can be made in the one pan in under 30 minutes. If you want an easy meal that the whole family will love, THIS is the recipe for you.
If you haven't tried Lemon Chicken Risoni before (orzo), it's a small pasta, and when cooked in this dish, it's similar to risotto. I like cooking with it as it cooks quickly and can be used in so many different ways.
Ingredients
- olive oil
- butter
- onion
- garlic
- Italian seasoning
- uncooked risoni pasta
- chicken stock
- lemon juice
- thickened cream
- cooked shredded chicken (you can use a supermarket roast chicken)
- parmesan cheese
- baby spinach
- salt & pepper
See the recipe card below for quantities.
Instructions
Add the oil, butter, onion and garlic to a large frypan over medium-high heat and sauté for 3 minutes.
Add the Italian seasoning, salt & pepper and risoni. Cook for 3 minutes to toast the risoni and add extra flavour.
Add the chicken stock and lemon juice. Once it starts to come to a boil, lower to a medium low heat and continue cooking for 10 minutes, stirring frequently. It should gently bubbling and not boiling as you don't want the liquid to reduce too much before the pasta has cooked.
Add the cream, cooked chicken and cook for a further 3 minutes.
Take the pan off the heat and stir in the parmesan cheese and spinach. Allow to rest for ⅗ minutes before serving.
Serve!
What type of cooked chicken to use?
- Store-Bought Cooked Roast Chicken - this is the easiest and will require no extra cooking.
- Poached Chicken - I add 2 chicken breasts covered with chicken stock in a pot (usually 2 cups) and bring to a boil. Once it comes to a boil, I reduce the heat to low and simmer for 10-12 minutes or until the chicken has cooked through
- Baked Chicken - cook 2 chicken breasts covered in foil in the oven for around 25 minutes or until cooked through.
Always check to make sure the chicken is fully cooked by cutting it in half or using a food thermometer to make sure it's 75°c.
Storage
Store in the fridge for 2-3 days in an airtight container or freeze for up to 3 months.
Top tip
If the pasta is soaking up the liquid too quick, add a little more chicken stock or water.
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Lemon Chicken Risoni
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small brown onion diced
- 2 cloves garlic minced
- ¼ teaspoon Italian seasoning
- 2 cups uncooked risoni pasta
- 3 cups chicken stock
- 2 tablespoons lemon juice
- 1 cup thickened cream
- 2 cups cooked shredded chicken you can use a supermarket roast chicken
- ½ cup grated parmesan cheese
- 2 cups fresh baby spinach
- ½ teaspoon salt & pepper to taste
Instructions
- Add the oil, butter, onion and garlic to a large frypan over medium-high heat and sauté for 3 minutes.
- Add the Italian seasoning, salt & pepper and risoni. Cook for 3 minutes to toast the risoni and add extra flavour.
- Add the chicken stock and lemon juice. Once it starts to come to a boil, lower to a medium low heat and continue cooking for 10 minutes, stirring frequently. It should gently bubbling and not boiling as you don't want the liquid to reduce too much before the pasta has cooked.
- Add the cream and cooked chicken, and cook for a further 3 minutes.
- Take the pan off the heat and stir in the parmesan cheese and spinach. Allow to rest for ⅗ minutes prior to serving.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Achini
I made this for my daughter’s lunchbox and she really loved it. Thank you for sharing the recipe
Ally
This is delicious. I had to extend the cooking time a little but I might have had larger risoni. I skipped the chicken and served it with prawns. It was a hit!
Mim
So easy and tastes amazing. I poached chicken thighs in stock with lemon and fresh thyme