Pesto Chicken Meatballs and Orzo
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This Pesto Chicken Meatballs and Orzo recipe is the kind of dinner that feels a little fancy, but comes together with minimal effort. Juicy chicken meatballs are mixed with basil pesto for tons of flavor, then simmered with tender orzo in one skillet for an easy, cozy meal the whole family will love.
The pesto does double duty here: it keeps the meatballs flavorful and tender, while also adding a rich, herby sauce to the orzo without needing a long list of ingredients. A splash of broth and a little parmesan bring everything together into a creamy, comforting dinner that’s perfect for busy weeknights.
I especially love this recipe because it’s high in protein, made in one pan, and reheats really well for leftovers. Serve it with a simple salad, roasted veggies, or crusty bread, and dinner is done.
Looking for more pesto-inspired recipes? Try my Pesto Baked Chicken, Pesto Gnocchi with Chicken, Sweet Corn Pesto Pasta Salad, Sheet Pan Pesto Salmon, or Avocado Pesto Pasta.
Table Talk with Tawnie
This is one of those one-pan meals that I come back to time and time again. It’s incredibly delicious, makes great leftovers for lunch the next day, and the pesto screams summer. Use your favorite store-bought pesto for ease, or try it with my pesto recipe!
- Ground chicken: I usually buy a 96% lean, 4% fat ground chicken. I have not tested this recipe with any other ground meats, but I am sure it would turn out delicious, especially with ground turkey.
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is great for soaking up all of the creamy sauce. However, feel free to use any short-cut pasta of your choice. If needed, you can find gluten-free orzo in most stores now.
- Pesto: Use your favorite store-bought pesto for ease, or try it with my pesto recipe.
- Heavy cream: Heavy cream adds rich creaminess. For a lighter version, use half and half.
- Chicken broth: Vegetable broth works just as well, and if you want a protein boost, swap in chicken bone broth. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the meatballs
Mix all meatball ingredients until just combined. Let the mixture sit for ~5 minutes so the breadcrumbs absorb into the meat. Then form into small meatballs and bake for 12-15 minutes.
Cook orzo
In a large skillet, heat the butter and oil. Add shallots and cook ~2 minutes. Stir in garlic and cook for 30 seconds. Then add the orzo and stir to coat. Pour in chicken broth and bring to a gentle simmer.
Finish the sauce
Stir in the cream and Parmesan.
Add meatballs
Add the meatballs to the pan, cover, and simmer over medium-low heat for 10-12 minutes until everything is nice and creamy!
Finish & enjoy!!
Garnish with a little extra Parmesan, some pesto, and fresh basil. Serve and ENJOY!!
Expert Tips
- Don’t over-mix the meatballs: Mix the chicken, pesto, and seasonings just until combined. Overmixing can make the meatballs dense instead of tender.
- Use a cookie scoop for even sizing: This helps the meatballs cook evenly and makes prep quicker.
- Stir the orzo frequently: Orzo can stick to the bottom of the pan as it cooks, so give it an occasional stir for the best texture.
- Adjust the consistency as needed: If the orzo absorbs too much liquid, add an extra splash of broth. If it seems too loose, let it simmer for a few extra minutes.
Variations / Substitutions
- Use ground turkey instead: Ground turkey works just as well as chicken and pairs beautifully with pesto.
- Swap the pesto: Try sun-dried tomato pesto, spinach pesto, or kale pesto for a fun flavor twist.
- Add vegetables: Stir in spinach, zucchini, peas, asparagus, or broccoli during the last few minutes of cooking for extra color and nutrition.
- Use a different pasta: Small pasta shapes like ditalini or pearl couscous can be substituted for orzo, though cooking times may vary.
- Boost the protein: Stir in cottage cheese for an easy protein increase.
- Make it gluten-free: Use your favorite gluten-free orzo or small gluten-free pasta.
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Storage / Freezing
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.
- To reheat: Warm leftovers in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce and bring back the creamy texture.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pesto Chicken Meatballs and Orzo
Ingredients
Meatballs
- 1 lb ground chicken
- 1 large egg
- 2 Tbsp milk
- 2/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 1/4 cup pesto (I used store-bought, or try it with my pesto recipe)
- 1 clove garlic (minced (if your pesto is garlick-y, you don’t need to add this))
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp. Italian seasoning
Orzo
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced)
- Pinch of salt
- 1½ cups dry orzo
- 3 cups chicken broth (I have a homemade chicken broth recipe that is amazing in this recipe)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- Garnish: more pesto, parmesan, fresh basil, a squeeze of lemon
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make meatball mixture: Mix all meatball ingredients until just combined. Let the mixture sit for ~5 minutes so the breadcrumbs absorb into the meat. Start Timer1 lb ground chicken, 1 large egg, 2 Tbsp milk, 2/3 cup panko breadcrumbs, 1/3 cup grated Parmesan, 1/4 cup pesto, 1 clove garlic, 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp. Italian seasoning
- Form the meatballs: Form into small meatballs, you should get ~20 meatballs, and place on a parchment-lined baking sheet and
- Par-bake meatballs: Bake at 400°F for 12-15 minutes. Start Timer
- Build the base: In a large skillet, heat the butter and oil over medium heat. Add shallots and a pinch of salt cook ~2 minutes Start Timer until softened. Stir in garlic and cook 30 seconds until fragrant.1 Tbsp. butter, 1 Tbsp. olive oil, 1 small shallot, 3 cloves garlic, Pinch of salt
- Cook the orzo: Add orzo and stir to coat to lightly toast the orzo for ~1-2 minutesStart Timer. Pour in chicken broth and bring to a gentle simmer.1½ cups dry orzo, 3 cups chicken broth
- Finish sauce: Stir in cream and Parmesan.1/2 cup heavy cream, 1/2 cup grated Parmesan
- Add meatballs: Carefully add the meatballs to the pan, cover, and simmer over medium-low heat for 10-12 minutes Start Timer, stirring occasionally, until the orzo is tender and the sauce is super creamy. It might look like too much liquid at first, but the orzo will begin to absorb and thicken.
- Finish: Finish with more parmesan, some pesto, and fresh basil. Serve with roasted veggies, side salad, bread, etc. ENJOY!Garnish: more pesto, parmesan, fresh basil, a squeeze of lemon
Notes
- Pesto: Use your favorite store-bought pesto for ease, or try it with my pesto recipe.
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
