Pesto Chicken Meatballs and Orzo

This Pesto Chicken Meatballs and Orzo is a quick one-skillet dinner with juicy pesto meatballs, tender orzo, and a creamy parmesan sauce. It's an easy, high-protein meal that's perfect for busy weeknights.

Course Main Course

Cuisine Italian

Keyword pesto chicken meatballs and orzo

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 760kcal

Author Tawnie Graham of Kroll's Korner

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

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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 Timer
1 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.

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