Creamy Risoni With Chicken, Cherry Tomatoes & Spinach
Creamy risoni with chicken, cherry tomatoes, and spinach is the kind of dish that ticks all the boxes for a family meal: hearty, comforting, and brimming with flavour, yet still simple enough to pull together on a busy weeknight. Risoni (also known as orzo) is a small pasta shaped like rice, which makes it a brilliant option for soaking up sauces and creating a risotto-style texture without the constant stirring. In this recipe, it becomes the perfect base for tender chicken, sweet roasted tomatoes, and plenty of greens.
This meal is ideal for families, as it has something for everyone. Kids will love the creamy pasta and juicy cherry tomatoes, while adults will appreciate the freshness of lemon and parsley that cut through the richness. It’s also a dish that can be served straight from the pan to the table, making it a no-fuss, one-pan wonder. If you’re cooking for one or two, the leftovers taste just as good reheated the next day, and the recipe can easily be halved.
What makes this dish special is the balance of flavours and textures. The roasted cherry tomatoes bring bursts of sweetness that contrast beautifully with the creamy sauce, while the zucchini and spinach add colour, nutrients, and freshness. The parmesan cheese and Dijon mustard give the sauce depth, richness, and a subtle tang. Every bite is comforting, but with enough brightness from lemon juice and herbs to keep it from feeling heavy.
This recipe is also perfect for beginner cooks. The steps are straightforward, and because everything cooks in one pan, there’s less washing up and fewer opportunities for mistakes. The risoni cooks directly in stock and cream, absorbing all the flavour as it becomes perfectly tender. With just a little prep and some pantry staples, you’ll have a wholesome, satisfying dinner on the table in under 45 minutes, proof that quick meals can also feel a little bit special.
Creamy Risoni With Chicken, Cherry Tomatoes & Spinach
Rate this RecipeEquipment
- Large Roasting Dish
- Large Cast Iron Frying Pan or Shallow Casserole Pan
- Wooden spoon or spatula
- Sharp knife and chopping board
- Measuring Cups and Spoons
Ingredients
- 2 cups cherry tomatoes
- 3 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1 tablespoon plain flour
- 1 tablespoon lemon & herb seasoning
- 6–8 chicken tenderloins about 700 g
- 1 tablespoon butter
- 2 shallots finely diced (or 1 brown onion)
- 2 cloves garlic finely diced
- 1 zucchini large, finely diced
- 1 cup risoni orzo pasta
- 1 cup chicken stock
- 1 cup thickened cream
- 1 teaspoon dijon mustard
- 1/2 cup parmesan cheese grated
- 2 cups baby spinach
- 1 lemon large, juice squeezed
- 1/2 cup parsley leaves chopped
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Lay the cherry tomatoes in a roasting dish. Drizzle with 2 tablespoons of the olive oil and season well. Roast for 20–30 minutes, until soft and juicy.
- Meanwhile, combine the flour and lemon and herb seasoning. Rub all over the chicken tenderloins.
- Heat a large cast iron frying pan or shallow casserole pan over medium heat and add the remaining tablespoon of olive oil. Cook the chicken for about 3–4 minutes each side until just cooked through. Remove and set aside.
- Add the butter to the same pan. Then add the shallot and cook, stirring, for 2–3 minutes. Stir through the garlic, then add the zucchini and cook, stirring, for 2–3 minutes. Add the risoni and chicken stock. Mix well and bring to the boil, then turn down to a gentle simmer and cook for 7–8 minutes.
- Stir through the cream, mustard and grated parmesan. Cook gently for about 2–3 minutes, until the cream has thickened. Turn off the heat and mix through the spinach leaves. Add the fresh lemon juice and return the chicken tenderloins to the pan. Finish by scattering over the roasted cherry tomatoes and parsley.
Video
Notes
Practical Cooking Tips & Tricks
- Keep an eye on the risoni while it simmers, stir occasionally to prevent sticking.
- If sauce becomes too thick, loosen with a splash of extra stock.
- Don’t overcook chicken; remove it as soon as it’s just done, as it will finish cooking in the sauce.
- Roast cherry tomatoes until blistered for maximum flavour.
- Add lemon juice right at the end for the freshest taste.
Serving Suggestions
- Serve with crusty bread or garlic bread for dipping.
- Add a fresh green salad on the side.
- Pair with grilled asparagus or steamed broccolini for extra veg.
- Serve in bowls topped with extra parmesan and black pepper.
- Leftovers make a great packed lunch the next day.
Make Ahead / Prepare Ahead
- Roast cherry tomatoes up to 1 day ahead and store in the fridge.
- Prepare chicken tenderloins (flour and seasoning coating) in advance.
- Chop zucchini and shallots earlier in the day to save time at dinner.
Freezer Friendly
Not recommended — cream and pasta don’t freeze well as the texture changes. Best enjoyed fresh or reheated from the fridge.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not suitable.
- Containers: Use shallow containers so risoni cools quickly and evenly before refrigerating.
Meal Prep Instructions
- Roast tomatoes and prep chicken earlier in the day.
- Cook risoni and sauce fresh in the evening for best results.
- Portion leftovers into single containers with roasted tomatoes on top.
- Add an extra squeeze of lemon when reheating to freshen flavour.
Substitutions
Vegetables (choose 5 options):- Mushrooms — sautéed with onions for earthy flavour.
- Broccoli florets — lightly steamed and stirred in at the end.
- Capsicum — diced, added with zucchini for sweetness.
- Kale — chopped and stirred in with spinach.
- Pumpkin — roasted and stirred through before serving.
- Prawns — cook quickly in pan before making sauce, then return at the end.
- Chickpeas — added with stock for a vegetarian protein boost.
- Turkey breast — sliced and cooked the same as chicken.
FAQs
- Can I use chicken breast instead of tenderloins? Yes, slice into strips for quicker cooking.
- Can I make it vegetarian? Yes, omit chicken and use vegetable stock. Add extra zucchini or mushrooms.
- Can I swap risoni for rice? Yes, arborio rice works but will take longer to cook (about 18–20 minutes).
- What if I don’t have lemon & herb seasoning? Use mixed dried herbs with a little lemon zest.
- Can I use half cream, half milk? Yes, but the sauce will be slightly lighter in texture.
Helpful Hints / Pro Tips
- Use risoni (orzo), other pasta shapes won’t absorb liquid the same way.
- Grate parmesan fresh for the creamiest sauce.
- Don’t skip roasting tomatoes; they add sweetness and depth.
- Taste before seasoning; parmesan is naturally salty.
- Add stock gradually if risoni absorbs liquid too quickly.
- Swap parsley for basil if you prefer an Italian twist.
- Chicken tenderloins cook faster than breast or thigh fillets.
- Keep spinach whole for a pretty presentation.
- Leftover roasted tomatoes can be stored in olive oil for later use.
- A non-stick pan helps prevent the risoni catching on the base.
Related Recipes
- Slow Cooker Creamy Chicken and Risoni
- Comforting Mediterranean Meatball, Risoni & Mozzarella Bake
- The Famous One-Pot Marry-Me Chicken
- Mediterranean Meatball, Risoni & Mozzarella Bake
- One Pot Roasted Chicken With Creamy Risoni & Veggies
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