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 RecipeIngredients
- 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.2 cups cherry tomatoes, 3 tablespoons extra virgin olive oil
- Meanwhile, combine the flour and lemon and herb seasoning. Rub all over the chicken tenderloins.1 tablespoon plain flour, 1 tablespoon lemon & herb seasoning, 6–8 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.3 tablespoons extra virgin olive oil, 6–8 chicken tenderloins
- 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.1 tablespoon butter, 2 shallots, 2 cloves garlic, 1 zucchini, 1 cup risoni, 1 cup chicken stock
- 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.1 cup thickened cream, 1 teaspoon dijon mustard, 1/2 cup parmesan cheese, 2 cups baby spinach, 1 lemon, 6–8 chicken tenderloins, 2 cups cherry tomatoes, 1/2 cup parsley leaves
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