Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta
Ready to Cook

Oven-Baked Pesto Chicken & Orzo

with Spinach, Tomatoes & Ricotta

35 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll cook tender bites of Italian-seasoned chicken over a bed of orzo pasta, spinach, and juicy tomatoes, before finishing the dish with a dollop of creamy ricotta.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta
Title
  • 20 oz Boneless Chicken Breast Pieces
  • ½ lb Orzo Pasta
  • ⅔ cup Basil Pesto
  • ¼ cup Mascarpone Cheese
  • ½ cup Grated Parmesan Cheese
  • ½ lb Grape Tomatoes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 cup Part-Skim Ricotta Cheese
  • 5 oz Baby Spinach
  • ½ tsp Crushed Red Pepper Flakes
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the pasta, pesto, mascarpone, tomatoes, spinach, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add 1/2 cup of water to each tray. Season with salt and pepper; stir to combine.

Prepare the chicken
2 Prepare the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. Evenly divide the seasoned chicken between the two trays; arrange in an even layer over the prepared base.

Bake the trays & serve your dish
3 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. Remove from the oven. Carefully remove the foil. Let stand at least 3 minutes. Serve the baked trays topped with the ricotta and parmesan. Enjoy!

Tips from Home Chefs

Get Plans

Oven-Baked Pesto Chicken & Orzo

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the pasta, pesto, mascarpone, tomatoes, spinach, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add 1/2 cup of water to each tray. Season with salt and pepper; stir to combine.

2 Prepare the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. Evenly divide the seasoned chicken between the two trays; arrange in an even layer over the prepared base.

Prepare the chicken
Bake the trays & serve your dish
3 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. Remove from the oven. Carefully remove the foil. Let stand at least 3 minutes. Serve the baked trays topped with the ricotta and parmesan. Enjoy!

Browse Steps
1 of 3