If you love the flavors of chicken parmesan but want something a little different, this Chicken Parm Orzo pasta with pesto is the perfect twist on a classic. It combines crispy breaded chicken with a rich tomato sauce, melty mozzarella, and tender orzo pasta, all finished with a hit of fresh pesto. This dish has everything—comfort, flavor, and an irresistible balance of textures. Orzo is one of my favorite pasta shapes to use for this kind of dish because it absorbs all the flavors from the sauce while staying creamy and slightly chewy. Plus, it makes for a hearty, satisfying meal without the need for extra sides.
This chicken parm orzo combines the comforting flavors of classic chicken parmesan with the ease of a one-pan pasta dish. The crispy, golden chicken parmigiana pairs perfectly with a rich tomato sauce, melty mozzarella, and tender orzo. Adding pesto gives it a fresh, herby finish. It’s the perfect easy recipe for a weeknight dinner, offering a balance of crispy, cheesy, and saucy goodness in every bite—without the need for extra sides.
This easy meal is one of my favorite comfort food recipes as I love the combination of the crispy parmesan chicken with the smooth orzo. If you love this easy weeknight meal, next time you need to try my garlic parmesan steak pasta, perfect for the whole family and so delicious. For another chicken dinner recipe, try my honey mustard chicken alfredo or my fajita chicken meatballs.
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Ingredients for the Orzo pasta sauce and chicken topping
Shallot & Garlic – These add a savory, aromatic base to the sauce. I like using shallots because they’re slightly milder and sweeter than regular onions, which works well in a dish like this.
Chopped Tomatoes & Tomato Purée – A combination of these two creates a rich, velvety sauce with depth. The purée intensifies the tomato flavor.
Oregano & Basil – Classic Italian herbs that bring warmth and freshness to the dish.
Sugar – Just a small amount balances the acidity of the tomatoes.
Salt & Pepper – Essential for seasoning every layer of the dish.
Mozzarella cheese – Melts into that signature stretchy, gooey layer. I prefer using fresh mozzarella slices for the best texture.
Parmesan Cheese – Adds sharpness and depth, balancing the richness of the mozzarella.
Pesto - One of my favorite touches in this chicken parm orzo is the pesto. Stirring pesto into the finished dish gives it a vibrant, herby freshness that cuts through the richness. I always recommend using a good-quality pesto or making your own if you have the time.
See recipe card for quantities.
Ingredients for the Breaded Chicken
Breadcrumbs – The key to a crispy, golden crust. I sometimes mix in a little grated parmesan for extra flavor. Panko breadcrumbs are my favorite but any will work here including homemade.
Chicken - Chicken breast is chosen for its lean, tender meat. When pounded flat or sliced thin, it cooks quickly and evenly, ensuring that each bite is juicy and flavorful.
Eggs – Helps bind the breadcrumbs to the chicken, ensuring a firm and crunchy coating.
Olive Oil – Brushing or spraying the breaded chicken before baking helps it crisp up beautifully.
Instructions
- Step 1: Flatten the chicken breasts for even cooking, then season with salt and pepper. Dip each piece in beaten egg, followed by breadcrumbs, pressing down to coat well. For an extra crunchy crust, I like to repeat this step, dipping a second time. Drizzle or spray with olive oil and bake at 200°C (400°F) for 20-25 minutes, or until golden and cooked through.
- Step 2: Heat olive oil in a pan over medium heat, then sauté the shallot for about 5 minutes. Add minced garlic and cook for another minute. Stir in the tomato purée, chopped tomatoes, sugar, oregano, salt, and pepper. Turn to medium-high heat and bring to a boil, then reduce to a low simmer while the chicken finishes cooking
- Step 3: Cook the orzo according to package instructions until al dente. Meanwhile, remove the chicken from the oven and top each piece with a spoonful of the tomato sauce, mozzarella slices, and parmesan. Return to the oven until the cheese is melted and bubbly.
- Step 4: Drain the orzo, reserving some pasta water to loosen the sauce if needed. Stir the orzo into the tomato sauce and mix well. Serve the orzo on plates, slice the chicken, and place it on top. Finish with a drizzle of pesto, fresh basil, and extra parmesan.
Hint: For a touch of acidity I sometimes like to add lemon zest or lemon juice to the sauce. For the perfect orzo texture, cook orzo just shy of al dente, as it will continue absorbing sauce when mixed. If the sauce thickens too much, loosen it with reserved pasta water or a splash of chicken broth. Stir frequently to prevent sticking, especially if using a stainless-steel pan.
Substitutions
Chicken substitutions
Chicken Breasts – Use breaded chicken breasts or swap chicken breasts for boneless, skinless chicken thighs for a juicier and more flavorful option, or use breaded eggplant slices or plant-based chicken for a vegetarian alternative.
Breadcrumbs – Replace breadcrumbs with panko for extra crunch or use crushed crackers for a buttery, slightly richer coating.
Eggs – If you’re out of eggs, use a buttermilk dip or a flaxseed and water mixture (1 tablespoon flaxseed + 3 tablespoon water per egg) to help the breadcrumbs stick.
Olive Oil – Substitute olive oil with avocado oil for a neutral-tasting alternative or butter for a richer, slightly nutty flavor.
Pasta sauce and chicken toppings
Shallot – Use half a small onion in place of shallot if needed, or swap for leeks for a milder, slightly sweet flavor.
Garlic – If you don’t have fresh garlic, use ½ teaspoon garlic powder per clove or roasted garlic paste for a deeper, caramelized flavor.
Chopped Tomatoes – Replace chopped tomatoes with passata or marinara sauce for a smoother sauce or fresh diced tomatoes for a lighter, fresher taste.
Tomato Purée – If you're out of tomato purée, use double the amount of tomato paste or blended sun-dried tomatoes for a richer depth of flavor.
Sugar – Swap sugar for honey for a more natural sweetness or grated carrot to add subtle sweetness while enhancing the sauce.
Oregano – If you don’t have oregano, use Italian seasoning for a similar herbaceous flavor or dried thyme for a slightly earthier note. You could also use fresh helps for extra flavor.
Salt & Pepper – If reducing salt, use soy sauce for added umami, and swap black pepper for red pepper flakes if you want a hint of spice.
Mozzarella – Replace mozzarella with provolone for a sharper melt, cheddar for a richer flavor, or vegan mozzarella for a dairy-free option.
Parmesan Cheese – Use Pecorino Romano for a saltier, tangier cheese, or swap nutritional yeast for a dairy-free alternative with a cheesy umami taste.
Basil – If fresh basil isn’t available, use fresh parsley for a different kind of freshness or dried basil (but only use ⅓ of the fresh amount).
Pesto – If you're out of pesto, mix blended fresh basil, garlic, parmesan, olive oil, and nuts (like pine nuts or almonds) to make a quick homemade version, or use chili oil for a spicy twist.
Orzo – Swap orzo for small pasta shapes like ditalini or acini di pepe for a similar texture but you can use any pasta shape here, or use cooked rice for a gluten-free alternative.
Variations
Spicy Chicken Parm Orzo – Add chili flakes to the tomato sauce and mix spicy Calabrian chili paste into the pesto for a fiery kick. Use pepper jack cheese instead of mozzarella for extra heat.
Creamy Chicken Parm Orzo – Stir in heavy cream or mascarpone to the tomato sauce for a richer, silkier dish. Top with burrata instead of mozzarella for extra indulgence.
Low-Carb Chicken Parm Bake – Swap orzo for cauliflower rice and use almond flour breadcrumbs for the chicken. Bake everything together in a casserole dish for an easy, keto-friendly version.
Equipment
Large skillet (I love my always pan)
Oven or air fryer
Storage
Refrigeration - Store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, store it separately from the orzo and sauce. When reheating, use an oven or air fryer at 180°C (350°F) for 10 minutes to re-crisp the chicken, while gently warming the orzo on the stovetop with a splash of broth or water.
Freezing - The breaded, cooked chicken can be frozen for up to 3 months. Let it cool completely before placing in a freezer-safe container with parchment paper between pieces. The tomato sauce and orzo can also be frozen, but the pasta may soften upon thawing. Reheat from frozen by baking the chicken at 190°C (375°F) until crispy and reheating the sauce separately on the stove.
Meal Prep - To save time, prepare and freeze the sauce in portions, and use freshly cooked orzo when serving for the best texture.
Top Tip
Make It a Meal Prep Dish – Bread and bake extra chicken cutlets and freeze them for future meals. The tomato sauce can be made ahead and stored in the fridge for up to 4 days, making weeknight prep even faster.
FAQ
Chicken parm, short for chicken parmesan, is a classic Italian-American dish featuring breaded and fried chicken cutlets topped with marinara sauce, melted mozzarella, and parmesan cheese. It's typically served with pasta or bread, combining crispy, cheesy, and saucy elements into a comforting, flavorful meal.
Despite its Italian name, chicken parmesan is actually an Italian-American creation. It evolved from eggplant parmesan (Parmigiana di Melanzane), a traditional Southern Italian dish. Italian immigrants in the U.S. swapped eggplant for chicken, which was more affordable and widely available, creating the now-iconic dish.
Chicken parmesan should not sit out for more than 2 hours at room temperature. If the temperature is above 32°C (90°F), it should only be out for one hour to prevent bacteria growth. Always refrigerate leftovers promptly to keep them safe to eat.
Related
Looking for other recipes like this? Try these:
More chicken recipes
These are my favorite chicken recipes to try after this chicken parm orzo:
Recipe
Crispy Chicken Parm Orzo Pasta with Pesto recipe
Equipment
- Large skillet (I love my always pan)
- Pot
- Oven or Air fryer
- Oven tray
Ingredients
- 125 g mozzarella sliced
- 30 g grated parmesan
- 1 shallot diced
- 3 garlic cloves minced
- 4 tablespoon pesto
- 300 g orzo
- 1 tablespoon olive oil
- 400 g can chopped tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon sugar
- 1 teaspoon oregano
- Salt and pepper
- 5 g chopped basil
For breading the chicken (skip this step is using pre breaded chicken steaks):
- 4 chicken breasts or 2 large chicken breasts cut through the middle to make 4 thinner pieces of chicken
- 100 g breadcrumbs
- 2 eggs
Instructions
- Flatten the chicken breasts for even cooking, then season with salt and pepper. Dip each piece in beaten egg, followed by breadcrumbs, pressing down to coat well. For an extra crunchy crust, I like to repeat this step, dipping a second time. Drizzle or spray with olive oil and bake at 200°C (400°F) for 20-25 minutes, or until golden and cooked through.4 chicken breasts or 2 large chicken breasts cut through the middle to make 4 thinner pieces of chicken, 100 g breadcrumbs, 2 eggs, Salt and pepper
- Heat olive oil in a pan over medium heat, then sauté the shallot for about 5 minutes. Add minced garlic and cook for another minute. Stir in the tomato purée, chopped tomatoes, sugar, oregano, salt, and pepper. Turn to medium-high heat and bring to a boil, then reduce to a low simmer while the chicken finishes cooking1 shallot, 3 garlic cloves, 1 tablespoon olive oil, 400 g can chopped tomatoes, 1 tablespoon tomato puree, 1 teaspoon sugar, 1 teaspoon oregano, Salt and pepper
- Cook the orzo according to package instructions until al dente. Meanwhile, remove the chicken from the oven and top each piece with a spoonful of the tomato sauce, mozzarella slices, and parmesan. Return to the oven until the cheese is melted and bubbly.125 g mozzarella, 30 g grated parmesan, 300 g orzo
- Drain the orzo, reserving some pasta water to loosen the sauce if needed. Stir the orzo into the tomato sauce and mix well. Serve the orzo on plates, slice the chicken, and place it on top. Finish with a drizzle of pesto, fresh basil, and extra parmesan.4 tablespoon pesto, 5 g chopped basil
