Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, cubed
- 1 large sweet potato, cubed in 1/2-inch chunks
- 6 whole cloves garlic, root ends trimmed (peeled but skin on)
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 teaspoons Italian seasoning, divided
Dairy & Pasta
- 1 5.2 oz round Boursin cheese
- 1 1/4 cups orzo, uncooked
- 1 1/2 cups reserved starchy pasta water (from orzo cooking)
- 1/2 cup shredded Parmesan cheese
- 3 cups spinach, chopped
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 425°F. Grease a 9×13 or 10×15 casserole dish. Trim the root ends off the garlic cloves but leave their peel intact to keep the garlic moist during roasting.
- Roast Sweet Potatoes and Garlic: Place the sweet potato cubes and garlic cloves in the prepared casserole dish. Drizzle with 1 ½ tablespoons olive oil, sprinkle ½ teaspoon each salt and pepper, and 1 teaspoon Italian seasoning. Toss with your hands to coat evenly. Roast for 20 minutes.
- Prepare Chicken: While the sweet potatoes roast, cube the chicken breast and pat dry with a paper towel. Season with the remaining ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Also, bring a large pot of well-salted water to a boil for cooking the orzo.
- Add Chicken and Boursin Cheese: Remove the casserole dish from the oven after 20 minutes. Push the roasted sweet potatoes and garlic to one side to make space. Place the entire round of Boursin cheese in the center and add the seasoned chicken cubes around it. Drizzle with the remaining 1 ½ tablespoons olive oil. Return to the oven and bake for 15 minutes until the chicken is fully cooked and everything is lightly browned.
- Cook Orzo: Add the orzo to the boiling salted water and cook according to package instructions, approximately 9-11 minutes until al dente. In the last minute, reserve at least 1 ½ cups of starchy pasta water and drain the orzo.
- Prepare Garlic Paste and Combine: Remove the casserole from the oven. Squeeze the roasted garlic cloves from their peels and mash them into a paste with a fork. Add the cooked orzo and chopped spinach directly to the baking dish. Drizzle half of the reserved pasta water over everything and toss to combine. Gradually add more pasta water, about 1 ¼ cups total, until a creamy sauce coats the ingredients evenly.
- Add Parmesan and Broil: Sprinkle the shredded Parmesan cheese over the mixture. Optionally broil the casserole dish for 2-3 minutes to melt the cheese and add a golden finish.
- Serve: Serve hot with a garnish of fresh thyme or basil if desired. Enjoy a creamy, cozy, and flavorful meal.
Notes
- Keeping the garlic peel on during roasting prevents it from drying out and makes it easier to squeeze out and mash.
- You can adjust the amount of pasta water used to achieve your preferred sauce consistency.
- Broiling at the end is optional but enhances the cheesy crust and flavor.
- Substitute with fresh herbs like thyme or basil for garnish to add fresh aroma and flavor.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American