When I see a recipe over and over again on the internet, sometimes I just have to try it. That’s exactly what happened with this Monterey Chicken Orzo. I kept seeing it on social media and thinking… A creamy, complete pasta meal that comes together in a single dish? And in the oven no less. Is that too good to be true? (Spoiler alert: it’s not.)

What Ingredients Do You Need for One-Pan Monterey Chicken Orzo?

It’s not a lot! You’ll need:

• A can of cream of chicken soup. (It has it’s place!)
• Sour cream.
• Chicken stock.
• Garlic. (Optional!)
• Onion powder.
• Baby spinach.
• Orzo pasta.
• Monterey Jack cheese and Parmesan.
• Chicken! (Already cooked — great place for rotisserie leftovers.)

And the best part, French fried onions!

How Do You Make One-Pan Monterey Chicken Orzo?

This, my friends, is almost too easy.

Even though it’s a pasta dish, you don’t need to boil a thing. See, this all bakes in the oven. And in just one dish.

So get a 9×13 baking dish ready. Then go ahead and stir together the sour cream, chicken soup, and chicken broth. Mix in everything else, reserving some of the cheese and the fried onions for the top, and then cover it with foil.

The foil helps keep the liquid from evaporating while it bakes so that the pasta has a chance to cook through. After 25 minutes, you’ll take that foil off so that the top can brown a bit.

Which means that you get a deliciously creamy and cheesy pasta interior with a crisp and crunchy French-fried-onion-topping. And it only took you one dish and a few minutes of time. What could be better?