HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Italian Style Chicken Risoni Bake
Cheesy Italian-Style Chicken Risoni Bake

Cheesy Italian-Style Chicken Risoni Bake

with Veggies

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Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together.

Tags:Easy Prep

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Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

garlic & herb seasoning

1 packet

soffritto mix

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 box

diced tomatoes with garlic & olive oil

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 packet

chicken thigh

2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

½ cup

boiling water

30 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3371 kJ
Fat33.8 g
of which saturates17.1 g
Carbohydrate66 g
of which sugars11.5 g
Protein54.6 g
Sodium1688 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon

• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. Add chicken and cook until browned, 2 minutes each side. Transfer to a baking dish (it will finish cooking in step 3!).


• Boil the kettle. • Return frying pan to a medium-high heat with a drizzle of olive oil. Add soffritto mix and cook until softened, 2-3 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Add diced tomatoes with garlic & olive oil, chicken stock powder and boiling water (1/2 cup for 2 people / 1 cup for 4 people). Stir to combine.


• Transfer risoni mixture to the baking dish with the chicken. Cover tighly with foil. • Bake until liquid is absorbed and chicken is cooked, 25-30 minutes. • Stir through the baby spinach, the butter and grated Parmesan cheese (reserve a pinch for the garnish!). Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.


• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve.

TIP: If you have time, you can slice the chicken, if preferred.