Are you craving a hearty meal smothered in cheese? The Chicken Smothered in Queso is a delicious recipe you can easily make regardless of your experience with cooking. Everything starts with a layer of delightful orzo pasta, followed by a juicy marinated chicken. We top that with creamy queso sauce for complete enjoyment. The orzo soaks the queso, and you can feel the flavors melting in your mouth with every bite.
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What we love most about this recipe is the mix of textures and flavors. The grilled chicken, aromatic orzo, and cheese queso sauce create the perfect symphony of flavors. With being a full meal, it is ideal for a family dinner. Or light up the grill and have a backyard gathering with good food and company.
We know that you’ll guests will be amazed by this recipe!
What makes this recipe so unique?
The chicken smothered in queso is a delicious recipe for the whole family. It is a complete meal in only 35 minutes, so you don’t have to spend more time making a side dish. It is our go-to choice for weekend dinners with the whole family. But also it is a delicious option for gatherings. You can grill the chicken while the pasta simmers to save precious time.
Can I substitute the orzo?
Yes, you can use any type of pasta to your liking. However, don’t forget that the prep process will differ. If using penne or rotini pasta, prepare it according to the instructions on the package and smother it in store-bought or homemade pasta sauce. Or, you can also serve the chicken and queso over a bed of rice if you like that better.
Ingredients:
- Olive Oil
- Chicken breasts
- Orzo
- Chicken broth
- Tomato paste
- Chili powder OR Southwest Seasoning
- Baja Marinade
- Velveeta Cheese loaf
- Rotel
How to make Chicken Smothered in Queso:
Step 1. Add the chicken breasts to a Ziploc bag and pour the Baja marinade. Carefully squish out the air and close the Ziploc bag. Let it marinate in the fridge for a minimum of 30 minutes. A couple of hours or overnight always works the best.
Step 2. Remove the chicken from the Ziploc bag and cook it on the grill until it is no longer pink and is thoroughly cooked.
Step 3. Add the olive oil in a skillet over medium-high. Cook the orzo until brown. Add chicken broth, tomato paste, and southwest seasoning. Mix well to combine.
Step 4. Bring the mixture to a boil, then set to low heat. Cook covered for 15 to 20 minutes.
Step 5. Add the Velveeta, green chilies, and diced tomato to a microwave-safe bowl. Mix to combine. Melt in the microwave for 30 seconds.
Remove and stir. Repeat until the cheese melts. Serve cooked orzo on plates and add a piece of grilled chicken. Top with queso sauce and enjoy!
PrintChicken Smothered in Queso
Are you craving a hearty meal smothered in cheese? The Chicken Smothered in Queso is a delicious recipe you can easily make regardless of your experience with cooking.
Ingredients
- 1 tbsp Olive Oil
- 4 Chicken breasts, boneless, pounded to be even
- 1 cup orzo
- 2 cups Chicken broth
- 2 tbsp Tomato paste
- 2 tsp Chili powder OR Southwest Seasoning
- 1 bottle Baja Marinade, 30 minutes style
- 8 ounces Velveeta Cheese loaf, diced
- 1–10 ounce can of Rotel, diced tomatoes and green chiles
Instructions
- Add the chicken breasts to a Ziploc bag and pour the Baja marinade. Carefully squish out the air and close the Ziploc bag. Let it marinate in the fridge for a minimum of 30 minutes. A couple of hours or overnight always works the best.
- Remove the chicken from the Ziploc bag and cook it on the grill until it is no longer pink and is thoroughly cooked.
- Add the olive oil in a skillet over medium-high. Cook the orzo until brown. Add chicken broth, tomato paste, and southwest seasoning. Mix well to combine.
- Bring the mixture to a boil, then set to low heat. Cook covered for 15 to 20 minutes.
- Add the Velveeta, green chilies, and diced tomato to a microwave-safe bowl. Mix to combine. Melt in the microwave for 30 seconds. Remove and stir. Repeat until the cheese melts. Serve cooked orzo on plates and add a piece of grilled chicken. Top with queso sauce and enjoy!
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.