Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto
Updated Aug 31, 2025, Published on May 03, 2024
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Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto is a flavor-packed pasta dish that feels restaurant-worthy but is easy enough for a weeknight. Creamy whipped ricotta with lemon zest, tender baked chicken meatballs, and bright lemony orzo come together in one irresistible bowl. Dollops of pesto ties everything together with a burst of freshness right at the end.
Looking for more lemony orzo recipes? Try Orzo al Limone with Crispy Parmesan Chicken or Creamy Lemon Dill Orzo with Seared Scallops!
Watch how to make it here!
Why You'll Love this Orzo Recipe
Creamy & Bright: Whipped ricotta with lemon zest and juice creates a silky, tangy base that feels both light and luxurious.
Hearty & Satisfying: Juicy baked chicken meatballs plus the creamy ricotta make this pasta dish filling enough for a full meal.
Flavor Layers: Every bite has something special: creamy ricotta, tender lemony orzo, savory meatballs, and fresh basil pesto.
Restaurant-Worthy at Home: Impressive enough for guests, but simple enough to whip up on a weeknight - especially if you use store-bought pesto.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Whole Milk Ricotta Cheese: Using whole milk ricotta gives you the creamiest, richest texture when whipped. Low-fat ricotta won’t give the same luxurious result, but it will also work.
- Ground Chicken: Lean and mild in flavor, ground chicken is perfect for making tender, juicy meatballs that pair beautifully with the lemony orzo. Substitute ground turkey for a similar flavor.
Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Preheat the oven and mix all chicken meatball ingredients in a bowl.
- Form chicken meatballs and place on a baking sheet.
- Bake the meatballs for about 30 minutes or until cooked through and golden on the bottom.
- Add all whipped ricotta ingredients to a blender or food processor. Blend until smooth.
- Cook the orzo. Once cooked, stir in lemon and Parmesan.
- Spread the whipped ricotta on the bottom of a shallow bowl to serve. Spoon over the lemon orzo. Top with chicken meatballs and dollops of basil pesto.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto
Ingredients
Chicken Meatballs
- 1 pound Ground Chicken
- 1 Egg
- ½ cup Panko Breadcrumbs
- ½ cup Parmesan Cheese, grated
- 2 tablespoons Olive Oil
- ¾ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Harissa Seasoning, optional; substitute with any seasoning of choice for extra flavor
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Whipped Ricotta
- 12 ounces Whole Milk Ricotta Cheese
- 1 clove Garlic
- 1 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- ½ teaspoon Kosher Salt
- 1 teaspoon Olive Oil
Lemon Orzo
- 1 tablespoon Olive Oil
- 1 Shallot, minced; I used a small shallot
- 3 cloves Garlic, minced
- ¼ teaspoon Red Pepper Flakes, I used more but adjust to taste
- 1 cup Orzo Pasta, uncooked
- 2 cups Unsalted Chicken Bone Broth, or chicken broth; add additional broth or water as needed
- Kosher Salt & Black Pepper, to taste; you may not need salt since the broth is salty
- 2 teaspoons Lemon Zest, additional to serve
- ¼ cup Parmesan Cheese, grated
- 1 tablespoon Lemon Juice, additional to serve
- ¼ cup Basil Pesto, to serve
Instructions
Chicken Meatballs
- Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with oil or cooking spray.
- In a large bowl, combine all chicken meatball ingredients. Use your hands or a spatula to mix until well combined.
- Roll mixture into about 24 meatballs and place evenly on the prepared baking sheet. Bake for 25–30 minutes, or until meatballs are fully cooked through (165°F internally) and golden on the bottom. Set aside.
Whipped Ricotta
- Add all whipped ricotta ingredients to a food processor or blender. Blend for about 1 minute, until light, smooth, and creamy. Taste and adjust lemon, salt, or olive oil to preference. Set aside.
Lemon Orzo
- Heat olive oil in a large, high-rimmed sauté pan over medium heat. Add shallots and garlic; cook for 2 minutes, stirring often. Stir in red pepper flakes. Add the uncooked orzo and toast for 2 minutes, stirring frequently.
- Pour in chicken broth, stir, and bring to a boil. Reduce heat to a simmer. Cook for 12–15 minutes, stirring occasionally to prevent sticking. Add more broth or water as needed. You want a little liquid left when the orzo is al dente.
- Turn off the heat. Stir in lemon zest and Parmesan until creamy. Finally, stir in the lemon juice.
- Spread a layer of whipped ricotta on the bottom of each shallow bowl. Spoon lemon orzo over the ricotta. Top with chicken meatballs. Add small dollops of pesto, then garnish with extra lemon zest or juice if desired.
Video
Notes
- Chicken Meatballs heavily adapted from Pinch of Yum: https://pinchofyum.com/best-anytime-baked-chicken-meatballs
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These ingredients are most of my favorites. THIS recipe is the best I will make this often. Can’t wait to make for 2 of my sisters they love lemon as much as I do!!
Wow! This makes me incredibly happy. I hope your sisters love the dish as well. Thank you so much!
Saw this recipe in tik tok and HAD to try it. I love lemon, I love orzo, I love creamy goodness and this dish is just that. 10/10. Will be making again in the future!
This is incredible and instantly became one of our favorite dishes to make. You’re a genius
WOW thank you thank you! I so appreciate your kind words and am extremely happy to hear that you have found a new favorite 🙂
This recipe was delicious! The dish was even better the next day as leftovers.
I’m so glad you enjoyed the recipe (two days in a row!) Thanks for this review 🙂
Hi! I was wondering if instead of whole milk ricotta I could use part skim ricotta? Also, would plain buttered pasta be good on top of the whipped ricotta rather than lemon? What else could you do with the leftover whipped ricotta?
Hi there! Yes you can use part skim, but it won’t be quite as creamy. Buttered pasta would definitely be good as well. The flavors are all pretty neutral so you can easily modify as desired. You can use the leftover whipped ricotta as a dip for bread or crackers. You could also spread it on some toast and add any toppings you like!