Save I stumbled onto this recipe during a Sunday afternoon when I had leftover rotisserie chicken and a craving for something that felt special but didn't require a full dinner commitment. The idea of turning that rich, creamy Marry Me chicken into bite-sized cups sounded wild at first, but once I tasted the first golden, cheesy bite, I couldn't stop. It's become my go-to when I want to impress without the stress.
The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant. That moment made all the prep worth it. I've since made them for game nights, brunch gatherings, and even as a weeknight treat when I need something that feels like a hug in food form.
Ingredients
- Cooked orzo pasta: This tiny rice-shaped pasta soaks up the creamy sauce and holds the cups together without getting mushy, and I always cook it a minute less than the package says to keep it firm.
- Cooked chicken breast: Shredded rotisserie chicken saves time and adds a subtle roasted flavor that makes the whole dish taste more complex.
- Olive oil: A good quality oil makes a difference here, especially when you're building flavor from the first sauté.
- Garlic: Fresh cloves release a sweet, mellow fragrance that sets the tone for the entire sauce.
- Heavy cream: This is what gives the filling that luxurious, silky texture that clings to every piece of pasta.
- Grated Parmesan cheese: The salty, nutty depth from real Parmesan can't be replicated, so skip the pre-shredded stuff if you can.
- Sun-dried tomatoes: These add bursts of tangy sweetness and a slight chew that balances the richness beautifully.
- Dried Italian herbs: A blend of oregano, basil, and thyme brings warmth without overpowering the other flavors.
- Crushed red pepper flakes: Just a pinch adds a gentle heat that lingers in the background.
- Salt and black pepper: Season generously, tasting as you go, because pasta and cream need more salt than you think.
- Large eggs: They bind everything together and give the cups structure so they hold their shape when you pop them out.
- Shredded mozzarella cheese: This melts into gooey pockets throughout the filling and gives each bite that satisfying cheese pull.
- Fresh basil: Chopped basil stirred in at the end brightens the whole dish and makes it taste garden-fresh.
- Panko breadcrumbs: These create a golden, crunchy crown on each cup that's worth every extra calorie.
- Olive oil spray: A light mist ensures the panko crisps up evenly without making the tops greasy.
Instructions
- Prep the tin:
- Preheat your oven to 375°F and give each muffin cup a generous spray of olive oil so the cups release cleanly later. I learned this the hard way after scraping out my first batch with a spoon.
- Build the sauce base:
- Heat olive oil in a skillet over medium heat and add the garlic, stirring constantly for about a minute until it smells sweet and toasty. Don't let it brown or it'll turn bitter.
- Create the creamy mixture:
- Pour in the heavy cream, then stir in Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and black pepper. Let it simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Add the chicken:
- Fold in the cooked chicken and let it simmer for another minute or two so it soaks up all that garlicky goodness. Remove from heat and let it cool slightly while you prep the rest.
- Combine everything:
- In a large bowl, mix the cooked orzo, chicken mixture, eggs, mozzarella, and chopped basil until every strand of pasta is coated. The mixture should look creamy and hold together when you scoop it.
- Fill the cups:
- Divide the mixture evenly among the 12 muffin cups, pressing down lightly with the back of a spoon to compact each one. This helps them hold their shape and bake evenly.
- Top with crunch:
- Sprinkle panko over each cup and give them a quick mist of olive oil. This step is what turns them from good to irresistible.
- Bake until golden:
- Slide the tin into the oven and bake for 18 to 20 minutes, until the tops are crisp and golden and the edges are set. Your kitchen will smell incredible.
- Cool and release:
- Let the cups cool in the tin for 5 minutes, then run a butter knife gently around each edge before lifting them out. They should pop right out if you greased the tin well.
- Garnish and serve:
- Scatter extra fresh basil over the top and serve them warm. They're best enjoyed right away, but they're still delicious at room temperature.
Save I'll never forget the look on my friend's face when she bit into one of these and said it tasted like a fancy Italian restaurant squeezed into a muffin. That's the magic of this recipe—it feels elevated, but it's forgiving enough that even a chaotic weeknight won't ruin it.
Make-Ahead Magic
You can assemble these cups completely, cover the tin tightly with foil, and stash it in the fridge for up to a day before baking. Just add a few extra minutes to the bake time if you're starting from cold. I've done this before hosting brunch and it saved me so much stress.
Serving Suggestions
These cups shine as appetizers, but I've also served them alongside a crisp arugula salad for a light dinner. A chilled glass of Pinot Grigio or sparkling water with lemon feels just right. If you want to go all out, drizzle a little balsamic glaze over the top before serving.
Swaps and Tweaks
If you can't find orzo, ditalini or any small pasta shape works beautifully. For extra heat, double the red pepper flakes or stir in a spoonful of calabrian chili paste. You can also swap mozzarella for fontina if you want a nuttier, creamier melt.
- Use rotisserie chicken to cut down on cooking time and add deeper flavor.
- Freeze baked cups individually and reheat in a 350°F oven for 10 minutes.
- Add a handful of spinach to the mixture for a pop of color and extra nutrition.
Save These little cups have a way of turning an ordinary gathering into something memorable. I hope they bring as much joy to your table as they've brought to mine.
Recipe FAQs
- → Can I substitute orzo with other pasta?
Yes, small pasta shapes like ditalini or small shells work well and offer a similar texture.
- → How can I add a spicy kick to this dish?
Increasing the amount of crushed red pepper flakes will add subtle to medium heat depending on your preference.
- → What's the best way to store leftovers?
Store baked cups in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
- → Can this dish be prepared in advance?
Yes, you can assemble the cups and refrigerate them unbaked for up to one day before baking.
- → What beverage pairs well with these baked cups?
A crisp Pinot Grigio or a light, fresh green salad complements the creamy and savory flavors beautifully.