One-Pan Creamy Chicken Lasagna Orzo

There's something magical about the moment when you realize you don't need a full lasagna pan and three hours to capture that cozy, cheesy comfort. One rainy Tuesday, I stood at my stove with leftover rotisserie chicken, a can of tomatoes, and maybe twenty minutes before guests arrived, wondering if I could pull off something that tasted like Sunday dinner. That's when this one-pan orzo came together, and honestly, it became the weeknight answer I didn't know I needed.

I made this for my sister during one of those seasons when she was too overwhelmed to cook, and watching her face light up when she tasted it reminded me that sometimes the best comfort food is the one that shows up without fuss. The ricotta pooling into the warm orzo, the way the spinach had completely surrendered to the heat, the whole thing felt generous without being demanding.

Ingredients

• Cooked chicken breast: Shredded or diced, about 2 cups. Use a rotisserie chicken if you're short on time, or poach and shred your own if you want total control over the seasoning.
• Olive oil: 1 tablespoon to start your flavor base with the aromatics.
• Yellow onion: 1 small one, finely chopped, because this is where the sweetness begins.
• Garlic: 2 cloves, minced fresh, nothing powdered here.
• Cherry tomatoes: 1 cup halved, they soften into little bursts of brightness.
• Fresh spinach: 2 cups, it shrinks down to almost nothing but adds color and nutrition.
• Orzo pasta: 1 1/4 cups, those tiny rice-shaped noodles that soak up the sauce like little sponges (swap for gluten-free orzo if needed).
• Crushed tomatoes: 1 can at 14 ounces, your base layer of tomato flavor.
• Low-sodium chicken broth: 2 1/2 cups, the liquid that becomes your creamy sauce.
• Tomato paste: 2 tablespoons, concentrated umami that deepens everything.
• Heavy cream: 1/2 cup, the ingredient that transforms this from soup into something luxurious.
• Shredded mozzarella: 1 cup, for that melty, stretchy moment.
• Grated Parmesan: 1/2 cup, the aged, salty anchor.
• Ricotta cheese: 3/4 cup, reserved for dolloping at the very end so it stays creamy and distinct.
• Dried Italian herbs: 1 teaspoon, or use fresh if you have them.
• Crushed red pepper flakes: 1/4 teaspoon optional, for heat.
• Kosher salt and black pepper: Season as you go, tasting throughout.
• Fresh basil: A small handful for garnish, it wakes everything up at the table.

Instructions

Wake up your aromatics:

Heat the olive oil in your large, deep skillet over medium heat and add the chopped onion. Let it sit for a couple of minutes before stirring, so it gets soft and sweet. When it's turning translucent, add the garlic and let it perfume the whole skillet for just 30 seconds.

Soften the fresh tomatoes:

Toss in the halved cherry tomatoes and let them cook down for about 2 minutes until they're starting to collapse and release their juice. This step is quicker than it seems.

Toast and coat the orzo:

Add the dry orzo and stir it around to coat it with the oil and tomato mixture for a minute or so. Then add the tomato paste and stir until everything's glossy and the paste is distributed throughout.

Build your sauce foundation:

Pour in the crushed tomatoes and chicken broth, then season with the Italian herbs, red pepper flakes if using, and a good pinch of salt and pepper. Stir it all together and bring it to a simmer.

Let it cook through:

Cover the skillet and let it simmer for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. You want it creamy but not soupy.

Finish with warmth and greens:

Stir in the shredded chicken, fresh spinach, and heavy cream. Cook uncovered for about 2 minutes until the spinach wilts completely and the chicken is heated through.

Bring it home with cheese:

Sprinkle the mozzarella and Parmesan over the top and gently fold everything together, letting the cheese melt into the warm sauce and thicken it slightly.

The final touch:

Remove from heat and dollop spoonfuls of ricotta across the top. Tear some fresh basil over it and serve immediately while everything is still hot and the ricotta is creamy.

Save

There was a quiet moment at the dinner table when everyone stopped talking for a few seconds, just focused on their plates, and I knew this recipe had found its place in my regular rotation. It's the kind of dish that makes people feel cared for without you spending all evening in the kitchen.

The Magic of One-Pan Cooking

One-pan meals taught me that you don't need complicated technique or a dozen pots to create something with depth and layers of flavor. The key is building flavor gradually, letting each ingredient do its small job before the next one arrives. This skillet becomes a controlled environment where every element can develop at its own pace, and by the time you finish, everything tastes like it belongs together.

Playing with Variations

The beautiful thing about this recipe is how much it invites you to work with what you have on hand. I've made it with roasted mushrooms instead of chicken for a vegetarian night, and the umami from the mushrooms was so rich that nobody missed the protein. I've also stirred in sun-dried tomatoes, swapped the spinach for arugula added at the very end for peppery brightness, and even played around with adding a splash of white wine before the broth to make it feel a little more restaurant-style.

Timing and Table

This dish is built for moments when you want something satisfying but you're not willing to spend your whole evening cooking. It comes together in 30 minutes from the moment you start chopping, which means you can go from standing in front of the fridge feeling uninspired to sitting down with a hot, cheesy, creamy bowl. The only real prep work is dicing an onion and mincing some garlic, so if you do that while your skillet preheats, you're already halfway there.

• A crisp green salad with sharp vinaigrette on the side cuts through the richness beautifully and keeps the meal from feeling too heavy.
• Thick slices of garlic bread are the non-negotiable companion here, perfect for soaking up any extra sauce that settles at the bottom of the bowl.
• Pour a cold, dry white wine if you're in the mood, because the acidity feels so right alongside all that cream and cheese.

Save

This recipe is proof that you don't need hours or a long ingredient list to make something that feels both comforting and a little bit special. Make it for yourself on a weeknight when you need something warm and filling, or make it for people you care about when you want to show up with good food and good energy.

Kitchen Guide

→ Can I make this with uncooked chicken?

Yes, you can add raw diced chicken breast during step 3 when adding the orzo. Cook for an additional 5-7 minutes to ensure the chicken reaches 165°F internally before proceeding with the remaining steps.

→ What can I substitute for orzo?

Small pasta shapes like stelline, acini di pepe, or even broken spaghetti pieces work well. For gluten-free options, use rice-shaped gluten-free pasta or gluten-free orzo if available.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The orzo will absorb more liquid as it sits, so add a splash of broth or water when reheating on the stovetop or microwave.

→ Can I freeze this dish?

Freezing is possible but may affect the creamy texture slightly. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ How can I make this vegetarian?

Simply omit the cooked chicken and substitute vegetable broth for the chicken broth. You can add sautéed mushrooms, zucchini, or extra spinach to maintain the hearty, satisfying texture.

→ Why use a deep skillet?

A deep skillet provides enough surface area for even cooking while accommodating the liquid ingredients needed for the orzo to cook properly. The high sides prevent splattering and make stirring easier.