One-Pan Creamy Chicken Lasagna Orzo (Printable)

Classic lasagna flavors transformed into a creamy 30-minute orzo skillet with tender chicken, tomatoes, and melted cheeses.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups fresh spinach leaves

→ Pantry & Grains

07 - 1 1/4 cups orzo pasta
08 - 1 can (14 ounces) crushed tomatoes
09 - 2 1/2 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Dairy

11 - 1/2 cup heavy cream
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 3/4 cup ricotta cheese, for dolloping

→ Seasonings

15 - 1 teaspoon dried Italian herbs
16 - 1/4 teaspoon crushed red pepper flakes, optional
17 - Kosher salt and black pepper to taste
18 - Fresh basil leaves for garnish

# Method:

01 - Heat olive oil in a large, deep skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Stir in cherry tomatoes and cook until softened, about 2 minutes.
03 - Add the orzo and tomato paste, stirring to coat the grains. Pour in crushed tomatoes and chicken broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Stir in the shredded chicken, spinach, and heavy cream. Cook for 2 minutes until spinach wilts and chicken is heated through.
06 - Sprinkle mozzarella and Parmesan cheeses over the skillet. Gently fold to combine, allowing cheeses to melt and sauce to thicken.
07 - Remove from heat. Dollop ricotta over the top and garnish with fresh basil. Serve hot.

# Expert Advice:

01 -
  • It tastes like you've been simmering something for hours, but your actual hands-on time feels like cheating.
  • Everything happens in one skillet, which means less cleanup and more time to actually enjoy your meal with people who matter.
  • The creamy ricotta dollops at the end feel like a small luxury, turning a quick dinner into something that feels intentional.
02 -
  • Don't skip tasting and seasoning as you go, especially before you add the cheeses, because the sodium builds as you cook and you might find you need less salt than the recipe suggests.
  • The ricotta has to go on at the very end, after the heat is off, because you want it to stay soft and pillowy instead of melting completely into the sauce.
03 -
  • If your orzo finishes cooking but still feels slightly firm and there's still liquid in the pan, let it sit uncovered for another minute or two instead of adding more heat, because residual warmth will finish the job without turning it mushy.
  • Warming your ricotta dollops slightly by sitting them on the hot orzo for just a few seconds makes them blend more gracefully into the dish without completely disappearing, so you get pockets of creaminess throughout each bite.
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