Creamy Chicken Lasagna Orzo (Printable)

All the classic flavors of lasagna transformed into a quick 30-minute skillet dinner with orzo pasta.

# What You'll Need:

→ Chicken & Aromatics

01 - 2 tablespoons olive oil
02 - 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced

→ Pasta & Sauce

05 - 1½ cups orzo pasta
06 - 2 cups low-sodium chicken broth
07 - 1 (14 ounce) can crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried Italian herbs
10 - ½ teaspoon red pepper flakes
11 - Salt and freshly ground black pepper to taste

→ Cheeses & Finish

12 - 1 cup shredded mozzarella cheese
13 - ½ cup ricotta cheese
14 - ¼ cup grated Parmesan cheese
15 - 2 tablespoons fresh basil, chopped

# Method:

01 - Heat olive oil in a large, deep skillet over medium heat. Add chicken pieces and cook until lightly browned and nearly cooked through, approximately 4 to 5 minutes. Transfer to a plate and set aside.
02 - Add onion to the skillet and sauté until softened, about 2 minutes. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add orzo to the skillet and toast for 1 minute, stirring frequently.
04 - Pour in chicken broth, crushed tomatoes, tomato paste, Italian herbs, red pepper flakes, salt, and pepper. Stir to combine thoroughly.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer.
06 - Cover and cook for 9 to 11 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
07 - Reduce heat to low. Stir in half the mozzarella and all the Parmesan until melted and creamy.
08 - Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2 to 3 minutes until cheese is melted.
09 - Remove from heat. Sprinkle with fresh basil and serve hot, garnished with additional basil if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, which means one pot to wash and way less cleanup stress when you're already tired.
  • The ricotta dolloped on top melts into creamy pockets that taste exactly like real lasagna without all the layering drama.
  • Thirty minutes from start to table, no shortcuts that sacrifice flavor or texture.
02 -
  • Don't walk away while the orzo is simmering—it can go from al dente to mushy in about two minutes if you're not paying attention, and there's no way to fix it once it happens.
  • The ricotta really does need to stay in dollops instead of being stirred in; if you stir it, it becomes invisible and the texture suffers.
03 -
  • If your sauce seems watery when you're almost done cooking, remove the lid and let it simmer uncovered for a minute or two to evaporate excess liquid before adding the cheeses.
  • Have all your ingredients prepped and near the stove before you start cooking—this recipe moves quickly and you'll need things ready to go.
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