One-Pan Creamy Chicken Lasagna Orzo

One Tuesday night, I stood at my stove with leftover chicken in one hand and a box of orzo in the other, determined not to order takeout again. What started as improvisation—throwing together the comfort of lasagna without the labor—turned into something I now make on autopilot whenever I need dinner that tastes like it took hours but doesn't. The magic happens in one pan, in thirty minutes, with creamy ribbons of sauce clinging to tiny pasta shapes and pockets of melted cheese throughout.

Last month, I made this for my sister's surprise visit, and she watched the whole thing come together from her seat at the counter, skeptical at first. By the time those creamy noodles hit her fork and she tasted the depth of tomato and chicken and cheese all at once, her expression shifted into that quiet contentment that makes cooking for someone feel worth it. She asked for the recipe before dessert.

Ingredients

• Cooked chicken breast (2 cups, shredded or diced): Use rotisserie chicken if you're short on time, or poach and shred your own the day before for fresher flavor and better control over seasoning.
• Olive oil (1 tablespoon): This is your foundation, so don't skip it or use a cooking spray substitute—it carries flavor and helps everything cook evenly.
• Yellow onion (1 small, finely chopped): The sweetness balances the acidity of tomatoes, so take a minute to chop it small rather than in chunks.
• Garlic (2 cloves, minced): Fresh garlic makes a noticeable difference here; jarred garlic tends to taste sharp and slightly bitter by comparison.
• Cherry tomatoes (1 cup, halved): These add texture and brightness that canned tomatoes alone can't deliver, and they soften beautifully into the sauce.
• Fresh spinach (2 cups): It wilts down dramatically, so don't be intimidated by how much you're adding; you'll barely notice it by the end.
• Orzo pasta (1 1/4 cups): Those tiny rice-shaped noodles absorb sauce like nothing else, creating a creamy risotto-like texture that's different from traditional lasagna.
• Crushed tomatoes (1 can, 14 oz): San Marzano varieties are worth the extra dollar if your budget allows, but any crushed tomato will work.
• Low-sodium chicken broth (2 1/2 cups): This is the liquid that cooks the orzo, so use good broth; it's worth it for the final flavor.
• Tomato paste (2 tablespoons): This concentrates the tomato flavor and adds a subtle sweetness that rounds out the dish.
• Heavy cream (1/2 cup): This is what makes the sauce creamy and luxurious without needing a separate béchamel.
• Mozzarella cheese, shredded (1 cup): Shred it yourself if possible rather than using pre-shredded, which contains anti-caking agents that prevent smooth melting.
• Parmesan cheese, grated (1/2 cup): The sharpness cuts through richness and adds a subtle nuttiness.
• Ricotta cheese (3/4 cup, for dolloping): Don't skip this or fold it in; those cool, creamy dollops on top are what make this feel special.
• Dried Italian herbs (1 teaspoon): A pinch of oregano or basil works too, but the blend is more forgiving.
• Crushed red pepper flakes (1/4 teaspoon, optional): Even if you don't love spice, a tiny pinch adds complexity and keeps the dish from tasting one-note.
• Kosher salt and black pepper: Taste as you go; you'll likely need more than you expect because of all the dairy.
• Fresh basil leaves, for garnish: This is the final touch that transforms it from simple to intentional.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Bloom your aromatics:

Heat olive oil in your large skillet over medium heat and add the chopped onion. You'll know it's ready when the edges turn golden and the smell fills your kitchen—that's about 2 to 3 minutes. Add the minced garlic, stir constantly for just 30 seconds so it doesn't brown and turn bitter, then move to the next step.

Build the tomato base:

Add the halved cherry tomatoes and let them cook undisturbed for about a minute before stirring. They'll soften and begin releasing their juices, creating a sweet, tangy foundation for everything else. This step takes about 2 minutes total.

Toast and coat the orzo:

Add the dry orzo directly to the pan along with the tomato paste, stirring constantly to coat every grain. This toasting step, which takes about 1 minute, deepens the pasta's flavor and prevents it from clumping. You'll see the tomato paste stick to the pasta, creating a rust-colored coating.

Combine liquids and seasonings:

Pour in the crushed tomatoes and chicken broth, then add the Italian herbs, red pepper flakes, salt, and pepper. Stir everything together, scraping the bottom of the pan to release any browned bits, then bring it to a simmer.

Simmer until orzo is tender:

Cover the skillet and let it cook for 8 to 10 minutes, stirring occasionally so the bottom doesn't stick. The orzo will gradually absorb the liquid, and you'll notice the sauce thickening and deepening in color. Taste a piece of pasta around the 8-minute mark; it should be tender but not mushy.

Finish with chicken, spinach, and cream:

Stir in your cooked chicken, spinach, and heavy cream. Cook uncovered for about 2 minutes, stirring gently until the spinach wilts completely and everything is hot throughout. The cream will settle into the sauce, making it silky.

Melt the cheeses:

Sprinkle the shredded mozzarella and grated Parmesan over the top, then gently fold everything together with a wooden spoon or spatula. Don't overmix; just fold until the cheeses are incorporated and starting to melt into the warm sauce. This takes less than a minute.

Top and serve:

Remove the skillet from heat and dollop spoonfuls of ricotta across the top. Tear a few fresh basil leaves over everything, then serve hot directly from the skillet.

Save

There's a moment, just after I dollop that cool ricotta on top of the steaming orzo and watch it slowly soften into creamy pockets, when I remember why I love cooking. It's not about perfection or impressing anyone; it's about turning a few good ingredients and thirty minutes into something that makes people slow down and actually taste their food.

The Beauty of One-Pan Cooking

The single skillet approach isn't just about convenience, though that's certainly part of the appeal. There's something about cooking everything in one vessel that forces flavors to marry and blend, creating a sauce that's more cohesive than if you'd built components separately. The pasta absorbs the broth directly, the tomatoes break down into the cream, and every element influences every other element. You end up with a dish that tastes more complete than the sum of its parts.

Timing as an Art

I used to stress about getting everything done in thirty minutes, worried I'd either undercook the pasta or let something burn. Then I realized that the timing works only if you don't overthink it and trust the process. The onion softens quickly over medium heat, the orzo cooks while everything else gets ready, and the spinach wilts in seconds. If you read through the steps once before starting and gather everything in advance, the flow becomes almost meditative rather than rushed.

Making It Your Own

This recipe is a framework, not a decree. I've made it with sun-dried tomatoes instead of fresh cherry tomatoes, added roasted red peppers for a different color and sweetness, and even swapped the chicken for shrimp on nights when I wanted something lighter. Some friends have replaced the spinach with kale, others have added mushrooms sautéed with the onions for earthiness. The creamy orzo base is flexible enough to accommodate your preferences and what's in your pantry.

• A pinch of nutmeg stirred into the cream adds a subtle warmth that lingers on the palate.
• If you prefer less richness, swap half the heavy cream for Greek yogurt stirred in at the end, though the texture will be slightly less creamy.
• Leftovers reheat beautifully on the stovetop with a splash of broth or cream, and they actually taste better the next day as flavors deepen overnight.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This is the dish I reach for when I want to prove that good cooking doesn't require hours or a complicated ingredient list. It's honest, satisfying, and every single time I make it, I'm grateful for how simple it is to bring something this good to the table.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, simply omit the cooked chicken and substitute with sautéed mushrooms, zucchini, or extra spinach for a satisfying vegetarian version.

→ What can I substitute for orzo pasta?

You can use gluten-free orzo, small pasta shapes like stelline or acini di pepe, or even rice for a similar texture and cooking method.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to restore the creamy consistency.

→ Can I freeze this dish?

Yes, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat with added liquid to prevent drying.

→ How can I make it spicier?

Increase the crushed red pepper flakes to 1/2 teaspoon or add fresh calabrian chili paste when sautéing the onions for extra heat.

→ What sides pair well with this skillet?

A crisp green salad with vinaigrette, garlic bread, or roasted vegetables complement the rich flavors beautifully.