One-Pan Creamy Chicken Lasagna Orzo (Printable)

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

# What You 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

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add chicken pieces and cook until lightly browned and nearly cooked through, about 4 to 5 minutes. Transfer chicken to a plate and set aside.
02 - Add onion to the same 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 to enhance nutty flavors.
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 with 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 more minutes until cheese melts completely.
09 - Remove from heat. Sprinkle with fresh basil and serve hot.

# Expert Suggestions:

01 -
  • It tastes like you've been simmering this all day, but your actual time investment is basically the length of a decent podcast episode.
  • One pan means one cleanup, which is the kind of small victory that makes weeknight cooking feel less like a chore and more like you've cracked some kind of code.
  • The texture is pure comfort—tender orzo swimming in creamy tomato sauce with pockets of melted cheese that make your fork want to work a little harder.
02 -
  • If you skip toasting the orzo, you'll end up with pasta that tastes fine but feels slightly one-dimensional; that one-minute toast step is the difference between good and the-kind-of-thing-you-make-again.
  • Don't stir constantly while the orzo is cooking—let it sit for 30 seconds between stirs so the bottom develops slight color and texture instead of turning into mush.
03 -
  • Shred your own mozzarella if you have the five extra minutes—it melts smoother and creamier than pre-shredded, which is treated with anti-caking agents that can make your sauce feel slightly grainy.
  • Don't let the pasta fully cook in step four; you want it al dente at the end because it continues absorbing liquid even after the heat is off, and you're after creamy, not mushy.
Return