One-Pan Creamy Chicken Lasagna Orzo (Printable)

Classic lasagna flavors in a creamy 30-minute one-pan orzo skillet with tender chicken, tomatoes, and ricotta.

# What You 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 oz) 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

# Directions:

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

# Expert Suggestions:

01 -
  • It tastes indulgent and homemade without the time commitment or layering frustration.
  • Everything cooks in a single skillet, which means less cleanup and more time enjoying dinner with people you love.
  • The ricotta dollops at the end feel like a restaurant trick, but they're honestly just dollops.
02 -
  • Don't skip tasting and adjusting seasoning before you add the cheeses; dairy masks flavors, and you want the tomato and broth base to taste bold enough to shine through.
  • If your sauce looks too thin when the orzo is done, the pasta will continue absorbing liquid as it sits, so err on the side of slightly too much liquid rather than too little.
03 -
  • Use a deep skillet rather than a shallow sauté pan so the pasta has room to bubble and cook evenly without splattering everywhere.
  • Resist the urge to stir constantly; let the bottom develop a thin, flavorful crust that breaks up when you do stir, adding complexity to the sauce.
Return