Creamy Chicken Lasagna Orzo (Print-Friendly)

Comforting skillet dinner with tender chicken, orzo, tomato sauce, and creamy cheeses ready in half an hour.

# 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, optional
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

# How To Make It:

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 4–5 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.
04 - Pour in chicken broth, crushed tomatoes, tomato paste, Italian herbs, red pepper flakes if using, salt, and pepper. Stir to combine.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer, cover, and cook for 9–11 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
06 - Reduce heat to low. Stir in half the mozzarella and all the Parmesan until melted and creamy.
07 - Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2–3 more minutes until cheese is melted.
08 - Remove from heat and sprinkle with fresh basil. Serve hot with additional basil as desired.

# Expert Advice:

01 -
  • It tastes like classic lasagna but comes together faster than ordering delivery, which means you actually get to eat while the food is still hot.
  • One skillet means fewer dishes to wash, and honestly, that alone makes it worth repeating on a Tuesday night.
  • The creamy ricotta swirled through tender orzo feels indulgent without requiring any special skill or precision.
02 -
  • Don't skip toasting the orzo; it changes the entire depth of flavor and makes this feel intentional instead of rushed.
  • Stir occasionally while it simmers—orzo has a tendency to stick together in clumps if left alone, and you'll want every piece coated in that beautiful sauce.
03 -
  • Mince your garlic and onion finer than you think necessary; they should almost disappear into the sauce and let their flavor do the work instead of announcing themselves in chunks.
  • Keep your heat at a steady medium and resist the urge to rush; the skillet will sound like it's quietly bubbling away, which is exactly what you want instead of aggressive boiling that breaks apart the chicken.
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