One-Pan Creamy Chicken Lasagna Orzo

There's something about a weeknight when you're staring at the pantry thinking dinner needs to happen in under thirty minutes, and you spot a box of orzo. That's when this one-pan creamy chicken lasagna orzo was born, honestly, out of necessity and the lingering memory of my grandmother's baked lasagna. I wanted all those comforting layers and flavors but without the fuss, the wait, or the mountain of dishes. What started as improvisation became the dish I reach for now whenever I want something that tastes like a hug but doesn't demand hours of my time.

I made this for my sister on a Tuesday when she called asking if I could help feed her kids something warm that wasn't cereal. Ten minutes into cooking, her youngest wandered into the kitchen drawn by the smell of garlic and tomatoes, asking what was happening. By the time the ricotta dollops hit the top, all three kids were crowded around the stove asking for seconds before it even made it to their plates. That's when I knew this recipe had crossed from convenient to genuinely beloved.

Ingredients

• Cooked chicken breast, shredded or diced (2 cups): Use rotisserie chicken if you're short on time, or poach your own the night before; cold cooked chicken stirs in more gracefully than piping hot pieces that want to shred further.
• Olive oil (1 tablespoon): Just enough to coat the pan and let the onions surrender without sticking.
• Yellow onion, finely chopped (1 small): The aromatics here are your foundation, so don't rush the softening; it takes two to three minutes and it matters.
• Garlic, minced (2 cloves): Add it after the onion softens or it'll turn bitter and resentful.
• Cherry tomatoes, halved (1 cup): They burst and release their juice, giving you a head start on sauce that tastes like it simmered for hours.
• Fresh spinach leaves (2 cups): It wilts dramatically in the last minute, so don't panic when it looks like you've added an impossible amount of green.
• Orzo pasta (1 1/4 cups): This tiny rice-shaped pasta is the secret to the creamy texture; it releases starch as it cooks, naturally thickening your sauce.
• Crushed tomatoes, canned (1 can, 14 oz): San Marzano if your budget allows it, but any good quality crushed tomatoes will carry you.
• Low-sodium chicken broth (2 1/2 cups): The liquid bed where everything cooks and melds; low-sodium lets you control the salt story.
• Tomato paste (2 tablespoons): This concentrated punch of umami deepens the flavor in a way that feels almost impossible given the time investment.
• Heavy cream (1/2 cup): The magic ingredient that transforms a tomato sauce into something silky and indulgent.
• Shredded mozzarella cheese (1 cup): Melts into the sauce, making everything creamy without adding more cream.
• Grated Parmesan cheese (1/2 cup): Brings a sharp, nutty note that keeps the dish from feeling one-note.
• Ricotta cheese, for dolloping (3/4 cup): The ricotta stays as soft pillows on top rather than melting in; it's your textural surprise.
• Dried Italian herbs (1 teaspoon): The whole dried blend works better here than fresh, which can turn bitter during the simmer.
• Crushed red pepper flakes, optional (1/4 teaspoon): Add it if you like warmth threading through the creamy sauce, skip it if heat makes you hesitant.
• Kosher salt and black pepper, to taste: Taste as you go; the canned tomatoes and broth are already contributing sodium, so season gently.
• Fresh basil leaves, for garnish: Scatter these at the very end; they stay bright and herbaceous and remind you this isn't a heavy winter dish.

Instructions

Build your flavor foundation:

Heat the olive oil in a large, deep skillet over medium heat until it shimmers slightly. Add the chopped onion and let it soften for two to three minutes, stirring occasionally, until the pieces turn translucent at the edges and smell sweet. Mince in the garlic and cook for thirty seconds more, just enough to wake it up without letting it darken.

Coax the tomatoes to release their juice:

Add the halved cherry tomatoes to the pan and let them soften for about two minutes, stirring gently so they burst and release their natural liquid. You'll notice the pan becomes more fragrant and slightly juicy, which is exactly what you want.

Toast and coat the orzo:

Stir in the dry orzo pasta and tomato paste, making sure each grain gets coated in the oil and the tomato paste colors everything. This takes about one minute and tastes better than skipping it, trust me.

Add your liquid and seasonings:

Pour in the crushed tomatoes and chicken broth, then sprinkle in the Italian herbs, red pepper flakes if using, and a pinch of salt and pepper. Bring everything to a simmer, then reduce the heat slightly and cover the skillet with a lid.

Let the pasta drink and soften:

Cook covered for eight to ten minutes, stirring occasionally to make sure nothing sticks to the bottom, until the orzo is tender and most of the liquid has been absorbed into the grains. The pasta will taste creamy even though you haven't added cream yet, and that's the starch doing its job.

Introduce the chicken, spinach, and cream:

Stir in the shredded cooked chicken, fresh spinach leaves, and heavy cream, cooking for two minutes until the spinach wilts completely and everything is heated through. The cream will lighten the color of the sauce and make it silky.

Melt the cheeses:

Sprinkle the shredded mozzarella and grated Parmesan over the top, then gently fold everything together using a wooden spoon, allowing the cheeses to melt into the sauce and thicken it slightly. Remove from heat immediately once the cheeses disappear.

Finish with ricotta and fresh herbs:

Dollop the ricotta cheese over the top in small spoonfuls so they stay as distinct clouds rather than melting completely, then scatter fresh basil leaves over everything. Serve hot, making sure each bowl gets some ricotta and an extra basil leaf on top.

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My favorite moment with this dish happened when my neighbor smelled it from her front porch and simply knocked on the door asking what on earth I was cooking. I ended up with an extra place setting and she ended up taking the recipe and making it for her book club, which felt like the highest possible compliment. Food that makes people curious enough to ask, well, that's the stuff worth keeping.

Why This Works So Well in Thirty Minutes

The secret is that orzo is fundamentally different from lasagna noodles in how it cooks and releases starch. While lasagna sheets need pre-cooking or long soaking, orzo cooks directly in the liquid where it absorbs flavor and naturally thickens the sauce as it softens. You're not building layers; you're building depth in a single pan where everything touches at once. The heavy cream comes in at the very end to round out the acidity and add luxury, but by then most of the work is done and the pasta is already creamy from its own starches. That's efficiency that doesn't sacrifice comfort.

Making It Your Own Without Losing The Plot

The bones of this recipe are solid, which means you have permission to play. Mushrooms sautéed in a separate pan become the vegetarian heartbeat. Extra garlic never hurt anyone. Swap the spinach for kale if you're feeling it, though kale takes a minute longer to wilt and lose its ego. Some people add a splash of white wine right before the broth, which adds brightness that cuts through the richness in the best way. Others stir in a handful of sun-dried tomatoes for intensity. The ricotta dollops are non-negotiable though; they're what makes this feel special rather than just creamy pasta.

The Leftover Situation and How To Handle It

This dish behaves beautifully in the refrigerator and honestly tastes better on day two when everything has had time to know each other. Reheat gently on the stovetop over low heat with a splash of broth or cream stirred in first, because the orzo will have absorbed more liquid overnight and the pan will seem drier than you remember. Don't use the microwave if you can help it, because uneven heat will make the mozzarella separate and the sauce will look broken. The ricotta is best added fresh when you serve, so save some aside if you're storing leftovers.

• Add a fresh basil leaf and cracked pepper: The garnish becomes even more important on day two because it wakes up the flavors that have gotten cozy.
• A small glug of heavy cream or pasta water: Stir it in while reheating to bring the sauce back to its original silky state.
• Taste and adjust seasoning: Flavors can mute overnight, so a pinch of salt and maybe a flake or two more pepper often brings everything back into focus.

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This is the recipe I make when I want to prove that delicious doesn't have to be complicated, and that half an hour and one pan can feed the people you love something they'll actually remember. It's become the one I text friends when they're overwhelmed, because it works.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, simply omit the cooked chicken and substitute with sautéed mushrooms, zucchini, or extra vegetables. The creamy orzo base remains delicious and satisfying.

→ Is this skillet meal gluten-free?

Traditional orzo contains wheat, but you can easily substitute with gluten-free orzo pasta. Double-check all ingredient labels, especially seasonings and cheeses, to ensure they meet gluten-free standards.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream if the orzo has absorbed too much liquid.

→ Can I use uncooked chicken?

Yes, add cubed raw chicken breast during step 2 with the cherry tomatoes. Cook until chicken is no longer pink in the center before proceeding with the orzo and liquid. This may extend cooking time by 5-7 minutes.

→ What can I substitute for ricotta?

Cottage cheese blended until smooth, mascarpone, or additional mozzarella and Parmesan work well. The dolloping technique creates appealing pockets of creamy cheese throughout the skillet.

→ How can I make this spicy?

Increase the crushed red pepper flakes to ½ teaspoon or add fresh minced chili peppers when sautéing the onions. You can also serve with hot pepper flakes on the side for individual seasoning.