One-Pan Creamy Chicken Lasagna Orzo (Print-Friendly)

Creamy orzo skillet with chicken, tomatoes, and three cheeses captures classic lasagna flavors in just 30 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables and 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 and Grains

07 - 1.25 cups orzo pasta
08 - 1 can crushed tomatoes (14 ounces)
09 - 2.5 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Dairy

11 - 0.5 cup heavy cream
12 - 1 cup shredded mozzarella cheese
13 - 0.5 cup grated Parmesan cheese
14 - 0.75 cup ricotta cheese

→ Seasonings

15 - 1 teaspoon dried Italian herbs
16 - 0.25 teaspoon crushed red pepper flakes
17 - Kosher salt and black pepper to taste
18 - Fresh basil leaves for garnish

# How To Make It:

01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Stir in cherry tomatoes and cook until softened, approximately 2 minutes.
03 - Add orzo and tomato paste, stirring to coat the grains evenly. Pour in crushed tomatoes and chicken broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring mixture to a 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, spinach, and heavy cream. Cook for 2 minutes until spinach wilts and chicken is heated through.
06 - Sprinkle mozzarella and Parmesan cheeses over the skillet. Gently fold to combine, allowing cheeses to melt and sauce to thicken.
07 - Remove from heat. Dollop ricotta over the top and garnish with fresh basil. Serve hot.

# Expert Advice:

01 -
  • It tastes like lasagna: creamy, herbaceous, and deeply satisfying without the rolling and layering that makes you question your life choices.
  • Thirty minutes flat: from bare countertop to bowls on the table, and that includes your prep time.
  • One pan means one cleanup: which honestly feels like a gift after a long day.
  • It quietly works for meal prep: reheats beautifully and tastes even better the next day when the flavors have cozied up to each other.
02 -
  • Stir occasionally while the orzo cooks: The bottom corners of the skillet are sneaky and will stick if you ignore them, but you don't need to hover; just a gentle stir every two minutes keeps everything honest.
  • Taste the pasta at eight minutes: Some orzo cooks faster than others depending on the brand, so start tasting at the eight-minute mark rather than assuming it'll take the full ten; there's a huge difference between al dente and mushy.
03 -
  • Shred your chicken finely: Small shreds distribute evenly and disappear into the creamy sauce, tasting less like added protein and more like it was always supposed to be there.
  • Don't skip the tomato paste coating step: It's two minutes of intentionality that transforms the flavor from pleasant to memorable, and it's the kind of move that separates good weeknight cooking from great.
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