Save I discovered this dish on a Wednesday night when my fridge was practically empty and my family was hungry in thirty minutes. What started as panic became genius—I had leftover chicken, a box of orzo, and that feeling you get when you're about to wing it in the kitchen. One pan, layered flavors that somehow taste like you've been simmering this for hours, and suddenly lasagna felt like it had been waiting all along to become something simpler, creamier, and honestly better for a weeknight.
The first time I made this for my sister's surprise dinner, she walked in to find me stirring this gorgeous creamy pot and actually asked if I'd been cooking since morning. Watching her face when she took that first bite—the way her eyes closed for a second—that's when I knew this recipe was a keeper. She's made it four times since then, and now it's become this thing we text about.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Rotisserie chicken works beautifully here if you're short on time, and it adds this subtle golden flavor that raw cooking can't match.
- Olive oil (1 tablespoon): This is your foundation, so don't skip it or rush it—it's what gives the aromatics a proper stage to shine.
- Yellow onion, finely chopped (1 small): The finer you chop, the faster it softens and the more evenly it flavors the whole dish.
- Garlic, minced (2 cloves): Fresh garlic only here—that's the non-negotiable part that makes everything smell like you actually know what you're doing.
- Cherry tomatoes, halved (1 cup): They burst into the sauce during cooking and release this bright, natural sweetness that balances the creaminess.
- Fresh spinach leaves (2 cups): Baby spinach wilts into practically nothing, which means you're adding serious nutrition without changing the texture.
- Orzo pasta (1 1/4 cups): This tiny rice-shaped pasta is the secret weapon—it soaks up sauce like it was made for this dish.
- Crushed tomatoes, canned (1 can, 14 oz): Get good quality here because this is your sauce's backbone and there's nowhere for mediocre tomatoes to hide.
- Low-sodium chicken broth (2 1/2 cups): The liquid that turns everything into that creamy, silky situation you're after, so measure it properly.
- Tomato paste (2 tablespoons): This concentrate deepens the tomato flavor without making things watery, which is the whole trick.
- Heavy cream (1/2 cup): Swirl this in at the end and watch the whole dish transform into something luxurious and cohesive.
- Shredded mozzarella cheese (1 cup): Use the real stuff, not the pre-shredded version if you can help it—it melts smoother and tastes less like cardboard.
- Grated Parmesan cheese (1/2 cup): The sharp, salty bite that says this is real Italian-inspired cooking, not just cream and cheese.
- Ricotta cheese for dolloping (3/4 cup): Those final dollops are where you get those creamy pockets of flavor that make each bite interesting.
- Dried Italian herbs (1 teaspoon): The seasoning shortcut that somehow tastes like you added everything individually.
- Crushed red pepper flakes, optional (1/4 teaspoon): Only if you want heat, but honestly even a small pinch adds complexity.
- Kosher salt and black pepper: Taste as you go—this is how you learn your own kitchen and your own preferences.
- Fresh basil leaves for garnish: The final flourish that says you cared, plus it smells incredible.
Instructions
- Get everything aromatic and ready:
- Heat that olive oil in your large deep skillet over medium heat, then add your chopped onion and let it soften for about 2 to 3 minutes until it's translucent and smells like the kitchen of someone who knows what they're doing. Once you've got that, add your garlic and cook for just 30 seconds more—you want it fragrant, not burned.
- Build your tomato foundation:
- Throw in those cherry tomatoes and let them cook for about 2 minutes until they start to collapse and release their juice into the pan. This is where the dish starts tasting like something real instead of individual ingredients.
- Toast and coat the orzo:
- Add your orzo and tomato paste together, stirring so that every grain gets coated in that deep red paste. The toasting here creates flavor, so don't skip the stirring—it takes maybe a minute and changes everything.
- Build the sauce:
- Pour in your crushed tomatoes and chicken broth, season with Italian herbs, red pepper flakes if you're using them, and a good pinch of salt and pepper. Bring everything to a simmer, then cover and let it cook for 8 to 10 minutes, stirring occasionally so nothing sticks, until the orzo is al dente and most of that liquid has been absorbed.
- Add the creamy elements:
- Stir in your shredded chicken, spinach, and heavy cream, cooking for about 2 minutes while the spinach wilts and the chicken heats through. This is where it stops tasting like tomato sauce and starts tasting like lasagna.
- Melt the cheese together:
- Sprinkle both the mozzarella and Parmesan over the skillet and gently fold everything to combine, letting the cheeses melt into that creamy sauce. You'll feel it thicken right under your spoon.
- Finish like you mean it:
- Remove from heat, dollop ricotta over the top, garnish with fresh basil, and serve hot while it's still steaming and all those flavors are dancing together.
Save There was this moment, maybe three times into making this, where I realized it had become the dish people ask for by name. My neighbor came over, smelled it from the hallway, and suddenly she wanted the recipe more than she wanted to eat her own dinner. That's when you know something has crossed from random weeknight solution into genuine comfort food.
Why This Works as a Weeknight Dinner
The beauty of this dish is that it lives in that perfect 30-minute window where it feels indulgent but doesn't demand you spend your whole evening cooking. The pan does most of the thinking for you—you're not juggling multiple pots or timing different components. Everything builds on itself in one place, which means flavors meld while you're standing right there watching it happen.
Adapting It to What You Have
I've made this with rotisserie chicken when I was truly in a rush, with ground turkey when that's what I had on hand, and even with sautéed mushrooms when someone vegetarian was coming over. The structure is so solid that swaps actually feel natural rather than compromised. What matters is maintaining that balance of creamy, tomatoey, cheesy, and whatever protein you decide to bring.
Storage and Leftovers
This dish gets better the next day, honestly—flavors settle and intensify while it sits in the fridge. Reheat it gently over low heat with a splash of extra broth so it loosens up again, and it tastes almost as good as fresh. It keeps beautifully for three days, which means you could make it once and have easy meals waiting.
- Refrigerate in an airtight container and it'll keep for up to three days without any issues.
- You can also freeze it for up to a month, though the cream-based sauce does slightly different things when it thaws, so eat fresh when possible.
- When reheating, do it low and slow rather than blasting it, so the cheese doesn't separate.
Save This is the kind of recipe that becomes your secret weapon, the thing you make when you want to feel like you've accomplished something real in a short amount of time. Once you make it once, you'll understand why I keep coming back to it.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, simply omit the cooked chicken and add sautéed mushrooms or zucchini for extra texture and substance. The result remains just as satisfying and creamy.
- → What can I substitute for orzo pasta?
You can use gluten-free orzo for a GF version, or try small pasta shapes like stelline, acini di pepe, or even broken spaghetti pieces. Cooking times may vary slightly.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to restore the creamy consistency.
- → Can I freeze this dish?
Yes, this freezes well for up to 2 months. Portion into freezer-safe containers, thaw overnight in the refrigerator, and reheat on the stovetet with additional liquid as needed.
- → How can I make this spicier?
Increase the crushed red pepper flakes to ½ teaspoon or add fresh Calabrian chili paste. You can also sprinkle some red pepper flakes over the ricotta dollops before serving.
- → What sides pair well with this skillet?
A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread, roasted vegetables, or steamed broccoli also make excellent accompaniments to complete the meal.