One-Pan Creamy Chicken Lasagna Orzo (Printable)

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

# Components:

→ 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.
02 - Stir in halved 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 immediately while hot.

# Expert Advice:

01 -
  • It tastes like a restaurant-quality lasagna but comes together faster than you'd think possible.
  • Everything lives in one pan, which means minimal cleanup and maximum flavor that builds right before your eyes.
  • The ricotta dollops at the end feel fancy enough for guests but it's genuinely this easy to pull off.
02 -
  • Don't walk away while the orzo is cooking—it'll absorb liquid faster than you'd expect and you want to catch it at al dente, not when it's turned into mush.
  • The ricotta at the end isn't just decoration; those cold dollops melting into the hot creamy sauce are what make this taste like lasagna without the layering hassle.
03 -
  • Use pre-cooked rotisserie chicken from the store—it saves you 15 minutes and honestly tastes better than quickly cooked chicken would.
  • Measure your broth carefully because this is a simmered pasta dish, not a soup, and the difference between too much and just right is the texture you're after.
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