Classic lasagna flavors transformed into a quick skillet dinner with tender chicken, orzo, and three cheeses in a savory tomato sauce.
# Components:
→ 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
# Directions:
01 - Heat olive oil in a large, deep skillet over medium heat. Add chicken pieces and cook until lightly browned and nearly cooked through, approximately 4 to 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 thoroughly.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer, cover, and cook for 9 to 11 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
06 - Reduce heat to low. Stir in half the mozzarella and all the Parmesan until melted and creamy. Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2 to 3 more minutes until cheese is fully melted.
07 - Remove from heat. Sprinkle with fresh basil and serve hot, garnished with additional basil as desired.
