One-Pan Creamy Chicken Lasagna Orzo

Last Tuesday, I was staring at my pantry wondering how to turn leftover rotisserie chicken into something that felt special, and that's when this one-pan wonder came together almost by accident. My daughter wandered in asking what smelled so good, and by the time I explained what I was making, she'd already pulled up a chair to watch. There's something magical about how orzo soaks up all those creamy tomato flavors while staying tender, and the fact that it comes together in under thirty minutes feels like winning the dinner lottery.

I made this for my book club last month when it was my turn to host, and honestly, I was nervous about serving something I'd never tested before. But the moment everyone tasted it, the conversation just stopped for a beat, and someone said, 'This tastes like Sunday dinner at an Italian grandmother's house, but faster.' That compliment meant more than any perfectly plated restaurant dish ever could.

Ingredients

• Cooked chicken breast: Two cups of shredded or diced works beautifully, and using rotisserie chicken saves you a step and adds extra flavor that feels less sterile than poached.
• Olive oil: This is your base for building flavor, so don't skip it or go cheap here.
• Yellow onion: One small one, finely chopped, mellows out as it cooks and becomes almost sweet.
• Garlic: Two cloves minced releases their perfume into the oil in seconds, which signals to your nose that something delicious is happening.
• Cherry tomatoes: A cup halved gives you bursts of brightness that don't turn into mush like larger tomatoes would.
• Fresh spinach: Two cups wilts down to almost nothing, adding iron and a subtle earthiness without making the dish feel heavy.
• Orzo pasta: One and a quarter cups of these tiny rice-shaped noodles cradle the sauce like they were made for each other.
• Crushed tomatoes: One fourteen-ounce can forms the backbone of your sauce and gives it body.
• Low-sodium chicken broth: Two and a half cups keeps everything from drying out and adds subtle depth.
• Tomato paste: Two tablespoons concentrate the tomato flavor and thicken the sauce naturally.
• Heavy cream: Half a cup transforms everything into something velvety and indulgent without being heavy.
• Mozzarella cheese: One cup shredded melts into creamy strands that bind everything together.
• Parmesan cheese: Half a cup grated adds a salty, umami punch that makes you want another bite.
• Ricotta cheese: Three-quarters cup for dolloping creates those pockets of pure comfort I mentioned earlier.
• Italian herbs: One teaspoon dried carries the whole Italian-American spirit of the dish.
• Red pepper flakes: A quarter teaspoon is optional, but they whisper heat rather than shout it.
• Salt and pepper: Taste as you go, because your broth might already have salt hiding in it.
• Fresh basil: Torn leaves at the end brighten everything and remind you this is spring on a plate, even in December.

Instructions

Heat your oil and build your base:

Pour that tablespoon of olive oil into your large deep skillet and let it shimmer over medium heat, then add your chopped onion. You're looking for it to turn translucent and soft, which takes about two to three minutes, then in goes the garlic for just thirty seconds so it wakes up without browning.

Coax sweetness from the tomatoes:

Toss in your halved cherry tomatoes and let them soften for about two minutes, until they start releasing their juices and their skins begin to split. This is where patience pays off, because rushing this step means you miss that moment when they transition from firm to silky.

Toast and coat the orzo:

Add your orzo directly to the skillet along with the tomato paste, stirring everything together so each grain gets coated in that rust-colored paste. This toasting step, even though it's quick, gives the orzo a subtle nuttiness that plain pasta can't match.

Bring it all together:

Pour in your crushed tomatoes and chicken broth, season generously with Italian herbs, red pepper flakes if you're using them, salt, and pepper. Bring the whole thing to a simmer, cover it, and let it cook for eight to ten minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed into those little grains.

Fold in the cream and greens:

Once the orzo is al dente, stir in your shredded chicken, spinach, and heavy cream, cooking for just two minutes until the spinach wilts and everything is heated through. The steam will rise up and create this moment where your kitchen smells like a trattoria in Rome.

Melt in the cheeses:

Sprinkle your mozzarella and Parmesan over the skillet and gently fold everything together, letting the cheeses melt into the warm sauce and thicken it into something glossy and cohesive. Don't overmix, because you want some texture and not a homogeneous blend.

Top and garnish:

Remove from heat, then dollop those generous spoonfuls of ricotta across the top and scatter fresh basil leaves all over. Serve it hot, right from the skillet if you're feeling casual, which you should be.

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My partner took one bite and asked if I could make this once a week, which was the highest compliment our kitchen has ever heard. Food that brings people together without requiring a culinary degree is the kind of magic I chase.

Vegetarian Swaps That Work

Skip the chicken and instead sauté a mix of mushrooms and zucchini in that same olive oil before adding the onion, letting them release their moisture and concentrate their flavors. The earthy sweetness of the vegetables fills the same role as the chicken, and nobody at the table will feel like they're eating a lesser version of the dish.

Making It Your Own

I've added sun-dried tomatoes when I had them, stirred in roasted red peppers from a jar, even thrown in fresh lemon zest at the very end for brightness. The beauty of a one-pan situation is that you can pivot based on what's in your fridge without worrying about complicated techniques unraveling.

Serving Suggestions and Storage

This dish is best served straight from the skillet while everything is still steaming, maybe alongside a simple green salad with lemon vinaigrette and some crusty garlic bread for soaking up the extra sauce. Leftovers keep well in the refrigerator for three days in a covered container, and reheating is as simple as warming it gently in a skillet with a splash of broth to loosen things up.

• Pair this with a crisp white wine like Pinot Grigio or a light red if you're in the mood for something earthier.
• If you're making this for guests, you can prep all your ingredients an hour ahead, which takes the stress out of dinner time.
• Remember that the ricotta on top is meant to stay as dollops rather than mixed in, so each person gets to experience that cool creaminess against the warm sauce.

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This recipe has become my emergency dinner weapon, the thing I make when I want something that tastes intentional without requiring me to be a skilled cook. It's proof that some of the best meals are the ones that sneak up on you.

Recipe FAQ

→ Can I make this dish vegetarian?

Yes, simply omit the cooked chicken and add sautéed mushrooms or diced zucchini for extra substance. The dish remains satisfying with the combination of orzo, cheeses, and vegetables.

→ What can I substitute for orzo?

Gluten-free orzo works perfectly for dietary needs. Alternatively, small pasta shapes like stelline, acini di pepe, or even broken spaghetti pieces can be used, adjusting cooking time as needed.

→ 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 texture. The orzo will continue absorbing liquid, so you may need to add more moisture when reheating.

→ Can I use uncooked chicken?

Absolutely. Cut raw chicken breasts into bite-sized pieces and cook them in the skillet with the onions during step 1. Ensure they're fully cooked before proceeding with the remaining ingredients, adding an extra 2-3 minutes to the initial cooking time.

→ Is this dish spicy?

The red pepper flakes are optional, so you can control the heat level. Even without them, the Italian herbs and garlic provide plenty of flavor. For more spice, increase the pepper flakes or add fresh chopped chili peppers.

→ Can I freeze this dish?

While possible, freezing may affect the creamy texture. If freezing, do so before adding the final cheeses and ricotta. Thaw overnight in the refrigerator, reheat on the stovetop, then add fresh cheeses before serving.