One-Pan Creamy Chicken Lasagna Orzo (Printable)

Creamy orzo skillet with chicken, tomatoes, and melted cheeses in 30 minutes.

# What You'll Need:

→ 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 crushed tomatoes (14 oz)
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 constantly to coat the grains. Pour in crushed tomatoes and chicken broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring 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, fresh spinach, and heavy cream. Cook for 2 minutes until spinach wilts and chicken heats 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 leaves. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying your meal instead of scrubbing pans.
  • It tastes like you spent hours on it, but your actual hands-on time is closer to ten minutes of chopping.
  • The ricotta dollops at the end create these creamy pockets of comfort that make each bite feel like a little surprise.
02 -
  • Don't skip the toasting step with the orzo and tomato paste because that's where the nutty depth comes from, and it's the difference between good and unforgettable.
  • If your liquid seems to be evaporating faster than expected, lower your heat slightly and cover the skillet more often, because every stovetop has its own personality.
03 -
  • Use good mozzarella if you can, because it melts smoother and tastes noticeably better than the pre-shredded stuff with the anti-caking agents.
  • The secret to not drying this out is respecting that the pasta continues absorbing liquid even after you remove it from heat, so slightly undercook your orzo by a minute.
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