One-Pan Creamy Chicken Lasagna Orzo

Tuesday nights used to mean ordering takeout until I stumbled onto this one-pan wonder while hunting through my spice cabinet for something to do with leftover orzo. The idea hit me suddenly—why not collapse all the best parts of lasagna into a single skillet and finish it in the time it takes to set the table? That first attempt was chaos in the best way, with cheese bubbling over and steam fogging up my glasses, but when I tasted it, something clicked. Now it's the dish I turn to when I need comfort food that doesn't require an hour of layering and baking.

I made this for my neighbor Sarah on a rainy evening when she'd just moved in, armed with nothing but the ingredients I had on hand and the hope that sharing food might break the ice better than small talk ever could. Watching her face light up when she took that first bite—the way she paused and said, 'This is incredible'—reminded me that the simplest moments in the kitchen often become the memories that matter most.

Ingredients

• Olive oil: Use a good quality one if you have it; the flavor comes through in those first moments when the chicken hits the hot pan and the kitchen fills with that golden, savory smell.
• Boneless, skinless chicken breast or thighs: Thighs stay more forgiving and tender, but breasts work beautifully too—just don't wander away while they're cooking.
• Yellow onion and garlic: These humble aromatics do the heavy lifting of flavor; don't skip the mincing, as it helps them melt into everything seamlessly.
• Orzo pasta: This tiny rice-shaped pasta absorbs all the sauce and becomes creamy in a way that larger shapes just can't match.
• Chicken broth and crushed tomatoes: The liquid backbone of this dish; low-sodium broth lets the other flavors shine without oversalting.
• Tomato paste: A spoonful adds concentrated depth and richness that feels almost unexpected in a quick weeknight dinner.
• Italian herbs: Dried herbs work perfectly here because they have time to rehydrate and bloom as everything simmers together.
• Mozzarella, ricotta, and Parmesan: This trio recreates lasagna's creamy-melty magic; mozzarella melts smoothly, ricotta adds tanginess and body, and Parmesan brings nutty intensity.
• Fresh basil: Scatter it on at the very end so it stays bright and doesn't lose its peppery freshness to the heat.

Instructions

Sear the chicken until golden:

Heat your oil until it shimmers slightly, then add the chicken pieces. Let them sit undisturbed for a moment so they can develop that golden crust before you start moving them around. They won't be fully cooked through, and that's exactly right—they'll finish cooking in the sauce.

Build the flavor base:

Once the chicken's out of the way, the onion goes in and gets soft and translucent. Then the garlic hits the hot pan and fills your kitchen with that unmistakable aroma that tells you something delicious is happening.

Toast the orzo:

This small step makes a real difference—the pasta gets slightly nutty and golden, and it drinks in the broth more readily because of it. Keep stirring so nothing sticks.

Add the braising liquid and aromatics:

Pour in the broth, tomatoes, tomato paste, and seasonings all at once, stirring to make sure nothing's hiding at the bottom of the skillet. Return the chicken and bring everything to a gentle simmer.

Let it cook covered:

This is where the magic happens—9 to 11 minutes of gentle simmering while the pasta absorbs all that tomatoey, chickeny goodness. Stir occasionally so the pasta doesn't stick, but mostly just let it be.

Melt in the hard cheeses:

Once the orzo is tender and the liquid has mostly absorbed, lower the heat and stir in the mozzarella and Parmesan until silky and smooth. The residual heat does the work; you're not trying to boil anything anymore.

Add the creamy finish:

Dollop the ricotta across the top and scatter the remaining mozzarella, then cover and let it warm through for just a couple minutes. You want those pockets of creamy ricotta to stay slightly distinct from the sauce—it's part of the charm.

Garnish and serve:

Fresh basil goes on last, right before serving, so it keeps that bright flavor and color that makes you feel like you cooked something special.

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There's something deeply satisfying about a dish that tastes homey and elaborate at the same time, served straight from the skillet it was made in. It feels honest, unpretentious, and ready to be shared.

Why Orzo Works Here

Orzo is smaller than most pasta, which means it cooks faster and absorbs sauce in a way that larger shapes can't. In this skillet, it becomes almost creamy on its own, breaking down slightly at the edges and turning into something between pasta and risotto. The first time I made lasagna like this, I used regular penne out of stubbornness, and it didn't have the same effect—too rigid, too separate. Orzo was the missing piece that made everything feel unified.

Chicken or No Chicken

The recipe works beautifully without chicken if you're vegetarian or just want a lighter version—use vegetable broth instead and add sautéed mushrooms or fresh spinach for earthiness and substance. Ground turkey or Italian sausage also step in nicely if you want something different, though sausage will add more fat and seasoning, so taste before adding extra salt. I once made it with crumbled leftover roasted turkey from the day after Thanksgiving, and it was oddly perfect in a way that reminded me cooking is really just creative problem-solving with things you have on hand.

Timing and Make-Ahead

This meal comes together in 30 minutes, which makes it ideal for nights when you're hungry and exhausted. You can prep the ingredients ahead of time—chop the chicken, mince the garlic and onion, measure out the spices—and then just execute in one focused push when you're ready to eat. Leftovers actually improve slightly as the flavors meld overnight; reheat gently on the stovetop with a splash of broth to restore creaminess.

• Taste before serving and adjust salt and pepper, since everyone's sensitivity to seasoning is different.
• If your skillet doesn't have a lid, cover it tightly with foil to trap steam during cooking.
• Serve immediately while it's hot and creamy, or it'll start to set up as it cools.

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This is the kind of recipe that reminds you why you started cooking in the first place—because a good meal, made quickly and served with intention, is one of the simplest ways to care for yourself and the people around you. Try it once, and I'm willing to bet it becomes one of your weeknight staples.

Recipe FAQ

→ Can I make this creamy orzo skillet vegetarian?

Absolutely. Simply omit the chicken and substitute vegetable broth for the chicken broth. For added protein and texture, sauté sliced mushrooms or fresh spinach along with the onions. You could also add white beans or plant-based chicken alternatives.

→ What type of skillet works best for this dish?

You need a large, deep skillet with a tight-fitting lid—12 inches is ideal. Cast iron, stainless steel, or non-stick all work well. The depth is important because the orzo expands as it cooks and needs room to simmer without boiling over. A lid helps trap steam and cook the pasta evenly.

→ Can I substitute regular pasta for orzo?

Orzo's small rice-like shape works perfectly in this skillet because it cooks quickly and absorbs the sauce beautifully. If needed, you could use other small pasta shapes like stelline, small shells, or broken spaghetti pieces. Adjust cooking time slightly as different shapes may require more or less liquid.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing liquid, so it may become thicker—you can stir in a splash of broth or water when reheating. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally.

→ Can I assemble this ahead of time?

This dish is best cooked fresh since orzo can become mushy if it sits too long in liquid. However, you can prep components in advance—cut the chicken, chop vegetables, and measure ingredients. Store them separately in the refrigerator and cook when ready. The entire skillet comes together so quickly that day-of prep is manageable.

→ What sides pair well with this skillet?

A crisp green salad with vinaigrette cuts through the richness, while garlic bread or crusty Italian bread is perfect for soaking up any creamy sauce. Roasted vegetables like broccoli or green beans also complement the Italian flavors. For a lighter meal, serve it simply with a side of steamed asparagus or sautéed zucchini.