One-Pan Creamy Chicken Lasagna Orzo

# What You'll Need:

→ 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 can (14 ounces) 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, plus more for garnish

# 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.

06 - Cover and cook for 9 to 11 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.

07 - Reduce heat to low. Stir in half the mozzarella and all the Parmesan until melted and creamy.

08 - Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2 to 3 minutes until cheese is melted.

09 - Remove from heat and sprinkle with fresh basil. Serve hot with additional basil garnish if desired.

# Expert Advice:

01 -

Everything happens in one pan, which means less cleanup and more time actually enjoying dinner with people you care about.
It tastes like you spent way more effort than you actually did, which is the kind of kitchen magic that keeps you cooking.
Creamy, savory, and totally satisfying without feeling heavy—the kind of meal that makes you want seconds.

02 -

Don't let the pasta fully cook in its box—you're finishing it in the skillet, so undercook it slightly or it'll turn mushy as it absorbs all that liquid.
Keeping the heat low once you add cheese is non-negotiable; high heat will make everything separate and greasy instead of creamy and cohesive.

03 -