One-Pan Creamy Chicken Lasagna Orzo (Printable)

Creamy orzo skillet with chicken, tomatoes, and melted cheeses captures classic lasagna flavors in just 30 minutes.

# What you 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 (14 ounces) crushed tomatoes
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

# How to make it:

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 to the skillet, stirring to coat the grains evenly. Pour in crushed tomatoes and chicken broth. Season with dried Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring mixture 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, spinach, and heavy cream. Cook for 2 minutes until spinach wilts and chicken is heated 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. Serve immediately.

# Helpful Hints:

01 -
  • Everything happens in one pan, which means minimal cleanup and maximum flavor layering as the orzo absorbs all those tomato-cream juices.
  • You get that lasagna comfort without the fussy assembly or waiting for it to bake, so dinner is actually on the table in half an hour.
  • The ricotta dollops on top feel fancy enough to impress someone, but the technique is so forgiving that even a rushed weeknight version turns out creamy and delicious.
02 -
  • Don't skip stirring the orzo occasionally while it cooks—if it sits undisturbed for too long, it'll stick to the bottom of the pan and scorch, turning bitter and ruining the whole dish.
  • The ricotta works best when it's cold against the hot pasta, so don't stir it in; let it sit on top and melt slightly on its own as people eat, which keeps those precious creamy pockets intact.
03 -
  • If your skillet doesn't have a lid, cover it loosely with aluminum foil while the orzo cooks—trapping the steam is crucial for getting the pasta tender without needing extra liquid.
  • For an extra layer of richness that nobody will be able to identify but everyone will taste, stir a spoonful of mascarpone into the finished dish right before adding the ricotta dollops.
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