One-Pan Creamy Chicken Lasagna Orzo (Printable)

Classic lasagna flavors transformed into a quick 30-minute skillet dinner with orzo, chicken, and melted cheeses.

# What you 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

# How to make it:

01 - Heat olive oil in a large, deep skillet over medium heat. Add chicken pieces and cook until lightly browned and nearly cooked through, about 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.
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 is al dente and most of the 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 more minutes, until cheese is melted.
09 - Remove from heat. Sprinkle with fresh basil and serve hot.

# Helpful Hints:

01 -
  • Real lasagna flavor hits different when it all happens in one pan without the assembly line stress.
  • Your kitchen won't feel like a war zone, and cleanup is genuinely peaceful.
  • Thirty minutes from hunger to a plate that feels restaurant-worthy, which is the kind of magic weeknights need.
02 -
  • Stir occasionally while simmering so the bottom doesn't stick and the pasta cooks evenly; a watched pot doesn't boil, but an unwatched one definitely burns.
  • Don't skip the toasting step for orzo because it genuinely adds depth, and those extra 60 seconds make a measurable difference in flavor.
  • If your mixture looks too wet when you add the cheese, you have a few extra minutes to let it reduce uncovered rather than panicking.
03 -
  • If your chicken pieces are large, pound them slightly before cooking so they're uniform in size and cook through in the same timeframe.
  • Toast the orzo directly in the pan after removing the chicken—it only takes a minute but adds a subtle nuttiness that elevates the entire dish.
  • Don't rush the simmering step; those 9 to 11 minutes of covered cooking let the orzo absorb the sauce properly instead of remaining in broth.
  • Stir in the mozzarella and Parmesan while heat is still medium-low so they melt smoothly rather than becoming grainy and separated.
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