Creamy Chicken Lasagna Orzo (Printable Version)

Classic lasagna flavors transformed into a quick one-pan skillet with tender chicken, orzo, and melted cheeses.

# Ingredient List:

→ 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 - 1.5 cups orzo pasta
06 - 2 cups low-sodium chicken broth
07 - 1 (14 ounce) can crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried Italian herbs
10 - 0.5 teaspoon red pepper flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Cheeses & Finish

12 - 1 cup shredded mozzarella cheese
13 - 0.5 cup ricotta cheese
14 - 0.25 cup grated Parmesan cheese
15 - 2 tablespoons fresh basil, chopped

# 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 to coat evenly with oil.
04 - Pour in chicken broth, crushed tomatoes, tomato paste, Italian herbs, red pepper flakes if using, salt, and pepper. Stir thoroughly to combine.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer, then cover and cook for 9 to 11 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
06 - Reduce heat to low. Stir in half the mozzarella and all the Parmesan until melted and creamy.
07 - Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2 to 3 minutes until cheese is melted.
08 - Remove from heat. Sprinkle with fresh basil and serve hot, garnishing with additional basil if desired.

# Expert Advice:

01 -
  • All the cozy, cheesy lasagna vibes without the fussy layering or waiting around for the oven.
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying dinner.
  • Done in 30 minutes flat, but it tastes like you've been simmering it all afternoon.
02 -
  • If your orzo isn't tender after 11 minutes, the broth-to-pasta ratio might be off—add a splash more broth and cook for another minute or two rather than overcooking it into mush.
  • Don't skip toasting the orzo in the oil; that single minute transforms it from tasting like plain pasta to something richer and deeper.
  • Stir the mixture occasionally as it simmers so nothing sticks to the bottom or cooks unevenly.
03 -
  • Use chicken thighs instead of breast if you can—they stay moister and more forgiving.
  • Don't drown it in cheese at the start; the ricotta dolloped at the end is what gives you those creamy lasagna pockets everyone loves.
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