One-Pan Creamy Chicken Lasagna Orzo (Printable Version)

Classic lasagna flavors in a creamy 30-minute skillet with tender chicken, tomatoes, and ricotta.

# Ingredient List:

→ 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

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Stir in cherry tomatoes and cook until softened, approximately 2 minutes.
03 - Add orzo and tomato paste, stirring to coat grains. Pour in crushed tomatoes and chicken broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring 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.

# Expert Advice:

01 -
  • It tastes like comfort food but comes together in less time than ordering delivery.
  • Everything happens in one skillet, which means fewer dishes and more time savoring what you've made.
  • The ricotta dollops at the end feel indulgent without requiring any fancy techniques.
02 -
  • Don't skip the step of cooking the orzo directly in the broth—it's what infuses every grain with flavor instead of tasting like an afterthought.
  • Taste the sauce before adding the cream; if it needs salt, add it now when you can still taste it clearly, because cream mutes seasoning.
03 -
  • If your sauce seems too thin after the orzo finishes cooking, give it another minute or two uncovered—the remaining liquid will evaporate and thicken everything beautifully.
  • Stir the cream in gently and don't let it boil once it's in the pan, which keeps it from breaking and ensures a silky, lush texture.
Go Back