One-Pan Creamy Chicken Lasagna Orzo (Print Version)

Lasagna flavors transformed into a quick, creamy orzo skillet with chicken, mozzarella, and ricotta in 30 minutes.

# 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 (14 ounce) can crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
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

# 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, approximately 4-5 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 minced garlic and cook for 30 seconds until fragrant.
03 - Add orzo pasta to the skillet and toast for 1 minute, stirring frequently to coat 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 all ingredients.
05 - Return the cooked chicken and any accumulated juices to the skillet. Bring mixture to a simmer, then cover and cook for 9-11 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 cheese until fully melted and the sauce becomes creamy.
07 - Dollop ricotta cheese over the top and sprinkle with remaining mozzarella. Cover and cook for 2-3 minutes until cheese is completely melted.
08 - Remove from heat and sprinkle fresh basil over the top. Serve immediately while hot, with additional basil garnish if desired.

# Additional Tips::

01 -
  • It delivers all the comfort of baked lasagna without destroying your kitchen or your schedule.
  • The orzo gets creamy and tender right in the sauce, soaking up every bit of tomato and herb flavor.
  • You can have this bubbling and cheesy on the table in thirty minutes, even on your most chaotic evenings.
  • One skillet means one thing to wash, and that alone is worth celebrating.
02 -
  • Stir the orzo every few minutes while it simmers or the bottom layer will stick and scorch, ruining the whole batch.
  • Don't skip toasting the orzo; that one minute makes the difference between mushy pasta and perfectly tender bites.
  • Use low-sodium broth so you can control the salt, because the cheeses add plenty on their own.
  • Let the dish rest off the heat for a minute before serving so the sauce thickens just a bit more.
03 -
  • Use a deep skillet with a lid; a shallow pan will cause the liquid to evaporate too fast and leave you with crunchy orzo.
  • Taste the sauce before adding the cheeses and adjust the salt and herbs so the final dish is perfectly balanced.
  • Let the ricotta sit in spoonfuls on top instead of stirring it in; those creamy pockets are the best bites.
  • If the orzo absorbs all the liquid before it's tender, add a quarter cup of broth at a time and keep simmering.
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