One-Pan Creamy Chicken Lasagna (Print)

Comforting skillet dish with tender chicken, tomato sauce, orzo, and melted cheeses in under 30 minutes.

# Ingredients:

→ 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
10 - ½ teaspoon red pepper flakes
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

# 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, 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, salt, and pepper. Stir to combine.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer, cover, and cook for 9 to 11 minutes, stirring occasionally, until orzo is al dente and most of the 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.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor as each component builds on the last.
  • You get all the creamy, cheesy, tomatoey richness of traditional lasagna without the fussy layering or extended baking time.
  • The orzo absorbs the broth and sauce directly, becoming tender and flavorful in a way that feels almost luxurious for such an effortless dish.
02 -
  • Don't skip the toasting step for the orzo—it sounds minor but it actually prevents the pasta from becoming mushy and gives it character.
  • Keep the heat at medium or medium-low once you add the liquid; a rolling boil will evaporate the sauce too quickly and leave you with dry, crunchy orzo instead of tender, creamy bites.
03 -
  • If your sauce seems too thin after the orzo is tender, don't panic—just remove the lid and let it simmer for another minute or two; the starch from the orzo will continue to thicken everything naturally.
  • Taste before adding cheese; you want to season the broth properly first so the final dish isn't oversalted by the time the salty cheeses go in.
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