Pin My neighbor stopped by on a Tuesday evening while I was staring at a half-empty container of leftover rotisserie chicken, wondering what to do with it. She mentioned craving lasagna but didn't have time for the traditional layering, and that's when it clicked—why not collapse all those creamy, cheesy, tomatoey layers into one skillet of orzo? Twenty minutes later, we were eating straight from the pan, and she asked for the recipe before she'd even finished her first bite.
The first time I made this for my family on a random weeknight, my daughter asked if we were having fancy restaurant food at home. That small moment—the surprise in her voice—reminded me that some of the best meals don't need to be complicated or take all evening to prepare.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Using pre-cooked or rotisserie chicken saves precious minutes and keeps the texture tender since you're just reheating it at the end.
- Olive oil (1 tablespoon): This is your flavor foundation—use good quality if you have it, because it's one of the few things you'll really taste.
- Yellow onion, finely chopped (1 small): The sweetness from caramelizing onions even briefly adds depth that you can't rush, so don't skip this step.
- Garlic, minced (2 cloves): Thirty seconds in hot oil transforms garlic from raw and sharp to mellow and aromatic—timing matters here.
- Cherry tomatoes, halved (1 cup): These burst as they cook, releasing their juice into the sauce and adding brightness that canned tomatoes alone can't quite match.
- Fresh spinach leaves (2 cups): It wilts down dramatically, so don't be intimidated by how much raw spinach looks in the pan.
- Orzo pasta (1 1/4 cups): This small rice-shaped pasta absorbs sauce beautifully and cooks faster than most shapes, which is why it's perfect for one-pan cooking.
- Crushed tomatoes (1 can, 14 oz): The backbone of your sauce—good quality canned tomatoes are honestly better than mediocre fresh ones.
- Low-sodium chicken broth (2 1/2 cups): Low-sodium lets you control the salt level and prevents the finished dish from tasting like a salt lick.
- Tomato paste (2 tablespoons): This concentrated umami bomb deepens the tomato flavor without adding more liquid, which would throw off your cooking time.
- Heavy cream (1/2 cup): Just enough to make everything luxurious and silky without drowning the other flavors.
- Shredded mozzarella cheese (1 cup): Melts smoothly and creates those little creamy pockets throughout.
- Grated Parmesan cheese (1/2 cup): Adds a sharp, salty bite that keeps the dish from feeling one-note and rich.
- Ricotta cheese for dolloping (3/4 cup): Those dollops on top stay slightly separate and creamy, giving you bites of pure richness.
- Dried Italian herbs (1 teaspoon): The classic trio of oregano, basil, and thyme—check your jar and replace if it smells dusty.
- Crushed red pepper flakes (1/4 teaspoon, optional): A subtle warmth in the background unless you crank it up, which some of us definitely do.
- Kosher salt and black pepper: Taste as you go because everyone's palate is different and one person's perfect is another's bland.
- Fresh basil leaves for garnish: The final flourish that makes it look intentional and smell incredible.
Instructions
- Warm your foundation:
- Heat olive oil in your large deep skillet over medium heat, then add the chopped onion and let it soften for about 2-3 minutes, stirring occasionally. You're not looking for color here, just tenderness and that subtle sweetness that onions release when they start to break down.
- Build the aromatics:
- Add your minced garlic and cook for just 30 seconds—any longer and it starts to turn bitter, any shorter and you miss that magical smell. The aroma should make you pause for a second and think, yeah, that's the smell of something good happening.
- Wake up the tomatoes:
- Toss in your halved cherry tomatoes and let them cook for about 2 minutes until they start to soften and release their juice. They'll go from firm to slightly blistered, and that's when you know they're ready to flavor everything else.
- Toast and coat:
- Add the orzo and tomato paste, stirring everything together so the pasta grains get coated in that tomato-onion mixture. This helps them toast slightly and prevents them from clumping together later.
- Bring it together:
- Pour in your crushed tomatoes and chicken broth, then season with Italian herbs, red pepper flakes if you're using them, salt, and pepper. Give it a good stir so nothing is stuck to the bottom, then bring the whole thing to a simmer.
- Cook low and patient:
- Finish with richness:
- Stir in your shredded chicken, fresh spinach, and heavy cream, cooking just until the spinach wilts down and everything is heated through, about 2 minutes. The spinach will surrender completely, turning this from a one-color dish into something with flecks of green throughout.
- Melt and marry the cheeses:
- Sprinkle the mozzarella and Parmesan over the top and gently fold everything together, letting the residual heat melt those cheeses into the creamy sauce. Don't over-stir or you'll overdevelop the pasta, just fold it gently until you see those melted cheese strands.
- The final touch:
- Remove from heat and dollop spoonfuls of ricotta over the surface, then tear some fresh basil over the whole thing. That ricotta stays cool and creamy against the warm sauce, giving you pockets of luxury in every spoonful.
Pin I made this dish for a small dinner party where everyone was too tired to care about formal plating, and we all just gathered around the skillet like it was a campfire. That's when I realized food doesn't need to be precious to be memorable—sometimes the best moments are when everyone's sitting close, eating straight from the pan, and laughing about their day.
Why This Skillet Approach Actually Works
There's something about cooking everything in one pan that makes flavors deepen differently than when you're building layers. The pasta absorbs tomato broth directly, the spinach releases its moisture into the sauce, and the cream mingles with all those savory bits stuck to the bottom of the skillet. Every element gets to taste the other elements, which is kind of the whole point of cooking together.
The Magic of Timing
The 8-10 minute window for pasta cooking is tight, and that's intentional. You want the orzo at al dente—that little bit of resistance when you bite it—because it continues to absorb liquid even after you remove the pan from heat. Overcooked orzo turns mushy and sad, while perfectly cooked orzo has just enough texture to make eating it feel intentional rather than automatic.
Improvising With What You Have
The beauty of this dish is how forgiving it is when you need to swap things around. Running low on mozzarella? Use more Parmesan. No fresh spinach? Frozen works beautifully once you squeeze out the excess moisture. Want it vegetarian? Sauté some mushrooms or zucchini in that first step and you've got the same creamy, satisfying dish.
- Leftover rotisserie chicken works perfectly here and saves you a cooking step entirely.
- If you only have dried basil, use a teaspoon stirred in with the Italian herbs rather than sprinkling fresh at the end.
- A pinch of nutmeg in the cream step is secretly amazing if you happen to have it, adding something subtle that people can't quite name.
Pin This dish taught me that sometimes the best meals are the ones that don't demand your full attention or a kitchen full of dishes at the end. It's comfort food that actually fits into a real, messy, beautiful life.
Recipe Questions
- → Can I make this ahead of time?
Yes, you can prepare the entire skillet ahead and refrigerate for up to 2 days. Reheat gently on the stove with a splash of broth to restore creaminess. The orzo will absorb more liquid overnight, so you may need to add additional liquid when reheating.
- → What can I substitute for the orzo?
Small pasta shapes like ditalini, small shells, or risotto work well. For a low-carb option, try cauliflower rice or additional vegetables like diced zucchini and bell peppers. Adjust cooking time accordingly as these alternatives may cook faster than traditional orzo.
- → How do I prevent the orzo from becoming mushy?
Stir occasionally during cooking and check for doneness a minute or two before the suggested time. The orzo should be al dente with a slight bite to the center. Remove from heat immediately once done, as the residual heat will continue cooking the pasta.
- → Can I use raw chicken instead of cooked?
Absolutely. Cut raw chicken breast into bite-sized pieces and cook them with the onions in step 1 until no longer pink inside. Continue with the recipe as written. This will add about 5-7 minutes to your total cooking time but infuses more flavor into the dish.
- → Is this freezer-friendly?
Yes, this freezes beautifully. Cool completely before transferring to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a little broth to regain the creamy consistency.
- → How can I make this vegetarian?
Simply omit the chicken and replace with sautéed mushrooms, diced eggplant, or additional vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth. You may want to increase the cheese slightly to maintain the protein content and richness.