One-Pan Creamy Chicken Lasagna Orzo (Print)

Classic lasagna meets quick-cooking orzo in this creamy one-pan skillet with tender chicken and ricotta dollops.

# Ingredients:

→ 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 to 3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Stir in cherry tomatoes and cook until softened, about 2 minutes.
03 - Add the orzo and tomato paste, stirring to coat the 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 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Stir in the 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 hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor as everything mingles together.
  • The whole meal comes together in 30 minutes, perfect for those nights when you need dinner that tastes like you actually tried.
  • That creamy, cheesy richness of lasagna without the fussing around with noodle sheets and layering pans.
02 -
  • Don't skip the 30 seconds of garlic cooking—raw garlic will taste sharp and unpleasant, but that half-minute transforms it into something sweet and mellow.
  • Keep your liquid ratio honest because orzo absorbs as it cooks, and if you reduce it too much before adding the cream, you'll end up with something closer to a paste than a sauce.
  • The spinach amount looks impossibly large until it hits the heat and melts down into almost nothing, which is exactly what you want.
03 -
  • Use a skillet with a lid or even a pot lid that fits loosely—trapping steam helps the pasta cook faster and more evenly without you having to add extra liquid.
  • Taste the sauce right before adding the cream and adjust seasonings then, because the cream will mellow the flavors slightly and you want to account for that.
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