One-Pan Creamy Chicken Lasagna Orzo (Printable)

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

# What You’ll Use:

→ 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

→ 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

# How-To:

01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
02 - Stir in halved cherry tomatoes and cook until softened, approximately 2 minutes.
03 - Add orzo and tomato paste, stirring to coat the grains evenly. Pour in crushed tomatoes and chicken broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring to a simmer, cover with lid, 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 completely 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 into creamy consistency.
07 - Remove from heat. Dollop ricotta cheese over the top and garnish generously with fresh basil leaves. Serve hot from the skillet.

# Expert Advice:

01 -
  • It tastes like you spent hours layering traditional lasagna, but you genuinely made it in half an hour.
  • Everything happens in one skillet, which means minimal cleanup and maximum cozy kitchen vibes.
  • The ricotta dollops at the end feel like a fancy touch that actually makes people think you're a better cook than you are.
02 -
  • Don't walk away during those eight to ten minutes of simmering—occasional stirring prevents the pasta from sticking and ensures even cooking.
  • The ricotta stays separate and cool on top instead of melting in because that contrast of textures is what makes this feel like a fancy dish you didn't rush.
03 -
  • If you have rotisserie chicken from the store, use that and shred it while you're prepping vegetables—it saves time and adds subtle roasted flavor.
  • Taste and adjust seasoning before adding the cream because salt absorbs differently once dairy goes in, and you want to catch any gaps early.
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