One-Pan Creamy Chicken Lasagna Orzo (Printable)

Classic lasagna flavors transformed into a quick 30-minute skillet dinner with tender chicken, orzo pasta, and three cheeses.

# What You’ll Use:

→ 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 - 1.5 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 - 0.5 teaspoon red pepper flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Cheeses & Finish

12 - 1 cup shredded mozzarella cheese
13 - 0.5 cup ricotta cheese
14 - 0.25 cup grated Parmesan cheese
15 - 2 tablespoons fresh basil, chopped

# How-To:

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 if using, salt, and pepper. Stir to combine thoroughly.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer, then 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 more minutes until cheese is melted.
08 - Remove from heat. Sprinkle with fresh basil and serve hot with additional basil if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking when you actually spent thirty minutes, which feels like winning at dinner.
  • Everything lives in one pan, so cleanup feels like a victory lap instead of a punishment.
  • The ricotta dollops create these creamy pockets that make you feel fancy without any of the fussing.
02 -
  • Don't skip the toasting step for the orzo—those five seconds of nutty flavor are the difference between this tasting homemade and tasting like a recipe you found online.
  • Stir occasionally while the orzo cooks so it doesn't stick to the bottom, and taste it near the end because orzo goes from al dente to mushy faster than you'd expect.
  • The ricotta is meant to stay in soft dollops, not fully incorporated—those creamy pockets are the whole point of this dish.
03 -
  • Use chicken thighs instead of breasts if you want something more forgiving—they won't dry out even if you accidentally overcook them, and the flavor is richer.
  • Don't be shy with the fresh basil at the end; it's the final note that makes everything taste like you know what you're doing, even if you just threw it together on a Tuesday.
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