One-Pan Creamy Chicken Lasagna Orzo (Printable)

Classic lasagna flavors transformed into a quick one-pan skillet with tender chicken, orzo, and three cheeses.

# What You'll Need:

→ 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, approximately 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 to coat with oil.
04 - Pour in chicken broth, crushed tomatoes, tomato paste, Italian herbs, red pepper flakes, salt, and pepper. Stir to combine thoroughly.
05 - Return the chicken and any accumulated juices to the skillet. Bring mixture to a simmer.
06 - Cover and cook for 9 to 11 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
07 - Reduce heat to low. Stir in half the mozzarella and all the Parmesan until melted and creamy.
08 - Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2 to 3 minutes until cheese is fully melted.
09 - Remove from heat. Sprinkle with fresh basil. Serve hot, garnished with additional basil if desired.

# Expert Tips:

01 -
  • It tastes like homemade lasagna but finishes in the time it takes to watch a cooking show, so you can actually eat before you collapse.
  • Everything happens in one pan, which means less cleanup and more time enjoying what you made instead of scrubbing dishes.
  • The creamy ricotta pooling into the warm orzo feels indulgent without requiring any special skills or fancy techniques.
02 -
  • Don't stir the ricotta into the orzo—it's supposed to stay as creamy pockets throughout the dish, not dissolve into a homogeneous sauce, and that's what makes it feel special.
  • The liquid should be mostly absorbed by the time the orzo finishes cooking; if it's still soupy, give it another minute or two uncovered instead of adding more pasta and ending up with a mushy disaster.
03 -
  • Toast your orzo for that full minute even though it feels like an unnecessary step—it makes a real difference in how the pasta tastes and prevents stickiness later.
  • Don't skip the tomato paste; it's only a tablespoon but it deepens the whole flavor profile and makes the sauce taste less thin and more purposeful.
Go back