Creamy Chicken Lasagna Orzo (Printable)

A comforting one-pan skillet dish featuring tender chicken, tomato sauce, and creamy cheeses with orzo pasta.

# What You 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 - 1.5 cups orzo pasta
06 - 2 cups low-sodium chicken broth
07 - 1 can (14 ounces) crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried Italian herbs
10 - 0.5 teaspoon red pepper flakes
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 Make It:

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 4-5 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, 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 9-11 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 cheese until melted and creamy.
08 - Dollop ricotta over the top and sprinkle with remaining mozzarella. Cover and cook for 2-3 minutes until cheese is completely melted.
09 - Remove from heat. Sprinkle with fresh basil. Serve immediately, garnishing with additional basil if desired.

# Expert Suggestions:

01 -
  • It tastes like traditional lasagna but comes together in 30 minutes instead of an hour, which means you're actually eating dinner before 8 PM.
  • Everything happens in one skillet, so cleanup is basically nonexistent—just rinse and you're done.
  • The creamy ricotta layers beautifully through the orzo, creating pockets of richness without feeling heavy or overdone.
02 -
  • Don't skip toasting the orzo—I learned this the hard way when I rushed through and ended up with bland, starchy pasta instead of the nutty, flavorful version that makes the whole dish sing.
  • The ricotta needs to go on at the very end, not stirred in earlier, or it breaks into tiny pieces instead of staying in those creamy pockets that make you fall in love with each bite.
03 -
  • If your skillet is shallow, don't be embarrassed to use two pans or cook in batches—a crowded pan means uneven cooking and frustration.
  • Add a handful of spinach or arugula on top after serving; the heat wilts it slightly and adds brightness that cuts through the richness beautifully.
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