One-Pan Creamy Chicken Lasagna Orzo (Printable)

Classic lasagna flavors meet creamy orzo in this quick one-pan skillet with chicken, tomatoes, and three cheeses.

# What You Need:

→ 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
17 - Kosher salt to taste
18 - Black pepper to taste
19 - Fresh basil leaves for garnish

# How-To Steps:

01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2-3 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 8-10 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 Suggestions:

01 -
  • It tastes like lasagna but cooks faster than pasta alone: all the comfort, none of the standing around.
  • One skillet means one cleanup, which is its own kind of magic on a busy night.
  • The ricotta dollops at the end feel fancy enough to impress people, even though you made it look effortless.
02 -
  • Stir the orzo occasionally while it's cooking so it doesn't stick to the bottom: it only takes a few minutes of neglect to go from tender to scorched.
  • Don't overcook the orzo during that covered stage because it'll continue absorbing liquid and soften even after you remove it from heat.
  • The ricotta dollops are essential not just for flavor but for texture and visual appeal, so don't skip them thinking it's too fancy.
03 -
  • If your skillet doesn't have a lid, just cover it loosely with foil while the orzo cooks, which traps steam without making the liquid too thick.
  • Shredding your own mozzarella instead of using pre-shredded makes it melt more smoothly because it doesn't have anti-caking agents coating each piece.
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