All the flavors of lasagna in a quick one-pan skillet with tender chicken, orzo, and melted 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, plus more for garnish
# How-To Steps:
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.
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, then cover and cook for 9 to 11 minutes, stirring occasionally, until orzo reaches al dente texture and most 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 minutes until cheese is fully melted.
08 - Remove from heat. Sprinkle with fresh basil and serve hot with additional basil garnish if desired.
