This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It’s a comforting meal ready in 30 minutes!
Love a traditional lasagna, too? Try my Easy Lasagna Recipe, Skillet Lasagna Recipe, Crockpot Lasagna Soup, or this Slow Cooker Lasagna!
Table of Contents
- Why you’ll love this White Chicken Lasagna recipe:
- What people are saying:
- White Chicken Lasagna Ingredients:
- How to make this creamy chicken lasagna recipe:
- Things to remember:
- Variations and substitutions for this white chicken lasagna:
- How to store leftover lasagna:
- Serving suggestions:
- More Easy Suppers you’ll love!
- White Chicken Skillet Lasagna Recipe
This White Chicken Skillet Lasagna is everything you love about classic lasagna but in a quicker, one-pot version. No layers or marinara sauce needed!
You’ve got tender chicken, noodles, and a creamy white sauce all cooked together in one skillet. It’s ready in just 30 minutes, making it perfect for busy weeknights!
Plus, you can easily mix things up by swapping in different proteins, veggies, or pasta to make it your own.
Why you’ll love this White Chicken Lasagna recipe:
- Perfect for busy weeknights: Skip the layers and baking—this one-pot recipe delivers a delicious, no-fuss meal in no time.
- One pot meal: This easy dish uses just one skillet, making cleanup a breeze and dinner comes together in a flash!
- Creamy and filling: With chicken, mozzarella, and rich cream, it’s the comfort food everyone craves.
What people are saying:
“This was so delicious and simple! I used rotisserie chicken which made it even easier and added some simple seasonings 🙂 will definitely be making again!!!” Kaylyn
White Chicken Lasagna Ingredients:
- Boneless skinless chicken breasts: This is cubed and cooked in the skillet. Feel free to use rotisserie chicken, Crockpot Shredded Chicken, or this Instant Pot Shredded Chicken instead for a low-effort twist!
- Garlic cloves
- Spices: I use Italian seasoning, salt, and pepper, but you can add in your favorites.
- Oil: Use any neutral-flavored oil to cook the chicken.
- Low-sodium chicken broth: Deglazes the pan and creates the base for the creamy sauce.
- Heavy cream: Makes the sauce super rich and creamy.
- Lasagna noodles: You can use dry or oven-ready lasagna noodles for this recipe. If using oven-ready noodles, you may find they absorb liquid differently or they cook a little quicker. However, as long as you know that you may need to adjust the liquid on the fly, then they will work perfectly fine!
- Shredded mozzarella cheese: You can use shredded or shred your own from a block!
- Grated Parmesan cheese: Adds a salty, tangy finish. Use grated or grate your own.
How to make this creamy chicken lasagna recipe:
This one-skillet dinner is the ultimate low-effort dinner! Here’s a quick rundown of how to make it. For the full list of recipe instructions, scroll down to the recipe card.
- Heat oil in a skillet and cook cubed chicken until browned.
- Add garlic, Italian seasoning, salt, and pepper; cook for 1 minute.
- Pour in chicken broth, scrape the pan, and add cream. Stir in broken lasagna noodles. Cook until noodles are al dente.
- Top with mozzarella and Parmesan, cover to melt, or broil for a crispy top. Serve!
Things to remember:
- Be a little flexible: when making a one-pot pasta, you can change things up a lot because you are constantly monitoring the cooking process. So keep an eye on the pot, stir regularly, and use your instincts to tell you what it needs.
- Add more liquid if necessary: you might find that the liquid is absorbed more quickly sometimes than others. There are a lot of factors that play into this, including the type of liquid you’re using (heavier cream will thicken more quickly, and you’ll need more of it), how much you have the lid on or off, and the type of noodles you’re using. If you notice it needs a little more, add a little more gradually.
- Break your pasta into smaller pieces: the smaller the pieces, the more evenly they will cook, and the less chance there is that they’ll stick together.
Variations and substitutions for this white chicken lasagna:
- Add vegetables: you can add them with the chicken, with the pasta, or right at the end. It really just depends on how long they take to cook and how tender you like them. Vegetables like broccoli and spinach are added closer to the end because they turn to mush quickly. Mushrooms you may want to saute with the chicken. Carrots and peppers take longer, and you may want to add them closer to the beginning.
- Swap out the chicken for Italian sausage, smoked sausage, or ground turkey.
- Add some heat: make this a cajun chicken lasagna by adding some cajun seasoning.
- Switch up the herbs: use what you have, add a spoonful of pesto, or rummage through the spice drawer and get a little creative with what you find.
- Swap out the pasta: you can use any cut of pasta in here, but you will want to use roughly the same weight of pasta (250g) since we are not measuring lasagna noodles by volume and keep in mind the cook time and amount of liquid required may be different.
How to store leftover lasagna:
Store leftover lasagna in an airtight container in the fridge for 3-5 days. This also stores very well in the freezer! Just pop it into an airtight container and store it in the freezer for up to 3 months.
Before eating your leftovers, let them thaw in the fridge overnight before reheating in the microwave or stovetop!
Serving suggestions:
I love serving some Garlic Bread on the side to soak up that delicious creamy sauce! If you want some balance, you can add a simple salad or some Roasted Green Beans.
More Easy Suppers you’ll love!
- Sheet Pan Mini Meatloaf and Roasted Potatoes — so easy!
- One Pot American Goulash — a family favorite!
- Chicken Fettuccine Alfredo — another creamy pasta you’ll love.
- Taco Casserole — made with a few simple ingredients!
White Chicken Skillet Lasagna
written by Ashley Fehr
This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It's a comforting meal ready in 30 minutes!
Cuisine American
Course Main Course
Servings 5 servings
Calories 561cal
Ingredients
- 2 tablespoons oil
- 2 boneless skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2½ cups low sodium chicken broth
- 1 cup heavy cream
- 10 lasagna noodles, broken (250 grams)
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Add oil to a large skillet and heat over medium heat.
- Add chicken breasts and season lightly with salt and pepper. Cook for 3-5 minutes, until lightly browned on each side.
- Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
- Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
- Add the cream and bring to a simmer over medium-high heat.
- Stir in the lasagna noodles and bring back up to a simmer. Reduce to medium-low heat, cover and cook for 10-15 minutes until lasagna noodles are al dente.
- Keep in mind that the sauce will thicken as it sits. If it is thinner than you would like, you can stir together 1 tablespoon water and 1 tablespoon corn starch and stir into the simmering liquid to thicken.
- Top with mozzarella and parmesan cheese. Cover to melt or pop under the broiler until crispy. Serve.
Notes
Ingredients and Substitutions:
Chicken: any kind of boneless chicken will work here! You can mix up the recipe completely and use cooked, crumbled Italian sausage or white beans.
Broth: I always start with low sodium broth and add salt as needed. If you are starting with salted broth, omit the added salt and season before topping with cheese. For a richer pasta, you can swap some of this broth with additional heavy cream.
Cream: I do not recommend swapping this with another cream because it will not thicken the same. If you need to lighten this recipe for health reasons, you could substitute with whole or evaporated milk plus 1 tablespoon of corn starch.
Pasta: you can swap another type of pasta for the lasagna noodles, but be sure to use the same weight.
Lasagna Noodles: any noodle will work here! Just keep in mind they cook at different rates.
Nutrition Information
Calories: 561cal | Carbohydrates: 46g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 579mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 2mg
Keywords skillet lasagna, white chicken lasagna
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Cait Wilbur says
I forgot to leave a start review!!!! It’s so delicious that I’m delirious 🤣
Ashley Fehr says
Haha, I appreciate it!
Cait Wilbur says
Oh my gosh this recipe is so good. My bestie had leftovers she brought to lunch and I made her send me this link asap! Made it tonight and it’s superb. No notes 10/10
Ashley Fehr says
Yay! Thanks Cait! I’m so glad it was a hit.
Jenn Hodak says
Ashley,
I was agreeing with a comment that you changed the recipe… I’ve been using this for at least a year if not more and your changes did throw me off but I want you to know this is a marvelous recipe either way! I do my own thing a bit and use your recipe as a base guide but it’s great and my whole family loves it. You’re great! Thank you!
Ashley Fehr says
Hi Jenn! Yes absolutely, I am constantly improving recipes as some are more than 10 years old. You are absolutely welcome to put your own spin on it!
Kacey says
You changed the recipe. I started making my chicken for the 10-15 on its own and realized oh wait it doesn’t say that anymore. Can I ask why it was changed?!
Kacey riley says
I cooked it with the shredded chicken. Usually the sauce is so think I have to thicken it but we like it
This way. Now there’s no sauce it all cooked down. Did you change the amount of heavy cream.
Ashley Fehr says
Hi Kacey! You’re always welcome to add extra cream before serving if you find it’s not as saucy as you like.
Barb M says
We loved the old recipe-it was one of the only dishes my daughter would eat! This one just wasn’t the same flavor. I would also love to have access to the old one and this time I’ll print it out! Thank you!!
Ashley Fehr says
Hi Barb! I’m sorry, but that couldn’t possible by true. Here are the changes I made to the recipe: the chicken is cubed and cooked so there is no need to remove and shred. I added more cheese, Parmesan (which wasn’t in the recipe before) and garlic (which wasn’t in the recipe before). The rest is the same.
Jenna says
A family favorite! The updated recipe doesn’t specify when to remove the chicken to shred it. Help!?
Ashley Fehr says
Hi Jenna! I updated the recipe to simplify, so since we are using cubed chicken, there’s no shredding required.
Hannah says
Is there a place to view the old recipe? We’ve been using it for quite some time and really don’t want to change things up. Thank you!
Ashley Fehr says
Hi Hannah! Here are the changes I made to the recipe: the chicken is cubed and cooked so there is no need to remove and shred. I added more cheese, Parmesan (which wasn’t in the recipe before) and garlic (which wasn’t in the recipe before). The rest is the same. Feel free to cook the chicken whole, remove the garlic and Parmesan and you’ll have the same recipe.
Kaylyn says
This was so delicious and simple! I used rotisserie chicken which made it even easier and added some simple seasonings 🙂 will definitely be making again!!!
Ashley Fehr says
That’s a great idea!
Tammy Femiano says
Has anyone used shredded rotisserie chicken in this?
Tammi Honeycutt says
Love this, we’ve tried several different ways. Always delicious! We add garlic, mushrooms and onion, Italian seasoning. Also streamed broccoli. We’re trying ground chicken tonight. I also have done gluten free penne or rotint.
The Recipe Rebel says
Great to hear, thank you Tammi!