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White Chicken Skillet Lasagna

Prep Time 10 mins
Total Time 40 mins
Servings 6 servings

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This White Chicken Skillet Lasagna is made with SIX ingredients in ONE pot! It’s creamy and hearty and the perfect comfort food. Full step by step recipe video down in the recipe card.

overhead image of white chicken lasagna in stainless steel pan
Table of Contents
  1. Tips for making the best White Chicken Skillet Lasagna:
  2. Can I use oven ready lasagna noodles?
  3. Variations and substitutions for this white chicken lasagna:
  4. More 6 Ingredient Suppers you’ll love!
  5. White Chicken Skillet Lasagna Recipe

We’re moving along with another Six Ingredient Supper (<– see all of them over here!) today, and it’s a reader favorite!

This Slow Cooker White Chicken Lasagna was my first Six Ingredient Supper I shared back in January, and it was a big hit with all of you!

For that reason, I knew I had to create a skillet version for those days when you just don’t have a few hours to make dinner 😉

This White Chicken Lasagna is a favorite with the kids — it’s creamy and hearty and we love how it’s so customizable!

It’s also great if you have a big batch of this Crockpot Shredded Chicken or this Instant Pot Shredded Chicken cooked up — perfect for busy weeknights!

Tips for making the best White Chicken Skillet Lasagna:

  • 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.
  • Use a great pan: the most infuriating thing for me in the kitchen is those really awful pans. We all have some that just cook better than others — they don’t stick, they heat evenly, they are nice and deep. When you’re cooking a lot of one pot meals, spring for a great, large stove-to-oven skillet that you will love cooking in.
  • 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.
white chicken skillet in steel pan with spoon scooping some noodles

Can I use oven ready lasagna noodles?

Most one pot pastas are actually extremely customizable, because you are almost constantly monitoring the cooking process and it’s easy to adapt on the go.

For that reason, yes, you can definitely use oven ready noodles if that’s all you have. You may find they absorb liquid differently, or they cook a little quicker, but as long as you know that you may need to adjust the liquid on the fly then they will work perfectly fine!

overhead image of white chicken lasagna on grey plate

Variations and substitutions for this white chicken lasagna:

Because this White Chicken Lasagna is part of my 6 Ingredient Suppers series, I stuck to the basics. But I always love to add all the ways you can mix things up, because these recipes are so easy to make your own!

  • Add vegetables: you can add them with the chicken, or 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 close 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.
close up image of white chicken lasagna in skillet

More 6 Ingredient Suppers you’ll love!

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White Chicken Skillet Lasagna

4.82 from 11 votes
This White Chicken Skillet Lasagna is made with SIX ingredients in ONE pot! It's creamy and hearty and the perfect comfort food.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 535cal

Ingredients

  • 2 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 2 1/2 cups low sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups heavy cream
  • 1 teaspoon Italian seasoning
  • 10 lasagna noodles, broken (250g)
  • 1 cup shredded mozzarella cheese

Instructions

  • Add oil to a large skillet and heat over medium heat.
  • Add chicken breasts and cook for 3-5 minutes until browned on one side (they should release easily from the pan when ready).
  • Flip chicken and add chicken broth, salt and pepper. Bring to a low simmer over medium-low heat, cover and cook for 10-15 minutes until chicken reaches an internal temperature of 165 degrees F.
  • Remove chicken to a cutting board and let rest 5 minutes before shredding.
  • To the chicken broth in the pan, add the cream and Italian seasoning. Stir.
  • Add in broken lasagna noodles and stir well. Bring back up to a low simmer.
  • Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
  • When noodles are cooked, stir chicken back in and top with shredded cheese. Cover and let melt before serving.

Notes

*You can skip the browning of the chicken if you prefer or you are short on time — it just adds flavor. To skip, place the chicken in the skillet with the broth and simmer on medium-low until cooked through.

Nutrition Information

Calories: 535cal | Carbohydrates: 38g | Protein: 21g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 120mg | Sodium: 410mg | Potassium: 387mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1012IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
Keywords skillet lasagna, white chicken lasagna

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. HN says

    This was good. The method to cook the chicken turned out rubbery. Next time I will slow cook the chicken in the crockpot before hand. I was nervous because the cream sauce just wasn’t thickening, I had to simmer it much longer than the recipe suggested. Other than that it was great. In addition to the listed ingredients, I added 1 hot Italian sausage, mushrooms, peas, garlic powder and 2 Tbs Cajun seasoning. Yum! I will make again. Thank you

    • Ashley Fehr says

      It sounds like your chicken may have been overcooked. I would make sure to only cook it until it reaches 165 degrees in the future and that should help. Also, be sure that your liquid is only gently simmering, and not boiling. I’m glad you liked it!

  2. Ashley says

    Yum. I swapped out the chicken for Italian Sausage. I added some minced garlic and chopped spinach. I used a parm/mozzarella blend, since that was all I had. Baby, Toddler and Husband approved! Mom approved as well, less dishes the better! Will be adding this into our rotation.

  3. Amy A. says

    Delicious! I added peas and mushrooms and will try spinach next time. I love that there is so little cleanup with just the one pan!

  4. Laura says

    My husband and I made this for dinner. It was delicious! Your recipe for busy families worked well for two retirees new to one pan dinners.

  5. Mary says

    Oh my! This recipe is DELICIOUS! Our toddler and preschooler ate it right up! I chopped up fresh spinach and put it in the last couple of minutes the noodles were cooking. Thanks for sharing this recipe 🙂

  6. Lindsay says

    Huge hit in my house which is hard to do I didn’t have heavy cream so used 1/2&1/2 and added little sour cream at the end still turned out great will be adding to our menu

  7. Tracy says

    This is good, next time I am going to use Wide Egg noodles, as they are easier to eat than broken lasagna noodles.

  8. Gail says

    Can I use milk in place of the heavy cream? I just found this recipe and wanted to try it tonight but only have about a half cup of cream.

  9. Rebecca McClure says

    This was delicious! I added a tsp of Cayenne to the simmering noodles and cream sauce to give it a little kick.

  10. Pam says

    We really like this and will make it again. All I did differently is add some fresh basil from my garden on top. Very good!

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