This White Chicken Skillet Lasagna is made with just a few 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.
Love a traditional lasagna too? Try my Easy Lasagna Recipe, White Chicken Lasagna recipe, this Crockpot Lasagna Soup or this Slow Cooker Lasagna!
Table of Contents
This Slow Cooker White Chicken Lasagna was a big hit with all of you, so 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.
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!
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.
More Easy Suppers you’ll love!
- Sheet Pan Mini Meatloaf and Roasted Potatoes
- Instant Pot Goulash
- Chicken Fettuccine Alfredo
- Taco Casserole
White Chicken Skillet Lasagna
written by Ashley Fehr
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
Nutrition Information
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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!