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White Chicken Skillet Lasagna

written by Ashley Fehr

Updated April 11, 2025

4.90 from 86 votes
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This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It’s a comforting meal ready in 30 minutes!

large white skillet of white chicken lasagna with parsley beside.

Love a traditional lasagna, too? Try my Easy Lasagna Recipe, Skillet Lasagna Recipe,  Crockpot Lasagna Soup, or this Slow Cooker Lasagna!

Table of Contents

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

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White Chicken Lasagna Ingredients:

ingredients needed for white chicken skillet lasagna in bowls.
  • 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.
cubed chicken browning in a white skillet.
Brown the chicken.
spices added to chicken cooking in white skillet.
Add seasonings and garlic.
  • 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!
broken lasagna noodles added to sauce in white skillet.
Stir in lasagna noodles.
cheese added to top of white chicken skillet lasagna.
Top with mozzarella and parmesan cheese.

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.
  • Make it soup: love these flavors? Try them in my White Lasagna Soup next.
a large spoon scooping white chicken skillet lasagna out of dish.

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.

blue plate filled with white chicken skillet lasagna and a fork.

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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!
large scoop in pan of white chicken skillet lasagna.
4.90 from 86 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 5 servings
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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
US Customary – Metric

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.

Video

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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. Crystal says

    New family favorite! I have 4 boys to feed so I double the recipe and use a rotisserie chicken to save time. Super quick and so yummy!

    Reply

  3. 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

    Reply

    • 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!

      Reply

  4. 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.

    Reply

  8. 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!

    Reply

  9. 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.

    Reply

  12. 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 🙂

    Reply

  13. 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

    Reply

  15. 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.

    Reply

  16. 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.

    Reply

  19. 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.

    Reply

  20. 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!

    Reply
4.90 from 86 votes (51 ratings without comment)

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