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
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Sarah B. says
My family of 4 loved this recipe! I would recommend doubling it though. We each got one serving and wanted more, but the pan was empty 😕
Pepa says
The way that I did is different. I cooked the chicken in the instant pot and then shredded the chicken. I added the chicken at the end in the sauce and pour the cheese. My family said it was the best chicken lasagna they have eaten!! Very easy to make!! Thank you so much!!!
Kelsey says
Thinking about making this but adding cooked bacon and spinach?!
The Recipe Rebel says
Sounds tasty!
Katelyn Gebhardt says
Delicious!!
The Recipe Rebel says
Glad you enjoyed it Katelyn!
Erin says
This is so easy and my picky eaters love it! I love it too! Thank you!
The Recipe Rebel says
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
Marcella says
Yummy!!
The Recipe Rebel says
Thank you Marcella!
Jen says
SO GOOD! My whole family loved it. I used mafalda pasta and added spinach at the end. 😋
The Recipe Rebel says
Hi Jen! So glad you enjoyed the recipe! Thank you for the review!
Joanna says
Do you think you can make this with rotisserie chicken?
The Recipe Rebel says
Hi Joanna! Yes, you probably could.
Aubrey says
Easy and fun to make! Made it for my parent’s anniversary and we all loved it!
The Recipe Rebel says
Hi Aubrey! So glad you enjoyed the recipe! Thank you for this kind review!
Amber says
This was really good and easy. But how do you get it thick? It was basically lasagna soup.
The Recipe Rebel says
Hi Amber! Mine thickens up after adding the heavy cream and noodles and then allowing it to cook for 10-15 minutes. Sounds like you need to adjust the heat just a little on your pan. Hope this helps!
Megan says
You could also try mixing in cheese, this will also help thicken the dish. I’m a cheese lover so the more the better!
Megan says
I accidentally pushed 4 instead of 5 stars, this was a great dish! I seasoned my chicken with salt, garlic and pepper while browning and used Monterey Jack instead of mozzarella. Loved how easy it was to make and left less dirty dishes!!
The Recipe Rebel says
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
Amanda Simmons says
Can you use oven ready lasagna noodles
The Recipe Rebel says
Hi Amanda! I’ve not tested the recipe with oven ready noodles, so not sure how that would work out. If you decide to experiment, let me know how it goes!
Bethany Wyatt says
This was delicious! Very easy to make and quick. I served steamed broccoli along with it . Will definitely go in the dinner rotation.
The Recipe Rebel says
Hi Bethany! So glad you enjoyed the recipe! Thank you for this kind review!
Brittany says
Delicious. I added steamed broccoli with the chicken at the end for a full meal. Thank you.
The Recipe Rebel says
Hi Brittany! So glad you enjoyed the recipe! Thank you for this review!
Regina Arnett says
Yes I’m trying this today along with cabbage for my side dish. Lady A
The Recipe Rebel says
Hi Regina! So glad you enjoyed the recipe! Thank you for this review!
Ali says
Really delicious! Added some broccoli and a little shredded parm on top. Super easy one pan meal!
Brianna Williams says
Is it supposed to be runny or more thick?
Kelsea Brodbeck says
It seems like mine always turns out more runny no matter what I do.
The Recipe Rebel says
Hi Kelsea, have you tried raising the heat just a little while it simmers. This should not be runny. The heavy cream actually thickens while cooking so this should be creamy. Hope this helps!
Stacy Ruzbasan says
Made this of the first time and it turned out delicious. Very easy to prepare and super customizable, like Ashley says in her post. I added some garlic and a bit more chicken stock. Will definitely try it with veggies next time. Thank you for sharing.
The Recipe Rebel says
Hi Stacy! Glad you enjoyed the recipe! Thank you for this kind review and feedback!
Courtney says
My kids and I gobble this up like you wouldn’t believe. I’ve made it about 8 times now. Absolutely love it!!!
Ashley Fehr says
Thanks for sharing Courtney!
Jen says
Can I use spaghetti noodles for this and cook it the same way?
Ashley Fehr says
Yes! I would break them into smaller pieces so they cook more easily.
Libbey says
Love this recipe and making for a friend who’s having surgery! Does anyone know if it freezes well?
Ashley Fehr says
It should freeze just fine! I’m so glad you liked it 🙂
Emily says
Just made this for the first time and my family LOVED it!!!! I did add corn and broccoli to it. This will definitely be a make again meal!!!!
Emily says
Hi! Just tried this and we added fresh garlic, and mixed some cheese in it as well as the cheese on top. Thanks for sharing a recipe to switch things up!
Ashley Fehr says
Thanks Emily!