White Chicken Skillet Lasagna

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 561cal

Author: 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!

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US Customary - Metric

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.

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