This White Chicken Skillet Lasagna is a creamy and cheesy dish that comes together easily in one pan. It features tender chicken, fresh spinach, and layers of flavorful cheese.
Making this meal is so simple, and clean-up is a breeze! I love how all the flavors mix together, plus it’s perfect for cozy nights in. Grab a big spoon and enjoy! 🥄
Key Ingredients & Substitutions
Olive Oil: This is great for cooking the chicken and vegetables. If you’re out of olive oil, you can use vegetable oil or canola oil. Both work just fine!
Chicken: Boneless, skinless chicken breasts keep it lean. You can substitute turkey breast or even rotisserie chicken for a quicker option.
Heavy Cream: It makes the dish creamy. If you want a lighter version, half-and-half or coconut milk can be good alternatives, though coconut milk will change the flavor slightly.
Noodles: Egg noodles are quick-cooking, but any pasta works! If you’re gluten-free, look for gluten-free pasta varieties, or use zucchini noodles for a low-carb option.
Cheese: I love using mozzarella and provolone for their stretch and flavor. Feel free to swap in your favorites like cheddar or Monterey Jack if you’d like a different taste!
How Do I Get That Perfectly Creamy Sauce?
The key to a rich sauce is balancing cream and broth while ensuring it thickens just right. Here’s how to do it:
- Use medium heat when adding your liquids to avoid scorching.
- Add the Parmesan cheese slowly, letting it melt into the sauce without clumping.
- Stir often as it cooks to keep everything combined and encourage a thicker texture.
- If your sauce seems too thin, let it simmer uncovered for a few minutes before adding the noodles.
This way, you’ll achieve that wonderful creamy consistency that hugs every noodle!
How to Make White Chicken Skillet Lasagna
Ingredients You’ll Need:
For the Skillet Dish:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 8 ounces egg noodles or no-boil lasagna noodles, broken in pieces
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded provolone cheese
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delightful dish will take about 10 minutes to prep and about 25-30 minutes to cook. In total, you’re looking at around 40 minutes for a delicious homemade meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be hot and ready when your dish is assembled!
2. Cook the Chicken:
In a large oven-safe skillet or cast-iron pan, heat up the olive oil over medium heat. Season the sliced chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s no longer pink. Once done, remove the chicken and set it aside for later.
3. Sauté the Aromatics:
In the same skillet, add the minced garlic and finely chopped onion. Sauté for about 2-3 minutes, until the onion is soft and fragrant. This will give your dish a lovely base flavor.
4. Create the Creamy Sauce:
Now, pour in the heavy cream and chicken broth while stirring to combine. Add in the Italian seasoning and crushed red pepper flakes (if you’re using them). Stir in the grated Parmesan cheese, and let it cook for a few minutes until the cheese melts and the sauce thickens slightly. It should be creamy and delicious!
5. Add the Noodles:
Gently add the broken lasagna noodles to the skillet and stir to ensure they are coated in the sauce. Try to submerge the noodles completely, so they cook evenly.
6. Combine with Chicken:
Return the cooked chicken pieces back into the skillet, mixing them gently with the noodles and sauce for even distribution.
7. Top with Cheese:
Sprinkle the shredded mozzarella and provolone cheese evenly over the top. This will create a gooey, cheesy layer when baked!
8. Bake to Perfection:
Carefully transfer the skillet to your preheated oven and bake it for 20-25 minutes, or until the cheese on top is golden and bubbly. Your kitchen will smell amazing!
9. Garnish and Serve:
Once baked, remove the skillet from the oven. Let it cool for a minute, then garnish with fresh basil leaves. Serve hot and enjoy your creamy, cheesy White Chicken Skillet Lasagna!
Bon Appétit!🎉
Can I Use Frozen Chicken in This Recipe?
Yes, you can! However, be sure to thaw the chicken completely before cooking. The best method is to leave it in the fridge overnight or to place it sealed in a plastic bag submerged in cold water for a quick thaw.
How Can I Make This Dish Lighter?
If you’re looking for a lighter version, consider using half-and-half instead of heavy cream. You can also use whole wheat or gluten-free pasta for a healthier twist!
Can I Make This Ahead of Time?
Absolutely! You can prepare the dish up to the baking step, then cover and refrigerate it for up to 24 hours. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm it gently on the stovetop or microwave, stirring occasionally for even heating.