This White Chicken Skillet Lasagna is a one-pan wonder! Made with tender chicken, creamy sauce, and layers of pasta, it’s both comforting and quick to whip up.
You’ll love how everything cooks together in just one skillet—less cleaning is always a win! I can’t resist a second helping, and neither will you! 😋
Key Ingredients & Substitutions
Olive Oil: A must for sautéing! You can swap it for butter if you prefer a richer flavor. Just remember that butter tends to brown quickly, so keep an eye on it.
Chicken: I love using boneless, skinless chicken breasts, but thighs work just as well. They’re juicy and add flavor! For a quicker option, shredded rotisserie chicken is perfect. Just skip the cooking step.
Heavy Cream: This makes the dish creamy and luscious! If you’re looking for a lighter option, half-and-half can work, but the sauce won’t be as rich. For dairy-free, coconut milk adds a different but yummy flavor.
Lasagna Noodles: I recommend no-boil noodles as they save time. If you can’t find them, traditional ones are fine—just cook them according to package instructions first.
Cheese: Parmesan gives a delicious salty kick, while mozzarella is all about that gooey texture. If you want a fun twist, use pepper jack for some heat, or cheddar for a sharp bite!
How Do I Get Creamy Sauce Without Curdling?
Getting a smooth, creamy sauce is essential in this dish. The key is how you heat your cream. Here are some tips:
- Start with medium heat to avoid any sudden temperature changes that can cause curdling.
- Pour the cream in slowly while stirring, and let it warm gradually with the broth.
- Always stir! This helps keep the mixture even and helps the cheese melt smoothly.
Following these steps will ensure you have a creamy, delicious sauce for your lasagna. Enjoy your cooking!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 oz no-boil lasagna noodles, broken into pieces
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and around 20 minutes to cook, making it perfect for a busy weeknight dinner. In just about 35 minutes, you’ll have a creamy, cheesy skillet lasagna ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating olive oil in a large, oven-safe skillet over medium-high heat. Once hot, season your chicken pieces with salt and black pepper. Add them to the skillet, cooking and stirring occasionally until they are golden and cooked through—this should take about 5-7 minutes. Once done, remove the chicken and set it aside on a plate.
2. Cook the Aromatics:
In the same skillet, now filled with delicious chicken flavors, add minced garlic and finely chopped onion. Sauté these until the onion becomes translucent and the garlic starts to smell amazing—around 2-3 minutes should do it!
3. Make the Sauce:
Pour in the heavy cream and chicken broth, stirring well to combine. Sprinkle in the dried basil and oregano for flavor. Bring this mix to a gentle simmer, letting all those flavors dance together.
4. Add the Noodles:
Now, it’s time to stir in your broken lasagna noodles. Push them down so they’re mostly submerged in the creamy sauce. Cook uncovered for about 8-10 minutes, giving it a stir every now and then until the noodles are tender and the sauce thickens up a bit.
5. Combine Everything:
Return the cooked chicken to the skillet, mixing it in with the noodles and sauce. Next, stir in the grated Parmesan cheese and half of the shredded mozzarella. Keep mixing until everything is creamy and well combined.
6. Finish with Cheese:
Sprinkle the remaining mozzarella cheese evenly on top for that gooey finish. Now, place the skillet under the broiler for about 3-5 minutes, just enough to make the cheese bubbly and golden brown. Keep a close eye on it so it doesn’t burn!
7. Serve and Enjoy:
Once your dish is out of the oven, garnish it with fresh basil leaves. Let it sit for a few minutes to cool down, then dig in! This creamy White Chicken Skillet Lasagna is especially delightful with a side of garlic bread or a fresh garden salad.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure it’s fully thawed before cooking. For safe thawing, you can leave it in the fridge overnight or place the sealed chicken in cold water for a quick defrost. Once thawed, proceed with the recipe as directed.
Can I Make This Round Ahead of Time?
Absolutely! You can prepare everything up to the point of broiling in advance. Just store it in the refrigerator for up to two days. When you’re ready to serve, reheat the dish slowly on the stovetop, then top with cheese and broil until bubbly.
What’s the Best Way to Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop over low heat. You can add a splash of cream or milk to revive the sauce’s creaminess!
Can I Substitute the Heavy Cream?
If you want a lighter version, you can use half-and-half or whole milk, but this will make the sauce less rich. For a dairy-free option, coconut milk can work well, but be prepared for its distinct flavor in the dish!
