This White Chicken Skillet Lasagna is a warm, creamy dish packed with tender chicken, rich cheese, and layers of lasagna noodles. Plus, it’s all made in one pan for easy cleanup!
The best part? It cooks so quickly, you can have dinner ready before you can decide what to watch on TV! I love serving it with some garlic bread for scooping up those delicious cheesy bits. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here since they cook quickly and stay juicy. If you’re looking for a lighter option, consider using turkey breast instead. Rotisserie chicken is another great shortcut if you’re short on time!
Lasagna noodles: I recommend no-boil lasagna noodles for ease. They soak up the sauce while cooking. If you can’t find them, you can use regular noodles, but they’ll need to be boiled ahead of time.
Cheeses: Mozzarella is a must for that melty texture, but feel free to mix it up! A blend of fontina and provolone adds a unique flavor. For the ricotta, cottage cheese is a great substitute if you’re looking for something lighter.
Milk: Whole milk creates a rich sauce, but if you want to save calories, use low-fat milk or a plant-based alternative like almond milk, though it will change the flavor slightly.
How Do I Cook the Noodles Perfectly in a Skillet?
Cooking lasagna noodles directly in the skillet is all about monitoring the heat and liquid. Here’s how to do it right:
- Start with low heat when adding the broth and milk. Let it simmer gently—too much boil can break the noodles.
- As the noodles cook, stir occasionally, especially in the first few minutes, to prevent them from sticking together.
- Check for doneness around 10 minutes. They should be nearly tender, as they’ll finish cooking in the oven.
With these tips, your noodles will be perfect and soak up all that creamy goodness! Enjoy your one-pan meal!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 cups chicken broth
- 1 ½ cups whole milk (or heavy cream for richer texture)
- 8 oz no-boil lasagna noodles, broken into smaller pieces to fit skillet
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- Fresh basil leaves for garnish
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prep and around 20-25 minutes to cook, plus 5 minutes to let it sit after baking. You’ll have a delicious meal ready in about 35-40 minutes total!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces, sprinkle with salt, black pepper, and Italian seasoning. Cook until the chicken is golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Garlic:
Using the same skillet, add the minced garlic. Sauté it for about 30 seconds or until fragrant, being careful not to let it burn.
3. Add Liquids:
Pour the chicken broth and milk into the skillet. Stir it well to mix everything together, bringing the mixture to a gentle simmer.
4. Cook the Noodles:
Add the broken lasagna noodles evenly into the skillet. Allow them to cook in the simmering liquid for about 10 minutes. Stir occasionally to prevent the noodles from sticking together. They should be nearly tender but not completely soft.
5. Layer the Cheeses:
Dollop the ricotta cheese evenly over the noodles. Then, return the cooked chicken pieces to the skillet, spreading them over the noodles and ricotta.
6. Top with Cheese:
Sprinkle the mozzarella and grated Parmesan cheese over the top evenly.
7. Bake in the Oven:
Transfer your skillet to a preheated oven at 375°F (190°C) and bake uncovered for about 15-20 minutes. Keep an eye on it until the cheese is melted, bubbly, and golden brown on top.
8. Let It Rest:
Once done, remove it from the oven and let it sit for about 5 minutes. This will help the layers firm up a bit and make serving easier.
9. Serve and Enjoy:
Garnish with fresh basil leaves and serve warm! This dish is great on its own but even better with garlic bread or a crisp green salad on the side.
This White Chicken Skillet Lasagna is creamy, cheesy, and full of flavor—all made effortlessly in just one skillet!
Can I Use Cooked Chicken for This Recipe?
Absolutely! Using leftover rotisserie chicken or pre-cooked chicken can save time. Just shred it and add it in at the same time you would add the raw chicken, skipping the initial cooking step.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta on hand, cottage cheese is a great alternative. Just blend it a little for a smoother texture, or you can even use cream cheese for a richer flavor!
How Should I Store Leftovers?
Any leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or in a skillet over low heat, adding a splash of milk to keep it creamy.
Can I Make This Ahead of Time?
Yes! You can assemble the dish up to 24 hours in advance. Just cover it tightly and refrigerate, then bake as directed when you’re ready to serve. You may need to add a few extra minutes to the baking time if it’s chilled.
