Description
A creamy and comforting one-pan white chicken skillet lasagna made with tender chicken, spinach, and lasagna noodles in a rich white sauce.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
- 8 lasagna noodles, broken into pieces
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Stir in garlic, salt, pepper, and Italian seasoning.
- Add broken lasagna noodles to the skillet, then pour in chicken broth and milk. Bring to a simmer.
- Cover and cook for about 12-15 minutes, stirring occasionally, until noodles are tender.
- Stir in ricotta, Parmesan, and spinach until wilted. Return chicken to the skillet.
- Sprinkle mozzarella on top, cover, and cook for another 2-3 minutes until cheese is melted.
- Garnish with parsley before serving, if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Add mushrooms or peas for extra veggies.
- Can be made with gluten-free noodles if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg