This creamy White Chicken Skillet Lasagna is a one-pot meal that combines the flavors of traditional lasagna without the time-consuming layering process. It is a fast, filling dinner option that takes only 30 minutes to prepare and cook.
List of ingredients
- 2 tablespoons oil – used for searing the chicken.
- 2 boneless skinless chicken breasts, cubed – the primary protein source.
- 2 cloves garlic, minced – adds aromatic depth to the sauce.
- 1 teaspoon Italian seasoning – provides a blend of classic herbs.
- ½ teaspoon salt – enhances the overall flavor profile.
- ¼ teaspoon black pepper – adds a subtle touch of spice.
- 2½ cups low sodium chicken broth – forms the savory base of the liquid.
- 1 cup heavy cream – creates a rich and velvety texture.
- 10 lasagna noodles, broken (250 grams) – the heart of the dish.
- 1½ cups shredded mozzarella cheese – for a gooey, melted topping.
- 2 tablespoons grated Parmesan cheese – adds a salty, sharp finish.
step-by-step instructions
- Sear the Chicken: Heat oil in a large skillet over medium heat. Add cubed chicken breasts, season lightly with salt and pepper, and cook for 3-5 minutes until lightly browned on all sides.
- Add Aromatics: Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for another 1 minute until fragrant.
- Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet to incorporate maximum flavor.
- Create the Base: Add the heavy cream and bring the mixture to a simmer over medium-high heat.
- Cook the Pasta: Stir in the broken lasagna noodles and bring the liquid back to a simmer. Reduce the heat to medium-low, cover the skillet with a lid, and cook for 10-15 minutes until the noodles are al dente.
- Adjust Consistency: Check the sauce thickness. If it is thinner than desired, stir together 1 tablespoon of water and 1 tablespoon of cornstarch, then stir the slurry into the simmering liquid to thicken.
- Melt the Cheese: Top the pasta with mozzarella and parmesan cheese. Cover the pan to melt the cheese or place it under the broiler for a few minutes until the top is golden and crispy.
- Serve: Remove from heat and serve immediately while the sauce is creamy.
Cooking Tips for Best Results
Break Pasta into Small Segments
Breaking the lasagna noodles into pieces about 2 inches long prevents them from clumping together during the cooking process. This ensures they are evenly submerged in the sauce and cook uniformly without sticking to the sides of the pan.
Use a Heavy-Bottomed Pan
A cast-iron or heavy stainless steel skillet distributes heat more evenly across the surface. This is crucial for cream-based sauces, as it prevents the milk and cream from scorching on the bottom during the 10-15 minute simmering period.
Sauté Chicken in Batches
If your skillet is small, brown the chicken in two separate batches rather than all at once. Overcrowding the pan lowers the surface temperature, causing the chicken to release moisture and steam instead of searing, which reduces the depth of flavor.
Deglaze the Pan Thoroughly
When you add the chicken broth, be diligent about scraping the bottom of the pan with a wooden spoon. These browned bits, known as fond, contain concentrated flavor from the seared chicken and seasonings that will enrich the final sauce.
Monitor Liquid Absorption
Different brands of pasta absorb liquid at different rates. If you notice the sauce is disappearing too quickly before the noodles are tender, add an extra splash of chicken broth to ensure the pasta cooks through properly.
Customizing the Recipe
Adding Fresh Baby Spinach
Stir in two cups of fresh baby spinach during the last two minutes of the simmering process. The residual heat will wilt the leaves quickly without overcooking them, adding a vibrant color and a boost of nutrients to the meal.
Incorporating Sautéed Mushrooms
Sauté sliced cremini or button mushrooms with the chicken at the very beginning of the recipe. This develops a savory, earthy depth that complements the creaminess of the white sauce and adds a meaty texture to the dish.
Using Shredded Rotisserie Chicken
For a faster preparation, you can use pre-cooked rotisserie chicken instead of raw breasts. In this case, skip the searing step and add the shredded meat during the simmering stage along with the noodles, as the chicken is already cooked.
Substituting with Ground Turkey
Replace the chicken breasts with lean ground turkey for a different protein profile. Brown the turkey completely over medium heat and drain any excess fat before adding the garlic and spices to the skillet.
Adding Diced Bell Peppers
Sauté diced red or green bell peppers along with the chicken for added sweetness and crunch. This adds a pop of color and a slight garden freshness that balances the richness of the mozzarella and cream.
Swapping Lasagna Noodles for Penne
You can use penne, rigatoni, or rotini if lasagna sheets are not available. Ensure you use the same weight of pasta (250g), but be aware that these shapes may require an additional 2-5 minutes of simmering time to reach al dente.
Storage and Reheating
Refrigerating Leftovers
Store any remaining lasagna in an airtight glass or plastic container. This dish will remain fresh and safe to eat for three to five days when kept in the refrigerator at the correct temperature.
Freezing for Long-Term Storage
This skillet lasagna freezes well for up to three months. Place it in a freezer-safe container and leave a small amount of space at the top to allow for the food to expand during the freezing process.
Proper Thawing Method
Thaw frozen portions in the refrigerator overnight before attempting to reheat them. This slow thawing process prevents the noodles from becoming mushy or breaking apart during the reheating phase.
Reheating on the Stovetop
Place leftovers in a small pan over low heat and cover with a lid. Add a tablespoon of chicken broth or milk to loosen the sauce as it warms through, ensuring the creamy consistency is restored.
Microwave Reheating Tips
Heat the lasagna in short 30-second intervals, stirring in between to distribute the heat. Adding a splash of water or milk before heating helps maintain the moisture and prevents the pasta from drying out.
Troubleshooting Common Issues
Sauce is Too Thin
If the sauce has not thickened enough after the noodles are cooked, create a cornstarch slurry. Mix one tablespoon of cornstarch with one tablespoon of cold water and stir it into the simmering liquid for one minute.
Sauce is Too Thick
If the sauce becomes too gluey or thick after sitting, stir in a small amount of chicken broth. Add the broth one tablespoon at a time over low heat until the desired creamy consistency is reached.
Noodles are Still Hard
If the pasta is still too firm after the recommended cooking time, add another quarter cup of broth. Cover the pan tightly and simmer for an additional 3-5 minutes, checking frequently to avoid overcooking.
Cheese is Not Melting
If the cheese is not melting under a lid, increase the heat slightly for a minute. Alternatively, use a kitchen torch or place the skillet under a broiler for 2-3 minutes to achieve a bubbly, golden finish.
Frequently Asked Questions
Can I use a different type of milk instead of heavy cream?
You can use evaporated milk or whole milk, but you will need to add an extra tablespoon of cornstarch to the sauce to mimic the thickness and richness provided by heavy cream.
Do I need to pre-boil the lasagna noodles?
No, the noodles are designed to cook directly in the chicken broth and cream. This one-pot method saves time and allows the pasta to absorb the flavors of the sauce as it cooks.
Can I use a different cheese for the topping?
Yes, Provolone or Monterey Jack are excellent substitutes for mozzarella. These cheeses melt well and provide a similar creamy profile, though the flavor will be slightly different.
How do I stop the cream sauce from separating?
Keep the heat at a gentle simmer rather than a rolling boil. High heat can cause the fats in the cream to separate from the liquids, leading to an oily appearance in the sauce.
Can I add other vegetables to the dish?
Yes, broccoli florets or peas are great additions. Add them during the last 5 minutes of simmering so they remain tender-crisp and do not become overcooked or mushy.
Print
Creamy White Chicken Skillet Lasagna
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: General
Description
This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It’s a comforting meal ready in 30 minutes!
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
- Step: Add oil to a large skillet and heat over medium heat.
- Step: Add chicken breasts and season lightly with salt and pepper. Cook for 3-5 minutes, until lightly browned on each side.
- Step: Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
- Step: Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
- Step: Add the cream and bring to a simmer over medium-high heat.
- Step: 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.
- Step: Top with mozzarella and parmesan cheese. Cover to melt or pop under the broiler until crispy. Serve.
Notes
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. You can also use rotisserie chicken for a quicker version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 561 kcal
- Sugar: 3 g
- Sodium: 579 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.03 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 98 mg