Description
A creamy, cheesy white chicken skillet lasagna made in one pan for an easy and comforting weeknight dinner with tender noodles, juicy chicken, and rich Alfredo flavor.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 8 lasagna noodles, broken into pieces
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup baby spinach
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Season the diced chicken with Italian seasoning, salt, and pepper.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Add the broken lasagna noodles to the skillet, pressing them down into the liquid. Cover and cook for about 10-12 minutes, stirring occasionally, until the noodles are tender.
- Stir in the cooked chicken, Parmesan cheese, and mozzarella cheese. Mix until the cheese melts and the sauce becomes creamy.
- Fold in the baby spinach until just wilted.
- Sprinkle with fresh parsley before serving, if desired.
Notes
- For extra flavor, add sun-dried tomatoes or sautéed mushrooms along with the chicken.
- Use rotisserie chicken for an even faster version.
- This dish is best enjoyed immediately but can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg