This White Chicken Skillet Lasagna is a cozy dish that brings together tender chicken, creamy cheese sauce, and pasta all in one pot! It’s quick to make and oh-so-comforting.
Nothing beats that gooey, cheesy goodness! I love making this on busy nights because it’s easy to whip up and still feels like a warm hug on a plate. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts give a lean protein option. If you’re looking for a swap, try rotisserie chicken for a quick fix or even tofu for a vegetarian version.
Olive Oil: This adds healthy fats and flavor. If you’re out, canola or avocado oil also work well and have a neutral taste.
Mushrooms: They add earthiness to the dish. If you don’t like mushrooms, feel free to switch to zucchini or spinach for a different texture.
Half-and-Half vs. Heavy Cream: Half-and-half makes it lighter, while cream gives a rich finish. Choose based on your taste! You can use whole milk if looking for a lighter option.
Cheese: Mozzarella is melty and delicious, but if you prefer, cheddar, gouda, or even vegan cheese can be great substitutes!
How Do I Get My Chicken Cooked Perfectly?
Cooking chicken to perfection can be tricky! Here’s how to make sure it’s juicy and tender:
- Always season your chicken with salt and pepper before cooking. Just a little simple seasoning can make a big difference!
- Cook on medium-high heat for even browning. This prevents it from steaming and helps lock in moisture.
- Monitor closely to avoid overcooking. Chicken is done at an internal temperature of 165°F (74°C).
Following these steps will help you achieve perfectly cooked chicken for your skillet lasagna!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
For Cooking:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
- 8 ounces egg noodles or broken lasagna noodles
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
For Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
The entire dish takes about 30 minutes to prepare and cook. With just a few easy steps, you can have this creamy and delicious meal ready to serve in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-6 minutes, or until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.
2. Sauté Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sliced mushrooms, sautéing them until they soften and turn golden, which should take about 4 minutes.
3. Create the Sauce:
Pour in the chicken broth and half-and-half (or cream), stirring to mix everything together. Add in the Italian seasoning, dried basil, and red pepper flakes (if you like a bit of spice). Bring this mixture to a gentle simmer.
4. Cook the Noodles:
Next, add the noodles to the skillet, pressing them down so they are mostly submerged in the liquid. Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the noodles are nice and tender and most of the liquid is absorbed.
5. Combine Chicken and Pasta:
Once the noodles are cooked, return the chicken to the skillet. Gently mix everything together, ensuring the chicken is well combined with the noodles and sauce.
6. Add the Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top of your chicken and noodle mixture.
7. Broil for That Golden Finish:
If your skillet is oven-safe, place it under the broiler for about 3-5 minutes until the cheeses are melted and bubbly with lovely golden spots. If your skillet isn’t oven-safe, transfer everything to a baking dish to broil.
8. Serve:
Remove the skillet from the oven (careful, it’s hot!) and let it cool slightly before serving. Garnish with chopped fresh basil or parsley for a beautiful finish.
Enjoy your creamy, cheesy White Chicken Skillet Lasagna straight from the skillet! It’s the perfect meal for family dinners or cozy nights in.
Can I Use Cooked Chicken Instead?
Absolutely! If you have leftover rotisserie or cooked chicken, feel free to use about 2 cups. Just add it in during the last few minutes of cooking to warm through.
What If I Don’t Have Egg Noodles?
No problem! You can substitute with regular lasagna noodles or even gluten-free pasta. Just break them into smaller pieces if using lasagna sheets, and adjust the cooking time if needed as some pastas may require longer cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat until heated through, adding a splash of broth or cream if it seems dry.
Can I Make This Vegetarian?
Yes! For a vegetarian option, replace the chicken with sautéed vegetables like zucchini, spinach, or bell peppers and use vegetable broth instead of chicken broth. You can also add some beans for protein!