White Chicken Skillet Lasagna: Easy One-Pan Recipe

White Chicken Skillet Lasagna: Prepare to ditch the traditional baking dish! Forget everything you thought you knew about lasagna because this one-pan wonder is about to revolutionize your weeknight dinners. Imagine layers of creamy, cheesy goodness, tender chicken, and perfectly cooked lasagna noodles, all simmered together in a single skillet. It’s the comforting flavors of lasagna, but without all the fuss!

While lasagna’s origins are debated, with some tracing it back to ancient Greece, its modern form is undeniably Italian. Traditionally, lasagna is a labor of love, a dish carefully assembled with layers of rich ragu, béchamel sauce, and pasta. But let’s be honest, sometimes we crave that comforting flavor without spending hours in the kitchen. That’s where this White Chicken Skillet Lasagna comes in!

People adore lasagna for its rich, satisfying flavors and comforting texture. The combination of creamy cheese, savory sauce, and tender pasta is simply irresistible. This skillet version captures all of that magic, but in a fraction of the time. It’s the perfect dish for busy weeknights, offering a delicious and satisfying meal that the whole family will love. Plus, the one-pan cleanup is a major bonus! Get ready to experience lasagna in a whole new, incredibly convenient way.

Ingredients:

• For the Chicken Mixture:
• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup chicken broth
• For the Cheese Mixture:
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Lasagna:
• 9 oven-ready lasagna noodles (no-boil)
• 2 cups shredded mozzarella cheese

Preparing the Chicken Mixture:

1. Heat the olive oil in a large, oven-safe skillet (at least 12 inches) over medium-high heat. Make sure your skillet is oven-safe, as we’ll be putting the whole thing in the oven later!
2. Add the chicken pieces to the skillet and season with salt, pepper, garlic powder, and red pepper flakes (if using). Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Don’t overcrowd the pan; cook in batches if necessary to ensure even browning.
3. Remove the chicken from the skillet and set aside.
4. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes.
5. Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are tender and have released their moisture, about 5-7 minutes. Stir frequently to prevent burning.
6. Return the cooked chicken to the skillet with the onion, garlic, and mushrooms.
7. Pour in the Alfredo sauce and chicken broth. Stir to combine everything well. Bring the mixture to a simmer.
8. Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavors to meld together. Stir occasionally.

Preparing the Cheese Mixture:

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, egg, salt, and pepper.
2. Mix well until all the ingredients are thoroughly combined and the mixture is smooth and creamy. Make sure there are no lumps of ricotta cheese remaining.

Assembling the Skillet Lasagna:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the chicken and Alfredo sauce mixture evenly over the bottom of the oven-safe skillet. This will prevent the noodles from sticking.
3. Arrange three oven-ready lasagna noodles over the sauce layer, slightly overlapping if necessary to cover the entire surface. You may need to break some noodles to fit.
4. Spread half of the ricotta cheese mixture evenly over the noodles.
5. Sprinkle one-third of the mozzarella cheese over the ricotta cheese mixture.
6. Spoon another layer of the chicken and Alfredo sauce mixture over the mozzarella cheese.
7. Arrange another three oven-ready lasagna noodles over the sauce layer, again slightly overlapping if needed.
8. Spread the remaining ricotta cheese mixture evenly over the noodles.
9. Sprinkle another one-third of the mozzarella cheese over the ricotta cheese mixture.
10. Spoon the remaining chicken and Alfredo sauce mixture over the mozzarella cheese.
11. Arrange the final three oven-ready lasagna noodles over the sauce layer.
12. Sprinkle the remaining mozzarella cheese evenly over the top of the lasagna.

Baking the Skillet Lasagna:

1. Cover the skillet tightly with aluminum foil. This will help to steam the noodles and prevent the cheese from burning.
2. Bake in the preheated oven for 30 minutes.
3. Remove the aluminum foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
4. Remove the skillet from the oven and let it rest for 10-15 minutes before serving. This will allow the lasagna to set slightly and make it easier to slice.

Serving Suggestions:

1. Carefully slice the skillet lasagna into squares or wedges.
2. Serve hot, garnished with fresh parsley, if desired.
3. This white chicken skillet lasagna pairs well with a side salad and some crusty bread for dipping into the delicious sauce.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the chicken mixture for a little extra heat.
• Add vegetables: Feel free to add other vegetables to the chicken mixture, such as spinach, bell peppers, or zucchini.
• Use different cheese: Try using provolone or fontina cheese in place of or in addition to the mozzarella cheese.
• Make it vegetarian: Substitute the chicken with sautéed vegetables like mushrooms, zucchini, and spinach for a vegetarian version.
• Use different noodles: While oven-ready noodles are recommended for convenience, you can use regular lasagna noodles. Just be sure to cook them according to package directions before assembling the lasagna. You may also need to add a bit more liquid to the skillet to ensure the noodles cook through.
• Make it ahead: You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time.
• Freezing instructions: To freeze the lasagna, let it cool completely after baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a preheated oven at 350°F (175°C) until heated through.
• Skillet size matters: Using the correct size skillet is crucial. A 12-inch skillet is ideal to ensure the lasagna layers fit properly and cook evenly. If your skillet is too small, the lasagna may be too thick and take longer to cook. If it’s too large, the layers may spread out too much.
• Don’t skip the resting time: Letting the lasagna rest for 10-15 minutes after baking is important. This allows the cheese to set and the layers to meld together, making it easier to slice and serve.
• Adjust the sauce consistency: If the sauce seems too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.

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