This white chicken skillet lasagna is a cozy dish that combines creamy sauce, tender chicken, and layers of pasta—all cooked in one pan! It’s easy to make and perfect for dinner.
You won’t believe how quickly it comes together! I love serving it with some garlic bread on the side. And let’s be real, who can resist that cheesy goodness? Yum! 😋
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re out, you can use vegetable or canola oil. However, I lean toward olive oil for its flavor.
Chicken: Rotisserie chicken is a time-saver! You can also use leftover chicken or even turkey for a different twist.
Milk: Whole milk gives a rich creaminess, but you can substitute with 2% milk or a non-dairy option like almond or oat milk. Just keep in mind it may alter the creaminess a bit.
No-Boil Lasagna Noodles: These noodles cut cooking time but regular lasagna noodles work too; just make sure to cook them beforehand.
Spinach: Fresh spinach adds nutrients, but frozen spinach that’s been thawed and drained works nicely as well. You can even swap it for kale!
How Do I Make the Creamy Sauce Without Clumps?
Making a smooth sauce can be tricky, but it’s easier than you think! Start by creating a roux, which is just butter and flour cooked together.
- Cook the flour into the melted butter for about a minute to get rid of the raw flour taste.
- Add the chicken broth gradually while whisking to avoid lumps.
- Then whisk in the milk slowly, continuing to stir as it thickens. This keeps the sauce smooth and creamy!
The key is to whisk constantly and be patient during the cooking process for the best results!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 medium boneless, skinless chicken breasts, cooked and shredded
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 6 no-boil lasagna noodles, broken into pieces
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil (optional, for garnish)
How Much Time Will You Need?
This creamy, cheesy lasagna can be ready in about 30 minutes! It takes around 10 minutes to prep and another 20 minutes to cook. So, get that skillet sizzling and enjoy a delicious meal on the table in no time!
Step-by-Step Instructions:
1. Heat the Olive Oil and Italian Chicken:
Start by heating the olive oil in a large oven-proof skillet over medium heat. Once it’s warm, add the shredded chicken and let it cook for about 2 minutes, just to warm it through. After that, take the chicken out and set it aside for later.
2. Make the Creamy Roux:
In the same skillet, melt the butter over medium heat. Then, whisk in the flour and cook it for about 1 minute. This combo is called a roux and it helps to thicken your sauce. Keep whisking so it doesn’t burn!
3. Stir in the Broth and Milk:
Now, slowly whisk in the chicken broth and follow up with the milk. Make sure to whisk until everything is smooth and there are no lumps. Keep stirring as the mixture thickens—this will take about 5-7 minutes.
4. Spice It Up:
Time to add some flavor! Stir in the garlic powder, Italian seasoning, and season with salt and black pepper. Adjust the seasoning if you want it a little saltier or with more spice!
5. Add the Noodles:
Carefully add the broken lasagna noodles to the creamy sauce. Make sure they are submerged in the sauce. Cover the skillet with a lid or foil and let it simmer for about 10 minutes. Give it a stir a couple of times until the noodles are nice and tender.
6. Mix in Spinach and Chicken:
Once the noodles are tender, stir in the chopped spinach and shredded chicken until everything is nicely combined. It’s looking yummy already, right?
7. Top with Cheese:
Now, sprinkle the mozzarella and Parmesan cheeses evenly on top of your lasagna mixture. This is where the magic happens!
8. Broil for Golden Cheese:
If your skillet is oven-safe, pop it under the broiler for about 3-5 minutes until the cheese is bubbly and golden brown. If not, just cover and cook on low heat until the cheese has melted nicely.
9. Garnish and Serve:
Once it’s out of the oven or off the heat, take a moment to let it rest for a few minutes. You can garnish with fresh basil if you like. Then, dive in and enjoy your creamy, cheesy white chicken skillet lasagna right from the pan!
Bon appétit! 😊
Can I Use Frozen Chicken in This Recipe?
Yes, frozen chicken can be used! Just make sure it’s fully thawed before cooking. You can thaw it overnight in the refrigerator or in a sealed bag submerged in cold water for quicker results. Once thawed, cook and shred it as directed.
Can I Make This Ahead of Time?
Absolutely! You can prepare the creamy sauce and chicken mixture a day in advance. Just store it in an airtight container in the fridge. When ready to eat, reheat on the stove over low heat, then add the noodles and continue as directed to finish cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of milk to loosen the sauce if it thickens. Stir occasionally for even heating.
Can I Substitute the Cheese?
Yes! Feel free to swap out the mozzarella and Parmesan with other cheeses like cheddar or gouda for a different flavor. Just keep in mind the melting qualities, as some cheeses may alter the texture of the dish.
