This White Chicken Skillet Lasagna is a creamy delight loaded with tender chicken, noodles, and gooey cheese, all cooked in one pan. It’s easy and perfect for those busy weeknights!
You won’t believe how quickly it comes together. Just layer everything, let it bubble away, and you’ll have a comforting meal that will make everyone smile. I love to serve it with some garlic bread on the side!
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for convenience. It’s already cooked and adds great flavor. If you’re vegetarian, chickpeas or sautéed mushrooms make excellent substitutes.
No-Boil Lasagna Noodles: These save time, but if you can’t find them, regular lasagna noodles work too. Just cook them according to package instructions before adding them to the dish.
Spinach: Fresh spinach adds a nice touch, but frozen spinach can work in a pinch. Make sure to thaw and drain it well to avoid excess water.
Cheese: Parmesan and mozzarella are key for that creamy and cheesy flavor. You can mix in cheddar for a different taste or omit cheese for a lighter version.
How Do I Make the Creamy Sauce Without Lumps?
The creamy sauce is a crucial part of this dish, and getting it right can be tricky. Here’s how to avoid lumps:
- Start by melting the butter and cooking the garlic on medium heat. Keep stirring to prevent burning.
- Add the flour and whisk constantly to form a roux. This step is important for thickening the sauce without lumps.
- Gradually pour in the milk and heavy cream, whisking continuously. This helps to incorporate the liquid smoothly.
- Once it thickens, mix in the cheese until melted. If you still see lumps, use an immersion blender for a creamier sauce.
With these tips, your sauce will be smooth and delicious, making the whole dish even better!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
For the Main Dish:
- 2 cups cooked chicken breast, shredded or sliced
- 8 oz no-boil lasagna noodles, broken into large pieces
- 3 cups fresh spinach leaves
- 4 cups whole milk
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, sliced for garnish
How Much Time Will You Need?
This White Chicken Skillet Lasagna takes about 15 minutes of prep time and around 30 minutes of cooking. Perfect for a busy weeknight dinner that feels gourmet without the fuss!
Step-by-Step Instructions:
1. Prepare the Sauce Base:
In a large oven-safe skillet or cast-iron pan, melt the butter over medium heat. Once it’s melted, add the minced garlic. Cook it for 1-2 minutes, stirring gently until it becomes fragrant but not browned — we want that lovely garlic aroma without burning it!
2. Make the Roux:
Next, sprinkle the flour into the pan, stirring constantly to combine it with the butter and garlic. This forms a roux that will thicken your sauce. Let it cook for about 1 minute, continuing to stir to avoid any lumps.
3. Add the Creamy Base:
Slowly whisk in the whole milk and heavy cream, making sure to keep stirring to prevent lumps. Bring this mixture to a gentle simmer and let it cook until the sauce thickens, which will take about 5-7 minutes. Keep an eye on it as it simmers!
4. Cheese It Up:
Stir in the grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix until everything is well blended, and the cheese has melted into the sauce. It’s starting to smell amazing!
5. Add Spinach:
Toss in the fresh spinach leaves and let them cook in the sauce for about 2-3 minutes until they’re nicely wilted. This adds a pop of color and nutrition!
6. Layer the Noodles:
Now, break the no-boil lasagna noodles into large pieces and sprinkle them evenly over the sauce. You don’t need to pre-cook them — just press them down gently so they’re fully submerged in the creamy goodness.
7. Chicken Time:
Evenly layer your cooked chicken on top of the noodles. This is where the hearty protein comes into play!
8. Add the Cheese:
Sprinkle a cup of the shredded mozzarella cheese over the chicken. Cheese lovers, rejoice!
9. Cook it Down:
Cover the skillet with a lid or some foil and reduce the heat to low. Let everything cook gently for about 20-25 minutes, allowing the noodles to soften and absorb all that delicious flavor.
10. Broil for Perfection:
After the noodles are tender, remove the lid and sprinkle the remaining mozzarella cheese on top. Broil in the oven for 3-5 minutes until the cheese is bubbly and golden brown. If your skillet isn’t oven-safe, carefully transfer everything to a baking dish for broiling.
11. Serve and Enjoy:
Once it’s out of the oven, allow it to rest for about 5 minutes. This helps to set everything. Then, garnish with fresh sliced basil before serving. Enjoy your creamy, cheesy, and utterly delightful White Chicken Skillet Lasagna warm!
This dish truly combines comfort and ease in one pan — your family will love it!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor to the dish. Just shred or slice it and add it in as directed.
What If I Don’t Have No-Boil Lasagna Noodles?
If you can’t find no-boil noodles, regular lasagna noodles work just fine. Just be sure to cook them according to the package instructions before adding them to the skillet.
How Do I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the microwave or in the oven. If it looks dry, you can add a splash of milk or cream to keep it creamy!
Can I Add Other Vegetables?
Definitely! Feel free to add in other veggies like mushrooms, zucchini, or bell peppers. Just sauté them with the garlic in the beginning so they cook through. Adjust the cooking time if you use denser vegetables.