Description
A creamy and comforting white chicken skillet lasagna made with tender chicken, spinach, and ricotta cheese, all cooked in one pan for an easy weeknight dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 8 lasagna noodles, broken into pieces
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in shredded chicken, broken lasagna noodles, chicken broth, milk, salt, pepper, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed.
- Stir in ricotta cheese, spinach, and half of the mozzarella and Parmesan. Cook until spinach is wilted and cheeses are melted.
- Top with remaining mozzarella and Parmesan. Cover and let sit for 2-3 minutes to melt the cheese.
- Garnish with chopped parsley if desired and serve hot.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Substitute kale for spinach if preferred.
- Use oven-ready lasagna noodles to save time, if available.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg