Last updated on April 24th, 2019 at 07:03 pm
This Skillet White Chicken Lasagna is for the true cheese lovers out there. Loaded with mushrooms, spinach, chunks of chicken, this lasagna is creamy, super cheesy and absolutely delicious.
This, this right here is my epic comfort food. My go to food for when I want a quick but hearty, cheesy mess of a lasagna. Because it is a mess of ooey gooey cheesy lasagna, but hey, I threw in some veggies like mushrooms and spinach so you can’t say it’s all bad. Trust me, it’s all good, so good that my friend and I ate it until our tummies ached. Sometimes we can’t say no to a good thing.
I made this dish with Mafalda pasta. They look like mini lasagna sheets, and are so perfect for this recipe. I’ve also used this time of pasta in my One Pot Hamburger Helper Lasagna, and this Lasagna Soup! I am totally obsessed with this pasta right now.
Anyway, I’m going to keep it short and sweet this time. I’m sort of on vacation because my mom is visiting from Ontario and want to spend as much time with her as possible. Too bad the weather is really crappy, snow, snow and more snow. Nothing’s keeping us from shopping though. And baking! And pedicures!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Skillet White Chicken Lasagna
Ingredients
- 2 tbsp butter unsalted
- 1 onion chopped
- 4 cloves garlic minced
- 5 oz mushrooms cleaned and chopped
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 3 tbsp all-purpose flour
- 2 cups chicken broth low sodium
- 2 cups milk
- 8 oz mafalda pasta
- 8 oz ricotta cheese
- 1 cup Parmesan cheese
- 4 oz fresh spinach
- 2 chicken breasts cooked and shredded
- 10 oz mozzarella cheese shredded
- 1 tbsp fresh parsley chopped
Instructions
- In a large skillet melt the butter over medium heat. Add the onion and garlic and cook for a couple minutes until the onion softens.
- Stir in the mushrooms and season with salt, pepper, Italian seasoning and red pepper flakes. Cook for about 5 minutes until the mushroom cook down a bit and start to brown.
- Sprinkle the flour over the mushrooms and stir. Stir in the chicken broth and milk. Add the mafalda pasta, stir and cook for about 8 to 10 minutes or until the pasta is cooked through. There should be enough liquid but if you find that the pasta is not cooked enough and all the liquid is gone, add a bit more chicken broth.
- Stir in the ricotta and Parmesan cheese, then add the spinach and stir. Cook for another minute until the spinach cooks down.
- Stir in the chicken and sprinkle with mozzarella cheese. Place the skillet under the broiler for a couple minutes to melt the cheese.
- Garnish with chopped parsley and serve.
Notes
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Nutrition
Q says
June 3, 2018 at 10:56 pmA new favorite dish!! Straight forward instructions. Yield and flavor was amazing. Thanks.
Joanna Cismaru says
June 4, 2018 at 10:29 amMy pleasure!
Jim Fiedler says
October 16, 2017 at 12:24 pmJo, where have you been all my life! Your one-pot meals are excellent and just the way I like to cook. Simple, easy and delicious.
Nicole Beaulieu says
October 16, 2017 at 3:25 pmThank you! So glad you’re loving the blog.
Sandra D says
September 7, 2017 at 4:47 pmMade today – delicious, but I had LOADS of sauce (maybe because I used bow tie pasta?), so decided to throw in the other two chicken breasts I’d thawed. A hint: turn up the heat when you add the milk and broth; heat to boiling before putting the pasta in, then turn it back down. I didn’t broil it; just threw the mozza cheese in. I didn’t have parm, so I used asiago, too. I think I’ll cut the cheese down next time; try it a bit lighter.
Next one to try is your chicken alfredo with peas (that’s what I was going to use those other two breasts for, lol).
Jenny says
March 26, 2017 at 8:04 pmWhat kind of milk do you use?
Joanna Cismaru says
March 27, 2017 at 10:06 am2% or 3% milk works just fine here, I actually used lactose free milk since that’s all that we usually have in the house. 🙂
Karly says
March 23, 2017 at 11:49 amSkillet lasagnas are my new go-to. All the deliciousness of my kiddos’ favorite pasta dish, without the blood sweat and tears. LOVING this white chicken version!
Rimli Baruah says
March 16, 2017 at 1:19 amHey..i love your skillet chicken lasagne recipe and I have been waiting to try making lasagne for a long time. But, I have these frozen lasagne sheets and I’m not sure if I can try your recipe with the frozen sheets. Is it okay to try this with frozen sheets? Need help…
Joanna Cismaru says
March 16, 2017 at 9:27 amYes you should, might need to break them up though and adjust the liquids. Haven’t really used frozen lasagna sheets before so I’m not sure how much liquid they require, it’s something you’re going to have to play with.
Rimli Baruah says
March 16, 2017 at 10:40 pmthank you so much for the suggestion…will definitely try it out..i’m so excited now.. 🙂
Sandy says
March 10, 2017 at 1:00 pmYou’re one pot Cheesy Taco Orzo dish was amazing, my hubby loved it like all your recipes I make. I noticed in a lot of your recipes that you have a round straight sided pan that you use. I wonder if I could get the diameter of the pan?
Love your recipes and site
Joanna Cismaru says
March 10, 2017 at 2:44 pmHi Sandy, this one is a Le Creuset Stainless Steel Saute Pan, 3 qt and I think it’s about 10 inches in diameter.
Sandra says
March 10, 2017 at 12:35 pmI noticed you use a frying pan that has straight edges and I’m just wondering what the diameter of the pan is? I’m wanting to get one because my straight sided pan is quite big, mind you I had to use it for your orzo recipe I made last night. I’m only cooking for two and a lunch for the next day but your recipes are so good we end up eating more than we should. Yum Yum!!
Joanna Cismaru says
March 10, 2017 at 2:45 pmThis one is a Le Creuset Stainless Steel Saute Pan, 3 qt and I think it’s about 10 inches in diameter.
Donna says
March 9, 2017 at 2:36 pmThanks for another great recipe Jo. I did find I needed to add more chicken stock to enable the pasta to cook through, but that wasn’t an issue. I cut back on the cheese slightly and it was still super delicious! So easy and very filling 🙂 Your recipes are always great!
Joanna Cismaru says
March 9, 2017 at 9:19 pmSo glad you liked it, Donna!
Michelle says
March 7, 2017 at 8:59 pmBefore I make this dish I just want to make sure that the sodium is correct. I am restricted on the amount of sodium each day. Is the 60 mg per serving correct?
Thanks
Joanna Cismaru says
March 7, 2017 at 10:22 pmOops, that was 60% not 60mg, I updated the recipe to reflect mg.
Jordan says
March 7, 2017 at 10:58 amI’m not a fan of mushrooms. I know I can just omit them but any suggestions for veggie substitutes? This sounds delicious!
Joanna Cismaru says
March 7, 2017 at 6:50 pmI think zucchini would be great here. 🙂
Sara @ Last Night's Feast says
March 6, 2017 at 3:57 pmI’ve been wanting to try out some new lasagna recipes (besides the standard). This one looks really tasty
Joanna Cismaru says
March 6, 2017 at 8:46 pmHope you try it Sara, it’s great!
Marisa Franca @ All Our Way says
March 6, 2017 at 8:56 amI’m in love!! Oh my, that ooey, gooey cheese is making my heart beat faster. I’m pinning!! I can’t wait to make it.
sue says
March 6, 2017 at 7:50 amI love these but I follow the Atikins lifestyle. I dont eat white flour, rice pasta or bread. I know many of you are gasping. Is there a way, that if you create a receipt with pasta, you could give an equatable amount of Zuchinni (we call them zoodles), or rice we use califlour, or white flour, we either don’t use or use almond or coconut flour (Havn’t used either of those in place of white flour yet).
Is this possible?? I have gone from a size 16 to an 8 and many, many inches. Don’t want to go backwards so this is important to me!
Joanna Cismaru says
March 6, 2017 at 8:54 pmThere are a couple zoodles recipes here on the blog, you can check them out here.