Skillet White Chicken Lasagna
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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.
Skillet White Chicken Lasagna
This, this right here is my epic comfort food. My go to whenever I want a quick but hearty, cheesy mess of a lasagna. I’m not ashamed to say that it is a mess of ooey gooey cheesy lasagna, but at least 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 I guarantee you’ll eat it till your tummy aches.
I love a good white lasagna, there’s just something so fun about taking a classic and turning it on its head. I like to pack this recipe full of melty cheese and round it out with a little bit of heat courtesy of red pepper flakes. Is your mouth watering yet?
What Is White Lasagna?
I’m sure we’re all familiar with the more traditional style of lasagna, one with rich hearty red sauce and lots of beef. White lasagna however is an equally stick to your ribs dish that uses a butter and cream based white sauce and perfectly tender chicken instead. We’re still layering on that delicious ricotta on perfectly al dente mafalda pasta.
What Is Mafalda Pasta?
If you’re unfamiliar with this style of pasta, I don’t blame you – I mean it’s not exactly common. This style almost looks like shrunken down lasagna sheets which means they’ll be totally twirlable when incorporated into your dish. I promise you’ll be able to find them at your local grocery store but if not any small shaped pasta will work just fine.
Ingredients In Skillet White Chicken Lasagna
Keep scrolling for the full recipe and ingredient amounts.
- Butter – Unsalted as we want to control the sodium content of our dish.
- Onion – Chopped up, be sure to look for something that cooks down well like white or yellow onion.
- Garlic – Fresh minced up fine, if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Mushrooms – Cleaned and chopped, cremini or button will work perfectly for this dish.
- Spices – Italian seasoning and red pepper flakes.
- Flour – The thickening agent of our white sauce.
- Broth – Low sodium chicken broth as we want to control our salt.
- Milk – Any fat percentage you’d like.
- Pasta – I used mafalda pasta today.
- Cheese – We’re loading up this dish with ricotta, mozzarella, and Parmesan. Believe me you’ll want all three!
- Spinach – Fresh spinach is what I used today, feel free to use frozen if you’d like but be sure to drain it before incorporating.
- Chicken – Breasts cooked and shredded. Feel free to use skinless boneless thigh if you’d prefer.
- Seasoning – Salt and pepper.
- Parsley – Fresh and chopped up fine to be sprinkled on top as garnish.
How To Make Skillet White Chicken Lasagna
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Saute the sauteables: 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.
- Cook the mushrooms: 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.
- Form the sauce: Sprinkle the flour over the mushrooms and stir before stirring 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.
- Incorporate the rest of the veggies: Stir in the ricotta and Parmesan cheese, then add the spinach and stir. Cook for another minute until the spinach cooks down.
- Finish the dish: 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.
Want To Layer This Like Traditional Lasagna?
If you’d rather work with lasagna sheets and turn this into a more traditional version of a classic, by all means go right ahead! If you want to use lasagna sheets, this will make enough filling to do a small lasagna. First add a layer sauce on the bottom, then layer noodles, sauce, cheese, repeat.
What Else Can I Use In My White Chicken Lasagna?
Consider this recipe a nice blank canvas for whatever you’d like to use up in your fridge. I promise the flavors are so divine that any thing you can think to add will only make the dish even more stellar!
| Veggies | Pasta | Meats |
|---|---|---|
| Zucchini | Lasagna sheets | Turkey |
| Peas | Bowties | Sausage |
| Green beans | Rigatoni | Ground beef |
| Eggplant | Penne | Ground pork |
| Cherry tomatoes | Rotini |
Storing Leftover White Chicken Lasagna
Properly cool the lasagna before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen lasagna will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
More Delicious Lasagna Recipes To Try:
- Chicken Lasagna alla Bolognese
- Zucchini Lasagna
- Taco Lasagna
- One Pot Hamburger Helper Lasagna
- Lasagna Soup
- Skillet Lasagna
- Lasagna Roll-ups
- Buffalo Chicken Lasagna
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Skillet White Chicken Lasagna
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 6
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.
Equipment
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.
Recipe Notes
- If you don't like mushrooms, zucchini would make a great substitute.
- Mafalda pasta resemble mini, bite-sized lasagna sheets. If you can't find those, any small pasta shape such as penne, rotini, bowties, rigatoni, etc. would work well.
- If you want to use lasagna sheets, this will make enough filling to do a small lasagna. First add a layer sauce on the bottom, then layer noodles, sauce, cheese, repeat.
- If the pasta isn't cooked enough to your liking, add more chicken broth until the consistency is perfect.
- Properly cool the lasagna before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen lasagna will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 588kcal (29%)Carbohydrates: 43g (14%)Protein: 40g (80%)Fat: 29g (45%)Saturated Fat: 17g (106%)Cholesterol: 110mg (37%)Sodium: 914mg (40%)Potassium: 713mg (20%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 2764IU (55%)Vitamin C: 9mg (11%)Calcium: 655mg (66%)Iron: 2mg (11%)
Wren says
YIKES! I need help and/or suggestions on how to cook the chicken. I want to make this so much but I don’t know how I should prepare the chicken. Help!
Jo Cooks Team says
Any way you usually cook chicken will work! In the oven at 425F for 20-25 minutes, in a pressure cooker for 4 minutes, or you can simply cook them in a skillet for 5-6 minutes per side over medium-hight heat.
Julie says
Everything I make from this website is absolutely amazing! I started off with your lemon chiffon cake, a huge hit around the neighborhood, and now I just made this! My family is in heaven with their eyes rolling up into their skulls..
jo says
I love hearing this! 🙂
Julie says
Well it’s true! You are my new go-to recipe site!!!
Q says
A new favorite dish!! Straight forward instructions. Yield and flavor was amazing. Thanks.
Joanna Cismaru says
My pleasure!
Jim Fiedler says
Jo, 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
Thank you! So glad you’re loving the blog.
Sandra D says
Made 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
What kind of milk do you use?
Joanna Cismaru says
2% 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
Skillet 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
Hey..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
Yes 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
thank you so much for the suggestion…will definitely try it out..i’m so excited now.. 🙂
Sandy says
You’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
Hi 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
I 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
This one is a Le Creuset Stainless Steel Saute Pan, 3 qt and I think it’s about 10 inches in diameter.
Donna says
Thanks 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
So glad you liked it, Donna!
Michelle says
Before 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
Oops, that was 60% not 60mg, I updated the recipe to reflect mg.
Jordan says
I’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
I think zucchini would be great here. 🙂
Sara @ Last Night's Feast says
I’ve been wanting to try out some new lasagna recipes (besides the standard). This one looks really tasty
Joanna Cismaru says
Hope you try it Sara, it’s great!
Marisa Franca @ All Our Way says
I’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
I 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
There are a couple zoodles recipes here on the blog, you can check them out here.