Skillet Chicken Lasagna
This Chicken Skillet Lasagna is everything you crave in lasagna but it comes together so much faster than a traditional pan of lasagna does since it’s cooked on the stovetop in a skillet rather than the oven. It also uses bowtie noodles instead of lasagna sheets, so there’s none of that time consuming layering of the noodles & other fillings.
It’s also not scrimping on any of those fillings – they are all there in all of their deliciousness. Plus, it has chicken instead of the ground beef that this dish usually has, y’all – and it sure is good!
I like to think since it uses chicken breast meat instead of ground beef, it’s way healthier – so therefor my portion size can be double. I mean… I know that’s probably not correct in a dietitian’s opinion… Good thing I’ not a dietitian. 😉
The leftovers are even better the next day too. I guess all those flavors just have a little more time to get all friendly with each other.
Oh, it’s so delicious. Let me know how you like it!!
Skillet Chicken Lasagna
- 12 ounces bow tie pasta, cooked according to the package instructions
- 2-3 teaspoons butter or olive oil (enough to cover the pan)
- 2 boneless, skinless chicken breasts, diced
- garlic salt to taste
- pepper to taste
- 1 tablespoon Italian seasoning
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 jar good-quality spaghetti sauce (14 to 16 ounces)
- 1 teaspoon red pepper flakes (optional)
- 1.5 cups shredded mozzarella cheese
- 3/4 cup whole milk ricotta cheese
- 1/3 cup Parmesan (grated or shredded both work but I always prefer shredded)
- fresh basil (optional)
Heat the butter/oil in a large skillet over medium-high heat. Season the chicken with garlic salt & pepper to taste & the Italian seasoning. Add the chicken to the skillet and cook until golden brown, a few minutes per side. Remove the chicken & set aside.
Add the onions and garlic to the skillet and cook, stirring occassionally, for 3 minutes. Pour in the broth while scraping the bottom of the skillet to loosen the bits. Cook for another few minutes so that the broth reduces some. Add the spaghetti sauce and red pepper flakes (if using). Simmer for about 10-12 minutes.
Turn off the heat and add the cooked pasta, mozzarella, ricotta, & Parmesan. Stir in the cooked chicken. Stir to combine. Add a few small dollops of ricotta, a sprinkling of Mozzarella & Parmesan, & some chopped fresh basil on top for presentation, if desired.
Slightly adapted from Food Network.All images and text ©
If you make this, hashtag it with #MrsHappyHomemaker – I’d love to see it! You can follow me on Instagram here.
I have shared this recipe with my friends over at Meal Plan Monday