This White Chicken Skillet Lasagna is made with SIX ingredients in ONE pot! It’s creamy and hearty and the perfect comfort food. Full step by step recipe video down in the recipe card.
Love a traditional lasagna too? Try my Easy Lasagna Recipe, this Crockpot Lasagna Soup or this Slow Cooker Lasagna!
Table of Contents
We’re moving along with another Six Ingredient Supper (<– see all of them over here!) today, and it’s a reader favorite!
This Slow Cooker White Chicken Lasagna was my first Six Ingredient Supper I shared back in January, and it was a big hit with all of you!
For that reason, I knew I had to create a skillet version for those days when you just don’t have a few hours to make dinner 😉
This White Chicken Lasagna is a favorite with the kids — it’s creamy and hearty and we love how it’s so customizable!
It’s also great if you have a big batch of this Crockpot Shredded Chicken or this Instant Pot Shredded Chicken cooked up — perfect for busy weeknights!
Tips for making the best White Chicken Skillet Lasagna:
- Be a little flexible: when making a one pot pasta, you can change things up a lot because you are constantly monitoring the cooking process. So keep an eye on the pot, stir regularly, and use your instincts to tell you what it needs.
- Add more liquid if necessary: you might find that the liquid is absorbed more quickly sometimes than others. There are a lot of factors that play into this, including the type of liquid you’re using (heavier cream will thicken more quickly and you’ll need more of it), how much you have the lid on or off, and the type of noodles you’re using. If you notice it needs a little more, add a little more, gradually.
- Use a great pan: the most infuriating thing for me in the kitchen is those really awful pans. We all have some that just cook better than others — they don’t stick, they heat evenly, they are nice and deep. When you’re cooking a lot of one pot meals, spring for a great, large stove-to-oven skillet that you will love cooking in.
- Break your pasta into smaller pieces: the smaller the pieces, the more evenly they will cook, and the less chance there is that they’ll stick together.
Can I use oven ready lasagna noodles?
Most one pot pastas are actually extremely customizable, because you are almost constantly monitoring the cooking process and it’s easy to adapt on the go.
For that reason, yes, you can definitely use oven ready noodles if that’s all you have. You may find they absorb liquid differently, or they cook a little quicker, but as long as you know that you may need to adjust the liquid on the fly then they will work perfectly fine!
Variations and substitutions for this white chicken lasagna:
Because this White Chicken Lasagna is part of my 6 Ingredient Suppers series, I stuck to the basics. But I always love to add all the ways you can mix things up, because these recipes are so easy to make your own!
- Add vegetables: you can add them with the chicken, or with the pasta, or right at the end, it really just depends on how long they take to cook and how tender you like them. Vegetables like broccoli and spinach are added closer to the end because they turn to mush quickly. Mushrooms you may want to saute with the chicken. Carrots and peppers take longer and you may want to add them close to the beginning.
- Swap out the chicken for Italian sausage, smoked sausage, or ground turkey.
- Add some heat: make this a cajun chicken lasagna by adding some cajun seasoning.
- Switch up the herbs: use what you have, add a spoonful of pesto, or rummage through the spice drawer and get a little creative with what you find.
- Swap out the pasta: you can use any cut of pasta in here, but you will want to use roughly the same weight of pasta (250g), since we are not measuring lasagna noodles by volume, and keep in mind the cook time and amount of liquid required may be different.
More 6 Ingredient Suppers you’ll love!
- Sheet Pan Mini Meatloaf and Roasted Potatoes
- Instant Pot Goulash
- Chicken Fettuccine Alfredo
- Taco Casserole
White Chicken Skillet Lasagna
written by Ashley Fehr
Ingredients
- 2 tablespoons oil
- 2 boneless skinless chicken breasts
- 2 1/2 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 10 lasagna noodles, broken (250g)
- 1 cup shredded mozzarella cheese
Instructions
- Add oil to a large skillet and heat over medium heat.
- Add chicken breasts and cook for 3-5 minutes until browned on one side (they should release easily from the pan when ready).
- Flip chicken and add chicken broth, salt and pepper. Bring to a low simmer over medium-low heat, cover and cook for 10-15 minutes until chicken reaches an internal temperature of 165 degrees F.
- Remove chicken to a cutting board and let rest 5 minutes before shredding.
- To the chicken broth in the pan, add the cream and Italian seasoning. Stir.
- Add in broken lasagna noodles and stir well. Bring back up to a low simmer.
- Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
- When noodles are cooked, stir chicken back in and top with shredded cheese. Cover and let melt before serving.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Kelsey says
Thinking about making this but adding cooked bacon and spinach?!
The Recipe Rebel says
Sounds tasty!
Katelyn Gebhardt says
Delicious!!
The Recipe Rebel says
Glad you enjoyed it Katelyn!
Erin says
This is so easy and my picky eaters love it! I love it too! Thank you!
The Recipe Rebel says
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
Marcella says
Yummy!!
The Recipe Rebel says
Thank you Marcella!
Jen says
SO GOOD! My whole family loved it. I used mafalda pasta and added spinach at the end. 😋
The Recipe Rebel says
Hi Jen! So glad you enjoyed the recipe! Thank you for the review!
Joanna says
Do you think you can make this with rotisserie chicken?
The Recipe Rebel says
Hi Joanna! Yes, you probably could.
Aubrey says
Easy and fun to make! Made it for my parent’s anniversary and we all loved it!
The Recipe Rebel says
Hi Aubrey! So glad you enjoyed the recipe! Thank you for this kind review!
Amber says
This was really good and easy. But how do you get it thick? It was basically lasagna soup.
The Recipe Rebel says
Hi Amber! Mine thickens up after adding the heavy cream and noodles and then allowing it to cook for 10-15 minutes. Sounds like you need to adjust the heat just a little on your pan. Hope this helps!
Megan says
You could also try mixing in cheese, this will also help thicken the dish. I’m a cheese lover so the more the better!
Megan says
I accidentally pushed 4 instead of 5 stars, this was a great dish! I seasoned my chicken with salt, garlic and pepper while browning and used Monterey Jack instead of mozzarella. Loved how easy it was to make and left less dirty dishes!!
The Recipe Rebel says
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
Amanda Simmons says
Can you use oven ready lasagna noodles
The Recipe Rebel says
Hi Amanda! I’ve not tested the recipe with oven ready noodles, so not sure how that would work out. If you decide to experiment, let me know how it goes!
Bethany Wyatt says
This was delicious! Very easy to make and quick. I served steamed broccoli along with it . Will definitely go in the dinner rotation.
The Recipe Rebel says
Hi Bethany! So glad you enjoyed the recipe! Thank you for this kind review!
Brittany says
Delicious. I added steamed broccoli with the chicken at the end for a full meal. Thank you.
The Recipe Rebel says
Hi Brittany! So glad you enjoyed the recipe! Thank you for this review!
Regina Arnett says
Yes I’m trying this today along with cabbage for my side dish. Lady A
The Recipe Rebel says
Hi Regina! So glad you enjoyed the recipe! Thank you for this review!
Ali says
Really delicious! Added some broccoli and a little shredded parm on top. Super easy one pan meal!
Brianna Williams says
Is it supposed to be runny or more thick?
Kelsea Brodbeck says
It seems like mine always turns out more runny no matter what I do.
The Recipe Rebel says
Hi Kelsea, have you tried raising the heat just a little while it simmers. This should not be runny. The heavy cream actually thickens while cooking so this should be creamy. Hope this helps!
Stacy Ruzbasan says
Made this of the first time and it turned out delicious. Very easy to prepare and super customizable, like Ashley says in her post. I added some garlic and a bit more chicken stock. Will definitely try it with veggies next time. Thank you for sharing.
The Recipe Rebel says
Hi Stacy! Glad you enjoyed the recipe! Thank you for this kind review and feedback!
Courtney says
My kids and I gobble this up like you wouldn’t believe. I’ve made it about 8 times now. Absolutely love it!!!
Ashley Fehr says
Thanks for sharing Courtney!
Jen says
Can I use spaghetti noodles for this and cook it the same way?
Ashley Fehr says
Yes! I would break them into smaller pieces so they cook more easily.
Libbey says
Love this recipe and making for a friend who’s having surgery! Does anyone know if it freezes well?
Ashley Fehr says
It should freeze just fine! I’m so glad you liked it 🙂
Emily says
Just made this for the first time and my family LOVED it!!!! I did add corn and broccoli to it. This will definitely be a make again meal!!!!
Emily says
Hi! Just tried this and we added fresh garlic, and mixed some cheese in it as well as the cheese on top. Thanks for sharing a recipe to switch things up!
Ashley Fehr says
Thanks Emily!