I don’t know why, but I seem to dislike white chicken skillet lasagna.
That’s precisely why a skillet lasagna is my ideal lasagna—boiling lasagna noodles. pan lasagna comes together in approximately thirty minutes and is made in — you guessed it — a single pan, as opposed to classic lasagna, which requires extensive pre-cooking and stacking time. And this specific skillet lasagna—skillet or not—is far more amazing than any lasagna should be. It has earthy greens, delicious grilled chicken, and a creamy Alfredo-inspired sauce. I can’t see anyone not like it; my family and I both adore it. It also doesn’t hurt that making it is quite easy.
The first thing you’ll do is
Ingredients
2 tablespoons olive oil
2 boneless skinless chicken breasts
2 1/2 cups chicken broth
1 1/2 cups heavy cream
1 teaspoon dried basil
1/2 teaspoon garlic powder
10 lasagna noodles
1 1/2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, freshly grated
2 cups baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
Preparation
Heat olive oil in a large skillet over medium heat.
Season chicken breasts and cook until one side is browned, 3-5 minutes.
Turn chicken, then add chicken broth to pan. Bring to a simmer, then cover and cook until chicken is cooked through, 10-15 minutes.
Remove chicken to a cutting board and set aside.
To skillet, add cream, basil, and garlic powder. Stir in lasagna noodles and bring to a simmer once more. Cover and cook until noodles are tender, about 15 minutes, stirring often.
While noodles cook, shred chicken. Once noodles are soft, stir in 1/2 cup of the mozzarella and parmesan, along with the shredded chicken and the spinach. Season to taste with salt and pepper.
Stir to combine, then top with remaining mozzarella cheese. Cover skillet and remove from heat. Let rest 5 minutes to allow cheese to melt.
Enjoy !