Skillet White Chicken Lasagna

Name: Skillet White Chicken Lasagna
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 1 teaspoon olive oil; 1/4 cup diced onion; 2 cloves garlic, minced; 8 oz sliced mushrooms; 1 16 oz package wide egg noodles; 3 cups whole milk; 1 32 oz container low-sodium chicken broth; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups diced or shredded rotisserie chicken; 3/4 cup plain Greek yogurt; 1/4 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1 cup fresh spinach

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White chicken lasagna is a skillet meal that can’t be beaten! A creamy white sauce envelopes wide and curvy egg noodles.

Greek yogurt and Parmesan cheese make the sauce extra rich and creamy while mushrooms and fresh spinach give this dish a vitamin boost!

This skillet version of white chicken lasagna is also a great meal for those busy evenings. One of the best things about this recipe is how streamlined it is. To save time; I boiled my egg noodles in milk instead of water, and I used a rotisserie chicken to keep things simple. I added spinach just before serving to keep things fresh and vitamin-packed!

White Chicken Skillet Lasagna

From the made from scratch sauce to the nutritional benefits, this skillet chicken lasagna recipe is one you’re going to want to feed the kids and it’s one they’re going to love to eat making this easy chicken skillet lasagna an instant favorite. Make this meal as often as you want because it’s not just good tasting but also pretty good for you too.

Ingredients

Olive oil
Onion
Garlic cloves
Sliced mushrooms
Wide egg noodles
Whole milk
Low-sodium chicken broth
Salt
Pepper
Rotisserie chicken
Plain Greek yogurt
Grated parmesan cheese
Italian seasoning
Fresh spinach

For the exact amounts needed, please see the recipe card below.

One pot meals have to be simple! This easy white chicken lasagna is both simple and delicious; your family is going to love it!

How to Make Skillet White Chicken Lasagna

In a deep skillet over medium heat add your onions and oil. Cook for 3-5 minutes or until the onions are translucent.
Stir in the mushrooms and cook for another 3-5 minutes or until the mushrooms begin to soften.
Stir in the garlic for 1 minute.
Remove the mushroom mixture and set it aside.
Add in the whole milk and chicken broth. Bring to a boil.
Once the milk is boiling, add in the egg noodles. Reduce the heat.
Cook the egg noodles according to the package directions, stirring often to prevent the milk from spilling over or from scorching.
Continue to cook the noodles until the liquid has been reduced and is thickening.
In another bowl combine the yogurt, seasonings, and parmesan cheese. Stir together until combined.
Add the mushroom mixture and the chicken to the pasta. Cook for another minute or until the sauce is thick and creamy.
Remove the pasta from the heat and stir in spinach.
Serve with additional parmesan cheese if desired.

FAQs

How long are white chicken lasagna leftovers good for?

This recipe can be kept stored in an airtight container in the fridge for up to 4 or5 days. I recommend reheating again before serving. Alternatively, you can keep it in an airtight container in the freezer for up to three months before thawing and reheating.

What goes with white chicken lasagna?

This recipe would be a perfect dish to pair with simple side dishes like garlic bread, breadsticks, or a simple side salad. Even a Greek Caesar Salad would be a nice combination on your plate.

Can I use alfredo sauce instead of making my own?

Yes, if you want to cut down on time and effort and don’t really care so much about the nutritional benefits then go right ahead and use your favorite alfredo sauce in the place of the homemade sauce we create here.

For more easy skillet meals and recipes check out these great suggestions!

Yield: 8