Enjoy tender and chewy noodles in garlic cream sauce with tons of melted mozzarella anytime with this easy, restaurant-quality White Chicken Skillet Lasagna. Throw this delightful, one-skillet lasagna in under thirty minutes and impress everyone with a creamy, hearty, and dinner.


2 boneless, skinless chicken breasts

2 tbsp olive oil

2 ½ c. chicken broth

1 tsp dried basil

1 ½ c. heavy cream

½ tsp garlic powder

1 ½ c. mozzarella cheese, grated

10 lasagna noodles

½ c. Parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

2 c. baby spinach leaves

How to make White Chicken Skillet Lasagna

Step 1: In a large skillet, heat the olive oil over medium heat.

Step 2: In the meantime, season the chicken breast. Once the oil is hot, add the chicken to the skillet and cook for about 3 to 5 minutes until one side is browned. Flip the chicken, then pour in the chicken broth. Bring it to a simmer, then put the lid on. Cook the chicken for about 10 to 15 minutes or until completely cooked.

Step 3: To a cutting board, transfer the chicken and set aside.

Step 4: In the same skillet, add the cream, basil, and garlic powder. Then, add the lasagna noodles. Stir and bring everything to a simmer. Replace the lid and cook for about 15 minutes or until the noodles are tender, stirring occasionally.

Step 5: Meanwhile, shred the chicken.

Step 6: Once the noodles are tender, whisk a half cup of the mozzarella and Parmesan into the mixture. Add the shredded chicken along with the spinach. To taste, season with salt and pepper.

Step 7: Stir well and sprinkle the mozzarella cheese on top.

Step 8: Put the lid on and take the skillet off the heat. Allow the lasagna to rest for about 5 minutes to let the cheese melt.

Step 9: When ready, serve the white chicken skillet lasagna. Enjoy!