I am such a fan of making meals that require only one pot to make them in. The ease of not having to dirty a million dishes makes my life so much easier sometimes. Especially now with being pregnant I need all the ease I can get. 🙂 Now although I wast easy, nothing beats comfort food and to me lasagna is pretty comforting, and it doesn’t matter what kind either it can Lasagna Bolognese or Eggplant Lasagna, either way it’s all yummy! This recipe is even somewhat healthier because I used ground chicken instead of ground beef, you know you gotta switch it up a little bit. Plus with all of these delicious flavors mixed together it really will feel like a true lasagna.
Lasagna’s one of my families favorite meal of the night, and this awesome recipe only uses one pan to make it… what could be better than that? Let’s start cooking…
Heat the oil in a large skillet over medium-high heat. Season 
Skillet Chicken Lasagna
Lasagna’s a family favorite, and this one’s only uses one pan!
Ingredients
- 12 ounces, weight Bowtie Pasta, Cooked According To Package Instructions And Drained
- 2 Tablespoons Olive Oil
- 1 package (1lb) Ground Chicken Breast
- 1 Tablespoon Italian Seasoning
- Salt To Taste
- 1 whole Medium Onion, Diced
- 2 cloves Garlic, Minced
- 1 cup Low Sodium Chicken Broth
- 1 jar Good Quality Marinara Sauce, 14-16 Ounce Size
- 1 teaspoon Red Pepper Flakes
- 1/2 cup Whole Milk Ricotta Cheese
- 1 cup Grated Mozzarella Cheese
- 1/4 cup Grated Parmesan
- 12 whole Basil Leaves, chopped
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the ground chicken with Italian seasoning, black pepper and a little salt. Add chicken to the skillet and cook until golden brown.
- While the chicken is cooking start boiling your pasta noodles. you can choose any kind, I like farfalle, or penne for this.
- Cook according to the directions on box.
- Add onions and garlic to the same skillet with the ground chicken and cook, stirring, for 3 minutes.
- Add chicken broth, and scrape the bottom of the skillet to loosen the bits of onion or garlic. Cook for another 2-3 minutes to let the broth reduce. Next, add marinara sauce and red pepper flakes, (for a little kick), then simmer for 10 minutes.
- Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. You can also add a little Italian seasoning if you choose, but that is totally up to you. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it.
- Serve with some more Parmesan, because you can never have enough!
OMG! Ridiculously good recipe. Used fresh mozarella and fresh grated parmesan. I had to stop myself from eating 🙂
I want to make this with goat cheese!