Chicken Broccoli Lasagna Skillet
Do you have half of a box of lasagna noodles hanging out in your pantry? Use them in this delicious one pan Chicken Broccoli Lasagna Skillet! This Chicken Broccoli Lasagna Skillet is a one pan dinner using chicken breast, frozen broccoli, heavy cream, chicken broth, and broken lasagna noodles and it’s ready to eat in 30 minutes.
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I always have a couple of noodles leftover when making lasagna and I never know what to do with them. Until now! This cheesy weeknight skillet dinner gets those random noodles out of your pantry and into a creamy, cheesy meal your family will love! If you don’t have extra lasagna noodles, you can use any random noodles you have on hand.
Love a lasagna short cut? Try Sheet Pan Lasagna for an easy weeknight dinner. Need a sweet treat after dinner? Make this delicious Chocolate Lasagna.
Ingredients
- A large skillet such as a cast iron pan
- Olive oil-to sauté the onion and chicken
- Chicken breasts– cut into bite size pieces
- Frozen broccoli– or use fresh florets if you have that
- Seasonings– salt, pepper, Italian seasoning, garlic, crushed red pepper flakes (optional)
- Yellow onion
- Lasagna noodles– or any small noodles will work. Use 8 ounces.
- Chicken stock– or use veggie stock/broth
- Heavy cream– makes the dish super creamy
- Shredded mozzarella cheese to finish it off and thicken the sauce.
How to Make Chicken Broccoli Lasagna Skillet
- In a large skillet add the olive oil over medium heat and sauté the diced onion for a couple of minutes. Add in the diced chicken, Salt and pepper to taste.
- Once the chicken is almost cooked (no need to cook completely as it will finish cooking in the sauce) add in the garlic and Italian seasoning. (and crushed red pepper flakes, if using)
- Break the lasagna noodles into small pieces and add to the pan. Pour in chicken stock and heavy cream. Push the noodles into the liquid.
- Add the broccoli on top.
- Bring the pan to a boil, then lower to a bubbling simmer over medium to medium high heat and continue cooking 10-12 minutes, stirring occasionally, until the noodles are tender.
- When the lasagna noodles are cooked, sprinkle over mozzarella cheese and stir. The sauce will thicken upon standing- don’t panic!
- Garnish with fresh basil or parsley and grated Parmesan cheese and enjoy!
This Chicken Broccoli Lasagna Skillet would be great with a simple side salad, Garlic Knots or Garlic Bread Sliders.
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Tips for the Best Chicken Broccoli Lasagna Skillet
- Break the lasagna noodles into smaller, similar-sized pieces so they cook evenly throughout the skillet.
- Be sure to use 7-8 lasagna noodles for the sauce to thicken and absorb properly. I’ve found if using less noodles, the sauce can be soupy. If you want to use less noodles, reduce the chicken stock to 1 cup and add more if needed at the end.
- Stir the noodles occasionally while simmering to keep them from sticking together or sticking to the bottom of the pan.
- Frozen broccoli works great for convenience, but fresh broccoli florets will stay slightly firmer and add extra texture. Be sure to leave the broccoli on top of the noodles until you stir them halfway though so they don’t get mushy.
- For extra flavor, add a sprinkle of Parmesan cheese or red pepper flakes before serving.
- This recipe is perfect for leftover rotisserie chicken. Simply stir it in after the onions are cooked to save time and continue with the recipe.
- The chicken does not need to be fully cooked at the beginning because it will continue to cook with the noodles. Cooking the chicken a couple of minutes with the onion is perfect.
- After stirring in the mozzarella the sauce will thicken upon standing, so if it seems soupy, don’t panic! If, after 5 minutes of standing, the sauce seems too thin still, put it into the oven at 350 degrees for 5 minutes to thicken the dish.
FAQ’s
Can I use a different pasta instead of lasagna noodles?
Yes! Broken lasagna noodles give the dish its lasagna-style texture, but you can use other pasta shapes like rotini, bowtie, penne, or broken spaghetti if that’s what you have on hand. Use about 8 ounces of pasta.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great shortcut for busy nights. Add the cooked chicken after sautéing the onions and continue with the recipe as written, or if it’s warm, stir it in at the end.
Can I use fresh broccoli instead of frozen?
Yes. Fresh broccoli florets work perfectly and stay slightly firmer than frozen broccoli.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing liquid as it sits, so you may want to add a splash of broth or cream when reheating.
Can I freeze Chicken Broccoli Lasagna Skillet?
Yes, although the creamy sauce may separate slightly after thawing. Let the skillet cool completely, then freeze in an airtight container for up to 2 months.
What cheese works best in this recipe?
Mozzarella gives the skillet that classic cheesy lasagna flavor, but Parmesan, provolone, Monterey Jack, or an Italian cheese blend are also delicious additions.
Can I make this recipe lighter?
You can substitute half-and-half or whole milk for the heavy cream for a lighter sauce. The sauce may not be quite as rich and creamy, but it will still be delicious.
What can I serve with Chicken Broccoli Lasagna Skillet?
This meal pairs well with:
- garlic bread
- Caesar salad
- roasted vegetables
- a simple side salad
- fruit salad
Why are my noodles still firm?
Different pasta brands cook differently. If the noodles are still too firm after simmering, add a little extra broth, cover, and cook a few more minutes until tender.
Can I make this ahead of time?
Yes. You can prepare the skillet up to the point before baking, cover, and refrigerate. When ready to serve, top with cheese and bake until hot and bubbly.
Help! My sauce is still soupy
The sauce thickens upon standing after stirring in the mozzarella cheese. If, after 5 minutes of standing, the sauce seems too thin still, put it into the oven at 350 degrees for 5 minutes to thicken the dish.
Try These Family Favorite Dinners
- Chicken Fajita Casserole
- Slow Cooker Beef Ragu
- Slow Cooker Shredded BBQ Chicken sandwiches
- Slow Cooker Salisbury Meatballs
- Chicken Cacciatore
- Mini Chicken Pot Pies
Chicken Broccoli Lasagna Skillet
Equipment
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper more to taste
- 2-3 chicken breasts cut into bite size pieces
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 2 cloves garlic minced
- 1 1/2 cups chicken stock
- 1 cup heavy cream
- 8 lasagna noodles broken up into pieces (about a half of a box)
- 12 ounces frozen broccoli or 1 head broccoli florets
- 2 cup mozzarella cheese shredded
- Fresh basil, parsley, Parmesan cheese for garnish
Instructions
- In a large skillet add the olive oil over medium heat and sauté the diced onion for a couple of minutes. Add in the diced chicken, Salt and pepper to taste.
- Once the chicken is almost cooked add in the garlic and Italian seasoning. (and crushed red pepper flakes, if using)
- Break the lasagna noodles into small pieces and add to the pan. Pour in chicken stock and heavy cream. Push the noodles into the liquid.
- Add the broccoli on top.
- Bring the pan to a boil, then lower to a bubbling simmer over medium to medium high heat and continue cooking 10-12 minutes, stirring occasionally, until the noodles are tender.
- When the lasagna noodles are cooked, sprinkle over mozzarella cheese and stir. The sauce will thicken upon standing- don't panic!
- Garnish with fresh basil or parsley and grated Parmesan cheese and enjoy!
Notes
- Break the lasagna noodles into smaller, similar-sized pieces so they cook evenly throughout the skillet.
- Be sure to use 7-8 lasagna noodles for the sauce to thicken and absorb properly. I’ve found if using less noodles, the sauce can be soupy. If you want to use less noodles, reduce the chicken stock to 1 cup and add more if needed at the end.
- Stir the noodles occasionally while simmering to keep them from sticking together or sticking to the bottom of the pan.
- Frozen broccoli works great for convenience, but fresh broccoli florets will stay slightly firmer and add extra texture. Be sure to leave the broccoli on top of the noodles until you stir them halfway though so they don’t get mushy.
- For extra flavor, add a sprinkle of Parmesan cheese or red pepper flakes before serving.
- This recipe is perfect for leftover rotisserie chicken. Simply stir it in after the onions are cooked to save time and continue with the recipe.
- The chicken does not need to be fully cooked at the beginning because it will continue to cook with the noodles. Cooking the chicken a couple of minutes with the onion is perfect.
- After stirring in the mozzarella the sauce will thicken upon standing, so if it seems soupy, don’t panic! If, after 5 minutes of standing, the sauce seems too thin still, put it into the oven at 350 degrees for 5 minutes to thicken the dish.
Hi
Is the sauce supposed to thicken up?
it will thicken as it cools
Looks delicious and I’m going to make it tonight.
I hope you love it!