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.

Contains affiliate links

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.

Ingredients

• An oven proof 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
• Yellow onion
• Lasagna noodles
• Chicken stock– or use veggie stock/broth
• Heavy cream– makes the dish super creamy  
• Shredded mozzarella cheese -to top

How to make it

Preheat oven to 350° (this is just to melt the cheese later)

In an oven safe pan add the olive oil over medium heat and sautée the diced onion for a couple of minutes.

Add in the diced chicken, generously salt and pepper the chicken.

Once the chicken is almost cooked add in the frozen broccoli and garlic, more salt and pepper to taste and Italian seasoning.

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.

Bring the pan to a boil, then lower to a simmer and continue cooking 10-12 minutes, stirring occasionally, until the noodles are tender.

When the lasagna noodles are cooked, sprinkle over mozzarella cheese on top.

Bake 5 minutes until cheese is melted and bubbly.

This Chicken Broccoli Lasagna Skillet would be great with a simple side salad, Garlic Knots or Garlic Bread Sliders.

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.
• Cut the chicken into small bite-sized pieces so it cooks quickly and evenly in the skillet.
• For extra flavor, add a sprinkle of Parmesan cheese or red pepper flakes before serving.
• Make sure your skillet is oven-safe before transferring it to the oven for the final cheesy bake. Alternatively, cover your hot skillet with the lid to melt the cheese and skip the oven.
• 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.
• Don’t overcook the noodles during the simmering step since they will continue softening slightly in the oven.

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.

---

Can I use fresh broccoli instead of frozen?

Yes. Fresh broccoli florets work perfectly and stay slightly firmer than frozen broccoli. Cut them into small pieces so they cook evenly.

---

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.

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

Video How to Make Chicken Broccoli Lasagna Skillet