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Chicken Broccoli Lasagna Skillet is a one pan dinner using chicken breast, frozen broccoli, heavy cream, chicken broth, and broken lasagna noodles. 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.

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings

Equipment

Ingredients
  

Method
 

  1. 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.
  2. Once the chicken is almost cooked add in the garlic and Italian seasoning. (and crushed red pepper flakes, if using)
  3. 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.
  4. Add the broccoli on top.
  5. 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.
  6. When the lasagna noodles are cooked, sprinkle over mozzarella cheese and stir. The sauce will thicken upon standing- don't panic!
  7. Garnish with fresh basil or parsley and grated Parmesan cheese and enjoy!

Nutrition

Calories: 661kcalCarbohydrates: 47gProtein: 41gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 150mgSodium: 795mgPotassium: 880mgFiber: 4gSugar: 7gVitamin A: 1475IUVitamin C: 64mgCalcium: 330mgIron: 2mg

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.
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