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White Chicken Skillet Lasagna

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts
  • 2 1/2 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 10 lasagna noodles
  • 1 1/2 cups mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cups baby spinach leaves
  • Kosher salt and freshly ground black pepper, to taste
  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken breasts and cook until one side is browned, 3-5 minutes.
  3. Turn chicken, then add chicken broth to pan. Bring to a simmer, then cover and cook until chicken is cooked through, 10-15 minutes.
  4. Remove chicken to a cutting board and set aside.
  5. To skillet, add cream, basil, and garlic powder. Stir in lasagna noodles and bring to a simmer once more. Cover and cook until noodles are tender, about 15 minutes, stirring often.
  6. While noodles cook, shred chicken. Once noodles are soft, stir in 1/2 cup of the mozzarella and parmesan, along with the shredded chicken and the spinach. Season to taste with salt and pepper.
  7. Stir to combine, then top with remaining mozzarella cheese. Cover skillet and remove from heat. Let rest 5 minutes to allow cheese to melt.
  8. Serve and enjoy!