Description
This Easy Chicken Parmesan Lasagna Skillet is a comforting, cheesy, and quick one-pan meal that’s perfect for busy weeknights. With tender mini lasagna noodles, creamy ricotta filling, and shredded chicken, this dish is a guaranteed crowd-pleaser!
Ingredients
Scale
For the Ricotta Filling:
- 1 cup Ricotta cheese
- 1/2 cup Whipped cream cheese
- 1/2 cup Grated Parmesan cheese
- Salt and white pepper, to taste
- 1 teaspoon Dried parsley
For the Skillet:
- 2 cups Shredded rotisserie chicken
- 2 tablespoons Butter
- 1 tablespoon Garlic paste
- 2 cups Mini lasagna noodles
- 2 cups Marinara sauce
- 2 cups Water
- Salt and black pepper, to taste
For Topping:
Â- Dollops of ricotta filling
- Shredded mozzarella cheese
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Make the Ricotta Filling: In a small bowl, mix ricotta, whipped cream cheese, Parmesan, salt, white pepper, and dried parsley. Set aside.
- Sauté Aromatics: In a large oven-safe skillet, melt butter over medium heat. Add garlic paste and sauté until fragrant.
- Add the Chicken: Stir in shredded rotisserie chicken and mix well.
- Build the Base: Add mini lasagna noodles, marinara sauce, and water. Season with salt and pepper, stir, then turn off the heat.
- Top with Cheese: Spoon dollops of ricotta filling over the skillet mixture. Generously sprinkle shredded mozzarella on top.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes, until cheese is melted, bubbly, and the noodles are tender.
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- Garnish and Serve: Remove from the oven, top with fresh parsley, and let it cool slightly before serving.
Notes
- Substitute penne or bowtie pasta if mini lasagna noodles aren’t available.
- Add red pepper flakes for a spicy kick.
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- Serve with garlic bread or a side salad for a complete meal.
Nutrition
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg