This Chicken and Broccoli Skillet Lasagna is creamy, cheesy, and packed with tender chicken, broccoli, and soft lasagna noodles, all made in one pan! If you know me, you know I’m all about a good one-pot pasta, and this one takes me right back to those boxed pasta dinners I loved growing up. The difference? Everything here is made from scratch with simple ingredients and no mystery packets! There’s no boiling noodles separately or building layer after layer, either. It comes together in just 50 minutes, and costs only $1.53 a serving ($9.19 for the whole skillet!), which is always a win in my book.
The Easy Way to Make a Creamy Chicken Lasagna
Some nights, boiling pasta and tossing it with a jar of sauce is all I have the energy for. But when I’m craving something a little more special without spending ages layering a lasagna, this is my happy middle ground. And my favorite budget-friendly part? I only need 1 lb. of chicken breast (usually just 1-2 breasts!) to make six hearty servings, thanks to the noodles and broccoli bulking everything out. I season and sear the chicken first, then sauté the onion and garlic in the same skillet. The broken lasagna noodles cook right in the chicken broth, soaking up all the flavor from the garlic and Italian seasoning as they soften. It’s a similar idea to our skillet lasagna, but with a creamy chicken and broccoli twist!
To keep this a true one-pot meal, I don’t cook the broccoli separately, either. I chop it finely, stems and all (because why waste them?!), and add it towards the end so it stays tender and bright green. Then a little heavy cream and Parmesan bring everything together in a rich, comforting sauce, and the mozzarella on top gives you a classic cheesy finish. If you’re in the mood for a more traditional, oven-baked version, our white chicken lasagna is another delicious option to try next.
Recipe Success Tips
- Break the noodles into roughly 2-inch pieces. I find this size works well for stirring the lasagna noodles through the skillet without them getting tangled up. It makes scooping out individual servings much easier, too.
- Give everything enough room to cook. You’ll need a large, deep, broiler-safe skillet with a lid, about 12 inches in diameter. I recommend a heavy-bottomed skillet because it heats more evenly, helping the noodles cook at the same rate without sticking to the bottom (see the skillet I use in the photo above).
- Keep the lid on during simmering. Press the broken noodles down so they’re mostly submerged in the broth, then cover and maintain a gentle simmer. I give them an occasional stir to separate any pieces sticking together, then pop the lid straight back on. The trapped steam helps cook the noodles that aren’t completely covered by liquid.
- Leave a little liquid in the skillet! The noodles will keep absorbing moisture as the sauce comes together, so the mixture should still look slightly loose once the pasta and broccoli are tender. If the noodles are still firm but most of the broth has disappeared, add a splash of water or broth, cover, and let them cook a little longer. Nobody wants dry chicken and broccoli lasagna!
- Be gentle with the cream and cheese. I turn the heat down to low before stirring in the heavy cream, Parmesan, and shredded chicken. Boiling the sauce can make it separate or turn grainy. Also, keep a close eye on the mozzarella under the broiler. It only needs 2-4 minutes to turn bubbly and lightly golden.
- Bulk it up with more veggies! I’m all for using what I’ve got, and I think frozen peas, frozen corn, or drained canned corn would be delicious here! Add them with the broccoli so they have time to heat through. For firmer veggies like carrots, dice them small and sauté them with the onion so they have longer to soften. A couple handfuls of fresh or frozen spinach would also be lovely, like I use in my vegetarian stovetop lasagna. Just stir it in near the end until wilted.
Chicken and Broccoli Skillet Lasagna
Equipment
- Large Oven-Safe Deep Skillet with Lid
Ingredients
- 1¼ tsp salt $0.08
- 1 tsp black pepper freshly cracked, $0.08
- 1 tsp paprika $0.04
- 1 tsp garlic powder $0.04
- 1 tsp onion powder $0.03
- 1 tsp Italian seasoning $0.04
- 1 lb. chicken breast 1-2 breasts, (sliced in half horizontally) $2.57*
- 1 small yellow onion diced, (1 cup) $0.40
- 3 garlic cloves minced, $0.27
- 2 broccoli crowns finely chopped, (3 cups) $1.49**
- 1 Tbsp cooking oil $0.04
- 8 oz. lasagna noodles broken into 2-inch pieces, (9-10 noodles) $0.92***
- 4 cups chicken broth $0.51****
- ¾ cup heavy cream $1.11
- 1 cup mozzarella cheese shredded, $0.98
- ½ cup Parmesan cheese grated, $0.59
Instructions
- Gather all ingredients.
- Stir together salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning in a small bowl. Slice chicken breast in half and season thoroughly with half of seasoning blend.
- Finely chop the broccoli, including the stems, dice the onion, and mince the garlic.
- Heat olive oil in a large, deep oven-safe skillet medium-high heat. Sear chicken 4-5 minutes per side until fully cooked through (165℉ internally). Remove and set aside.
- Reduce heat to medium and In the same skillet, add onion and garlic and sauté for 3-4 minutes until softened.
- Add chicken broth and broken noodles. Stir and press noodles down so they’re mostly submerged. Cover and simmer on medium-low for 8-10 minutes, stirring occasionally.
- Stir in the broccoli and reserved seasoning mixture. Cover and continue cooking for 4-5 minutes, or until the noodles are tender and the broccoli is bright green. The mixture should still look slightly loose. If needed, add a splash of water to loosen it.
- While the noodles finish cooking, shred the chicken into bite-sized pieces.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and shredded chicken until well combined and creamy. Be careful not to allow the mixture to boil to avoid curdling.
- Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and broil for 2-4 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove from the oven and allow to cool for 3-5 minutes before serving. Enjoy!
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Notes
Make Ahead Tips
- -You can prep the ingredients up to 2 days in advance by slicing the chicken, chopping the vegetables, and mixing the seasoning blend. Store everything separately in airtight containers in the refrigerator.
–The chicken can also be fully cooked ahead of time and stored in the refrigerator for up to 2 days before using. Shred it just before adding it to the skillet.
Nutrition
how to make Chicken and Broccoli Skillet Lasagna Step-by-Step Photos
Gather all your ingredients: If you’re using a bouillon like I am (I use Better Than Bouillon), mix it with water according to the package directions to make your chicken broth now.
Mix the seasonings and prepare the chicken: In a small bowl, combine 1¼ tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning. Slice 1 lb. chicken breasts in half horizontally to create thinner cutlets. Season both sides with half the spice mixture, saving the rest for later.
Prep the vegetables: Finely chop 2 broccoli crowns (270g, about 3 cups), including the tender stems, dice 1 small yellow onion (140g, about 1 cup), and mince 3 cloves garlic. Keep the broccoli pieces small so they cook quickly and mix evenly with the noodles.
Sear the chicken: Heat 1 Tbsp oil in a large, deep, oven-safe skillet over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes per side, until lightly golden and the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and set aside. Leave those flavorful browned bits in the skillet.
Sauté the onion and garlic: Reduce the heat to medium and add the diced onion and minced garlic to the same skillet. Cook for 3-4 minutes, stirring frequently, until the onion softens and becomes translucent and the garlic smells fragrant. Stir across the bottom of the skillet to loosen the browned bits left behind by the chicken.
Add the noodles and broth: Pour in 4 cups chicken broth and add 8 oz. broken lasagna noodles (about 9-10 sheets, broken into roughly 2-inch pieces). Stir to distribute the noodles, pressing them down so they’re mostly covered by the broth. Don’t worry if a few pieces stick out!
Cover the skillet, reduce the heat to medium-low, and simmer gently for 8-10 minutes. Stir occasionally to separate any pieces sticking together, then replace the lid.
Add the broccoli and remaining seasoning: Stir in the 3 cups chopped broccoli and the reserved seasoning mixture. Cover and cook for another 4-5 minutes, or until the noodles are tender and the broccoli is bright green. The mixture should still look slightly loose and saucy. If the noodles need more cooking time but the liquid is running low, add a splash of water or broth.
Shred the chicken: As the noodles finish cooking, use two forks to pull the cooked chicken into bite-sized shreds. I like keeping the pieces fairly small so there’s plenty of chicken throughout the finished skillet.
Make it creamy! Turn the heat down to low and stir in ¾ cup heavy cream, ½ cup grated Parmesan, and the shredded chicken. Gently mix until everything is coated in a creamy sauce and the chicken is heated through. Avoid letting the mixture boil vigorously, as this can affect the texture of the cream sauce.
Add the mozzarella and broil: Sprinkle 1 cup shredded mozzarella evenly over the skillet. Transfer it to the oven and broil for 2-4 minutes, until the cheese is melted, bubbling, and lightly golden brown in spots. Keep an eye on it so the cheese doesn’t burn!
Rest and serve: Carefully remove the skillet from the oven and let the lasagna sit for 3-5 minutes. The sauce will thicken slightly as it rests, leaving you with tender noodles, shredded chicken, and broccoli in a creamy, cheesy sauce. Scoop into bowls and enjoy!
What to Serve with Chicken and Broccoli Skillet Lasagna
I like serving this pasta warm, straight from the skillet, with a little extra Parmesan sprinkled over the top. A squeeze of fresh lemon juice or a little lemon zest just before serving also brightens the creamy sauce, and a pinch of red pepper flakes adds a little heat if desired. This creamy chicken broccoli lasagna skillet makes 6 hearty servings of about 1½ cups each, so if I want anything extra, I find a small side is plenty enough.
I like serving this dish with a fresh salad and a lemony vinaigrette to balance out the creamy sauce. Our Mediterranean coleslaw and green bean salad are both delicious options, and you can prep either one ahead of time! I’d just go with whichever you already have the ingredients for to keep things easy and budget-friendly. A slice of garlic bread is also a no-brainer! I like making a batch of our homemade freezer garlic bread, then pulling out a few slices whenever I need them. Toasted sourdough is another easy option, or, if you’ve planned ahead, our no-knead focaccia is lovely for mopping up any leftovers.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. Let it cool slightly before transferring it to your container, and refrigerate within 2 hours of cooking. The noodles will absorb the sauce as they sit, so expect leftovers to be a little thicker.
Reheating
I recommend reheating individual portions gently in the microwave or in a skillet over low heat. Add a splash of milk or chicken broth to loosen the sauce and bring back that creamy consistency. Stir occasionally until heated through to 165°F, being careful not to overheat the sauce.
Freezing
This recipe is best enjoyed fresh, but you can freeze leftovers if needed! Let the chicken and broccoli lasagna cool, then transfer it to airtight, freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the microwave or on the stovetop. I recommend adding a splash of milk or broth to help restore the creaminess, as the sauce may separate slightly after freezing and the noodles will be softer.
More Lasagna Recipes to Try
- Our Homemade Lasagna is a classic for a reason, with a hearty Italian sausage and tomato sauce, ricotta, and plenty of melted cheese.
- I also put a budget-friendly spin on Seafood Lasagna using shrimp and imitation crab instead of expensive seafood. It’s creamy, cheesy, and perfect when you want something a little different!
- Or for a veggie-packed option, try my Butternut Squash Lasagna! It layers roasted squash with mushrooms, kale, and a creamy sage brown butter sauce for a deliciously cozy dinner.
Other Chicken and Broccoli Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
