Description

Ever promised lasagne only to face an empty fridge and zero clean dishes? Same here. That’s how this creamy, dreamy One-Pan Chicken Lasagne was born—from a moment of panic, a lonely chicken breast, and a dash of stubbornness. What emerged was a skillet full of love: tender chicken, silky sauce, and perfectly cooked pasta with golden cheesy bliss—all in one pan. It’s now our Thursday tradition and might just become yours too. Because delicious doesn’t need to be complicated. It just needs heart (and maybe a little Parmesan).

Ingredients

Scale

250g Lasagne Sheets, broken into pieces
400g Chicken Breast, diced
1 tsp Paprika + 1 tsp Garlic Salt (for chicken)
1 Onion, diced
200ml Low-Fat Cream
300ml Chicken Stock
80g Cheddar Cheese, grated
20g Parmesan, grated
Fresh Parsley, chopped
1 tbsp Olive Oil
Salt & Pepper to taste

Instructions

Sauté Onion: In a large skillet, heat olive oil. Cook diced onion with a pinch of salt for 4-5 mins until soft.
Add Chicken: Push onions aside, add seasoned chicken. Cook 5-6 mins until lightly browned.
Add Liquids: Pour in cream and stock. Stir, scraping any browned bits. Bring to a gentle simmer.
Add Pasta: Break lasagne sheets and stir into liquid. Ensure mostly submerged.
Simmer Covered: Cover and cook on low heat for 12 mins. Stir. Simmer uncovered another 5-8 mins until pasta is tender and sauce thickens.
Add Cheese: Remove from heat. Stir in cheddar and Parmesan.
Garnish: Top with parsley, cracked pepper, and a drizzle of olive oil.

Notes

Low-fat cream = no splitting.
Stir gently once pasta softens to avoid breaking it.
Leftover roast chicken works too—just reduce simmer time!

Prep Time: 10 mins
Cook Time: 25 mins

Nutrition

Calories: 520 kcal per serving
Fat: 25g
Carbohydrates: 38g
Protein: 36g