Why You’ll Love This Recipe
This recipe delivers all the cozy flavors of traditional lasagne without the hassle of multiple pots and long baking times. Everything cooks together in one pan, allowing the pasta to absorb the creamy sauce and savory chicken flavor. The broccoli adds freshness and texture, while the melted cheese creates that irresistible golden finish. It’s perfect for busy weeknights yet hearty enough for weekend dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, diced
3 cloves garlic, minced
3 cups broccoli florets, chopped small
8–10 lasagne sheets, broken into large pieces
2 cups chicken broth
1 cup heavy cream
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Directions
- Heat olive oil in a large deep skillet over medium heat.
- Add diced chicken, season with salt, pepper, and Italian seasoning, and cook until lightly golden and cooked through.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add chopped broccoli and sauté for 2–3 minutes until slightly tender.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Stir in ricotta cheese until incorporated into the sauce.
- Add broken lasagne sheets, pressing them down into the liquid. Cover and simmer on low heat for 15–18 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
- Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for another 3–5 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving to allow the sauce to thicken slightly.
Servings and Timing
Servings: 4–5
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Variations
Swap chicken breast for rotisserie chicken to save time.
Add spinach or mushrooms for extra vegetables.
Use whole wheat or gluten-free lasagne sheets to fit dietary preferences.
Replace ricotta with cottage cheese for a lighter option.
Add a pinch of red pepper flakes for a subtle kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce, or microwave in short intervals, stirring between each.
Freezing is possible for up to 2 months, though the texture of the pasta may soften slightly upon reheating.
FAQs
Can I use oven-ready lasagne sheets?
Yes, they work well since they cook directly in the sauce.
Do I need to cook the pasta beforehand?
No, the broken lasagne sheets cook directly in the simmering liquid.
Can I make this dish ahead of time?
Yes, prepare it fully and refrigerate, then reheat before serving.
How do I prevent the pasta from sticking?
Stir occasionally during cooking and ensure the pasta is submerged in liquid.
Can I substitute milk for heavy cream?
Yes, but the sauce will be lighter and less rich.
What’s the best pan to use?
A deep, wide skillet with a lid works best for even cooking.
Can I add more cheese on top?
Absolutely, add extra mozzarella or Parmesan for a cheesier finish.
How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (74°C).
Is this recipe freezer-friendly?
Yes, though the pasta may become slightly softer after thawing and reheating.
What can I serve with this dish?
A simple green salad or garlic bread pairs perfectly.
Conclusion
One-Pan Chicken and Broccoli Lasagne is a creamy, satisfying meal that brings together tender chicken, fresh vegetables, and gooey cheese in a convenient single-pan format. It’s an easy, comforting recipe that’s sure to become a go-to favorite for busy evenings and cozy family dinners.
PrintOne-Pan Chicken and Broccoli Lasagne
One-Pan Chicken and Broccoli Lasagne is a creamy, comforting skillet meal made with tender chicken, fresh broccoli, broken lasagne sheets, and a rich cheesy sauce—all cooked together for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 3 cloves garlic, minced
- 3 cups broccoli florets, chopped small
- 8–10 lasagne sheets, broken into large pieces
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add diced chicken, season with salt, pepper, and Italian seasoning, and cook for 5–7 minutes until lightly golden and cooked through (internal temperature 165°F).
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add chopped broccoli and sauté for 2–3 minutes until slightly tender.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Stir in ricotta cheese until fully incorporated into the sauce.
- Add broken lasagne sheets, pressing them down into the liquid. Cover and simmer on low for 15–18 minutes, stirring occasionally, until pasta is tender.
- Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for 3–5 minutes until cheese is melted and bubbly.
- Remove from heat and let rest for 5 minutes to allow the sauce to thicken before serving.
Notes
- Ensure pasta pieces are submerged to cook evenly.
- Use rotisserie chicken for quicker preparation.
- Add spinach or mushrooms for extra vegetables.
- Stir occasionally to prevent sticking.
- Reheat with a splash of broth or milk to loosen sauce.
- Freezing may slightly soften the pasta texture.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 165 mg
