Spinach Artichoke and Chicken Skillet Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Spinach Artichoke and Chicken Skillet Lasagna
Description
The recipe starts by boiling farfalle pasta until just cooked, then set aside. Onions and garlic are sautéed until soft, followed by fresh spinach and artichoke hearts, which wilt and soften in the skillet. Shredded chicken is stirred in before mixing with pasta, heavy cream, and chicken stock to create a creamy base. Mozzarella and dollops of ricotta are added, topped with grated Parmesan.
Baked at 400°F directly in the skillet, the cheese melts and bubbles, enveloping the pasta and filling in a cohesive, rich dish. A quick stir before serving helps distribute the layers for each portion.
This lasagna variation combines ease of stovetop cooking with a comforting baked finish, suitable for a family-friendly main course. It pairs well with a simple green salad or steamed vegetables.
Ingredients
- 8 ounces farfalle pasta or your favorite cut of pasta
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 12 ounces spinach fresh baby
- 1 artichoke hearts drained and chopped, in brine, 14 ounce jar
- 1 cup chicken shredded
- 1 ½ cups heavy cream
- 1 cup chicken stock
- 8 ounces mozzarella cheese
- 1 cup ricotta cheese
- Parmesan Cheese for topping, finely grated
Instructions
- Preheat the oven to 400 degrees F.
- Bring a pot of salted water to a boil and cook the pasta according to the instructions. Drain and set it aside until you’re ready to use it.
- Heat the olive oil in a large oven-safe skillet over medium heat. Stir in the onions and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until the onions soften. Stir in the spinach and the chopped artichoke hearts. Cook for another 5 minutes, stirring often, until the spinach wilts. Stir in the shredded chicken.
- Stir in the pasta. Stir in the cream and chicken stock until combined. Continue to heat until the liquid is simmering. Stir in the mozzarella. Add on the ricotta cheese in dollops and sprinkle on some parmesan cheese.
- Bake for 25 to 30 minutes, until the pasta is hot and cheesy and bubbly. Sprinkle with parmesan and serve. I like to give it a quick stir before serving!
User Reviews
Overall Rating
5
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