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Spinach Artichoke and Chicken Skillet Lasagna Recipe

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4.3 from 20 reviews

This Spinach Artichoke and Chicken Skillet Lasagna is a creamy, comforting one-pan meal that combines tender farfalle pasta with fresh spinach, tangy artichoke hearts, shredded chicken, and a blend of cheeses. Prepared quickly on the stovetop before finishing in the oven, it’s a perfect family-friendly dinner that delivers rich flavors without the fuss of traditional layering.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces farfalle pasta (or your favorite pasta cut)

Vegetables

  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 12 ounces fresh baby spinach
  • 1 (14 ounce) jar artichoke hearts in brine, drained and chopped

Protein

  • 1 cup shredded chicken

Liquids

  • 1 tablespoon olive oil
  • 1 ½ cups heavy cream
  • 1 cup chicken stock

Cheeses

  • 8 ounces mozzarella cheese, shredded
  • 1 cup ricotta cheese
  • Finely grated parmesan cheese, for topping (about ¼ cup plus extra for garnish)

Seasonings

  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees F to prepare for the final baking step that will melt the cheese and bring everything together.
  2. Cook pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain the pasta and set aside to use later in the skillet mixture.
  3. Sauté vegetables: Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onions and minced garlic along with a generous pinch of kosher salt and black pepper. Cook for about 5 minutes or until the onions have softened and become fragrant.
  4. Add greens and artichokes: Stir in the fresh baby spinach and chopped artichoke hearts. Continue cooking for another 5 minutes, stirring frequently until the spinach is completely wilted and aroma develops.
  5. Incorporate chicken and pasta: Add the shredded chicken and cooked pasta to the skillet, mixing everything to combine evenly with the vegetable mixture.
  6. Add liquids and cheese: Pour in the heavy cream and chicken stock, stirring well to combine. Heat the mixture until it just begins to simmer. Then stir in the shredded mozzarella cheese until it starts to melt. Dollop spoonfuls of ricotta cheese throughout the skillet mixture, then sprinkle parmesan cheese evenly on top.
  7. Bake to finish: Place the oven-safe skillet in the preheated oven and bake for 25 to 30 minutes, until the dish is bubbling, the cheese is melted and golden, and everything is heated through.
  8. Serve: Remove from the oven, sprinkle with additional parmesan cheese if desired, give it a quick stir to combine the layers, and serve hot.

Notes

  • Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
  • Feel free to substitute farfalle with other pasta shapes like penne or rotini for better sauce coating.
  • Leftover lasagna can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
  • For a lighter option, substitute heavy cream with half-and-half or whole milk, though the texture will be less rich.
  • Add red pepper flakes for a subtle heat twist.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/spinach-artichoke-and-chicken-skillet-lasagna-recipe/