I’m a big fan of meals that only use one pan (have you tried my Spicy Sausage Pasta Skillet yet? I’ve made it so many times, I absolutely love it). This recipe doesn’t quite qualify as a “one pan wonder” because you have to boil the pasta in a seperate pot. But it’s close!
You could easly substitute any kind of meat you have on hand, or roasted eggplant would be delicious as well. If you’re looking for a more authentic lasagna taste you could sub in ricotta cheese instead of the sour cream. I really enjoy using sour cream in my cooking, so I went that route.
Have a great weekend!
Stove Top Chicken Lasagna
- 12 ounces bowtie pasta, cooked and drained
- 2 tablespoons olive oil
- 2 chicken breasts
- 1 tablespoon Italian seasoning
- salt and pepper, to taste
- 1 yellow onion, diced
- cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 jar good quality marinara sauce, about 16-20 ounces
- 1/2 teaspoon red pepper flakes
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese (I may have used a little more ;))
- 1/4 cup freshly grated parmesan cheese, plus more for topping
- 14 whole basil leaves, chopped
- Heat the oil in a large skillet over medium-high heat. Season chicken on both sides with salt, pepper and herbs. Add chicken to the skillet and cook until no longer pink, about 6 minutes per side. Remove the chicken to a plate and set aside. Cut the chicken into bite sized chunks once it has cooled a bit.
- Add onions to the same skillet and cook until they begin to soften, about 5 minutes. Add the garlic and cook another 2 minutes. Add broth, stir well. Cook for another 2-3 minutes to let the broth reduce. Add marinara sauce and red pepper flakes, then reduce heat to low and simmer for 10 minutes.
- Turn off the heat and add the cooked and drained pasta, sour cream, mozzarella, Parmesan, basil and chicken. Toss to combine. If it isn’t saucy enough for you, you can add more marinara sauce. Serve with more grated Parmesan on top.
Makes about 8 servings.
Recipe adapted from The Pioneer Woman