One-Pan Pesto Chicken Spinach Lasagne
Indulge in the flavors of Italy with this One-Pan Pesto Chicken Spinach Lasagne! A comforting dish where tender chicken, creamy sauce, and spinach come together with lasagne sheets, all baked to perfection in one skillet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 chicken breasts, diced
- 250g lasagne sheets (dried or fresh)
- 200g baby spinach
- 250ml double cream
- 4 tbsp pesto
- 500ml chicken broth
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 200g mozzarella cheese, grated
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil leaves, to garnish
Instructions
- Heat olive oil in a large ovenproof skillet over medium heat.
- Add diced chicken to the skillet and cook until browned on all sides. Remove and set aside.
- In the same skillet, cook chopped onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in baby spinach and cook until wilted. Pour in chicken broth and double cream. Stir in pesto. Season with salt and pepper. Bring to a simmer.
- Break lasagne sheets into large pieces and add to the skillet, ensuring they are covered with sauce. Cook gently for about 10 minutes, stirring occasionally, until pasta is almost tender and sauce has thickened.
- Stir in half of the grated mozzarella cheese and the cooked chicken.
- Sprinkle remaining mozzarella cheese over the top. Transfer the skillet to a preheated oven at 180°C (160°C fan) and bake for 15-20 minutes until cheese is melted and bubbly.
- Remove from oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves.
Nutrition
- Calories: 620
- Sugar: 5g
- Sodium: 1050mg
- Fat: 37g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg