One-Pot Easy Chicken Lasagna
Ingredients
- 2 tablespoons olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts, cubed into bite-size pieces
- ½ cup diced onion
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 4 cups chicken broth (I use low-sodium)
- 28-ounce can crushed tomatoes
- 1 pound (454 g) bowtie pasta
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ⅛ teaspoon black pepper
- 1 cup cubed or grated mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
Instructions
- In a 5- or 6-quart pot, heat the olive oil over medium heat until hot. Season the chicken pieces lightly with salt and pepper. Add the chicken to the pot in a single layer and cook for 1-2 minutes until golden. Flip and continue to cook until the chicken is cooked through, 2-3 minutes more. Remove the chicken to a plate (keeping as much oil/liquid in the pan as possible).
- Keep the pot over medium heat and add the onions and garlic (add another little drizzle of oil if the pan is dry). Cook, stirring often, until the onions are translucent, 2-3 minutes.
- Add the chicken broth, crushed tomatoes, pasta, basil, oregano, salt, thyme, and pepper. Stir to combine.
- Bring to a simmer over medium heat. Cook until the pasta is tender, 15-17 minutes, stirring often and moderating the heat so the pasta doesn't stick.
- Off the heat, add the reserved chicken, mozzarella, ricotta, and Parmesan. Stir to incorporate. Add additional salt and pepper to taste, if needed.
- Serve warm with additional ricotta and Parmesan cheese, if desired.
Notes
Pasta: different brands and types of pasta will absorb more/less liquid, so keep an eye on the pasta as it cooks and add a bit more broth, if needed (if it's really soupy at the end when the pasta is tender, you can drain off some of the liquid).