One-Pot Creamy Chicken and Spinach Lasagna

Name: One-Pot Creamy Chicken and Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; kosher salt, to taste; freshly ground black pepper, to taste; 1 medium (50 g) shallot, minced; 3 clove (15 g) garlic clove, minced; 2½ cup (600 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream; ¾ cup (75 g) finely grated Parmigiano-Reggiano, finely grated; ⅛ tsp (½ g) nutmeg, freshly grated; 8 oz (225 g) lasagna noodles, broken into thirds; 5 cup (150 g) fresh baby spinach, loosely packed; ½ tsp (3 g) lemon, zest only (optional)

From the MyKitchenBank Kitchen

A comforting, creamy lasagna made entirely in one pot without layering in a baking dish. Tender chicken breast, wilted spinach, and a rich parmesan cream sauce coat delicate lasagna noodles, creating a restaurant-quality dish that's surprisingly easy to pull together on a weeknight. The sauce clings beautifully to each layer, making this dish both elegant and deeply satisfying.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 2 cups per serving)

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Steps

Before you start

Pat chicken breast dry with paper towels before cooking
Measure out all ingredients and prep them before starting—this recipe moves quickly
Have fresh spinach washed and ready to add

1
Sear the chicken
- Heat the olive oil in a large Dutch oven or 5–6 quart heavy-bottomed pot over medium-high heat.
- Once the oil shimmers, season the chicken breast on both sides with salt and pepper.
- Place it in the pot and sear for 4–5 minutes per side, until the surface is golden but the chicken is not fully cooked through (it will finish cooking in the sauce).
- Remove the chicken to a cutting board.
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Ready when: Golden brown crust on both sides; internal temperature should be around 140°F (60°C) at this point
Tip: Don't move the chicken too early; let it sit undisturbed for 3–4 minutes to develop a proper golden crust.
2
Build the flavor base
- Reduce heat to medium.
- In the same pot, add the minced shallot and cook for 2 minutes, stirring occasionally, until soft and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly, until very fragrant but not brown.
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Ready when: Shallot is soft and translucent; garlic is fragrant and just beginning to color at the edges
Tip: If the garlic starts to brown, it will turn bitter—remove from heat immediately if needed and let the pan cool for 10 seconds.
3
Deglaze and add liquid
- Pour the chicken broth into the pot, scraping the bottom with a wooden spoon to dislodge any browned bits that add tremendous flavor.
- Bring to a gentle simmer, stirring occasionally.
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Ready when: Liquid is simmering gently at the edges with occasional bubbles rising from the bottom
Tip: Scrape the entire bottom of the pot—those browned bits are concentrated chicken flavor that will enrich the sauce.
4
Add noodles and simmer
- Add the broken lasagna noodles directly to the simmering broth, stirring gently to ensure they don't clump together.
- Return the seared chicken breast to the pot, nestling it among the noodles.
- Simmer uncovered for 10–12 minutes, stirring occasionally and gently separating the noodles.
- The pasta should soften but still have a slight resistance when bitten.
- The chicken will continue to cook in the hot liquid.
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Ready when: Noodles are tender but not mushy; chicken internal temperature reaches 165°F (74°C)
Tip: Stir gently and frequently to prevent noodles from sticking together. The liquid will reduce and thicken slightly as you cook.
5
Remove chicken and shred
- Using tongs or a slotted spoon, carefully remove the cooked chicken breast from the pot to a clean cutting board.
- Let it rest for 1 minute, then shred it with two forks into bite-size pieces, discarding any bones or tough connective tissue.
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Ready when: Chicken shreds easily and is opaque throughout with no pink
Tip: Resting for even 1 minute makes the meat more tender and easier to shred—don't skip this step.
6
Stir in cream and cheese
- Reduce heat to medium-low.
- Pour the heavy cream into the pot and stir well, distributing it evenly through the noodles.
- Add the finely grated Parmigiano-Reggiano in two additions, stirring gently after each addition until fully melted and combined.
- The sauce will thicken slightly and become silky.
- Season with a pinch of freshly grated nutmeg.
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Ready when: Cream is fully integrated; cheese is melted and sauce coats the noodles; no visible lumps of cheese
Tip: Keep heat on medium-low to prevent the cream from breaking or the cheese from becoming grainy. Stir gently to avoid breaking up the noodles.
7
Fold in spinach and chicken
- Add the fresh baby spinach to the pot in handfuls, stirring gently until each batch wilts before adding the next.
- Once all the spinach is incorporated and wilted, return the shredded chicken to the pot and stir gently to distribute it evenly throughout.
- Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon zest if desired.
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Ready when: Spinach is completely wilted; chicken is evenly distributed; all ingredients are combined into a creamy mixture
Tip: Don't rush adding the spinach—it wilts quickly and releases water, so add it gradually and stir between additions to avoid overflowing the pot.
8
Rest and serve
- Remove the pot from heat and let the lasagna rest for 5 minutes.
- This allows the sauce to set slightly and the flavors to meld.
- Stir once more gently, then ladle into shallow bowls, ensuring each serving gets a good portion of noodles, chicken, spinach, and creamy sauce.
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Ready when: Sauce has thickened enough to cling to noodles without pooling excessively
Tip: Resting is crucial—it prevents the dish from being too soupy and gives the cream sauce time to coat the pasta properly.

Good to know

Tips

Breaking the lasagna noodles into thirds makes them easier to eat in a bowl and ensures they cook evenly without clumping.
Do not skip searing the chicken first—this step builds a golden crust that adds depth of flavor to the entire dish.
The residual heat will continue to cook the pasta after you turn off the burner, so aim for pasta that's just slightly under al dente when you add the cream.
For a lighter version, substitute half the heavy cream with whole milk and stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold broth before adding the cream—this keeps the sauce creamy without being too rich.

Make ahead

Prep the chicken, spinach, and aromatics up to 8 hours ahead. Store them separately in the refrigerator. The finished dish can be made up to 2 hours ahead, cooled, covered, and refrigerated; reheat gently on the stovetop over medium-low heat with a splash of broth or cream to restore the sauce consistency.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or heavy cream (1–2 tablespoons) to restore a creamy consistency. Do not microwave, as this can cause the sauce to break. Freezing is not recommended due to the cream-based sauce, which can separate upon thawing.

Substitutions

heavy cream → half-and-half or whole milk combined with 2 tbsp (15 g) cornstarch mixed into a slurry. Half-and-half will create a lighter sauce; milk requires the cornstarch slurry to achieve proper body. Both will be less rich than heavy cream.
fresh baby spinach → 10 oz (280 g) frozen spinach, thawed and squeezed dry. Frozen spinach has a more concentrated flavor and different texture. Squeeze it very dry to avoid adding excess water to the sauce.
finely grated Parmigiano-Reggiano → Pecorino Romano or a blend of Asiago and mozzarella. Pecorino Romano is saltier and sharper; adjust salt accordingly. A blend will create a milder, creamier sauce.
lasagna noodles → penne pasta or broken fettuccine. Other pasta shapes work well here. Cooking time may vary slightly depending on the shape—check the package directions.