Posted: Apr 22, 2012 3:48 PM
If you love alfredo lasagna but just can't take the time for the traditional layers, you'll love this quick skillet dinner. Add salad and a loaf of Italian bread for a filling lasagna dinner in a fraction of the time. Leftovers freeze well for up to three months. Serves 8.


  • 1 pound of boneless, skinless chicken breast, grilled and cut into bite-size pieces
  • 1 cup of sliced fresh mushrooms (optional)
  • 1/2 cup of chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon of olive oil
  • Alfredo sauce, 3 cups homemade or a 14 ounce jar of commercially made sauce
  • 1 cup of ricotta cheese
  • 1/2 cup of shredded Parmesan cheese, divided use
  • 1/2 cup of shredded mozzarella
  • 1 tablespoon of fresh chopped basil leaves
  • 1/2 teaspoon Italian seasoning
  • 2 cups fresh baby spinach greens (optional)
  • 9 lasagna noodles, broken into bite-size pieces


  1. Cook the lasagna noodles in boiling, salted water until very tender. Drain.
  2. In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
  3. Gradually stir in alfredo sauce and pasta.
  4. Add the chicken, ricotta, Parmesan, mozzarella, spinach (if using) and herbs. Stir gently.
  5. Bring to a simmer and heat through.

Our editor says: "Pasta skillets are my go-to weeknight dinner! Can't wait to try this one with shrimp to sneak the kids some extra Omega-3s!" - Kristin Bustamante, managing editor

Tips and Variations

This is an extremely versatile recipe that works well with many different ingredients.

  • Grilling adds a lot of flavor to the chicken but you can use any type of cooked, boneless chicken in this recipe.
  • You can substitute shrimp, crab, lobster or scallops for the chicken in this recipe.
  • Add broccoli in place of the spinach.
  • Use rigatoni, wide egg noodles or corkscrew pasta instead of the lasagna noodles.
  • Saute chopped bell peppers with the onions and mushrooms.
  • For a prettier presentation you can cook the lasagna noodles and then cut them in even pieces.
  • Freeze leftovers in silicone cupcake molds. Once frozen, you can remove the molds and put the individual portions in a freezer container. When you need a quick meal, take out as many portions as you need and heat in the microwave.

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