This spinach artichoke skillet lasagna is comforting, cheesy, and simple to make. Built with shredded chicken and farfalle pasta, it’s an easy, flavorful dinner that pleases a crowd.
This is one weeknight meal you’ll want to keep in rotation.
This spinach artichoke chicken pasta hits all the right notes: creamy ricotta, melty mozzarella, tender shredded chicken, bright artichokes and a bed of pasta. It bakes in the skillet until golden and bubbly for a cozy, crowd-pleasing main.
I’ve made many different skillet lasagnas over the years — traditional, vegetable-forward, sausage and kale, caprese and more — and this version quickly became a favorite. I opted to use farfalle instead of lasagna noodles for a playful twist that my family loved.
The result was a pleasant surprise: the whole family raved about it. Leftovers reheat beautifully and taste even better the next day.
The beauty of a skillet pasta like this is how forgiving it is: you can layer or toss ingredients together, and even if it looks messy, it will still come out delicious.
How I make it
- I usually start with a rotisserie chicken for speed and flavor. Shred or chop the meat — either works — and have it ready while you cook the pasta.
- Begin by sautéing onion and garlic in olive oil until soft, then add fresh spinach and chopped artichoke hearts and cook until the spinach wilts.
- Stir in the shredded chicken, then add cream and chicken stock to create a silky sauce.
- Mix in cooked pasta and shredded mozzarella, then add dollops of ricotta for pockets of creaminess. Sprinkle with grated parmesan.
- Bake the skillet until everything is hot, golden and bubbling. A quick stir before serving evens out the cheesy sauce.
The artichokes add a bright, slightly tangy contrast that keeps the dish from feeling too heavy, while the cheeses make it satisfyingly cozy. It’s perfect for cooler evenings or any time you crave comforting pasta.
Spinach Artichoke Skillet Lasagna
Spinach Artichoke and Chicken Skillet Lasagna
4
people
30 mins
30 mins
1 hr
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Ingredients
- 8 ounces farfalle pasta, or your favorite pasta
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 12 ounces fresh baby spinach
- 1 (14 ounce) jar artichoke hearts, drained and chopped
- 1 cup shredded chicken
- 1 ½ cups heavy cream
- 1 cup chicken stock
- 8 ounces mozzarella cheese, shredded
- 1 cup ricotta cheese
- finely grated parmesan cheese, for topping
Instructions
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Preheat the oven to 400°F (200°C).
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Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
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Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic with a pinch of salt and pepper and cook about 5 minutes, until the onion softens. Stir in the spinach and chopped artichoke hearts and cook another 4–5 minutes until the spinach wilts. Add the shredded chicken and stir to combine.
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Add the cooked pasta to the skillet. Pour in the heavy cream and chicken stock and bring the mixture to a gentle simmer. Stir in the shredded mozzarella. Dot the top with spoonfuls of ricotta and sprinkle with some parmesan.
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Transfer the skillet to the oven and bake 25–30 minutes, until the top is golden, the cheese is melted and the dish is bubbly. Remove from the oven, sprinkle additional parmesan if desired, give it a quick stir and serve warm.
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Ready to dig in — this one begs for a big serving spoon.