Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces (340g) lasagna noodles
- 2 cups (480ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 2 cups (200g) shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Cook until fragrant and translucent, about 2 minutes.
- Pour in heavy cream and add Italian seasoning. Stir well and bring to a simmer.
- Add grated Parmesan cheese and stir until the sauce thickens slightly.
- Return cooked chicken to the skillet and add cooked noodles. Toss to combine and coat everything with the sauce.
- Sprinkle shredded mozzarella cheese on top and cover until cheese melts, about 3-4 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute cooked spinach or mushrooms for added flavor and texture.
- For a lighter version, use half-and-half or milk instead of heavy cream.
- Leftovers can be stored in airtight containers for up to 3 days and reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg