This one-pot easy chicken lasagna is bound to become a weeknight favorite. Made with pantry staples, it’s quick, simple and delicious!

Easy weeknight meals are where it’s at right now. Bonus points when you can basically throw all the ingredients in one pot and call it good.

This simple chicken lasagna fits the bill on all counts. Easy enough for a weeknight. Delicious enough for all the nights.

Serving of chicken lasagna in white bowl with spoonful of ricotta and fresh basil leaves.

One-Pot Easy Chicken Lasagna Starts With…

The chicken! To make this one-pot recipe work, it begins by cooking the chicken pieces in a smidge of oil until the chicken is golden and cooked through. The chicken gets removed from the pot to hang out on a plate for a minute until it’s needed again.

This ensures the chicken won’t overcook later…and browning it like this adds an overall boost of flavor to the recipe.

A quick saute of onions and garlic follows the chicken.

Chicken cubes cooking in oil in cast iron pot.

Throw Everything In the Pot

At this point, *nearly* everything else gets thrown into the pot:

  • chicken broth
  • crushed tomatoes
  • dried basil, oregano and thyme
  • bowtie pasta

Simmer these ingredients until the pasta is tender, about 15-17 minutes.

Bowtie pasta, broth, oregano basil in cast iron pot.

All the Add-ins

Off the heat, add the reserved chicken, mozzarella cheese, Parmesan and ricotta cheese. And stir all that glorious goodness together.

Using mozzarella cubes instead of shredded mozzarella amps up the cheesy factor to delicious proportions (but shredded mozz is entirely appropriate here, too). I am not the cheese police. Do as you will.

Mozzarella cubes, cooked chicken, parmesan cheese and ricotta cheese with bowtie pasta in cast iron pot.

A Glorious Pasta Situation

All stirred together, you have one amazing, cheesy, saucy, pasta mess.

Or in other words: YUM.

Serve immediately or nearly immediately, if you can, so that the pasta stays perfectly saucy and delish.

Cooked bowtie pasta and chicken in tomato sauce in blue pot.

I like to serve this one-pot easy chicken lasagna with an extra dollop of ricotta and sprinkle of Parmesan cheese on individual servings. Because, when is more creamy cheesy goodness a bad idea??

For a simple, weeknight meal, this faux-lasagna is about as good as it gets.

And the leftovers, if you manage to have any (i.e. hide them well!), are very, very tasty, too.

I have to be honest, sometimes I dread figuring out what to feed the masses. But having a recipe like this in my back pocket instantly makes me feel like I don’t want to punch anyone anymore.

Scooping bite of one-pot chicken lasagna on fork.

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serving of chicken lasagna in white bowl with spoonful of ricotta and fresh basil leaves

One-Pot Easy Chicken Lasagna

5 stars (20 ratings)


  • 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
  • teaspoon black pepper
  • 1 cup cubed or grated mozzarella cheese
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese


  • 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.


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). 
Serving: 1 serving, Calories: 902kcal, Carbohydrates: 151g, Protein: 48g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 2706mg, Fiber: 30g, Sugar: 66g

Recipe Source: from Mel’s Kitchen Cafe