When I am sitting down to meal plan for the week, I often rummage through my pantry to see what I have.  For some reason I had an unopened box of Farfalle pasta.  I decided to look online in hopes of finding a great dish to make using it.  I came across this great recipe from “The Pioneer Woman“, Ree Drummond. (Love her!) It is skillet chicken lasagna. Doesn’t that sound tasty?  I think the thing I like most about it is that it probably took me about 30 minutes to make including prep.  Way faster than any actual lasagna would take.  But it still tasted…lasagna-y. (Is that even a word?)

Please see her page for the step by step pictures.  They are gorgeous and way better than anything I could do.  I will however show you my yummy, finished product.


*The only thing I would change is the amount of diced onion.  A whole onion was just too much for us.  We like the flavor but don’t like constantly biting into them, so next time I would probably use half an onion.


  • 12 ounces, weight Bowtie Pasta, Cooked According To Package Instructions And Drained
  • 2 Tablespoons Olive Oil
  • 2 whole Boneless, Skinless Chicken Breasts, Sliced Or Diced
  • 1 Tablespoon Italian Seasoning Or Herbes De Provence
  • Salt To Taste
  • 1 whole Medium Onion, Diced *
  • 2 cloves Garlic, Minced
  • 1 cup Low Sodium Chicken Broth
  • 1 jar Good Quality Marinara Sauce, 14-16 Ounce Size
  • 1 teaspoon Red Pepper Flakes
  • 1/2 cup Whole Milk Ricotta Cheese
  • 1 cup Grated Mozzarella Cheese
  • 1/4 cup Grated Parmesan
  • 12 whole Basil Leaves, Chiffonade Or Chopped
  • Extra Cheeses And Basil, For Serving


1) Heat the oil in a large skillet over medium-high heat. Season chicken with salt and herbs. Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.

2) Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the broth reduce.

3) Add marinara sauce and red pepper flakes, then simmer for 10 minutes.

4) Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it.

5) Serve with a sprinkling of Parmesan and a little basil on top.


Do you have a favorite pasta recipe? Let me know in the comments below! 🙂



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