White Chicken Skillet Lasagna

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• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 2 each boneless skinless chicken breasts, (cubed)
  Ingredient note

  Source: 2 boneless skinless chicken breasts, (cubed)
• 2 cloves garlic, (minced)
  Ingredient note

  Source: 2 cloves garlic, (minced)
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• 2½ cups low sodium chicken broth
  Ingredient note

  Source: 2½ cups low sodium chicken broth
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 10 each lasagna noodles, broken (250 grams)
  Ingredient note

  Source: 10 lasagna noodles, broken (250 grams)
• 1½ cups shredded mozzarella cheese
  Ingredient note

  Source: 1½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
  Ingredient note

  Source: 2 tablespoons grated Parmesan cheese

1. Add oil to a large skillet and heat over medium heat.
2. Add chicken breasts and season lightly with salt and pepper. Cook for 3-5 minutes, until lightly browned on each side.
3. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
4. Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
5. Add the cream and bring to a simmer over medium-high heat.
6. Stir in the lasagna noodles and bring back up to a simmer. Reduce to medium-low heat, cover and cook for 10-15 minutes until lasagna noodles are al dente.
7. Keep in mind that the sauce will thicken as it sits. If it is thinner than you would like, you can stir together 1 tablespoon water and 1 tablespoon corn starch and stir into the simmering liquid to thicken.
8. Top with mozzarella and parmesan cheese. Cover to melt or pop under the broiler until crispy. Serve.