Pioneer Woman Chicken Parm Lasagna

Pioneer Woman chicken parm lasagna is a cheesy, crunchy-topped baked pasta dinner with rotisserie chicken, ricotta and marinara that comes together in 1 hour 20 minutes. Try this easy chicken lasagna recipe for Sunday dinner or potluck night, since it's make-ahead friendly and feeds a crowd.

Cover the pan with foil for the first 20 minutes of baking, because that trapped steam softens the no-boil noodles and melts the cheese through. Skip the foil and the noodles stay tough while the top browns too early.

Instead of layering in breaded cutlets, rotisserie chicken goes between the noodles and a buttery garlic panko topping goes on top. That gives you the crunch of chicken parm in every bite without frying anything.

Pioneer Woman Chicken Parm Lasagna

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

693

kcal

Tender noodles, creamy ricotta and saucy shredded chicken sit under a golden, crackly panko crust. Once it rests for 10 minutes, the layers slice cleanly and hold their shape on the plate.

Ingredients

• 3 c. whole-milk ricotta cheese
  

• 2 c. shredded mozzarella cheese (about 8 oz.), divided
  

• 1/2 c. grated parmesan cheese, divided
  

• 2 (24-oz.) jars marinara sauce
  

• 12 no-boil lasagna noodles (from one 8-oz. box)
  

• 4 c. chopped rotisserie chicken
  

• 2 tbsp. salted butter
  

• 1 c. panko breadcrumbs
  

• 1 garlic clove, minced
  

• 2 sprigs fresh parsley, leaves chopped
  

• Kosher salt, to taste
  

Directions

• Mix the cheese filling: Preheat the oven to 400°F. Whisk 3 cups ricotta, 1 cup mozzarella and 1/4 cup parmesan together in a medium bowl.
• Build the first layer: Spread about 1 1/2 cups marinara in a 9-by-13-inch baking dish. Top it with 4 lasagna noodles, breaking them to fit if needed, then add one-third of the ricotta mixture and one-third of the chicken.
• Add the remaining layers: Add another 1 1/2 cups sauce, 4 noodles, half of the remaining ricotta and half of the remaining chicken. Then repeat with another 1 1/2 cups sauce, the last noodles, the rest of the ricotta, chicken and sauce.
• Add the cheese: Sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup grated parmesan over the top. Keep it even so every slice gets a good cheesy cap.
• Make the panko topping: Microwave 2 tablespoons salted butter in a large microwave-safe bowl until melted. Stir in 1 cup panko, 1 minced garlic clove, the chopped leaves from 2 parsley sprigs and a pinch of kosher salt, then sprinkle it over the lasagna.
• Bake covered: Cover the dish with foil and bake for about 20 minutes. You're looking for the cheese to be fully melted underneath.
• Bake uncovered and rest: Remove the foil and bake about 20 minutes more, until the cheese bubbles and the topping turns golden brown. For an extra-crispy top, broil for 1 to 2 minutes, then let the lasagna cool about 10 minutes before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, poached or roasted chicken breasts or thighs shredded into bite-size pieces work the same way. You need about 4 cups total, and the chicken should be fully cooked before it goes between the layers.

How do I store and reheat leftovers?

Cover leftovers tightly and keep them in the fridge for 3 to 4 days. Reheat portions in a 350°F oven until hot in the middle, since the microwave softens the crunchy topping.

Can I make this chicken parm lasagna ahead of time?

You can assemble the layers, cover the dish and refrigerate it until you're ready to bake. Keep the panko topping separate and add it just before baking so it stays crisp. Expect a little extra time in the oven since the dish starts cold.

Do I have to use no-boil noodles?

No-boil noodles are what this method is built around, since they soften in the sauce under the foil. Regular noodles need to be cooked first, so I'd stick with no-boil to keep it easy.

What's the most common mistake with this lasagna?

Skimping on the sauce is the big one, because no-boil noodles need that moisture to soften. If a layer looks dry, add a bit more marinara so the noodles don't come out chewy.