Skillet Chicken Lasagna

Last night I made one of my new favorite dinners, Skillet Chicken Lasagna. I once again found this recipe while watching the hit Food Network show The Pioneer Woman and i fell in love with it. Ree Drummond (host of The Pioneer Woman) never disappoints with any of her recipes. This spicy cheesy concoction will please any pasta lover. My family loves it and if I could eat it every night of the week i would. 

Ingredients: 

12 ounces of any pasta (penne shown above)

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

1 tablespoon Italian seasoning 

1 medium onion, diced

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 jar good-quality marinara sauce (14 to 16 ounces)

1 teaspoon red pepper flakes

1 cup grated mozzarella cheese, plus more if needed

1/2 cup whole milk ricotta cheese, plus more if needed

1/4 cup grated Parmesan, plus more if needed and for serving

Steps:

12 fresh basil leaves, chopped, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.