Pioneer Woman Pesto Chicken Lasagna is made with lasagna noodles, olive oil, salted butter, yellow onion, garlic, store-bought pesto, white wine, heavy cream, grated Parmesan, shredded rotisserie chicken, artichokes, kale, mozzarella, ricotta, diced tomatoes, and fresh basil. This delicious Pioneer Woman Pesto Chicken Lasagna recipe creates a hearty dinner that takes about 80 minutes to prepare and can serve up to 6 people.
🧡 Why You’ll Love This Pesto Chicken Lasagna Recipe:
- Fast to Make: This lasagna only takes 40 minutes, so you can enjoy a comforting meal even on busy nights.
- Fresh Pesto Taste: The pesto gives this lasagna a fresh and different flavor that makes it stand out from other lasagna recipes.
- Creamy and Delicious: The mix of cream, Parmesan, and mozzarella makes the sauce rich and creamy, making every bite extra tasty.
- Easy Cleanup: You only need one pan to make this dish, so there are fewer dishes to wash afterward.
- Customizable: You can easily change the recipe to suit your tastes, whether you want to add more veggies or try different cheeses.
🍗 Pioneer Woman Pesto Chicken Lasagna Ingredients:
- Kosher salt and freshly ground black pepper
- 12 ounces (340g) lasagna noodles
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small yellow onion, sliced thin
- 5 cloves garlic, minced
- 1 cup store-bought pesto
- 2/3 cup (160ml) white wine
- 1 1/2 cups (360ml) heavy cream
- 1/2 cup (50g) grated Parmesan
- 1 cup (250g) shredded rotisserie chicken
- 1/2 cup (70g) artichokes, chopped
- 2 cups (100g) kale, chopped
- 1 cup (100g) shredded mozzarella
- 1/2 cup (125g) ricotta
- 1/2 cup (90g) diced tomatoes
- Fresh basil leaves, torn for garnish
🥘How To Make Pioneer Woman Pesto Chicken Lasagna?
- Preheat the broiler: Start by setting your broiler to high heat.
- Cook the noodles: Bring a large pot of salted water to a boil. Break the lasagna noodles into 3-inch (7.5cm) pieces and cook until al dente. Drain and set aside.
- Prepare the sauce: In a large ovenproof skillet, heat the olive oil and butter over medium heat until the butter has melted and the oil is hot. Add the sliced onion and minced garlic; cook until softened, about 2 minutes.
- Add pesto and wine: Stir in 2/3 cup (160ml) pesto and deglaze with the white wine, scraping the skillet with a spatula. Add the heavy cream and grated Parmesan, bringing the mixture to a simmer.
- Combine ingredients: Stir in the shredded rotisserie chicken, chopped artichokes, and chopped kale, along with a pinch of salt and pepper. Let the kale slightly wilt, then mix in the cooked lasagna noodles.
- Broil with mozzarella: Remove the skillet from the heat and sprinkle shredded mozzarella over the top. Broil until the cheese is melted, bubbly, and beginning to brown, about 2 minutes.
- Finish and serve: Remove the skillet from the oven, spoon over the ricotta, and drizzle the remaining 1/3 cup (80ml) pesto. Garnish with diced tomatoes and torn basil leaves before serving.
💭 Recipe Tips:
- Layer Evenly: Make sure to spread the sauce and ingredients evenly in each layer. This way, every bite will have the right balance of flavors, and the lasagna will cook evenly.
- Let It Sit: After baking, let the lasagna sit for at least 15 minutes before cutting. This makes it easier to cut and helps the layers stay together.
- Cook Noodles Just Right: If using regular lasagna noodles, cook them until they are firm but not hard (al dente). Overcooked noodles can make the lasagna too soft.
- Use Fresh Ingredients: Fresh garlic, onions, and high-quality cheese make a big difference in flavor. If possible, use fresh pesto for a brighter taste.
- Cover When Baking: Cover the lasagna with foil for most of the baking time. This keeps it moist and helps the flavors blend. Remove the foil in the last 10-15 minutes to get a nice, golden top.
🥗 What To Serve With Pesto Chicken Lasagna?
This creamy Pesto Chicken Lasagna pairs well with garlic bread, a fresh green salad, roasted vegetables, or steamed broccoli. It also can be served alongside grilled asparagus, a simple Caesar salad, sautéed spinach, or a light tomato salad for a full and delicious dinner.
🎚 How To Store Leftovers
- Refrigerate: First, let the leftover lasagna cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the lasagna to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
🥵 How To Reheat Leftovers
- In The Oven: Preheat your oven to 350°F (175°C). Cover the lasagna with foil and bake for about 20-25 minutes, or until heated through.
- In The Microwave: Place a portion of lasagna on a microwave-safe plate. Cover with a damp paper towel and heat on medium power for 2-3 minutes, or until warmed through.
- On the Stove: Place a slice of lasagna in a skillet over medium heat. Add a splash of water, cover, and heat for about 5-7 minutes, turning once, until fully warmed through.
FAQ’S
What if my lasagna is too dry?
If your lasagna is too dry, add extra sauce or a bit of broth before reheating, and cover it with foil to retain moisture.
Why did my cheese burn on top?
The cheese likely burned because it was too close to the broiler or broiled too long. Broil for only 1-2 minutes and monitor closely.
Can I use a different type of cheese?
Yes, you can substitute cheeses like provolone, fontina, or Gruyère, but be aware that this will change the flavor and texture.
What if my sauce is too thin?
If your sauce is too thin, simmer it longer to reduce or mix in a cornstarch slurry to thicken it quickly.
Pioneer Woman Pesto Chicken Lasagna Nutrition Facts
Serving Size: 1 serving (based on 8 servings)
- Calories: 440 kcal
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 760mg
- Potassium: 400mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 22g
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Lasagna
- Pioneer Woman Bow Tie Lasagna
- Pioneer Woman Loaf Pan Lasagna
- Pioneer Woman Deconstructed Chicken Pot Pie
- Pioneer Woman Chicken Marsala
- Pioneer Woman Smoked Gouda Pasta Salad
Pioneer Woman Pesto Chicken Lasagna
Description
Pioneer Woman Pesto Chicken Lasagna is made with lasagna noodles, olive oil, salted butter, yellow onion, garlic, store-bought pesto, white wine, heavy cream, grated Parmesan, shredded rotisserie chicken, artichokes, kale, mozzarella, ricotta, diced tomatoes, and fresh basil. This delicious Pioneer Woman Pesto Chicken Lasagna recipe creates a hearty dinner that takes about 80 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the broiler: Start by setting your broiler to high heat.
- Cook the noodles: Bring a large pot of salted water to a boil. Break the lasagna noodles into 3-inch (7.5cm) pieces and cook until al dente. Drain and set aside.
- Prepare the sauce: In a large ovenproof skillet, heat the olive oil and butter over medium heat until the butter has melted and the oil is hot. Add the sliced onion and minced garlic; cook until softened, about 2 minutes.
- Add pesto and wine: Stir in 2/3 cup (160ml) pesto and deglaze with the white wine, scraping the skillet with a spatula. Add the heavy cream and grated Parmesan, bringing the mixture to a simmer.
- Combine ingredients: Stir in the shredded rotisserie chicken, chopped artichokes, and chopped kale, along with a pinch of salt and pepper. Let the kale slightly wilt, then mix in the cooked lasagna noodles.
- Broil with mozzarella: Remove the skillet from the heat and sprinkle shredded mozzarella over the top. Broil until the cheese is melted, bubbly, and beginning to brown, about 2 minutes.
- Finish and serve: Remove the skillet from the oven, spoon over the ricotta, and drizzle the remaining 1/3 cup (80ml) pesto. Garnish with diced tomatoes and torn basil leaves before serving.
Notes
- Layer Evenly: Make sure to spread the sauce and ingredients evenly in each layer. This way, every bite will have the right balance of flavors, and the lasagna will cook evenly.
- Let It Sit: After baking, let the lasagna sit for at least 15 minutes before cutting. This makes it easier to cut and helps the layers stay together.
- Cook Noodles Just Right: If using regular lasagna noodles, cook them until they are firm but not hard (al dente). Overcooked noodles can make the lasagna too soft.
- Use Fresh Ingredients: Fresh garlic, onions, and high-quality cheese make a big difference in flavor. If possible, use fresh pesto for a brighter taste.
- Cover When Baking: Cover the lasagna with foil for most of the baking time. This keeps it moist and helps the flavors blend. Remove the foil in the last 10-15 minutes to get a nice, golden top.
Pioneer Woman Pesto Chicken Lasagna