Pioneer Woman Pesto Chicken Lasagna

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?

1. Preheat the broiler: Start by setting your broiler to high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

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