Dinner

One-Pan Pesto Chicken and Spinach Lasagne Recipe

ByCleo Brixton November 21, 2025November 21, 2025

Introduction

This one-pan pesto, chicken & spinach lasagne is a deliciously simple twist on a classic favorite. Creamy, flavorful, and ready with minimal fuss, it’s perfect for a comforting weeknight dinner.

A close-up view of a round pan filled with a creamy, greenish-white sauce layered with cooked chicken pieces scattered throughout and wilted spinach leaves mixed in. The top layer is covered with browned, bubbly melted cheese, creating a textured, golden crust with spots of darker brown. Near the pan, there is a white plate holding a portion of the same dish, showing the cheesy top layer and some chicken in sauce. The pan rests on an orange cloth on a white marbled surface with a fork and knife beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 chicken breasts, cut into small pieces
1 onion, finely chopped
3 garlic cloves, crushed
250g mascarpone
150g pesto
1 chicken stock cube
200g dried lasagne sheets
100g baby spinach
125g ball of mozzarella
50g parmesan, grated

Instructions

Step 1: Heat 1 tbsp olive oil in a wide, shallow saucepan or casserole dish over medium heat. Season the chicken pieces and fry for 5 minutes, until nicely browned but not fully cooked. Transfer the chicken to a bowl and set aside.
Step 2: Reduce heat to low and heat the remaining oil in the pan. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until softened. Stir in the crushed garlic and cook for 30 seconds more.
Step 3: Stir the mascarpone and pesto into the onions. Crumble in the chicken stock cube and add 500ml of hot water. Stir to combine and bring to a gentle simmer. Return the chicken to the pan.
Step 4: Snap the lasagne sheets into smaller pieces, breaking each sheet into about 3 or 4 shards. Add the pasta pieces to the sauce gradually to prevent sticking, stirring regularly for about 3 minutes.
Step 5: Add the baby spinach to the pan and push it down into the sauce with the back of a spoon. Cover with a lid and cook for 2-3 minutes until the spinach wilts.
Step 6: Remove the lid, stir the lasagne, and check that the pasta is softening and the sauce is still loose. If the pasta looks dry or sticks together, add a splash more water. Stir every minute or so for the next 5 minutes, cooking until pasta is tender and sauce clings to it.
Step 7: Preheat your grill. Taste and adjust seasoning with salt and pepper if needed. Tear the mozzarella into chunks and scatter on top of the lasagne. Sprinkle with grated parmesan.
Step 8: Place the dish under the grill for 5-7 minutes, until the cheese is golden and bubbling. Serve hot.

Tips & Variations

Use fresh spinach instead of baby spinach for a slightly different texture and flavor.
Swap chicken breasts for cooked shredded chicken or leftover roast chicken to save time.
Add a pinch of chili flakes with the garlic for a mild spicy kick.
If you prefer, substitute part of the mascarpone with ricotta for a lighter texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a covered pan on low heat until warmed through. Avoid overheating to keep the sauce creamy.

How to Serve

A round pan filled with a creamy dish with two main visible layers: the top layer is golden brown melted cheese with some crispy spots, covering folded flat pieces of pasta or crepes with a lightly uneven surface; beneath this is a pale green creamy sauce with visible spinach leaves and pieces of thick chicken breast that have a light brown cooked edge. The pan sits on an orange cloth on a white marbled surface. In the upper left corner, there is a white plate holding a portion of the same creamy pasta with chicken, next to a silver knife and fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagne sheets instead of dried?

Yes, fresh lasagne sheets can be used but reduce the initial simmering time since fresh pasta cooks faster. Keep an eye on the texture to avoid overcooking.

Is it possible to make this dish vegetarian?

Absolutely. Simply omit the chicken and use vegetable stock cube instead of chicken stock. Adding additional vegetables like mushrooms or roasted peppers can enhance the flavor.