Name: One-Pot Southwest Chicken Lasagna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb chicken thighs finely chopped; 3 c mafalda noodles uncooked; 2 tsp chicken stock base or bouillon cubes (dissolved in 1 1/4 c water); 8 oz Colby Jack cheese; 14 oz black beans rinsed and drained; 14 oz fire roasted tomatoes (drained); 1/2 c green peppers (diced); 1/2 c yellow onion (diced); 1 jalapeño diced (optional); 2 tsp garlic minced; 2 packets taco seasoning; 4 tbsp tomato paste; 2 tbsp canola oil; 1 plum tomato diced; 4 scallions sliced; 1 c sour cream

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One skillet is all that you need to make this cheesy saucy One-Pot Southwest Chicken Lasagna. A zesty spin on an Italian classic.

southwest chicken lasagna on a white plate vertical

This Southwest Chicken Lasagna is a quick and easy one-pot meal. Made with chicken, mini-lasagna noodles, and loads of cheese, it’s truly a weeknight crowd-pleaser. I understand how getting a home-cooked meal on the dinner table can be a massive feat at times so I’m sharing a few tips to keep this recipe quick and easy.

What you will need to make Southwest Chicken Lasagna

Boneless skinless chicken thighs
Mafalda noodles
Taco seasoning– Try my recipe for Homemade Taco Seasoning!
Colby Jack cheese
Chicken stock base– You want the chicken flavor to come through the sauce so use a little more base than water is needed.
Black beans
Fire-roasted tomatoes
Tomato paste
Green pepper
Onion
Canola oil
Sour cream
Tomato
Scallion

To keep this a quick and easy meal, you can cut down on the prep time by using frozen veggies like onions and peppers. I have used fresh and frozen ingredients in this recipe and the taste is great either way. Another time-saving tip is to dice the meat into fine pieces. It speeds up the cooking time and makes it easier to throughly season. Also, keep a jar minced garlic on hand. That saves a ton of time especially if you use garlic often.

How to make Southwest Chicken Lasagna

I’m using mafalda noodles instead of tortillas or lasagna sheets. I like that mafalda noodles are super cute and that they cook quickly in a small amount of water. Start by adding 4 cups of water and the noodles to a skillet over medium heat. Cook them until barley softened or al dente. Drain and set aside.

cooked chicken with tomato paste in a pan

To the skillet add the canola oil followed by the onions, peppers, garlic, and jalapeño if using. Sauté for 2-4 minutes then add the minced chicken and half of the taco seasoning; cook thoroughly.

Next, stir in the other half of the seasoning, tomato paste, black beans, and fire-roasted tomatoes. Add the noodles and followed by the chicken base prepared with water. Cover and let it simmer for 16-18 minutes over low flame.

Mix in half of the Colby Jack cheese then top the skillet with the other half. Cover the pot for 1-3 minutes to melt the cheese.

How to serve Southwest Chicken Lasagna

chicken lasagna on a white plate overhead

To serve, sprinkle with scallions, diced tomato, and sour cream. I promise this quick and easy meal is delicious and so satisfying!

Try more South of the Boarder recipes!

Cheesy Beef Enchiladas
Chicken Fajita Quesadillas
Instant Pot Salsa Chicken

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chicken lasagna topped with tomato and sour cream

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