/ / One-Pot Southwest Chicken Lasagna

One-Pot Southwest Chicken Lasagna

This post may contain affiliate links. Read the full disclosure here

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

chicken lasagna ingredients

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

a pot of saucy chicken lasagna

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

mafalda noodles

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.

pouring chicken stock into a pot

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.

a spoonful of cheesy lasagna

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

LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!

You can also follow me on Pinterest Instagram | Facebook for recipes not featured on this site!

chicken lasagna topped with tomato and sour cream
5 from 1 vote

One-Pot Southwest Chicken Lasagna

Print Recipe
This cheesy saucy One-Pot Southwest Chicken Lasagna is a zesty spin on an Italian classic. One skillet is all that you need to make this simple homemade favorite tonight.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins

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 (try my homemade taco seasoning recipe)
  • 4 tbsp tomato paste
  • 2 tbsp canola oil
  • 1 plum tomato diced
  • 4 scallions sliced
  • 1 c sour cream

Instructions

  • Using a skillet add 3 cups of dry mafalda noodles and about 4 cups of water over medium heat until done. Drain and set aside. 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. Remove from the heat and serve with sour cream, diced tomato, and scallions.

Nutrition

Calories: 668kcal | Carbohydrates: 64g | Protein: 38g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 128mg | Sodium: 705mg | Potassium: 830mg | Fiber: 9g | Sugar: 7g | Iron: 4mg
Course: Main Course
Cuisine: American, Mexican
Keyword: easy, one-pot, pasta
Servings: 6 servings
Calories: 668kcal
Author: Ty

4 Comments

    1. Hi Katie. It should have read 2 packets of taco seasoning. You can you 2 packet of 1 ounce store bought taco seasoning or 4 tablespoons of my homemade seasoning blend. That may sound like a lot but it has to season the sauce, meat, and pasta. I hope you enjoy it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.