One-Pot Southwest Chicken Lasagna

chicken lasagna topped with tomato and sour cream

One-Pot Southwest Chicken Lasagna

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.

5 from 1 vote

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Course: Main Course

Cuisine: American, Mexican

Keyword: easy, one-pot, pasta

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: servings

Calories: 668kcal

Author: Ty

Ingredients

1 lb chicken thighs finely chopped
3 c mafalda noodles uncooked
2 tsp chicken stock base or bouillon cubes dissolved in 1 ¼ c water
8 oz Colby Jack cheese
14 oz black beans rinsed and drained
14 oz fire roasted tomatoes drained
½ c green peppers diced
½ 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.

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