Ingredients:

  • 1½ lb chicken breast, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 8 oz dried lasagna noodles, broken into 2-inch pieces
  • 1 cup shredded mozzarella cheese
  • ¼ tsp ground nutmeg

Instructions:

  1. Pat the chicken chunks dry and toss with smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken in a single layer.
  3. Cook chicken for 5–6 minutes per side without moving them too often until a golden-brown crust forms.
  4. Use a meat thermometer to ensure the thickest piece of chicken reaches 165°F (74°C). Remove chicken to a plate and let it rest for 5 minutes.
  5. Lower heat to medium and add the butter to the same pot, stirring to incorporate the brown bits from the chicken.
  6. Add diced onions and sauté for 3–4 minutes until translucent.
  7. Stir in the minced garlic and cook for exactly 60 seconds until fragrant.
  8. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release the caramelized chicken bits.
  9. Bring the broth to a gentle boil, then reduce heat to a simmer.
  10. Stir in the broken lasagna pieces and cook for 10–12 minutes, stirring every 3 minutes to prevent sticking.
  11. Once noodles are tender but al dente, stir in the baby spinach until wilted.
  12. To temper the cream, whisk a ladle of the hot broth into the heavy cream in a separate small bowl, then pour the mixture back into the pot.
  13. Stir in the Parmesan cheese and nutmeg over low heat until the sauce is cohesive.
  14. Return the seared chicken and any accumulated juices to the pot.
  15. Stir in the mozzarella cheese until melted and stretchy.