Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4–6
Difficulty: Easy
Everything you love about white chicken lasagna — the creamy broth, tender pasta, wilted spinach, and loads of Parmesan — all made in one Dutch oven in about 30 minutes. Ground chicken, farfalle, and a splash of milk come together into a soup that tastes like it simmered all day. It's the kind of weeknight dinner that earns a permanent spot in the rotation.
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- ½ lb farfalle pasta
- 4 cups chicken bone broth
- 2 cups milk
- 1 large sweet onion, diced
- 1 large heirloom tomato, diced
- 3 cloves garlic, crushed
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Better Than Bouillon roasted beef base
- ½ tsp onion powder
- ½ tsp garlic powder
- 12 oz spinach, chopped
- 1 cup Parmigiano Reggiano, grated
Directions
- 1Heat olive oil in a Dutch oven over medium heat. Add ground chicken and cook, breaking it up, until cooked through.
- 2Add diced onion, tomato, and crushed garlic. Stir in Italian seasoning, salt, pepper, onion powder, garlic powder, and Better Than Bouillon. Mix well and let cook for 2–3 minutes.
- 3Pour in the chicken bone broth and bring to a boil.
- 4Add chopped spinach and farfalle pasta. Cover and cook for 11–13 minutes, until pasta is tender.
- 5Reduce heat to low and stir in the milk. Remove from heat and stir in the Parmigiano Reggiano until melted and creamy.
- 6Ladle into bowls and serve immediately.
Tips & Variations
- ✦Top with a sprinkle of shredded mozzarella for extra cheesy pull.
- ✦Add a dollop of ricotta on top for a true lasagna-in-a-bowl moment.
- ✦A pinch of red pepper flakes adds a nice kick if you like a little heat.
- ✦The pasta will continue to absorb liquid as it sits — add a splash of broth when reheating leftovers.