Rich, creamy and with a fresh pop of herbs. This lasagne is amazing!
A chicken lasagne in a skillet.

This Creamy Tuscan Keto Chicken Lasagne is simply divine! Sauteed mushrooms, shredded chicken breast, a hint of sun dried tomatoes and fresh herbs…. what is not to love?

It is starting to get a little colder here in Thornton, so some comfort meals are in order for sure.  It feels like it has been so long since its been cold.  The weather has been so crazy here for so long.  So hot!  So it was a nice change to whip up this recipe and enjoy something a little more hearty.

My influence for this came from one of those delicious creamy chicken skillet dinners, and I just thought I would go with it, and layer its between some “very easy to make” Keto Lasagne Pasta.

Some Fabulous Variations

Just like all lasagnes this one you can easily change up to suit your tastes.  Even if you want this to be a mince lasagne that would still tie in nicely with the same sauce.  You could even take the meat out double mushrooms, and even add some cauliflower and broccoli to make an amazing vegetarian version.  I think a rich tomato sauce would be fabulous in this.  Maybe a batch of the Sugo di Pomodoro sauce would be fantastic in another layer through this lasagne as well.

Tomatos sauce in bowl

Serving Suggestions

This lasagne is very filling so it best teamed with a very light green salad with a light apple cider vinegar dressing.

Green salad in bowl


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A chicken lasagne in a skillet.

Easy Keto Chicken Lasagne

Rich, creamy and with a fresh pop of herbs. This lasagne is amazing!
5 from 41 votes!
Prep Time: 25 minutes
Cook Time: 45 minutes
Resting time: 25 minutes
Total Time: 1 hour 10 minutes
Course: Lunch and Dinner
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 504kcal
Author: Megan Ellam
Servings: 9 serves
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  • 1 tablespoon (1 tablespoon) olive oil
  • 700 g (24 oz) chicken thigh fillets , see notes
  • 2 tablespoons (2 tablespoons) butter
  • 3 (3) garlic cloves finely minced
  • 2 teaspoons (2 teaspoons) smoked paprika
  • 1 teaspoon (1 teaspoon) Italian Seasoning
  • 150 g (5 oz) mushrooms, sliced thinly
  • ½ cup (½ cup) chicken stock
  • 1 cup (1 cup) thickened or heavy cream
  • 1 cup (1 cup) grated parmesan
  • 1/3 cup (½ cup) sun-dried tomatoes
  • 2 teaspoons (2 teaspoons) Dijon mustard
  • 1 cup (1 cup) spinach chopped
  • ½ cup (½ cup) Ricotta
  • 1 cup (1 cup) shredded mozzarella
  • 1 batch (1) Keto Pasta cut into pasta sheets 26cm x 19cm (10×7 “)



  • Preheat the oven to 170℃/340°F.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and pan fry until lightly golden and cooked through. Transfer to a plate and cover.
  • Add the butter, garlic, paprika, Italian seasoning, and mushrooms to the pan. Sauté until the mushrooms are lightly golden. Add the chicken stock and bring to a boil, then reduce to a simmer for 5 minutes.
  • Shred the chicken with two forks and reserve.
  • Add the cream, shredded chicken, half the parmesan, sundried tomatoes, mustard, and spinach. Stir to combine. Remove from the heat.
  • Mix the ricotta and mozzarella in a small bowl and season to taste.
  • Spoon a layer of chicken into the bottom of a 26 x 19cm baking dish. Top with a layer of the pasta then a layer of the cheese mixture. Repeat two more times finishing with a layer of the cheese mixture. Sprinkle with remaining parmesan.
  • Bake for 15-20 minutes or until the top is golden and bubbling. Cover the lasagna and leave to rest for 20 minutes before serving (this helps the pasta mop up the sauce).


  • Preheat the oven to 170℃/340°F.
  • Add the olive oil, butter, garlic, paprika, Italian seasoning and mushrooms; cook 4 min/100°C/MC off/reverse/stir.
  • Add the chicken stock and sun-dried tomatoes; cook 7 min/100℃/MC off/speed 1.
  • Add the chicken, cream, and mustard; cook 10 min/100°C/reverse/speed 1/or until reduced to a thick creamy sauce.
  • Add half the parmesan and the spinach; mix 4 sec/reverse/speed 5. Follow from step 6 above.


Chicken breast fillets can be used in place of thighs.
My Keto Pasta link has been provided to make your own pasta.
You can choose any pasta you love or use sliced ham, chicken or vegetable slices for the layers if you prefer.
This is one of those recipes that is great if made the day before. The longer the lasagna is left the more the pasta sops up the sauce.
Either way, it is delicious. Store in the fridge for up to 3 days or freeze in individual servings.

Your Own Notes


Serving: 1serve | Calories: 504kcal | Carbohydrates: 7g | Protein: 26g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 362mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 1mg | Magnesium: 36mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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14 responses to “Creamy Tuscan Keto Chicken Lasagne”

  1. Terri Marken

    I’m not finding the link to the pasta?

  2. Katie Emanuek

    5 stars
    This is fabulous. So tasty. Many thanks for the fantastic recipe Megan.

    1. Megan Mad Creations Hub

      So happy you enjoyed it Katie. x

  3. Anonymous

    5 stars
    Tried this today – the sauce was sooooo good. seriously thinking of just making a pot of Tuscan chicken for Fathers Day!

    1. Megan

      It is so sooo good!

  4. Suzette

    Hi Megan…..for the lasagne “pasta”, I’m just wondering if you used half sheet baking trays or full sheet?

    1. Megan

      Half sheet Suzette.

  5. Suzette

    Hi Megan….for the lasagne “pasta”, I’m just wondering if you used full sheet baking trays or half sheet?

  6. Nat

    5 stars
    If you haven’t tried this you MUST.
    OMG just made this tonight… it is sensational. I could drink the sauce. Going to try the pasta sheets again but chop up as fettucine… gets me very excited about being able to have old pasta sauce favourites.

    1. Megan

      Thanks for the rave review Nat. So happy you loved it!

  7. Amanda Johnson

    Preparing for next week – how well does the lasagne freeze?

    1. Megan

      It is perfectly fine in an airtight container Amanda. Just cut into individual portions.

  8. Robyn S

    5 stars
    Absolutely delicious. Was worried that the “pasta” layer would be too eggy as I am not an egg person but it wasn’t eggy at all. My chicken was a bit too chunky but still tasted great. Definitely cook again in our house. Thanks Megan.

    1. Megan

      Great to hear you enjoyed Robyn. Regards

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