Creamy Chicken Lasagna

This delicious creamy Chicken Lasagna Recipe uses a white sauce with onions, garlic, and spinach and two layers of ricotta, parmesan, and mozzarella cheese mix. It bakes up perfectly every time, and the smell emanating from the oven will drive you crazy.

Are you looking for a delicious chicken lasagna recipe to impress your friends and family? Look no further! This step-by-step guide, with mouth-watering photos, will have you whipping up the best chicken lasagna in no time!

This is one of our favorite lasagna recipes. Enjoy this hearty friend and family favorite dish with spring mix salad, minestrone soup, cheese garlic bread, or cucumber tomato salad.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: salted or unsalted
• Chicken broth: preferably low-sodium
• Heavy cream: or whipping cream
• Baby spinach: You can use fresh or frozen spinach. If using frozen spinach, squeeze as much moisture out as possible. This step is essential to keep the sauce from being watered down.
• Lasagna noodles: Use traditional lasagna noodles. No-bake lasagna noodles require extra liquid, and you want to ensure that the sauce stays the correct consistency.
• Ricotta cheese: full fat is best for this recipe
• Parmesan cheese: freshly grated is best
• Cooked chicken: Rotisserie chicken is a great choice for this recipe. It is available at most grocery stores, is delicious, and is relatively inexpensive.

How to make Creamy White Chicken Lasagna

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Make the cream sauce. Let’s start by making the cream sauce. Melt the butter in a large skillet over medium heat. Then add the onion, cooking until it is soft. Reduce the heat to low and add the garlic, cooking for a minute while stirring continuously. Then whisk in the flour, cooking the mixture for a couple of minutes. Now whisk in the chicken broth and the cream, alternating between the two. Cook until smooth and thickened. Then, add the spinach and cook for several minutes or until it wilts. Season with salt and black pepper to taste.

Cook the Noodles and make the cheese mixture. While making the sauce, bring a large pot of water to boil. Cook the lasagna noodles according to the package instructions. Then drain them well. In a large bowl, stir together the ricotta cheese, egg, Parmesan Cheese, mozzarella, and Italian seasoning.

Assemble the lasagna. Spoon a little sauce into the bottom of the casserole. Layer 4 noodles, overlapping them slightly. Spoon a little sauce over the noodles. Top with half the cut cooked chicken and half the cheese mixture. Now repeat, adding four more noodles, 1/3 of the sauce mixture, the remaining chicken, and the remaining cheese mixture. Top with the remaining noodles, remaining sauce mixture, and about a cup of shredded mozzarella.

Bake the lasagna. Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for 15-20 minutes or until lightly browned. If desired, sprinkle with chopped fresh parsley.

Recipe Tips

• This recipe can be prepped up to 24 hours in advance. Cover it with plastic wrap and store it in the refrigerator. 30-40 minutes before cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
• Shred or grate your cheese. Prepackaged shredded and grated cheeses contain anticaking agents preventing cheese from melting easily.
• A lasagna must rest for 15-20 minutes so that the layers can be easily cut and served without separating.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in the oven covered with aluminum foil at 350 degrees for about 30 minutes or until warmed.

Frequently Asked Questions

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Creamy Chicken Lasagna

A delicious white creamy chicken lasagna loaded with ricotta, mozzarella, and Parmesan Cheese, all smothered in a homemade white cream sauce with onions, garlic, and spinach.  This is one delicious lasagna that you will want to make over and over again.

4.95 from 37 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian American

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12 servings

Calories: 457kcal

Author: Beth Pierce

Ingredients

• 3 tablespoons butter
• 1 medium onion chopped
• 3 cloves garlic minced
• ¼ cup all purpose flour
• 2 ½ cups low sodium chicken broth
• 1 cup heavy cream
• 5 ounces fresh baby spinach
• 12 lasagna noodles uncooked
• 15 ounces ricotta
• 1 large egg
• ½ cup grated parmesan cheese
• 3 cups shredded mozzarella cheese reserve 1 cup
• 1 teaspoon Italian seasoning
• 2 ½ cups cooked diced chicken
• chopped fresh parsley garnish

Instructions

• Melt the butter in a large skillet over medium heat. Add the onion and cook until it is soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Whisk in the flour, cooking the mixture for 2 minutes. Whisk in the chicken broth and the cream alternating between the two. Simmer until smooth and thickened, about 5 minutes. Add the spinach and cook until wilted, 2-3 minutes.  Season with kosher salt and black pepper to taste.  Remove the sauce from the heat.
• Meanwhile, bring a large pot of water to boil and cook the lasagna noodles according to package instructions. Drain them well.
• Preheat oven to 350 degrees.
• In a large bowl, stir together the ricotta, egg, Parmesan Cheese, 2 cups mozzarella, and Italian seasoning.
• Spoon several tablespoons of white sauce into the bottom 9×13-inch baking dish. Then layer 4 noodles overlapping them slightly. Spoon 1/3 of the remaining sauce over the noodles. Top with 1/2 the cut cooked chicken and 1/2 the cheese mixture. Now repeat, adding 4 more noodles, 1/3 of the sauce mixture, the remaining chicken, and the remaining cheese mixture. Top with the remaining noodles, remaining sauce mixture, and 1 cup of shredded mozzarella.
• Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until lightly browned.  If desired, sprinkle with fresh parsley.

Notes

• This recipe can be prepped up to 24 hours in advance. Cover it with plastic wrap and store it in the refrigerator. 30-40 minutes before cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
• Shred or grate your cheese. Prepackaged shredded and grated cheeses contain anticaking agents preventing cheese from melting easily.
• A lasagna must rest for 15-20 minutes so that the layers can be easily cut and served without separating. 

Nutrition

Calories: 457kcal | Carbohydrates: 28g | Protein: 26g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 366mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1893IU | Vitamin C: 4mg | Calcium: 296mg | Iron: 2mg

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