Creamy White Chicken Lasagna Recipe

If you’re craving a lasagna that feels both indulgent and fresh, you’ve got to try this Creamy White Chicken Lasagna Recipe. It’s unlike your traditional red sauce lasagna—think layers of tender noodles, a luscious homemade white Alfredo sauce, tender shredded chicken, and pockets of spinach and artichoke goodness. I absolutely love how this turns out every single time, and I know once you make it, your family will go crazy for it too. Stick around because I’m sharing all my little tricks to make sure yours is just as creamy and flavorful!

this Recipe

Ingredients You’ll Need

The ingredients in this Creamy White Chicken Lasagna Recipe all come together to create layers of flavor and texture, from the rich Alfredo sauce to the creamy ricotta filling. When shopping, look for fresh herbs and good-quality cheeses to really make this recipe shine.

• Classic lasagna noodles: Use the traditional kind, not no-boil, so you can soak them and get that perfect tender bite.
• Shredded mozzarella: Fresh shredded for melting like a dream—avoid pre-shredded, which often has anti-caking agents.
• Unsalted butter: I sometimes swap half for olive oil to add a little depth to the sauce, but butter keeps it rich and silky.
• Garlic cloves: Freshly minced, because garlic in any form makes everything better!
• All-purpose flour: For thickening that velvety Alfredo sauce.
• Chicken broth: Keep it low sodium to control salt levels in this dish.
• Half and half: It balances creaminess without being too heavy, key for a luscious sauce.
• Seasonings: Onion powder, dried parsley, basil, oregano, thyme, pepper, chicken bouillon, and a pinch of red pepper flakes create a layered flavor profile.
• Parmesan cheese: Freshly grated packs much more punch than pre-grated.
• Rotisserie chicken: Already cooked and shredded, hearty and convenient for this recipe.
• Eggs: Bind the ricotta filling, giving it structure but still keeping it creamy.
• Whole milk ricotta cheese: The creamy star of the filling, it gets that secret boost from sour cream.
• Full-fat sour cream: This little addition makes the ricotta extra luscious and dreamy.
• Fresh basil: Or dried if you don’t have fresh on hand, giving a fragrant herbal lift.
• Nutmeg: Just a pinch adds incredible warmth to the ricotta mixture.
• Artichoke hearts: Make sure to chop them finely and pat very dry to avoid sogginess.
• Frozen chopped spinach: Thawed and really well-drained to keep your lasagna from turning watery.

Variations

The beauty of this Creamy White Chicken Lasagna Recipe is that it’s highly adaptable. I’ve switched things up depending on what’s in my fridge or the season, and it never disappoints. Feel free to make it your own!

• Vegetarian version: Skip the chicken and add extra mushrooms or zucchini—I’ve done this, and it’s just as creamy and satisfying.
• Spicy kick: If you love heat, increase the red pepper flakes or toss in a diced jalapeño; it wakes up the dish beautifully.
• Herbs: Swap fresh basil for fresh thyme or rosemary for a different herbal aroma.
• Cheese swaps: Try adding provolone or fontina in place of mozzarella for a different melt and flavor.

How to Make Creamy White Chicken Lasagna Recipe

Step 1: Soak Those Noodles Like a Pro

This step is a game-changer. Instead of boiling, submerge your classic lasagna noodles in hot tap water—just enough to cover. Let them soak for at least 30 minutes, stirring occasionally to prevent sticking. I discovered this trick when I was in a pinch without enough time, and the noodles turned out perfectly tender and easy to layer!

Step 2: Mix the Ricotta Filling

In a large bowl, whisk together the ricotta cheese, eggs, sour cream, parmesan, fresh basil, salt, pepper, nutmeg, chopped artichokes, and drained spinach until combined. This filling is creamy but has texture from the veggies, making every bite rich and interesting. I always make sure to pat those veggies dry—it prevents watery lasagna layers.

Step 3: Make That Dreamy Alfredo Sauce

Start by melting butter in a large skillet over medium heat. Whisk in the flour and garlic, cooking for about 2 minutes to get rid of the raw flour taste. Then, slowly add half and half and chicken broth along with all your spices. Bring it gently to a boil, whisking constantly. When it thickens to a creamy consistency, remove from heat and stir in Parmesan until melted. This is where the magic happens! Stir in the shredded rotisserie chicken to coat it all in that rich sauce. If your sauce seems too thick, swirl in a little milk to loosen it up. Trust me, the sauce’s consistency makes a huge difference in your lasagna’s creaminess.

Step 4: Assemble With Love

Lightly grease a deep 9×13 baking dish. Spread about 1 cup of Alfredo sauce on the bottom for a thin base layer. Lay out 4 noodles lengthwise plus part of a fifth to cover the bottom, then spread one-third of the ricotta filling over the noodles. Sprinkle with 1 cup mozzarella. Repeat twice more layering Alfredo, noodles, ricotta, and mozzarella. Finish topping with the remaining Alfredo sauce and mozzarella. Every time I assemble, I keep my layering neat because it makes serving easier and the presentation prettier.

Step 5: Bake to Perfection

Cover the lasagna tightly with foil and bake it in a preheated 350°F oven for 30 minutes. Then remove the foil and bake an additional 30 minutes until bubbly and hot throughout. For that golden, slightly crispy top, I switch the oven to broil for just 3 minutes, watching like a hawk so it doesn’t burn. Then, I always let it set for 15 minutes before slicing—this little wait lets the layers firm up and makes plating so much cleaner.

How to Serve Creamy White Chicken Lasagna Recipe

Garnishes

I like to finish my slices with a sprinkle of freshly chopped basil and a little extra Parmesan right before serving—it brightens up the rich flavors wonderfully. Sometimes, a light drizzle of good olive oil adds a silky gloss on top that makes it feel extra special.

Side Dishes

This creamy lasagna pairs beautifully with a crisp green salad with lemon vinaigrette or some roasted garlic asparagus. I also love crusty garlic bread on the side for dipping into all that delicious sauce.

Creative Ways to Present

For holidays or special dinners, I’ve made individual portions in small ramekins topped with extra cheese and broiled until bubbly for a cute, personalized touch. It’s a fun way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftovers in an airtight container in the fridge for up to 3 days. I’ve found that letting it rest before refrigerating helps keep the layers intact and flavors meld beautifully overnight.

Freezing

This recipe freezes wonderfully! I either freeze the entire unbaked dish tightly wrapped in foil or plate individual servings in freezer-safe containers. When you’re ready to indulge, just thaw overnight in the fridge and bake as usual. It’s a lifesaver for busy weeks!

Reheating

I reheat individual slices in a 350°F oven covered with foil to keep the moisture intact, about 20 minutes, then uncover for a few minutes to refresh the top. Using the oven maintains that creamy texture better than a microwave.

FAQs

Final Thoughts

This Creamy White Chicken Lasagna Recipe is truly a labor of love that’s worth every step. I remember the first time I made it for my family—seeing their eyes light up at that first creamy, cheesy bite was priceless. It’s a recipe that feels fancy but is totally doable, bringing comfort and joy in every slice. I hope you give it a try soon—you might just find your new favorite weeknight or special occasion dish!

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