Sara McKenney
Layers of tender lasagna noodles, juicy shredded chicken, garlicky spinach, and a luxuriously rich white béchamel sauce come together to create the ultimate comfort food: Creamy Chicken Lasagna. This dish is indulgent, soul-warming, and incredibly satisfying — a dreamy alternative to traditional red sauce lasagna. The golden, bubbly cheese topping adds just the right amount of crisp to contrast the luscious, creamy filling below. Every bite melts in your mouth and leaves you wanting more.
Perfect for Sunday dinners, family gatherings, or even prepping ahead for a cozy midweek meal, this lasagna is not just hearty — it’s elegant. The flavors of seasoned chicken, hints of nutmeg in the sauce, and the blend of spinach and cheeses make it a complete, flavorful meal on its own. Whether you’re feeding a crowd or just looking for next-level dinner ideas, this Creamy Chicken Lasagna checks every box.
Why You’ll Love This Creamy Chicken Lasagna
- Comfort Food Classic with a Twist: If you love lasagna but want something different from the usual tomato-based version, this creamy rendition will surprise and delight you.
- Perfect for Make-Ahead Meals: It refrigerates and freezes well, making it ideal for meal prep or storing leftovers.
- Family Favorite: Even picky eaters find it hard to resist the cheesy layers and mild flavors.
- Balanced Yet Indulgent: With spinach, protein-rich chicken, and creamy sauce, it’s rich without being overwhelming.
Preparation Phase & Tools to Use
Before diving into the creamy layers of lasagna goodness, getting your kitchen set up properly will make the process smooth and stress-free. This recipe has a few components — cooked chicken, white sauce, sautéed spinach, boiled noodles, and cheese layering — so staying organized is key. Let’s look at the essential tools and their importance for this dish:
- Large Pot: Used to boil the lasagna noodles until al dente. Opt for a pot that gives the noodles room to move freely without sticking together.
- Deep Skillet or Sauté Pan: For cooking the spinach, garlic, and mixing it with the shredded chicken. A wide skillet ensures even cooking and easy stirring.
- Medium Saucepan: You’ll make your béchamel (white) sauce here. A heavy-bottomed pan helps prevent scorching and keeps your sauce silky.
- 9×13 Baking Dish: The main stage for your lasagna layers. Glass or ceramic dishes work best for even baking and a beautiful presentation.
- Whisk: Crucial for creating a smooth, lump-free béchamel sauce. Don’t skip it!
- Mixing Bowls: For combining cheeses and keeping your ingredients organized before layering.
- Tongs & Slotted Spoon: For handling the noodles without tearing them and draining them after boiling.
- Foil: You’ll cover the lasagna while baking to prevent over-browning before removing it for a golden finish.
Having these tools within reach will ensure a fuss-free experience from prep to the first glorious slice.
Preparation Tips
- Pre-cook the Chicken: Use rotisserie chicken or leftover baked chicken to cut down on time. Shred it finely so it mixes smoothly with the creamy sauce.
- Salt the Water Generously: When boiling lasagna noodles, salt the water well to infuse flavor directly into the pasta.
- Avoid Overcooking Noodles: Slightly undercook them (al dente) since they’ll continue cooking in the oven.
- Dry the Spinach Well: If using frozen spinach, squeeze out all excess water to avoid a watery filling. For fresh spinach, sauté until just wilted and drain any moisture.
- Layer with Intention: Start and end with sauce to prevent the noodles from drying out. Use the cheese mix sparingly between layers and more generously on top.
- Let It Rest: Once out of the oven, rest the lasagna for 10–15 minutes before slicing. This helps the layers set beautifully.
Ingredients for This Creamy Chicken Lasagna
Here’s everything you need to build the rich, creamy layers of this unforgettable dish. Each ingredient plays a key role in bringing balance and flavor — don’t skip the seasoning, and make sure your cheese is fresh for the best melt and taste.
For the Filling:
- 3 cups cooked shredded chicken (rotisserie or poached)
- 2 tablespoons olive oil or butter
- 3 garlic cloves, minced
- 5 oz fresh spinach (or 10 oz frozen spinach, drained and squeezed dry)
- Salt and black pepper, to taste
- ½ teaspoon dried basil or Italian seasoning
For the White Sauce (Béchamel):
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warm)
- ½ cup heavy cream (optional, for extra richness)
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
For Assembly:
- 9–12 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- ½ cup ricotta cheese or cottage cheese (optional layer for extra creaminess)
- ½ cup grated Parmesan cheese (for topping)
- Chopped parsley, for garnish (optional)
Step 1: Prepare the Noodles
Boil the lasagna noodles according to the package instructions until just al dente. Drain and lay them flat on parchment paper or drizzle lightly with oil to prevent sticking. If you’re using oven-ready noodles, you can skip this step — just ensure your sauce has enough moisture.
Step 2: Cook the Spinach and Chicken Mixture
In a large skillet, heat olive oil or butter over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Add spinach and cook until wilted (or heated through if using frozen). Stir in the shredded chicken and season with salt, pepper, and basil. Set aside.
Step 3: Make the Creamy White Sauce (Béchamel)
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in warm milk, whisking constantly to prevent lumps. Add heavy cream (if using), nutmeg, salt, and pepper. Simmer until thickened — about 5–7 minutes. Stir in ½ cup grated Parmesan. Set aside.
Step 4: Preheat and Prep Your Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish with butter or non-stick spray.
Step 5: Layer the Lasagna
- Spread a thin layer of white sauce on the bottom of the baking dish.
- Place a layer of noodles over the sauce.
- Spread a portion of the chicken-spinach mixture.
- Add dollops of ricotta (if using), followed by a generous spoonful of white sauce.
- Sprinkle with mozzarella.
- Repeat layers until ingredients are used up, finishing with noodles, white sauce, mozzarella, and Parmesan.
Step 6: Bake It to Perfection
Cover the dish with foil and bake for 25–30 minutes. Remove foil and bake for another 10–15 minutes until the top is golden and bubbly.
Step 7: Rest Before Serving
Allow the lasagna to rest for at least 10–15 minutes before slicing. This helps the layers hold together and makes serving easier.
Notes
- Use Good Quality Cheese: Freshly shredded mozzarella and Parmesan melt much better than pre-packaged ones and give the lasagna a creamier texture.
- White Sauce Thickness: Don’t over-thicken the béchamel — it should be pourable but not runny. It will thicken more as it bakes.
- Customize the Filling: You can easily swap or add to the filling — mushrooms, artichokes, or even a bit of caramelized onion would pair beautifully with the creamy base.
- Make-Ahead Friendly: This lasagna can be assembled a day in advance and stored in the fridge. Just bake it an extra 10 minutes if it’s cold going into the oven.
- Freezer Tip: Freeze the fully baked lasagna, tightly wrapped, for up to 3 months. Thaw overnight and reheat covered at 350°F.
Watch Out for These Mistakes While Cooking
- Overcooking the Noodles: If the pasta is too soft before baking, it may fall apart after baking. Stick to al dente.
- Skipping Seasoning: The chicken, spinach, and béchamel all need their own seasoning. Under-seasoned layers lead to bland lasagna.
- Using Too Much Sauce: While it’s tempting to go heavy on the béchamel, too much can make the lasagna soupy. A medium layer goes a long way.
- Cutting Too Soon: Slicing it straight out of the oven can cause the layers to collapse. That short resting period makes all the difference.
- Burnt Cheese Topping: If your cheese browns too fast, loosely tent the top with foil to protect it while the inside finishes baking.
What to Serve With Creamy Chicken Lasagna?
Creamy Chicken Lasagna is a full meal on its own, but pairing it with fresh, crisp, or zesty sides can help balance the richness and elevate the whole experience. Whether you’re hosting a dinner party or just want a cozy family meal, these sides bring flavor, texture, and freshness to the table.
8 Perfect Pairings
- Garlic Bread or Cheesy Pull-Apart Rolls
A crusty side to soak up every last bit of the creamy sauce — comfort food at its best. - Caesar Salad
Crisp romaine, Parmesan, and tangy Caesar dressing offer a bold contrast to the richness of the lasagna. - Roasted Broccoli or Cauliflower
Tossed in olive oil and roasted until golden, these veggies bring a nutty depth that works beautifully as a side. - Caprese Salad
Fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze lighten the plate with bright flavors. - Lemon-Dressed Arugula Salad
Peppery greens with a zesty lemon vinaigrette help cut through the creamy layers. - Sautéed Green Beans with Almonds
A crunchy, buttery veggie side that adds texture and color to your meal. - Grilled Asparagus with Parmesan
Charred asparagus topped with shaved Parmesan keeps the theme cheesy but adds a smoky twist. - Chilled White Wine or Sparkling Water with Citrus
Whether you’re sipping Pinot Grigio or a refreshing mocktail, the acidity complements the creaminess beautifully.
Storage Instructions
Creamy Chicken Lasagna stores like a dream — making it perfect for leftovers, meal prep, or freezing for future comfort food cravings.
Refrigerator:
- Storage Time: Up to 4 days.
- How to Store: Cover the baking dish tightly with foil or transfer individual portions to airtight containers.
- Reheating: Reheat in the oven at 350°F (175°C) for 20–25 minutes, covered with foil. You can also microwave individual portions for 2–3 minutes, but oven reheating keeps the texture better.
Freezer:
- Freezing Time: Up to 3 months.
- How to Freeze: Wrap the cooled, baked lasagna tightly in plastic wrap and then foil. Alternatively, freeze in individual slices for quicker thawing.
- How to Reheat from Frozen: Thaw overnight in the refrigerator, then bake at 350°F for 30–35 minutes until heated through. Keep covered with foil to prevent drying out.
Estimated Nutrition (Per Serving – based on 8 servings)
These values are estimates and may vary depending on exact ingredients and portion sizes.
- Calories: 480
- Total Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Cholesterol: 105mg
- Sodium: 570mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugars: 4g
- Protein: 29g
- Serving Size: 1 slice (approx. ⅛ of a 9×13 pan)
Frequently Asked Questions
1. Can I make Creamy Chicken Lasagna ahead of time?
Yes, absolutely! Assemble the lasagna fully, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add an extra 10 minutes to the baking time if it’s going into the oven cold.
2. Can I use store-bought Alfredo sauce instead of homemade béchamel?
You can, especially in a time crunch, but homemade béchamel provides a fresher taste and better control over seasoning and consistency.
3. What’s the best way to shred the chicken?
Rotisserie chicken is the quickest option. You can also poach chicken breasts and shred them using two forks or a stand mixer with the paddle attachment for speed.
4. Can I add mushrooms or other vegetables?
Yes! Mushrooms, zucchini, roasted red peppers, or caramelized onions work beautifully. Just make sure to cook them first and drain excess moisture.
5. Is it okay to use no-boil lasagna noodles?
Yes, oven-ready noodles save time and work well with this creamy lasagna. Make sure your sauce is on the looser side so the noodles absorb enough moisture during baking.
6. How do I prevent my lasagna from turning out watery?
Fully drain or squeeze moisture out of your spinach, don’t overload with sauce, and make sure each component is not too wet before layering.
7. Can I make this recipe gluten-free?
Yes! Just substitute the flour in the béchamel with a gluten-free blend and use gluten-free lasagna noodles. The rest of the ingredients are naturally gluten-free.
8. How long should I let it rest before serving?
Let it rest for at least 10–15 minutes after baking. This allows the layers to set and makes slicing much easier.
Conclusion
Creamy Chicken Lasagna is the kind of dish that comforts, impresses, and satisfies all at once. With its velvety béchamel sauce, tender chicken, and cheesy layers, it’s a rich and irresistible twist on a beloved classic. It’s versatile enough for weeknight dinners but special enough to serve guests or bring to a family gathering. And the best part? It’s just as delicious the next day — if there’s any left!
Whether you’re new to lasagna or just looking for something a little more indulgent, this dish deserves a permanent place in your dinner rotation.
Creamy Chicken Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Description
This Creamy Chicken Lasagna is a cozy and indulgent twist on a beloved classic. It layers juicy shredded chicken, sautéed spinach, silky béchamel sauce, and gooey cheese for a dish that’s comforting, crowd-pleasing, and perfect for make-ahead dinners. Ideal for quick dinner ideas, easy family meals, and even elegant gatherings, this easy recipe fits into countless food ideas for any occasion. Whether you’re looking for a satisfying dinner idea or a creamy and delicious alternative to traditional lasagna, this dish hits all the right notes.
Ingredients
3 cups cooked shredded chicken
2 tablespoons olive oil or butter
3 garlic cloves minced
5 oz fresh spinach or 10 oz frozen spinach drained
0.5 teaspoon dried basil or Italian seasoning
Salt and black pepper to taste
4 tablespoons unsalted butter
0.25 cup all-purpose flour
3 cups whole milk warm
0.5 cup heavy cream optional
0.25 teaspoon ground nutmeg
0.5 cup grated Parmesan cheese
9 to 12 lasagna noodles
2 cups shredded mozzarella cheese
0.5 cup ricotta cheese or cottage cheese optional
0.5 cup grated Parmesan cheese for topping
Chopped parsley for garnish optional
Instructions
1. Boil the lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper or lightly oil to prevent sticking.
2. In a skillet, heat olive oil or butter. Add garlic and sauté for 30 seconds. Add spinach and cook until wilted. Stir in shredded chicken, basil, salt, and pepper. Set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk while whisking. Add cream, nutmeg, salt, and pepper. Simmer 5–7 minutes until thick. Stir in Parmesan.
4. Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
5. Spread a thin layer of white sauce on the bottom. Layer noodles, chicken-spinach mix, ricotta (optional), white sauce, and mozzarella. Repeat layers and finish with sauce and cheese on top.
6. Cover with foil and bake for 25–30 minutes. Uncover and bake for 10–15 more minutes until golden and bubbly.
7. Let rest for 10–15 minutes before slicing and serving.
Notes
Use freshly grated cheese for better melting and flavor.
Let the lasagna rest after baking to hold its shape.
Make-ahead friendly: assemble a day ahead and bake when ready.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 570mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
Keywords: creamy chicken lasagna, white sauce lasagna, chicken pasta bake, comfort food, dinner ideas, easy lasagna recipe