Creamy Chicken Lasagna is a delicious twist on the classic Italian favorite, featuring tender chicken, rich white sauce, and layers of melted cheese. Unlike traditional beef lasagna with tomato sauce, this creamy version uses a luscious Alfredo-style sauce that pairs beautifully with chicken, spinach, and tender noodles. It’s indulgent, comforting, and perfect for family dinners or special occasions.
Creamy Chicken Lasagna:
Each bite of this lasagna delivers layers of flavor — from the velvety sauce to the perfectly seasoned chicken and melted mozzarella. It’s a cozy, crowd-pleasing meal that combines the richness of Italian cuisine with a creamy, home-style touch.
History:
Lasagna has been a beloved Italian dish for centuries, traditionally made with layers of pasta, meat, and béchamel or tomato sauce. The creamy chicken version likely originated in the U.S., as cooks experimented with Alfredo and white sauces in the 20th century. This variation has since become a favorite for those who love lasagna’s structure but prefer a lighter, creamier flavor.
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Creamy Chicken Lasagna
Ingredients
- 9 lasagna noodles, cooked and drained
- 2 cups cooked, shredded chicken
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup spinach (optional)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a saucepan, melt butter and sauté garlic for 1 minute. Stir in flour to make a roux.
- Gradually whisk in milk and cream until smooth and thickened.
- Add Parmesan, Italian seasoning, salt, and pepper. Stir until cheese melts.
- In a bowl, mix shredded chicken with ½ cup of the sauce.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Layer 3 noodles, half of the chicken mixture, some ricotta, mozzarella, and spinach.
- Repeat layers, ending with noodles and sauce on top. Sprinkle remaining mozzarella and Parmesan over the final layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
- Let cool for 10 minutes before slicing. Garnish with parsley.
Notes
- You can use rotisserie chicken for convenience.
- Substitute spinach with mushrooms or broccoli for variation.
- Add a pinch of nutmeg for extra flavor in the white sauce.
- Use oven-ready noodles to save time.
- Store leftovers in the fridge for up to 3 days.
Tips Creamy Chicken Lasagna:
- Allow the lasagna to rest before cutting for clean slices.
- Mix cheeses for a balanced flavor — mozzarella for stretch, Parmesan for saltiness.
- For extra creaminess, add more heavy cream to the sauce.
- Cover with foil while baking to prevent the top from drying.
- Freeze unbaked lasagna for up to 3 months for easy meal prep.
FAQs Tips Creamy Chicken Lasagna:
Q: Can I make this lasagna ahead of time?
Yes, assemble it ahead and refrigerate for up to 24 hours before baking.
Q: Can I use Alfredo sauce instead of homemade white sauce?
Absolutely! Store-bought Alfredo works great for convenience.
Q: Can I make it without ricotta cheese?
Yes, cottage cheese or cream cheese can be substituted.
Q: What side dishes go well with this lasagna?
Serve with garlic bread, Caesar salad, or roasted vegetables.
Q: How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) covered with foil until hot.
Conclusion:
Creamy Chicken Lasagna is the ultimate comfort food — rich, cheesy, and irresistibly smooth. With its luscious white sauce and tender layers of chicken, it’s a dish that feels both elegant and homely. Whether served for a family dinner or a celebration, it’s guaranteed to impress and satisfy everyone at the table.