Creamy Chicken Lasagna – The Ultimate Comfort Food!
When you’re craving something warm, cheesy, and seriously satisfying, this Creamy Chicken Lasagna is exactly what you need! Tender chicken, velvety ricotta, and a rich, garlicky white sauce are layered between perfectly cooked noodles.
It’s cozy, indulgent, and easier than you’d think, with no complicated steps.
Make it for family dinner or meal prep for the week. Once you try it, you might never go back to red-sauce lasagna!
Why You’ll Love This Recipe
There’s so much to love about this lasagna, but that spinach cream sauce might be my favorite part. It’s rich, garlicky, and full of fresh spinach.
It’s also a great make-ahead dinner. Using rotisserie chicken saves time, and it feeds a crowd in a 9×13 dish.
And it’s cozy and indulgent, with tender chicken and creamy ricotta layered between noodles and topped with golden mozzarella.
Let’s cook!
Ingredients You’ll Need
This creamy chicken lasagna is made with simple, comforting ingredients.
- Lasagna Noodles – cooked al dente so they hold up in the oven.
- Rotisserie Chicken – shredded for an easy, flavorful filling.
- Onion, Butter, and Flour – the base of the spinach cream sauce.
- Chicken Broth and Half and Half – make the sauce creamy and savory.
- Fresh Spinach and Garlic – stirred in for color and flavor.
- Salt and Pepper – to season the sauce.
- Ricotta, Egg, Parsley, and Parmesan – a creamy, herby cheese layer.
- Mozzarella – mixed into the ricotta and melted on top.
Step-by-Step Instructions
First, prep the noodles. Preheat the oven to 375°F. Cook the noodles until al dente, then drain and rinse with cold water. Shred the chicken.
Next, make the sauce. Sauté the onion in olive oil for 3-4 minutes. Stir in the butter, then whisk in the flour and cook for 3 minutes. Gradually whisk in the broth, half and half, salt, and pepper, and simmer for 5 minutes. Add the garlic and spinach, then remove from heat.
Now make the ricotta mixture. Mix the ricotta, egg, parsley, Parmesan, and 2 cups mozzarella.
Then assemble. Spread a thin layer of sauce in a 9×13 dish. Layer 3 noodles, half the ricotta, half the chicken, and ⅓ of the sauce. Repeat, then top with the final noodles, remaining sauce, and 1 cup mozzarella.
Bake. Cover with foil and bake at 375°F for 45 minutes. Remove the foil and broil for 2-3 minutes until golden.
Finally, rest. Let it rest for 10 minutes before slicing.
That’s it! Cozy, creamy comfort food.
Expert Tips
Rinse the noodles. Cold water stops them from sticking together.
Keep the foil off the cheese. Use toothpicks to tent the foil so the cheese doesn’t stick.
Watch the broiler. The cheese can go from golden to burnt quickly.
Rest before slicing. It helps the lasagna hold its shape.
Recipe Variations
I love this lasagna as it is, but it’s easy to make your own.
Add sautéed mushrooms to the sauce for extra earthy flavor.
Use equal parts heavy cream and milk instead of half and half.
Swap the spinach for kale or add a layer of roasted red peppers.
Storage & Reheating
Store leftovers covered in the refrigerator for 3 to 4 days, or freeze for up to 3 months.
Reheat covered with foil in a 350°F oven, or microwave individual slices.
Serving Suggestions
Serve with a crisp green salad, roasted vegetables, or garlic bread.
Roasted asparagus makes a lovely, fresh side.
Recipe FAQs
1. Can I make it ahead?
Yes. Assemble, cover, and refrigerate for up to a day before baking. Add a few extra minutes to the bake time.
2. Can I use cooked chicken breast?
Yes. About 2 lbs cooked chicken breast gives you 4 cups shredded.
3. Can I freeze it?
Yes, baked or unbaked, for up to 3 months.
4. Can I use no-boil noodles?
Yes, but add a little extra sauce.
5. Why is my lasagna runny?
Let it rest for 10 minutes so the sauce can set.
You May Also Love
If this creamy chicken lasagna has you craving more cozy comfort food, here are a few more favorites I think you’ll enjoy. They’re all cheesy and family-friendly.
- Chicken Mushroom Spinach Lasagna – creamy layers with chicken, mushrooms, and spinach.
- Easy White Lasagna Soup – all the lasagna flavor in a cozy soup.
- Baked Penne with Chicken, Broccoli & Smoked Mozzarella – a cheesy baked pasta.
- Easy Chicken Alfredo Bake – pasta and chicken in a rich Alfredo sauce.
- Chicken Alfredo Stuffed Shells – creamy, cheesy shells.
Save a few of these for later, and you’ll always have something delicious to make!
Creamy Chicken Lasagna Recipe
Ingredients
Lasagna Layers
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or from 2 lbs cooked chicken breast)
Spinach Cream Sauce
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups half and half (or equal parts heavy cream and milk)
- 5 oz fresh spinach, chopped
- 2 tsp sea salt
- ½ tsp black pepper
- 3 garlic cloves, minced
Ricotta Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- ¼ cup Parmesan cheese
- 3 cups mozzarella cheese (reserve 1 cup for topping)
Instructions
Prepare the Noodles & Chicken
- Preheat oven to 375°F.
- Cook lasagna noodles in salted water until al dente. Drain and rinse with cold water to prevent sticking.
- Shred the cooked chicken and set aside.
Make the Spinach Cream Sauce
- Heat olive oil in a large saucepan over medium heat. Add onions and sauté for 3-4 minutes until softened.
- Stir in butter until melted, then whisk in flour. Cook for 3 minutes until golden.
- Gradually whisk in chicken broth, half and half, salt, and pepper. Simmer for 5 minutes until thickened.
- Add minced garlic and chopped spinach, stir to combine, then remove from heat.
Prepare the Ricotta Cheese Mixture
- In a bowl, mix ricotta, egg, parsley, Parmesan, and 2 cups of mozzarella cheese.
Assemble the Lasagna
- Spread a thin layer of spinach sauce in a 9x13” baking dish.
- Layer 3 lasagna noodles, half of the ricotta mixture, half of the shredded chicken, and 1/3 of the spinach sauce.
- Repeat with another layer of noodles, remaining ricotta, chicken, and 1/3 spinach sauce.
- Top with the final 3 noodles, remaining spinach sauce, and sprinkle with reserved 1 cup mozzarella cheese.
Bake & Serve
- Cover with foil (use toothpicks to keep it from touching the cheese).
- Bake at 375°F for 45 minutes.
- Remove foil and broil for 2-3 minutes until the cheese is golden brown.
- Let it rest for 10 minutes before slicing.
