If you love lasagna but want something cozy and creamy, White Chicken Lasagna might just steal your heart. It swaps red sauce for a silky white sauce, with tender chicken, spinach, and layers of melty cheese that feel like a warm hug. I’ve made this for busy weeknights and loud family dinners, and it’s always the dish people ask about again. In this recipe, I’ll show you why it’s easy, make-ahead friendly, and perfect for both quiet nights and full tables—so let’s get cooking.
Why You’ll Love This White Chicken Lasagna Recipe
This recipe is pure comfort without the heaviness of red sauce. The creamy béchamel feels smooth and rich, while the spinach keeps it balanced and fresh. I love using rotisserie chicken here because it saves time and still tastes homemade. It’s one of those meals kids love, guests rave about, and you can make ahead without stress.
It also freezes well, which has saved me on busy weeks more times than I can count. I’ve taken this to potlucks, and the dish always comes home empty. Creamy, cheesy, and cozy—this one checks every box.
What Kind of Chicken Should I Use?
Rotisserie chicken is my go-to because it’s juicy, flavorful, and already cooked. On rushed days, it feels like a little gift from the grocery store. Cooked and shredded chicken breast works just as well if you want to keep things lean. I’ve also used leftover roasted chicken, and it blends right in.
In a pinch, canned chicken can work too. Just drain it very well and break it up so it stays tender in the sauce. The goal is soft, bite-size pieces that soak up all that creamy goodness.
Options for Substitutions
This recipe is wonderfully flexible, which is why I make it so often. You can use half-and-half or a simple mix of milk and cream, swap ricotta for cottage cheese, or use a mozzarella blend for extra melt. Fresh, baby, or frozen spinach all work well—just squeeze frozen spinach dry. Gluten-free lasagna noodles fit right in, and for a meatless twist, mushrooms, broccoli, or zucchini add great texture, making this a recipe that truly adapts to you.
Ingredients for White Chicken Lasagna Recipe
Lasagna Base
Lasagna noodles
Lasagna noodles create the structure of the dish and hold all the creamy layers together. I always cook them just until al dente so they stay firm and don’t turn soft while baking. A quick rinse in cold water keeps them from sticking.
Shredded cooked chicken
Shredded chicken makes this lasagna hearty and satisfying. Rotisserie chicken is my favorite because it’s juicy, well-seasoned, and saves time. Chicken breast or leftover roasted chicken works just as well.
Spinach Cream Sauce
Olive oil
Olive oil is used to start the sauce and gently cook the onion. It adds a light richness without overpowering the other flavors.
Onion
Onion brings a soft sweetness to the white sauce as it cooks. Once sautéed, it melts into the sauce and adds depth without being noticeable.
Butter
Butter is key for building the roux. It gives the sauce its smooth, velvety base and classic comfort-food flavor.
All-purpose flour
Flour thickens the sauce and helps it cling to the noodles and chicken. Cooking it briefly removes any raw taste and keeps the sauce silky.
Chicken broth
Chicken broth adds savory flavor without making the sauce too heavy. It keeps the béchamel balanced and enhances the chicken.
Half-and-half (or milk + cream)
Half-and-half makes the sauce rich but not overwhelming. A mix of milk and cream works just as well if that’s what you have on hand.
Fresh spinach
Spinach adds color and freshness to balance the creamy layers. It looks like a lot at first, but it wilts down quickly into the sauce.
Garlic
Garlic brings warmth and depth to the sauce. A few cloves are enough to boost flavor without overpowering the dish.
Salt
Salt brings all the flavors together. Seasoning the sauce well is key so the lasagna doesn’t taste flat.
Black pepper
Black pepper adds gentle heat and balance. It keeps the sauce from tasting too rich.
Cheese Mixture
Ricotta cheese
Ricotta creates soft, creamy layers between the noodles. It keeps the lasagna light and smooth instead of dense.
Egg
The egg helps the ricotta layer set as it bakes. This makes slicing easier once the lasagna rests.
Mozzarella cheese
Mozzarella gives you that classic melt and stretch everyone loves. It’s what makes each bite feel extra cozy.
Parmesan cheese
Parmesan adds a salty, nutty flavor that deepens the overall taste. A little goes a long way.
Fresh parsley
Parsley brightens the dish and adds a fresh finish. It keeps the lasagna from feeling too heavy and adds a pop of color.
How to Make White Chicken Lasagna
This might look like a lot of steps, but trust me—it’s very doable. I’ve made this on busy nights, and once everything is prepped, it comes together like stacking cozy layers of comfort.
Step 1: Prepare the Chicken
Start by shredding your cooked chicken into small, bite-size pieces. This helps it soak up the creamy sauce later. I like to do this first so it’s ready when assembly time comes.
Step 2: Cook the Lasagna Noodles
Boil the lasagna noodles in well-salted water until just al dente. You want them firm, not soft, because they’ll keep cooking in the oven. Rinse them with cold water and set them aside so they don’t stick.
Step 3: Make the Spinach Cream Sauce
Sauté the onion in olive oil until soft, then stir in butter and flour to make a roux. Slowly add the broth and half-and-half, stirring until smooth and creamy. Season well, then add garlic and spinach, letting the spinach wilt right into the sauce.
Step 4: Mix the Ricotta Cheese Layer
In a bowl, mix ricotta, egg, mozzarella, parmesan, and parsley. This layer should look thick and creamy. It’s what gives the lasagna those soft, rich bites in every slice.
Step 5: Assemble the Lasagna
Spread a little sauce in the bottom of your baking dish. Add noodles, then ricotta mixture, chicken, and more sauce. Repeat the layers until everything is used, finishing with sauce and mozzarella on top.
Step 6: Bake Until Creamy and Bubbly
Cover the dish with foil and bake until hot and bubbly. Uncover near the end to let the cheese melt and lightly brown. This is when your kitchen starts to smell amazing.
Step 7: Rest and Garnish
Let the lasagna rest before slicing. This helps the layers set and makes serving easier. Finish with a sprinkle of fresh parsley and enjoy every creamy bite.
How Long to Cook the White Chicken Lasagna
Bake the white chicken lasagna covered at 375°F for about 40–45 minutes. This lets everything heat through and keeps the sauce creamy. Uncover it for the last 5–10 minutes so the cheese melts and turns lightly golden. Once it’s out of the oven, let it rest for 20–30 minutes—this helps the layers set and makes slicing much easier.
Tips for Perfect White Chicken Lasagna
Cook the noodles just until al dente so they don’t turn soft in the oven. Season the white sauce well, because that’s where most of the flavor lives. Use thin, even layers so every bite tastes balanced. Always let the lasagna rest before cutting, and don’t be shy with the sauce—it keeps everything creamy and tender.
Watch Out for These Mistakes While Cooking
Avoid piling on too much chicken or cheese, which can make the lasagna heavy. Dry or overcooked noodles can ruin the texture, so keep an eye on them. Don’t skip seasoning the sauce, or the dish may taste flat. And finally, never rush the rest time or bake uncovered too early, or the lasagna can dry out.
What to Serve With White Chicken Lasagna
Garlic Bread
Warm garlic bread is perfect for soaking up every bit of that creamy white sauce. It adds crunch and comfort to the meal.
Caesar Salad
A crisp Caesar salad brings freshness and balance to the rich lasagna. The sharp dressing cuts through the creaminess just right.
Roasted Vegetables
Roasted vegetables add color and a light sweetness. I love how they make the plate feel hearty but not heavy.
Steamed Green Beans
Steamed green beans keep things simple and fresh. They add a clean bite that pairs well with the creamy layers.
Simple Arugula Salad
Arugula adds a peppery contrast that brightens the meal. A quick drizzle of lemon and olive oil is all it needs.
Sautéed Mushrooms
Sautéed mushrooms bring a deep, savory flavor. They pair beautifully with the white sauce and cheese.
Tomato Cucumber Salad
This salad is light, juicy, and refreshing. It’s a great way to balance the richness of white chicken lasagna.
Storage & Reheating Instructions
To store leftovers, let the white chicken lasagna cool fully, then cover it tightly and keep it in the refrigerator for up to 4 days. For longer storage, wrap individual portions or the full dish well and freeze for up to 3 months. To reheat, the oven works best—cover with foil and warm at 350°F until heated through. For a quick option, the microwave works too; reheat in short intervals and cover loosely to keep it from drying out.
Estimated Nutrition
Per serving (approximate):
- Calories: 450–550 kcal
- Protein: 30–35 g
- Fat: 22–28 g
- Saturated Fat: 10–14 g
- Carbohydrates: 35–45 g
- Fiber: 3–5 g
- Sugar: 4–6 g
- Sodium: 750–950 mg
Disclaimer:
Nutrition values are estimates and will vary based on ingredient brands, portion sizes, and substitutions used. For precise nutritional information, calculate using your exact ingredients or consult a qualified nutrition professional.
FAQs for White Chicken Lasagna
Can I make white chicken lasagna ahead of time?
Yes, white chicken lasagna is great to make ahead. Assemble it, cover, and chill up to 24 hours. Bake when ready, adding a few extra minutes if cold.
Can I freeze white chicken lasagna?
Absolutely. Freeze it baked or unbaked, tightly wrapped, for up to 3 months. Thaw overnight in the fridge, then bake until hot and bubbly.
Can I use no-boil lasagna noodles?
Yes, no-boil noodles work well in white chicken lasagna. Just be sure the sauce is generous so the noodles soften fully as it bakes.
How do I keep white lasagna from drying out?
Use plenty of sauce and keep the lasagna covered while baking. Let it rest after baking so the layers set without losing moisture.
Can I make this recipe without spinach?
Yes, you can skip the spinach if you like. The white chicken lasagna will still be creamy and rich, or you can swap in another veggie you enjoy.
Conclusion
This white chicken lasagna is the kind of meal you make once and then keep coming back to. It’s creamy, cozy, and full of flavor without feeling heavy, and it fits just as well on a busy weeknight as it does on a holiday table. I love how flexible it is, how well it makes ahead, and how happy it makes everyone who takes a bite.
If you’re cooking for family, friends, or just yourself, this dish always feels special. Give it a try, make it your own, and don’t be surprised if it becomes a favorite in your kitchen too. I can’t wait to cook with you again next time—see you soon and happy cooking!
If you loved this creamy comfort dish, you’ll also enjoy our Creamy Garlic Parmesan Chicken Pasta—it’s rich, cozy, and perfect for busy nights.
White Chicken Lasagna
Ingredients
Equipment
Method
- Shred the cooked chicken into bite-size pieces and set aside.
- Cook lasagna noodles in salted water until al dente. Rinse with cold water and set aside.
- Heat olive oil in a pan over medium heat. Add onion and cook until soft.
- Stir in butter until melted, then whisk in flour to form a roux.
- Slowly add chicken broth and half-and-half, whisking until smooth and thick.
- Season with salt and pepper, add garlic, then stir in spinach until wilted. Remove from heat.
- In a bowl, mix ricotta, egg, 1½ cups mozzarella, Parmesan, and parsley.
- Spread a thin layer of sauce in a greased 9×13-inch baking dish.
- Layer noodles, ricotta mixture, chicken, and sauce. Repeat layers.
- Finish with sauce and remaining mozzarella on top.
- Cover with foil and bake at 375°F for 40–45 minutes.
- Uncover and bake 5–10 minutes until cheese is lightly golden.
- Rest for 20–30 minutes before slicing and serving.
