Creamy Chicken Lasagna Recipe

Creamy Chicken Lasagna – The Ultimate Comfort Food!

When you’re craving something warm, cheesy, and ultra-satisfying,
this Chicken Lasagna with Spinach Cream Sauce is exactly what you need!

Think tender shredded chicken, velvety ricotta, and a rich,
garlicky white sauce, all layered between perfectly cooked lasagna noodles.

It’s cozy, indulgent, and guaranteed to impress—
whether you’re making it for a family dinner or meal prepping for the week.

And the best part? No complicated steps, just big flavors in every bite. Once you try this, you’ll wonder why you ever settled for tomato-based lasagna!

Why You’ll Love This Recipe

We’ve been loving this lasagna lately because it has everything you want from a cozy baked dinner: creamy layers, tender chicken, lots of cheese, and noodles that soak up all that delicious sauce.

Here’s what makes it so good:

It’s wonderfully creamy. The spinach cream sauce gives the lasagna a rich, velvety texture without relying on a traditional tomato sauce.
It’s hearty and satisfying. Tender shredded chicken and a generous ricotta mixture make this a filling main dish that’s perfect for dinner.
It’s loaded with cheese. Ricotta, Parmesan, and mozzarella come together in every bite, with an extra layer of mozzarella on top that gets beautifully golden under the broiler.
It’s comfort food made for sharing. This recipe makes 12 servings, so it’s a great choice when you’re feeding family or friends.
It’s make-ahead friendly. Like so many good lasagna recipes, this one is especially nice to have around for leftovers. The flavors and creamy layers make an excellent next-day lunch or dinner.

For Creamy Chicken Lasagna

Lasagna Noodles – You’ll need 9 lasagna noodles, cooked al dente. Cooking them just until al dente keeps them from becoming too soft as the lasagna bakes.
Shredded Chicken – The recipe calls for 4 cups of shredded rotisserie chicken, or chicken made from 2 lbs cooked chicken breast. Rotisserie chicken is a great shortcut here and makes the prep nice and easy.

For the Spinach Cream Sauce

Olive Oil – This is used to sauté the onion and gives the sauce a little richness right from the start.
Onion – A medium finely chopped onion adds a savory base and extra depth of flavor to the creamy sauce.
Unsalted Butter – Butter adds richness to the sauce and helps create the base before the flour is added.
All-Purpose Flour – This helps thicken the sauce so it becomes creamy enough to coat the lasagna layers.
Chicken Broth – This forms the flavorful liquid base of the cream sauce and adds savory chicken flavor throughout the lasagna.
Half and Half – This is what gives the spinach sauce its creamy, velvety texture. You can also use equal parts heavy cream and milk, as noted in the recipe card.
Fresh Spinach – Chopped fresh spinach adds color, freshness, and a little vegetable goodness to the rich cream sauce.
Sea Salt – This brings out the flavors in the sauce and helps season the layers of the lasagna.
Black Pepper – A little black pepper adds gentle warmth and balances the richness of the creamy sauce.
Garlic – Fresh minced garlic brings a savory, garlicky flavor that works especially well with the spinach and creamy sauce.

For the Ricotta Cheese Mixture

Ricotta Cheese – Ricotta gives the lasagna its creamy, soft, cheesy layer and makes the filling wonderfully rich.
Egg – The egg helps bind the ricotta mixture together so it holds its shape between the layers.
Fresh Parsley – Fresh chopped parsley adds a little freshness and herbal flavor to the rich cheese mixture.
Parmesan Cheese – Parmesan adds a salty, savory flavor and gives the ricotta mixture another layer of cheesy goodness.
Mozzarella Cheese – Mozzarella makes the lasagna wonderfully melty and cheesy. Two cups go into the ricotta mixture, while the remaining 1 cup is reserved for that golden, bubbly topping.

Step-by-Step Instructions

Prepare the Noodles & Chicken

First, get the noodles and chicken ready. Cook the lasagna noodles until they’re al dente, then drain and rinse them with cold water so they don’t stick together while you prepare the rest of the ingredients.

Shred the cooked chicken and set it aside. Once these two components are ready, you can move on to the creamy spinach sauce.

Make the Spinach Cream Sauce

The sauce is where this lasagna gets its signature creamy flavor. Start by softening the onion in olive oil, then add the butter and flour to build the base of the sauce.

Gradually whisk in the chicken broth and half and half, along with the salt and pepper. Let it simmer until thickened, then stir in the garlic and chopped spinach. The result is a creamy, savory sauce with just the right amount of garlicky flavor.

Prepare the Ricotta Cheese Mixture

While the sauce is coming together, prepare the cheesy ricotta layer. Mix the ricotta with egg, parsley, Parmesan, and mozzarella until everything is combined.

This mixture adds a creamy, cheesy layer between the noodles and chicken and helps give the finished lasagna its rich texture.

Assemble the Lasagna

Now comes the fun part: layering.

Start with a thin layer of spinach sauce in the baking dish. Add the noodles, ricotta mixture, shredded chicken, and more spinach sauce. Repeat the layers, then finish with the final noodles, the remaining sauce, and the reserved mozzarella.

As the lasagna bakes, all those layers come together into one bubbling, cheesy dish.

Bake & Serve

Cover the lasagna with foil and bake until hot and bubbly. Then remove the foil and broil it briefly so the mozzarella on top becomes beautifully golden.

The hardest part is waiting, but let the lasagna rest for 10 minutes before slicing. This gives the layers a chance to settle so you can get those gorgeous, creamy slices onto your plates.

Expert Tips

Cook the noodles until al dente. They’ll continue cooking in the oven, so there’s no need to cook them until completely soft.

Rinse the noodles after cooking. A quick rinse with cold water helps keep the noodles from sticking together while you assemble the lasagna.

Give the sauce time to thicken. A properly thickened spinach cream sauce will layer beautifully throughout the lasagna rather than making it watery.

Keep the foil away from the cheese. Use toothpicks as directed to prevent the foil from touching the mozzarella as the lasagna bakes.

Let it rest before slicing. Those 10 minutes make a difference. The layers settle, making the lasagna easier to cut and serve.

Keep an eye on the broiler. The cheese can go from golden and bubbly to too dark quickly, so stay close during those final 2-3 minutes.

Recipe Variations

This recipe is delicious exactly as written, but if you’re making it often, there are a few easy ways to change things up.

Add mushrooms. Cooked mushrooms would be a lovely addition if you enjoy their earthy flavor with creamy sauces and chicken.

Add more fresh herbs. A little fresh parsley or basil over each serving can add a bright finish to the rich lasagna.

Try leftover turkey. This is a great recipe to keep in mind after a holiday meal. Cooked shredded turkey can be used as an alternative to chicken.

Make it extra cheesy. If you’re a serious cheese lover, finish individual servings with a little extra Parmesan.

These ideas are optional variations only—the original recipe card below remains unchanged.

Storage & Reheating

One of the best things about making lasagna is having leftovers waiting in the fridge.

Store leftover chicken lasagna in an airtight container or cover the baking dish tightly and refrigerate. It’s best enjoyed within 3–4 days.

For individual portions, reheat in the microwave until warmed through. Larger portions can be reheated in the oven. Keeping the lasagna covered while reheating can help it stay moist.

You can also freeze portions for a future dinner. Thaw frozen lasagna in the refrigerator before reheating for the best texture.

Serving Suggestions

This creamy chicken lasagna is hearty enough to be the star of the meal, so I like serving it with simple sides that balance all those rich, creamy layers.

A crisp green salad is an easy choice, especially with a bright vinaigrette. You could also serve it with garlic bread or crusty bread for soaking up every last bit of the spinach cream sauce.

For something a little lighter, add a simple side of roasted broccoli, green beans, or asparagus.

And if you’re making this for a family dinner or gathering, don’t overthink the sides. A big pan of bubbling lasagna, some warm bread, and a simple salad are really all you need.

Creamy Chicken Lasagna Recipe

A rich and satisfying white sauce lasagna with layers of tender chicken, creamy spinach sauce, and melted cheese.

Print Pin

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Lasagna

Prep Time: 30

Cook Time: 45

Total Time: 1 25

Servings:

Calories: 340kcal

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.

Nutrition

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Common Questions About Making Creamy Chicken Lasagna

1. Can I use rotisserie chicken for this lasagna?

Absolutely. In fact, that’s one of the things I love about this recipe. Rotisserie chicken makes the prep wonderfully easy, and you still get plenty of tender, flavorful chicken tucked into every layer. Just shred the cooked chicken and set it aside as called for in the recipe.

2. How do I stop the lasagna noodles from sticking together?

The little trick here is to cook the noodles just until al dente, then drain and rinse them with cold water. Don’t worry if they’re not perfectly separated straight away. Just keep them spread out while you finish the sauce and ricotta mixture, and they’ll be much easier to layer when you’re ready to assemble.

3. Can I make the lasagna ahead of time?

Yes! This is actually a great make-ahead dinner. Assemble the lasagna as directed, then refrigerate it until you’re ready to bake. It’s especially handy when you’re cooking for family or having friends over because all the messy prep is done before everyone arrives. Just keep in mind that the recipe card’s baking instructions are for the prepared lasagna.

4. Why does my lasagna fall apart when I slice it?

Don’t rush this part! Once the lasagna comes out of the oven, let it rest for 10 minutes before slicing. I know it’s tempting to dig in while the cheese is bubbling, but that little bit of patience helps the creamy layers settle so you get much neater slices instead of everything sliding onto the plate.

5. What’s the best way to store and reheat leftover chicken lasagna?

If you’re lucky enough to have leftovers, cover them well and refrigerate them. They make a very good next-day lunch or dinner! Reheat individual portions in the microwave, or warm a larger portion in the oven. I like keeping it covered while reheating so the creamy sauce stays nice and moist.