Name: Creamy White Chicken Lasagna Recipe
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Cuisine: American-Italian
Ingredients: 15 classic lasagna noodles (NOT no-boil); 1 pound shredded mozzarella (4 cups); 2 cups freshly grated Parmesan cheese; 3 cups whole milk ricotta cheese; 1 cup full fat sour cream; 1/2 cup freshly grated Parmesan cheese (for topping); 3 cups half and half; 3 cups shredded rotisserie chicken; 2 eggs; 5 tablespoons unsalted butter (may substitute half with olive oil); 8 garlic cloves (minced); 1/3 cup all-purpose flour; 2 cups low sodium chicken broth; 1 teaspoon each: onion powder, dried parsley, dried basil, dried oregano, salt; 1/2 teaspoon each: dried thyme, pepper, chicken bouillon, red pepper flakes; 1/4 teaspoon nutmeg; 1 14 oz. can artichoke hearts (chopped, patted very dry); 16 oz. frozen chopped spinach (thawed, patted very dry); 1/4 cup chopped fresh basil (or 1 tablespoon dried)

If you’ve been hunting for a lasagna that’s rich, creamy, and totally comforting, you’re in the right place. This Creamy White Chicken Lasagna Recipe has quickly become one of my go-to dishes for family dinners and special occasions alike because it’s loaded with cheesy layers, tender shredded chicken, and a luscious homemade Alfredo sauce. When I first tried this recipe, I knew it was a keeper — it’s just that good, and I’m excited to share exactly how to nail it every time!

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Why You’ll Love This Recipe

Incredibly Creamy Layers: The blend of ricotta, sour cream, and homemade Alfredo sauce makes this lasagna ultra-moist and cheesy.
Loaded with Flavor: Artichokes, spinach, and fresh herbs add an unexpected twist that elevates the traditional chicken lasagna.
Make-Ahead Friendly: You can prep it in advance, freeze leftovers, and reheat without losing that creamy goodness.
Family Favorite: My whole crew goes crazy for this dish and I’ve never had leftovers last beyond two days!

A baked lasagna in a white rectangular ceramic dish, with a thick golden brown cheese layer on top, showing slight browning spots and a few fresh green basil leaves scattered over it. The cheese has a bubbly texture, and some areas show hints of herbs mixed in. The dish is held by two woman's hands using a striped cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy White Chicken Lasagna, white chicken lasagna, chicken lasagna with Alfredo sauce, cheesy chicken lasagna, comforting chicken pasta bake

Ingredients You’ll Need

Every ingredient in this recipe works together to build the most luscious, layered flavors. You’ll want fresh herbs and well-drained spinach and artichokes for the best texture, plus the classic trio: mozzarella, Parmesan, and ricotta for that creamy richness.

Flat lay of classic lasagna noodles arranged lengthwise, shredded mozzarella cheese loosely piled, unsalted butter block, garlic cloves whole and unpeeled, all-purpose flour in a small white ceramic bowl, chicken broth in a small white ceramic bowl, half and half in a small white ceramic bowl, dried parsley, dried basil, dried oregano, onion powder, dried thyme, pepper, chicken bouillon powder, red pepper flakes each in small white ceramic bowls as fine powders, freshly grated Parmesan cheese heaped, shredded rotisserie chicken chunks, two whole uncracked brown eggs, whole milk ricotta cheese in a small white ceramic bowl, full fat sour cream in a small white ceramic bowl, chopped fresh basil sprigs, nutmeg powder in a small white ceramic bowl, chopped artichoke hearts, thawed chopped spinach arranged neatly — all ingredients spaced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy White Chicken Lasagna, white chicken lasagna, chicken lasagna with Alfredo sauce, cheesy chicken lasagna, comforting chicken pasta bake

Classic Lasagna Noodles: Use the traditional kind — soaking them in hot water softens without boiling, so they don’t get mushy.
Shredded Mozzarella: Freshly shredded melts better than the pre-shredded kind with anti-caking agents.
Unsalted Butter: Helps you control the salt level and adds creaminess to the Alfredo sauce.
Garlic Cloves: Fresh and minced for that punch of flavor in your sauce.
All-Purpose Flour: The base for thickening your sauce — whisk it well to avoid lumps.
Low Sodium Chicken Broth: Keeps the sauce flavor balanced without being too salty.
Half and Half: Adds creaminess without being as heavy as pure cream.
Seasonings (Onion Powder, Parsley, Basil, Oregano, Thyme, Pepper, Chicken Bouillon, Red Pepper Flakes): A blend that layers classic Italian and savory spices.
Parmesan Cheese: Freshly grated for maximum flavor melting into the sauce.
Shredded Rotisserie Chicken: Saves time and adds juicy, tender chicken flavor.
Eggs: Bind the ricotta filling beautifully.
Whole Milk Ricotta Cheese: I love using whole milk ricotta for its rich, creamy texture that doesn’t dry out.
Full Fat Sour Cream: Adds tang and extra creaminess to the filling.
Fresh Basil (or Dried): Fresh is my favorite for brightness and aroma.
Nutmeg: Just a pinch to warm up the ricotta mixture without overpowering.
Artichoke Hearts: Make sure they’re chopped and very dry to avoid watery layers.
Frozen Chopped Spinach: Thawed and squeezed dry so the lasagna stays creamy and not soggy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this dish your own. I’ve tinkered with different cheeses and veggies, and you can absolutely swap out ingredients based on what you have or prefer without losing the creamy magic.

Variation: I’ve added mushrooms to the filling for an earthy depth — my family loved the extra umami boost.
Vegetarian Option: Skip the chicken and add extra artichokes and spinach, or toss in roasted squash for fall vibes.
Healthier Swap: Use part-skim ricotta and reduce butter by half, or swap half the mozzarella for part-skim to lighten it up a bit.
Spicy Kick: Increase the red pepper flakes to give the Alfredo sauce a subtle heat that balances out the richness.

How to Make Creamy White Chicken Lasagna Recipe

Step 1: Soak the Noodles for Perfect Texture

This is a little trick I discovered that makes a big difference. Instead of boiling, place your lasagna noodles in a long pan and cover them completely with hot tap water. Let them soak for at least 30 minutes, agitating now and then so they don’t stick. This keeps them tender but firm enough to handle during assembly. I usually let mine go a bit longer while prepping the filling.

Step 2: Mix the Ricotta Filling

In a big bowl, combine ricotta cheese, eggs, sour cream, parmesan, fresh basil, salt, pepper, nutmeg, and don’t forget the well-drained spinach and artichokes. Mixing this well is key — I usually use a wooden spoon or spatula until it’s silky smooth. This filling is one of the things that makes this lasagna extra creamy and flavorful.

Step 3: Make the Homemade Alfredo Sauce

Start by melting butter in a large skillet over medium heat. Whisk in the flour and minced garlic and cook for about 2 minutes—this cooks out the raw flour taste. Then, lower the heat and slowly whisk in half and half, chicken broth, and all the seasonings. Keep whisking until it starts to thicken — about 5 minutes. Remove from heat and stir in fresh Parmesan. Finally, fold in the shredded rotisserie chicken. If your sauce feels too thick, thin it with a splash of milk. The velvety sauce makes this dish sing, so don’t rush this step!

Step 4: Assemble Your Lasagna Layers

Grab a deep 9×13 pan and lightly grease it. Spread a thin layer of Alfredo sauce on the bottom — about 1 cup. Lay down 4 soaked noodles lengthwise, overlapping slightly, and use part of a 5th noodle to cover gaps. Spread one-third of the ricotta filling over the noodles, then top with 1 cup mozzarella. Repeat this layering two more times, finishing with the remaining Alfredo sauce and mozzarella on top. Trust me, having those three full layers means every bite hits that perfect creamy-cheesy balance.

Step 5: Bake and Broil for a Golden Finish

Cover your lasagna with foil and bake at 350°F for 30 minutes. Then, remove the foil and bake uncovered for another 30 minutes or until it’s bubbly and hot all the way through. For the best golden-cheesy top, turn your oven to broil and keep a close eye for about 3 minutes until it’s perfectly browned. Let it rest for about 15 minutes before slicing — the wait is tough, but it helps it set so slices come out clean.

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Pro Tips for Making Creamy White Chicken Lasagna Recipe

Soaking Noodles Without Boiling: This prevents soggy noodles and gives you more control over texture.
Drain Spinach and Artichokes Well: Squeezing these ingredients dry ensures your lasagna won’t get watery as it bakes.
Watch the Sauce Thickness: The Alfredo should be thick but pourable — if too thick, just thin with a little milk to keep it creamy without clumping.
Use Freshly Grated Cheese: Pre-shredded cheese contains starches and won’t melt as beautifully or taste as fresh.

How to Serve Creamy White Chicken Lasagna Recipe

A white baking dish filled with a creamy layered casserole topped with a golden, slightly browned melted cheese crust sprinkled with green herbs. One square piece is lifted by a metal spatula from the dish, showing layers inside that look creamy with green leafy bits mixed throughout. The casserole is divided into long rectangular sections, and small green leaves and chopped herbs are scattered on top. The dish rests on a white marbled surface with a striped cloth beside it. photo taken with an iphone --ar 2:3 --v 7 - Creamy White Chicken Lasagna, white chicken lasagna, chicken lasagna with Alfredo sauce, cheesy chicken lasagna, comforting chicken pasta bake

Garnishes

I love topping my slices with a sprinkle of freshly chopped basil and a little extra grated Parmesan – it adds that fresh, vibrant pop of flavor that contrasts nicely with the creamy richness. A few twists of black pepper on top never hurt either!

Side Dishes

Pair this lasagna with a crisp green salad dressed simply with lemon and olive oil, or a side of roasted garlic green beans. I find these lighter sides balance the richness perfectly and round out the meal.

Creative Ways to Present

For special occasions, I like to serve the lasagna in individual ramekins for a charming, personalized touch. Layer your ingredients as usual, then bake and serve hot with fresh basil on top — guests love the individual portions, and it looks fancy without extra work!

Make Ahead and Storage

Storing Leftovers

I always let the lasagna cool completely, then cover tightly with foil or plastic wrap before refrigerating. It keeps beautifully for up to 3 days and reheats without losing that creamy texture — just warm individual portions covered in the oven or microwave until heated through.

Freezing

This Creamy White Chicken Lasagna Recipe freezes like a dream! After assembling but before baking, I cover the pan tightly with foil and a layer of plastic wrap and freeze for up to 3 months. When ready, just bake longer from frozen, covered with foil, then uncovered at the end to get that bubbly top.

Reheating

For the best flavor and texture, reheat leftovers covered with foil in a 350°F oven until warmed through (about 20-30 minutes). This helps keep the moisture locked in and the cheese melty. You can finish with a few minutes under the broiler for that fresh-baked look if you want.

FAQs

Can I use no-boil lasagna noodles for this creamy white chicken lasagna recipe?

I don’t recommend no-boil noodles here because this recipe relies on soaking the classic noodles to get the perfect texture and better control. No-boil noodles could become too soft or alter the sauce absorption, making it less creamy and cohesive.
What can I substitute for rotisserie chicken?

If you don’t have rotisserie chicken, you can use cooked shredded chicken breast or thighs. Leftover roasted chicken or even sautéed chicken pieces can work well, just make sure it’s shredded for easy layering with the sauce and cheese.
Can I make the Alfredo sauce ahead of time?

Yes, you can make the Alfredo sauce a few hours ahead and keep it warm on the stove over low heat or gently reheat it before assembling. Just whisk occasionally to prevent a skin from forming or separation.
How do I avoid watery layers in the lasagna?

Draining the spinach and artichokes thoroughly is key — I squeeze them in a kitchen towel or paper towels to remove as much moisture as possible. Also, soaking (not boiling) your noodles and properly thickening the Alfredo sauce help prevent excess water.

Final Thoughts

This Creamy White Chicken Lasagna Recipe has truly become a beloved classic in my home because it delivers on comfort, flavor, and that perfect creamy texture we all crave. Whether you’re feeding a crowd or prepping for a cozy weeknight, this dish hits all the marks. I can’t wait for you to try it and hear how much your family loves it as much as mine does—you’re going to feel like a kitchen rockstar!