Creamy Chicken Lasagna

Chicken lasagna is the ultimate comfort food that brings together tender chicken, creamy béchamel sauce, and layers of gooey cheese in one irresistible dish! This recipe uses simple ingredients like shredded chicken, ricotta cheese, lasagna noodles, and a homemade creamy sauce.

Love More Dinner Recipes? Try My Loaded Veggie White Lasagna or this Easy Seafood Lasagna next.

Why You’ll Love This Recipe

Creamy, hearty, and packed with comforting flavor, this Chicken Lasagna is a delicious twist on the classic. Layers of tender chicken, rich sauce, creamy cheese, and perfectly cooked noodles come together in a bubbling, golden bake. Perfect for family dinners or make-ahead meals, it’s a cozy, satisfying dish everyone will love.

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Ingredient List

Lasagna Layers

• 9 lasagna noodles (regular or no-boil)
• 3 cups cooked chicken, shredded or diced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 tablespoons olive oil
• 2–3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 (10 ounces) frozen spinach, thawed and squeezed dry (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• Optional: pinch of red pepper flakes for heat

Creamy Sauce (Béchamel Style)

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole or 2%)
• ¼ teaspoon nutmeg (optional, for warmth)
• Salt and black pepper, to taste

Helpful Notes: Rotisserie chicken is your best friend here – it saves so much time! If you’re feeling ambitious, you can poach or grill chicken breasts instead.

For the noodles, no-boil noodles are super convenient, but traditional lasagna noodles work beautifully if you cook them first.

And about that spinach? It’s totally optional, but I love the pop of green and extra nutrition it adds!

Why These Ingredients Work

The ricotta cheese creates that signature creamy texture in each layer – it’s mild and smooth, acting like a delicious glue that holds everything together.

Mozzarella is your stretchy, gooey champion that makes every bite pull apart in the most satisfying way, while Parmesan adds a sharp, nutty depth that balances all that creaminess.

The béchamel sauce (that’s the fancy name for our white sauce!) is what makes this lasagna extra special. It’s silky, rich, and coats every noodle with pure comfort.

The butter and flour create a roux that thickens the milk into a luxurious sauce, and that tiny bit of nutmeg? Trust me, it adds a subtle warmth that makes people say “what IS that amazing flavor?”

Garlic and onion build the savory foundation, while Italian seasoning brings all those classic herbs – basil, oregano, thyme – in one easy shake.

The chicken makes this more substantial than veggie lasagna but lighter than beef, and it soaks up all those wonderful flavors.

Essential Tools and Equipment

• 9×13-inch baking dish – This is your lasagna home base
• Medium saucepan – For making that dreamy béchamel
• Large skillet – To cook your aromatics and chicken
• Whisk – Essential for a lump-free sauce
• Mixing bowl – For combining your cheese mixture
• Aluminum foil – Keeps everything moist while baking
• Large pot – If using regular noodles
• Clean kitchen towel – To lay out cooked noodles

How To Make Chicken Lasagna

Step 1: Prepare the Noodles

Preheat your oven to 375°F (190°C) – get it nice and hot!

If you’re using regular lasagna noodles, cook them according to the package directions until they’re al dente (that means just tender with a slight bite).

Drain them well and lay them flat on a clean kitchen towel so they don’t stick together. This little trick saves you from the frustration of peeling noodles apart later!

Step 2: Make the Creamy Sauce

In a medium saucepan over medium heat, melt your butter until it’s foaming and smells absolutely heavenly.

Whisk in the flour and cook for 1–2 minutes – this is your roux, and you want it to bubble gently and turn just slightly golden.

Now here’s the important part: gradually whisk in the milk, adding it slowly while stirring constantly. This is what prevents lumps!

Keep whisking and cooking until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and that optional nutmeg (which I highly recommend!). Remove from heat and set it aside.

Step 3: Cook the Chicken & Aromatics

Heat olive oil in a large skillet over medium heat. Add your chopped onion and let it cook for 3–4 minutes until it’s soft, translucent, and starting to smell sweet.

Stir in the minced garlic and cook for just 30 seconds – garlic burns quickly, so don’t walk away!

Add your shredded chicken along with the salt, black pepper, Italian seasoning, and red pepper flakes if you like a little kick. Stir everything together to heat through and let those flavors mingle.

If you’re using spinach, fold it in now so it warms up and distributes evenly throughout the chicken.

Step 4: Mix Cheeses

In a bowl, combine the ricotta, 1 cup of mozzarella, and ½ cup of Parmesan.

Stir until everything is smooth and well blended. This cheese mixture is going to create those beautiful creamy layers!

Step 5: Assemble the Lasagna

Here comes the fun part! Spread a thin layer of your creamy sauce over the bottom of your 9×13-inch baking dish – this prevents sticking and adds flavor to every bite.

Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with half of the chicken mixture.

Drizzle generously with more creamy sauce, then sprinkle ½ cup mozzarella and ¼ cup Parmesan on top.

Now repeat: another layer of 3 noodles, the remaining ricotta mixture, the rest of the chicken, more sauce, and another ½ cup mozzarella plus ¼ cup Parmesan.

Finally, top with your last 3 noodles, pour the remaining creamy sauce over everything, and finish with the remaining mozzarella and Parmesan. Don’t be shy with that top layer – it’s going to get all golden and bubbly!

Step 6: Bake

Cover the dish with aluminum foil and bake for 25–30 minutes. This allows everything to heat through and the flavors to meld together.

Remove the foil and bake for another 10–15 minutes until the top is golden brown and bubbling around the edges.

You Must Know

Your sauce consistency matters! If your béchamel is too thin, it’ll make a watery lasagna. If it’s too thick, it won’t spread easily.

Aim for a consistency that coats the back of a spoon but still pours smoothly. You can always add a splash more milk if it’s too thick or cook it a bit longer if it’s too thin.

Personal Secret: I always save about ½ cup of pasta water before draining my noodles. If my sauce gets too thick while assembling, a tablespoon or two of that starchy water helps loosen it up without watering down the flavor!

Pro Tips & Cooking Hacks

Use freshly grated cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. Grate your own for the best texture!

Don’t skip the resting time – I know 10 minutes feels like forever when you’re hungry, but it makes cutting and serving SO much easier.

Season as you go – Taste your sauce and chicken mixture before assembling. It’s easier to adjust seasoning now than after baking.

Prevent dry edges – Make sure your sauce reaches all the way to the edges of the pan.

Common mistake to avoid: Overcooking the noodles! They’ll continue cooking in the oven, so keep them al dente.

Flavor Variations & Suggestions

Buffalo Chicken Lasagna: Mix ½ cup buffalo sauce into your chicken mixture and add crumbled blue cheese to the ricotta layer. SO good!

Mediterranean Style: Replace Italian seasoning with oregano, add sun-dried tomatoes to the chicken, and include artichoke hearts between layers.

Creamy Pesto Chicken: Swirl 2–3 tablespoons of pesto into your béchamel sauce for an herby twist.

Mexican-Inspired: Use taco seasoning instead of Italian, add black beans to the chicken, and top with pepper jack cheese.

Mushroom Lovers: Sauté 8 ounces of sliced mushrooms with the onions for an earthy depth of flavor.

Make-Ahead Options

This lasagna is PERFECT for meal prep! You can assemble the entire dish up to 24 hours ahead, cover it tightly with plastic wrap and foil, and refrigerate.

When you’re ready to bake, let it sit at room temperature for 30 minutes, then bake as directed (you might need an extra 5–10 minutes since it’s starting cold).

To freeze: Assemble the lasagna in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months.

Thaw overnight in the refrigerator before baking. You can also bake it from frozen – just add 30–40 minutes to the covered baking time and check that the center is hot and bubbly.

Recipe Notes & Baker’s Tips

About the spinach: If you’re using frozen spinach, you MUST squeeze out all the excess water. I’m talking really squeeze it! Use a clean kitchen towel and wring it out like you mean it. Otherwise, you’ll end up with a watery lasagna.

Milk temperature matters: Cold milk added gradually is the secret to a smooth béchamel. Room temperature milk can work, but cold gives you more control.

No-boil noodles tip: If using no-boil noodles, make sure your sauce is a bit thinner than usual – the noodles will absorb liquid as they cook.

Leftover chicken ideas: This is a great way to use up leftover roasted chicken, turkey, or even rotisserie chicken from the grocery store.

Serving Suggestions

This chicken lasagna is a complete meal on its own, but I love pairing it with a crisp green salad tossed with a tangy balsamic vinaigrette – it cuts through the richness perfectly!

Garlic bread or cheesy breadsticks are a must in my house (because you can never have too much bread and cheese, right?).

For veggies, roasted zucchini or broccoli with a squeeze of lemon adds a fresh note.

And if you’re feeling fancy, pour yourself a glass of Pinot Grigio or Chardonnay – or just sparkling water with lemon if you prefer!

How to Store Your Chicken Lasagna

Room Temperature: Don’t leave lasagna out for more than 2 hours – it has dairy and meat, so it needs to be refrigerated.

Refrigerator: Cover tightly with foil or transfer to an airtight container. It’ll keep for 3–4 days in the fridge.

Freezer: Wrap individual portions or the whole dish in plastic wrap, then foil. Freeze for up to 3 months. Label it with the date!

Reheating: For refrigerated lasagna, reheat individual portions in the microwave for 2–3 minutes, or cover with foil and bake at 350°F for 20–25 minutes.

From frozen, bake covered at 350°F for 45–60 minutes until heated through.

Allergy Information

Common Allergens in This Recipe:

• Dairy (cheese, butter, milk)
• Gluten (flour, lasagna noodles)

Substitution Suggestions:

Dairy-Free: Use dairy-free butter, plant-based milk (oat or cashew work well), and dairy-free cheese alternatives.

Gluten-Free: Use gluten-free lasagna noodles and substitute gluten-free flour blend in the sauce.

Egg-Free: This recipe is naturally egg-free!

Nut-Free: This recipe doesn’t contain nuts.

Questions I Get Asked A Lot

Can I use a jarred Alfredo sauce instead of making béchamel?

Absolutely! If you’re short on time, a good quality jarred Alfredo sauce works great. You’ll need about 3 cups.

It won’t be quite as silky as homemade béchamel, but it’s a perfectly delicious shortcut!

My sauce turned out lumpy – what did I do wrong?

This usually happens when the milk is added too quickly or the heat is too high.

Next time, whisk constantly while adding the milk gradually, and keep the heat at medium. If you do get lumps, run the sauce through a fine-mesh strainer or blend it smooth!

Can I make this without spinach?

Yes! The spinach is totally optional. Some people love it for the added nutrition and color, but the lasagna is just as delicious without it.

You could also substitute with kale or Swiss chard if you want.

Do I really need to let it rest before cutting?

I know it’s hard to wait, but yes! Those 10 minutes allow the layers to set and the cheese to firm up just slightly.

If you cut into it right away, it’ll be runny and your slices won’t hold their shape. Patience pays off here!

Can I use ground chicken instead of shredded?

Sure can! Brown 1½ pounds of ground chicken in the skillet, breaking it up with a spoon as it cooks.

Drain any excess fat, then proceed with the aromatics and seasonings. It’ll have a different texture but will taste great!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chicken lasagna turned out! Did you add any fun variations?