Easy Creamy Chicken Alfredo Lasagna Recipe


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This white sauce Creamy Chicken Alfredo Lasagna is one of the most comforting weeknight dinner recipe. Shredded pieces of chicken layered with sautéed spinach, mozzarella cheese, and lasagna noodles in a rich thick white lasagna sauce is everything your family can ask for. Plus it’s so easy to put together.

A slice of Creamy Chicken Lasagna being lifted from the pan.

I love this creamy white lasagna recipe. It’s super easy to prepare this flavorful chicken lasagna ahead of time, so dinner is a breeze. Made with a cheesy cream white sauce, this delicious twist keeps dinner from boring. 

If you’re looking for another lasagna recipe, try my Greek Alfredo Lasagna Rolls or Meat Lasagna. They’re super easy to make and are family favorites!

Why You’ll Love This Alfredo Lasagna Recipe

  • A delicious change. Instead of using a red tomato sauce, I use a delicious creamy white sauce instead. It’s an excellent substitute for tomato sauce.
  • The perfect dinner. You can make this creamy chicken lasagna ahead of time, so dinner time is a breeze. Make two, eat one, and freeze the second for later for a stress-free dinner.
  • It’s super flavorful. This chicken lasagna is packed with flavor, and your family will want to eat every last bite! 

Chicken Lasagna Ingredients

Ingredients needed to make Creamy Chicken Lasagna.
  • Butter: it’s best to use unsalted butter to keep the lasagna from being too salty.
  • Fresh baby spinach: if you don’t have baby spinach, simply roughly chop regular spinach. 
  • Flour: to thicken the sauce. 
  • Garlic: minced for the filling.
  • Chicken broth: try using low sodium or no salt added broth.
  • Heavy cream: I like how creamy the heavy cream makes the sauce. If you don’t have heavy cream, try some half and half.
  • Seasoning: I use black pepper, Italian seasoning, and salt to keep it simple.
  • Cheddar cheese: I like shredding my own from a block as it melts better. 
  • Rotisserie chicken: Make your own or buy a rotisserie chicken to save time.
  • Lasagna sheets: You’ll need around 9 to 12 lasagna sheets. Feel free to swap for gluten-free or whole wheat.
  • Mozzarella cheese: I love how gooey and cheesy mozzarella is.
  • Fresh basil: to garnish.

How To Make Creamy Chicken Lasagna

  • Prepare the equipment: Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
  • Sauté the spinach: Heat a pot with a tablespoon of butter; add the spinach and cook until wilted. Transfer the cooked spinach to a plate.
Pot showing spinach cooked, sauce made, and seasoned.

White Lasagna Sauce

  • Make the creamy sauce: Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes.
  • Add the seasonings and cheese: Black pepper, Italian seasonings, and salt to the pot. Stir in the cheddar cheese and mix well until the cheese is melted and the sauce is thickened. Reserve about 1 cup of the prepared sauce in a bowl.
Chicken and spinach added to the white sauce.
  • Combine: Add the spinach and rotisserie chicken back to the pot with the remaining sauce and combine everything together.
Sauce, pasta, filling, and cheese layered in a lasagna pan.
  • Assemble the lasagna: Spread 1/2 cup of reserved sauce over the baking dish, arrange a layer of lasagna sheets, spread half of the chicken mixture, and top with ¼ cup mozzarella cheese. Arrange the lasagna sheets again and repeat the same. Top with a third layer of lasagna sheets. Pour the remaining sauce over and sprinkle the mozzarella cheese on top evenly.
Sauce and cheese added to a baking dish.
  • Bake and enjoy: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook further for 20-25 minutes until the cheese is melted through. Once done, garnish the lasagna with basil or parsley and slice into equal squares and serve.
A slice of Creamy Chicken Lasagna being lifted from the pan.

Tips and Notes to Make the Best Alfredo Chicken Lasagna

  • After removing from the oven, allow the creamy chicken lasagna to sit for a few minutes before cutting into it. This stops your layers from sliding apart.
  • You can sneak more veggies in if you like; just be wary that this can increase the water content, you don’t want to end up with a soupy lasagna.
  • The top layer of pasta needs to be totally covered in cheese to prevent the lasagna sheets from becoming too brittle and dry.
  • If you don’t have a rotisserie chicken, you can make my Oven Baked Chicken Breasts and shred it.
  • If the cheese is browning too quickly, you can cover the top of the creamy chicken lasagna with some aluminum foil.
  • If you’re using dried lasagna sheets, be sure to cook them per the packet directions before assembling the lasagna. Use the very thin lasagna sheets for this recipe. You can also par boil the thicker lasagna sheets and use instead if you can’t find the thin one.
A baked Creamy Chicken Lasagna in a white pan.

Frequently Asked Questions

Can I make lasagna ahead of time?

You can store an assembled uncooked lasagna in the refrigerator for up to 2 days. Cover the lasagna in aluminum foil and bake when ready. After baking, you can keep the lasagna covered in the refrigerator for up to 3 days. 

Can I freeze lasagna?

Store the creamy chicken lasagna, uncooked or cooked, in the freezer for up to 3 months, covered in foil. I recommend using a disposable aluminum pan to assemble the lasagna if you plan to freeze it, so you don’t cause thermal shock to your ceramic pan. When ready to eat, thaw overnight in the fridge and bake according to recipe instructions. The cooked lasagna will only need to be baked until warmed through if already cooked.

Can I use frozen spinach?

You can definitely use frozen spinach. Just thaw it and squeeze out as much liquid as possible before adding it into the pan.

What is the white sauce in lasagna made of?

The white sauce is made with simple pantry ingredients: butter, flour, garlic, chicken broth, and heavy cream.

What is the best order to layer lasagna?

Start with the creamy sauce at the bottom of the dish; a layer of lasagna sheets; fillings; a second layer of lasagna sheets; fillings; a third layer of lasagna sheets; more sauce; and cheese.

A slice of Creamy Chicken Lasagna being lifted from the pan.

More Chicken Dinner Recipes

I hope you enjoy all the recipes I share with you, including this delicious Creamy Chicken Alfredo Lasagna recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

A slice of Creamy Chicken Lasagna being lifted from the pan.

Creamy Chicken Alfredo Lasagna

This white sauce Creamy Alfredo Chicken Lasagna is one of our favorite comfort food. Shredded pieces of chicken layered with spinach, cheese, and lasagna noodles in a rich thick sauce just hit the spot. Your family will be asking for seconds!

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Cuisine American, Italian

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.

  • Heat a pot with a tablespoon of butter; add the spinach and cook until wilted. Transfer the cooked spinach to a plate and add the remaining butter to the same pot.

  • Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes.

  • Add the seasonings; black pepper, Italian seasonings and salt. Stir in the cheddar cheese and mix well until the cheese is melted and sauce is thickened. Reserve about 1 cup prepared sauce in a bowl.

  • Add the spinach and rotisserie chicken back to the pot with the remaining sauce and combine everything together.

  • Spread ½ cup of reserved sauce over the baking dish, arrange a layer of lasagna sheets, spread half of the chicken mixture and top with ¼ cup mozzarella cheese. Arrange the lasagna sheets again and repeat the same.

  • Pour the remaining sauce over and sprinkle the mozzarella cheese on top evenly.

  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook further for 20-25 minutes until the cheese is melted.

  • Once done garnish the lasagna with basil and slice the lasagna to equal squares and serve.

Notes

  • After removing from the oven, allow the creamy chicken lasagna to sit for a few minutes before cutting into it. This stops your layers from sliding apart.
  • You can sneak more veggies in if you like; just be wary that this can increase the water content, you don’t want to end up with a soupy lasagna.
  • The top layer of pasta needs to be totally covered in cheese to prevent the lasagna sheets from becoming too brittle and dry.
  • If you don’t have a rotisserie chicken, you can make my Oven Baked Chicken Breasts and shred it.
  • If the cheese is browning too quickly, you can cover the top of the creamy chicken lasagna with some aluminum foil.
  • If you’re using dried lasagna sheets, be sure to cook them per the packet directions before assembling the lasagna. Use the very thin lasagna sheets for this recipe. You can also par boil the thicker lasagna sheets and use instead if you can’t find this one.

Nutrition

Calories: 830kcal | Carbohydrates: 49g | Protein: 59g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 1187mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2773IU | Vitamin C: 6mg | Calcium: 600mg | Iron: 4mg






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