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!

Creamy Chicken Lasagna Recipe

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

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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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