If there is one dish that screams “Sunday family dinner” in my house, it is lasagna. But sometimes, I just need a break from the heavy red meat sauce. I crave something smoother, silkier, and comforting in a totally different way. That is exactly when I pull out this White Chicken Lasagna recipe. It has all the bubbly, cheesy joy of the classic, but with a rich white creamy sauce that feels like a warm hug.

White Chicken Lasagna (Layered Pasta Bake)

I actually came up with this recipe after receiving so many messages about my creamy lasagna soup. You all loved those flavors so much, I knew I had to turn them into a proper baked casserole. It shares that same velvety richness found in my creamy chicken enchiladas, but with layers of tender pasta that make it even more satisfying. While I love a quick bowl of stovetop chili during the week, this bake is what I make when I want to slow down and truly enjoy the cooking process. It is elegant enough for company but simple enough that you don’t need to be a professional chef to pull it off.

Why This Creamy Bake Will Steal Your Heart

This is not your average dry chicken casserole. We are talking about a homemade garlic parmesan sauce that soaks into every single layer. If you are a fan of alfredo lasagna, this is going to be your new obsession. It takes the concept of standard chicken dishes and elevates it into something special.

I know many of you rely on my slow cooker chili recipes for easy dinners, and while this requires an oven, the payoff is worth it. The top gets golden and bubbly, while the inside stays incredibly moist. It is a nice change of pace from the usual bean-heavy soups we tend to eat all winter. Plus, it reheats beautifully, meaning lunch tomorrow is going to be amazing.

The Cheesy Layers You Need

To make the best chicken lasagna recipe, you need to focus on quality dairy and good chicken.

The Pasta: You can use no-boil noodles to save time, but I personally prefer boiling classic curly-edged lasagna noodles. They hold the sauce better.
The Chicken: I usually use leftover shredded chicken or a store-bought rotisserie bird. You need about three to four cups.
The White Sauce: This is a simple béchamel made with butter, flour, milk, heavy cream, and plenty of garlic.
The Cheese Filling: A mix of ricotta cheese, an egg (to bind it), and herbs. This creates that fluffy white layer.
The Melty Top: Lots of shredded mozzarella and parmesan cheese.
Spinach: I like to layer in some fresh spinach for color and a bit of earthiness.

Building Your Masterpiece Step by Step

Unlike dumping ingredients for white chicken chilli in crock pot, this recipe is about construction.

Prep the Sauce: Melt butter in a saucepan and whisk in the flour. Slowly pour in the milk and cream, whisking constantly until it thickens. Stir in the garlic and parmesan. It should be thick enough to coat a spoon.
Make the Ricotta Mix: In a bowl, stir together the ricotta cheese, egg, salt, pepper, and some dried parsley or basil.
The Assembly Line: Spread a little sauce on the bottom of your 9×13 baking dish.
Layer 1: Lay down your noodles. Spread a layer of the ricotta mixture over them. Top with shredded chicken and spinach. Pour over some white sauce and sprinkle with mozzarella.
Repeat: Do this two more times until you run out of ingredients.
The Crown: Finish with a final layer of noodles, the remaining white sauce, and a generous heap of mozzarella and parmesan.
Bake: Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes until the cheese is bubbling and golden brown.

Fun Ways to Make It Your Own

Just like with my cream cheese chili, you can easily adapt this based on what is in your fridge.

Add Veggies: Sautéed mushrooms or broccoli florets are delicious additions to the layers.
Make it Spicy: If you love the heat of spicy white chili, add a pinch of red pepper flakes to the white sauce.
Pesto Twist: Swirl a few tablespoons of basil pesto into the ricotta mixture for a burst of herb flavor.
Bacon: Crispy bacon bits on top add a salty crunch that pairs perfectly with the creamy sauce.

Ready for the Ultimate Comfort Food?

This White Chicken Lasagna is pure indulgence. It is rich, cheesy, and satisfying in a way that very few meals are. Serve it with a crisp green salad and some garlic bread to soak up that extra sauce. It is a meal that will have your family asking for seconds before they have even finished their first plate!

White Chicken Lasagna (Layered Pasta Bake)

Author: danyrecipes
Total Time: 1 hr 30 mins
Yield: 9-12 Servings

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Description

A rich and creamy white chicken lasagna featuring layers of tender pasta, savory shredded chicken, fresh spinach, and a homemade garlic parmesan alfredo sauce. The ultimate comforting pasta bake for family dinners.

Ingredients

12 lasagna noodles (cooked al dente)
4 cups cooked chicken, shredded
1/2 cup butter (unsalted)
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1.5 cups heavy cream
1.5 cups whole milk
1 cup parmesan cheese, grated
15 oz ricotta cheese
1 large egg
2 cups fresh spinach, chopped
3 cups mozzarella cheese, shredded
1 tbsp dried parsley
1 tsp salt
1/2 tsp black pepper

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Instructions

Prep Oven and Pasta: Preheat oven to 375°F (190°C). Boil lasagna noodles in salted water according to package directions. Drain and lay flat on foil to prevent sticking.
Make White Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, milk, and cream. Simmer until thickened (about 5-7 minutes). Remove from heat and stir in parmesan cheese, salt, and pepper.
Prepare Ricotta Filling: In a medium bowl, mix ricotta cheese, egg, and dried parsley until smooth.
Assemble Layers: Spread 1/2 cup of sauce on the bottom of a 9×13 baking dish. Layer 3-4 noodles. Spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the chicken and spinach. Pour 1 cup of sauce over top and sprinkle with 3/4 cup mozzarella. Repeat this layering process two more times.
Final Layer: Top with remaining noodles, remaining sauce, and the rest of the mozzarella cheese.
Bake: Cover dish loosely with foil (try not to touch the cheese). Bake for 25 minutes. Remove foil and bake for another 15-20 minutes until cheese is bubbly and lightly browned.
Rest: Let the lasagna rest for at least 15 minutes before cutting. This helps the layers set so it doesn’t fall apart.

Notes

Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Buy a block of mozzarella and grate it yourself for the best stretch.
Resting is Crucial: Do not skip the 15-minute resting period after baking. If you cut into it immediately, the sauce will be too runny and the layers will slide apart.
Rotisserie Shortcut: To save significant time, use a store-bought rotisserie chicken. Discard the skin and shred the meat. It adds great flavor and makes prep easy.
No-Boil Option: If you use no-boil noodles, make sure your sauce is slightly thinner or add an extra splash of milk, as the noodles will absorb more liquid during baking.

Prep Time: 30 mins
Cook Time: 45 mins
Category: Dinner, Casserole, Pasta
Method: Oven, Bake
Cuisine: Italian-American, Comfort