Creamy Chicken Lasagna with White Sauce Recipe
Looking for the best Creamy Chicken Lasagna with White Sauce recipe? This comforting baked pasta features layers of tender shredded chicken, creamy homemade béchamel sauce, mozzarella, Parmesan, and perfectly cooked lasagna noodles. Rich, cheesy, and full of flavor, it’s the ultimate family dinner that’s perfect for holidays, meal prep, or cozy weeknight meals.
❤️ Why You’ll Love This Recipe
Rich and creamy homemade white sauce
Loaded with juicy chicken and melted cheese
Perfect make-ahead freezer meal
Family-friendly comfort food
Restaurant-quality flavor at home
Great for holidays and gatherings
⏱️ Prep Time
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
🛒 Ingredients
For the Lasagna
12 lasagna noodles, cooked according to package directions
3 cups cooked shredded chicken (rotisserie chicken works well)
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
2 cups fresh spinach (optional)
2 tablespoons chopped fresh parsley
Homemade White Sauce (Béchamel)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
4 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
1 cup grated Parmesan cheese
Topping
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley for garnish
👨🍳 Instructions
Step 1: Prepare the White Sauce
In a large saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 30 seconds.
Whisk in the flour and cook for 1–2 minutes until lightly golden.
Gradually whisk in the warm milk and heavy cream until smooth.
Add:
Italian seasoning
Onion powder
Salt
Black pepper
Nutmeg (optional)
Simmer for 5–7 minutes, stirring often, until thickened.
Remove from the heat and stir in the Parmesan cheese until melted.
Step 2: Prepare the Baking Dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of white sauce on the bottom.
Step 3: Layer the Lasagna
Layer in this order:
Lasagna noodles
White sauce
Shredded chicken
Spinach (optional)
Mozzarella cheese
Parmesan cheese
Repeat the layers until all ingredients are used.
Finish with noodles, the remaining white sauce, mozzarella, and Parmesan.
Step 4: Bake
Cover with foil and bake for 35 minutes.
Remove the foil and bake for another 15 minutes, until the cheese is golden brown and bubbling.
Let the lasagna rest for 10–15 minutes before slicing.
Step 5: Serve
Garnish with chopped parsley.
Serve with:
Garlic bread
Caesar salad
Roasted broccoli
Grilled asparagus
Tomato cucumber salad
💡 Chef’s Tips
Rotisserie chicken saves time and adds extra flavor.
Warm the milk before adding it to the roux for a smoother béchamel.
Let the lasagna rest before slicing so it holds its shape.
Add sautéed mushrooms or broccoli for extra vegetables.
🧊 Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze baked or unbaked lasagna for up to 3 months.
Reheat covered in a 350°F (175°C) oven until hot throughout.
🥗 Nutrition (Per Serving)
Calories: 610
Protein: 39g
Carbohydrates: 34g
Fat: 35g
Saturated Fat: 20g
Fiber: 2g
Sugar: 6g
Sodium: 690mg
❓ Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.
Can I use oven-ready lasagna noodles?
Absolutely. Just ensure there’s enough sauce so the noodles soften properly during baking.
Can I add vegetables?
Yes. Spinach, mushrooms, broccoli, zucchini, or roasted bell peppers are all delicious additions.
What cheeses work best?
Mozzarella provides a gooey melt, Parmesan adds a savory bite, and ricotta can be added for an even creamier filling.
