Before you make this, picture the slice sitting on the plate. The layers stay stacked instead of sliding apart. The sauce stays creamy inside the noodles instead of spilling out. You can see the chicken, spinach, and ricotta layers separately when you cut into it.

A slice of creamy chicken lasagna with spinach, topped with melted cheese and parsley, is served on a black plate, with bowls of grated cheese and herbs in the background—perfect for your favorite chicken lasagna recipe. — You can see the noodles, the chicken, and the spinach all separately instead of everything blending into one soft white filling.

Most white chicken lasagna recipes promise that kind of slice and do not deliver it. The sauce turns watery in the oven, the spinach sinks into the bottom layers, and the cheese topping slips right off when served.

My version was rebuilt to avoid those problems from the start. The sauce is thickened before layering, the spinach is worked directly into it so it does not release water later, and the lasagna rests long enough after baking to fully set. The result is creamy and rich, but still structured enough to hold its shape on the plate.

This post was originally posted in October 2021. It was updated in May 2026.

Read Before You Start

Use a deep-sided 9×13-inch baking dish. The sauce level sits high enough that a shallow pan can bubble over during baking.

Let the lasagna rest before slicing. The layers tighten and the ricotta mixture firms enough to cut clean instead of collapsing. If you cut it and the sauce runs out, give it another five minutes and try again.

Ingredient Notes

A variety of lasagna ingredients for a delicious white chicken lasagna recipe are arranged on a kitchen counter, including pasta, spinach, cheeses, tomato products, chicken broth, eggs, onion, garlic, spices, and herbs against a dark brick background.

Use whole milk ricotta keeps the filling soft but still structured. Lower-fat ricotta tends to bake up grainier and releases more moisture into the layers.
Using both white and dark meat gives the filling better texture and keeps the chicken from tasting dry after reheating.
The mozzarella should come from a block you shred yourself, not pre-shredded from a bag, so the top cheese later melts properly.

A baked casserole from a chicken lasagna recipe, topped with melted, golden cheese, sits in a white rectangular dish surrounded by grated cheese, chopped herbs, two glasses of iced water with lemon, and utensils on a gray surface.

If you are using no boil noodles, you will be able to add them right to the lasagna. If you are using regular lasagna noodles, you will have to boil them before adding them to the pan.
You can use leftover rotisserie chicken or cooked chicken breasts in this easy Olive Garden Alfredo.
Add a Caesar salad and garlic bread for a complete meal.

Recipe Tester’s Tip

If the noodles stick together after draining, separate them while they are still warm instead of trying to pull them apart during assembly. Torn noodles make the layers uneven and harder to spread cleanly.

A baked cheesy white lasagna with cream cheese in a white casserole dish, with a serving spoon lifting out a portion. The lasagna is golden brown on top and garnished with chopped herbs.

Make Ahead Instructions

This lasagna works well assembled ahead and refrigerated up to 24 hours before baking. If you need to prep ahead:

assemble the lasagna fully
refrigerate instead of freezing
bake after taking the chill off the center

That approach keeps the sauce smoother and the layers more stable.

Storage Guidelines

Leftovers keep well refrigerated for up to 3 days. The slices usually hold together even better on day two because the layers continue setting as they chill.

For the best texture:

reheat covered so the top does not dry out
warm individual portions gently instead of overheating
expect the sauce to thicken slightly after refrigeration

The cream sauce does not freeze particularly well. During thawing, cream-based sauces can separate and lose their smooth texture, especially around the ricotta layers.

A close-up of a spatula lifting a cheesy, golden-brown slice of white chicken lasagna recipe from a baking dish. In the background, there are glasses and a pitcher of water with lemon slices.

Our lasagna recipes are all delicious, and it is hard to pick the best one. Try our ravioli lasagna and simple lasagna recipe for two more solid choices.

Chicken Lasagna Recipe

5 from 13 votes

Rich and cheesy, our creamy white chicken lasagna is full of plenty of goodness, from tender noodles to chicken and plenty of melted cheese.

Prep Time 30

Cook Time 25

Total Time 55

Servings

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Ingredients

9 lasagna noodles, cooked al dente (salt for water and 1 tablespoon olive oil to prevent sticking if needed)
3 ½ cups shredded chicken, from a 3-pound store bought rotisserie chicken

Spinach Cream Sauce

6 tablespoons salted butter, room temperature
¾ cup yellow onion, finely diced
1 tablespoon fresh garlic, finely minced
1 teaspoon garlic powder
½ teaspoon salt
¼ cup all-purpose flour
1 ¼ cups chicken broth
1 ¼ cups heavy cream
1 cup shredded parmesan cheese
3 cups lightly packed baby spinach, roughly chopped

Ricotta Cheese Mixture

15 ounces whole milk ricotta cheese
1 large egg, room temperature
4 cups shredded whole milk mozzarella cheese, from a 16-ounce block (divided into 2 ½ cups in the mixture and 1 ½ cups on the top)
½ teaspoon salt
¼ teaspoon black pepper

Optional Garnish

fresh parsley, chopped

Instructions

Preheat the oven to 375°F.
In a large pot of salted boiling water, cook the lasagna noodles until al dente according to package directions. Drain then return to the pot and set aside. Add olive oil to the boiling water along with the salt if desired, or drizzle over the noodles to prevent sticking after draining.
Using your hands, or two forks, shred the white and dark meat from a rotisserie chicken and set aside.

Spinach Cream Sauce

In a 3-quart sauce pan over medium heat, add the salted butter, onion, garlic, garlic powder, and salt. Cook for 2-3 minutes until the onions are translucent and the garlic is fragrant.
Whisk in the all-purpose flour until fully absorbed by the butter. While whisking constantly, slowly add the chicken broth and heavy cream until fully incorporated and no lumps of flour remain. Bring the sauce to a boil, reduce the heat to low and allow it to simmer for 2-3 minutes or until thickened. Be sure to whisk the sauce often to ensure it does not clump or burn.
Remove the sauce from the heat, stir in the parmesan cheese until fully incorporated. Add the baby spinach stirring until fully incorporated and the spinach has wilted completely into the sauce. Set aside to cool slightly while preparing the ricotta cheese mixture.

Ricotta Cheese Mixture

Stir together in a large bowl the ricotta cheese, egg, 2 ½ cups shredded mozzarella cheese, salt, and black pepper until well combined. Set aside.

Assembling The White Chicken Lasagna

To the bottom of a deep sided 9×13 baking dish, evenly spread ½-¾ cup of the spinach cream sauce.
Place three of the cooked lasagna noodles evenly into the bottom of the dish.
Top the noodles with half the reserved ricotta cheese mixture being sure to carefully spread out into an even layer.
Sprinkle half the shredded chicken evenly over the ricotta cheese layer then spoon a third of the remaining spinach cream sauce over the chicken.
Place down three more lasagna noodles, the remaining ricotta cheese mixture and the remaining shredded chicken.
Top with another third of the sauce, followed by the remaining three noodles and the final third of the sauce.
Sprinkle the remaining 1 ½ cups shredded mozzarella cheese evenly over the top then bake for 25-30 minutes or until the sauce is bubbly and the cheese is melted and lightly golden on the top.
Remove the white chicken lasagna from the oven and let it cool at room temperature for 15-20 minutes to allow the sauce to cool slightly and set before slicing and serving. Garnish with a light sprinkle of chopped fresh parsley if desired before serving.

Notes

We do not recommend freezing this lasagna as the cream sauce will not freeze then thaw well before or after baking.
Two large (approximately 1 ½ – 1 ¾ pounds total weight) boneless skinless chicken breast can be boiled, or pressure cooked, cooled then shredded for use in this recipe as a substitute for the rotisserie chicken.

Nutrition

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White Lasagna Recipe FAQs

Can I add other vegetables to this chicken and spinach lasagna?

You can add plenty of other vegetables to this white cheese chicken lasagna. Try mushrooms, bell peppers, or broccoli for great options.

Read Before You Start