September 22, 2023
Review RecipeWhite Chicken Lasagna with Cream Cheese

Table of Contents
- White Lasagna ingredients
- Chicken Lasagna substitutions and additions
- How to make White Chicken Lasagna with Cream Cheese
- How to serve this Spinach Chicken Lasagna Recipe
- Storing White Chicken Lasagna
- A White Chicken Lasagna recipe your whole family will love!
- White Lasagna Recipe FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
Our white chicken lasagna is a delicious spin on classic tomato lasagna. Soft noodles are layered with tender chicken, spinach, and a creamy white sauce to make a rich and flavorful dish that will please your whole crew.

White Lasagna ingredients

If you’re searching for a comfort food that’ll fulfill your cravings, look no further than white chicken lasagna.
This dish is a twist on the traditional red sauce lasagna and offers a creamy, cheesy alternative that’ll make your taste buds sing.
Made with tender chicken, rich white sauce, and perfectly cooked lasagna noodles, each bite delivers a burst of flavor that’s sure to satisfy.
You’ll need:
- 9 lasagna noodles
- 4 tablespoons of salted butter
- 4 tablespoons of flour
- ¾ teaspoon of black pepper
- ½ teaspoon of sea salt
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 4½ cups of whole milk
- 8-ounce block of cream cheese, sliced
- 4 cups of shredded jack cheese, divided into ½ cup, ½ cup, and three 1-cup portions
- 4 to 5 cups of baby spinach leaves
- 1 cup of ricotta
- 1 egg, lightly beaten
- ½ teaspoon of parsley (dried or fresh)
- 2 cups of diced or shredded cooked chicken
- 3 cups of shredded mozzarella cheese
Chicken Lasagna substitutions and additions
CHICKEN: You can use leftover rotisserie chicken or cooked chicken breasts in this easy white sauce chicken lasagna.
How to make White Chicken Lasagna with Cream Cheese
While you are cooking the lasagna noodles until they are tender, you can make the creamy sauce from scratch. Our step-by-step instructions below will walk you through assembling the rich and delicious layers of this tasty lasagna.
STEP ONE: Preheat the oven to 375°F.
STEP TWO: In a large pot of water, boil the lasagna noodles in salted water until they reach al dente (follow the package directions to cook). Drain and set aside.
STEP THREE: In a 4-quart saucepan, melt the butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until the mixture is browned and bubbly.
OUR RECIPE DEVELOPER SAYS
You could add onions and garlic to the roux instead of the powders, but using onion and garlic powder is quick when you have so many components to prepare before getting the lasagna into the oven.
Sauté the onion (1 cup diced small) and garlic (2 to 3 cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.

STEP FOUR: Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken (6 to 8 minutes).
PRO TIP:
It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.
STEP FIVE: Add the cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until the cheese is melted and the sauce is thoroughly combined. Remove the cream cheese mixture from the heat.

STEP SIX: Stir the spinach leaves into the sauce and set it aside.
PRO TIP:
The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. Using 4 to 5 cups of spinach may seem like a lot, but it wilts down into quite a small amount.

STEP SEVEN: In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another ½ cup of jack cheese.

STEP EIGHT: In a greased 9×13-inch glass baking dish, spoon a bit of the creamy spinach sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan.
Spread ½ of the ricotta mixture over the noodles and top with half of the chicken. Spoon ⅓ of the white sauce mixture over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.

STEP NINE: Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
STEP TEN: Top with the remaining noodles, the remaining lasagna white sauce, and the remaining cheeses.

STEP ELEVEN: Bake lasagna in the preheated oven for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.
STEP TWELVE: Remove from the oven and garnish with more parsley, if desired.
PRO TIP:
Add a little bit of parmesan cheese on top for extra cheesiness.
How to serve this Spinach Chicken Lasagna Recipe
Our white lasagna recipe is just the right choice the next time you have a craving for a hearty lasagna. It comes together quickly and bakes up nice, bubbling, and gooey. Add a Caesar salad and garlic bread for a complete meal.
A side of roasted vegetables would add a pop of color to the plate and balance out the richness of the lasagna
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 solid choices.
MORE CHICKEN RECIPES
Storing White Chicken Lasagna
IN THE FRIDGE: Store the white chicken spinach lasagna covered in aluminum foil or in an airtight container in the refrigerator for up to 4 days.
IN THE FREEZER: Because of the creamy sauce, we do not recommend freezing this chicken alfredo lasagna.

A White Chicken Lasagna recipe your whole family will love!
This creamy white chicken lasagna recipe has a rich cheesy sauce, fresh spinach, and delicious layers of noodles that make it the ultimate comfort food.
White Lasagna Recipe FAQs
A store-bought rotisserie chicken is the easiest option for cooked chicken in this chicken lasagna with white sauce recipe. You can also grill or bake chicken breasts at home and shred them for the dish.
We don’t recommend freezing this cheesy chicken lasagna. The creamy sauce will not freeze well, and the texture will change.
You can add plenty of other vegetables to this white cheese chicken lasagna. Try mushrooms, bell peppers, or broccoli for great options.
You do not need to cover this lasagna while baking unless you find the top is browning too quickly.
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.
The sauce should be thick enough to help the lasagna hold its shape.
More Recipes You’ll Love
- Lasagna Soup
- Crockpot Crack Chicken
- Chicken Broccoli Casserole
- Crack Chicken Casserole
- Crockpot Lasagna
- Ultimate Chicken Casserole
- Chicken Casserole
- Lemon Lasagna
- Lasagna Roll Ups
- Instant Pot Lasagna
- Chicken Roll-Ups
- White Chicken Enchiladas
- Cream Cheese Pasta Sauce
- Lasagna Casserole
- Chicken Lasagna Roll Ups
- Fried Ravioli
- Asiago Tortellini Alfredo with Grilled Chicken
- Skillet Lasagna
- Alabama White Sauce
- Chicken Cacciatore
- Chicken Pot Pie with Tater Tots
- Chicken Hand Pies
- Paprika Chicken

White Lasagna Recipe
Ingredients
- 9 lasagna noodles
- 4 tablespoons salted butter
- 4 tablespoons flour
- ¾ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4½ cups whole milk
- 8 ounces cream cheese, sliced
- 4 cups jack cheese, shredded and divided into ½ cup, ½ cup, and three 1-cup portions
- 4-5 cups baby spinach leaves
- 1 cup ricotta
- 1 egg, lightly beaten
- ½ teaspoon parsley, dried or fresh
- 2 cups cooked chicken, diced or shredded
- 3 cups mozzarella cheese, shredded
Instructions
- Preheat oven to 375°F.
- Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.
- In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until the mixture is browned and bubbly.
- Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken (6 to 8 minutes).
- Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from the heat.
- Stir the spinach leaves into the white sauce and set aside.
- In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another ½ cup of jack cheese.
- In a greased 9×13-inch glass baking dish, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan. Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.
- Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
- Top with the remaining noodles, the remaining sauce, and the remaining cheese.
- Bake lasagna for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.
- Remove from the oven and garnish with more parsley, if desired.
Notes
- You could add onions and garlic to the roux instead of the powders, but using the garlic and onion powder is quick when you have so many components to prepare before getting the lasagna into the oven. Sauté the onion (1 cup diced small) and garlic (2 to 3 cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.
- It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.
- The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. 4 to 5 cups of spinach may seem like a lot, but it wilts down into quite a small amount.
- Add a little bit of parmesan cheese on top for extra cheesiness.
Comments
Mysti says
One of the most amazing meals I’ve ever had. Everyone I’ve shared with is obsessed! (Use tillamook cheese though it makes a difference!)
Dianna Gamble says
I really do love ❤️ these
Mysti says
Amazing! I’ve made this multiple times, is a crowd pleaser for everyone that’s tried it. Sooo good. I recommend Tillamook or a good quality cheese, it makes a difference!
Margaret says
Can’t wait to make this! We have company coming in two weeks, and this will be our main dish!
I was touring Pinterest trying to find ideas for our company dinner…GOT IT!
Thank you!
Margaret