Tired of the same old lasagna? You know, the one with red sauce that everyone makes. It’s good, but sometimes you want something different.
You want something rich, creamy, and just plain comforting.
This creamy chicken lasagna is the answer. It’s a total game-changer for pasta night. It looks fancy, but it’s actually pretty simple to put together.
Creamy Chicken Lasagna: The Ultimate Comfort Food
This isn’t your grandma’s classic recipe, and that’s a good thing. We’re swapping out the red sauce for a smooth, cheesy white sauce.
It’s packed with tender chicken and layered between soft pasta.
Every bite is pure comfort. This is the kind of meal that makes everyone at the table go quiet, in a good way.
What You’ll Need
Gather up these ingredients before you start. Having everything ready makes the whole process so much smoother.
For the White Sauce (Bechamel):
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Parmesan cheese
For the Filling & Assembly:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15-ounce container ricotta cheese
- 1 large egg, beaten
- 1/4 cup chopped fresh parsley
- 12 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
Kitchen Tools
You don’t need anything too fancy for this recipe. Here are the basic tools that will get the job done.
| Tool | Purpose |
|---|---|
| Large Pot | Cooking noodles |
| Saucepan | Making white sauce |
| Skillet | Cooking chicken/onion |
| 9×13 Baking Dish | Assembling lasagna |
| Whisk | For a smooth sauce |
| Mixing Bowls | Combining fillings |
Pro Tips from a Chef
I’ve made a lot of lasagnas in my day. Here are a few tricks I’ve learned that make a huge difference.
- Warm Your Milk: Before adding milk to the butter and flour mixture, warm it up in the microwave or on the stove. Cold milk can make your sauce lumpy. Warm milk mixes in way easier for a silky-smooth sauce.
- Don’t Overcook the Noodles: Cook your lasagna noodles until they are just al dente (still a little firm). They will finish cooking in the oven. Mushy noodles will ruin the whole dish.
- Let It Rest: This is the hardest part! After you pull the lasagna out of the oven, let it sit for at least 15 minutes. This lets the layers set, so you can cut clean, beautiful slices instead of a cheesy puddle.
How to Make Creamy Chicken Lasagna
Follow these steps carefully, and you’ll have a perfect lasagna.
Step 1: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions. Drain them and lay them flat on parchment paper so they don’t stick together.
Step 2: While the noodles cook, make the white sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
Step 3: Slowly pour in the warm milk while whisking. Keep whisking to prevent lumps. Let the sauce simmer and thicken, which takes about 5-7 minutes.
Step 4: Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and Parmesan cheese until smooth.
Step 5: In a separate skillet, heat the olive oil. Cook the chopped onion until it’s soft, then add the garlic and cook for another minute.
Step 6: In a mixing bowl, combine the ricotta cheese, beaten egg, parsley, cooked onion mixture, and the shredded chicken. Mix it all together.
Step 7: Now, it’s time to build your lasagna. Spread a thin layer of white sauce on the bottom of your 9×13 baking dish.
Step 8: Place a layer of three noodles on top of the sauce.
Step 9: Spread half of the ricotta and chicken mixture over the noodles.
Step 10: Top that with about one-third of the remaining white sauce and one-third of the mozzarella cheese.
Step 11: Repeat the layers: noodles, the rest of the ricotta mix, more white sauce, and more mozzarella.
Step 12: Finish with a final layer of noodles, the last of the white sauce, and the rest of the mozzarella.
Step 13: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, until the top is golden and bubbly.
Step 14: Let it rest for 15 minutes before cutting and serving.
Swaps and Fun Ideas
Feel free to play around with this recipe. Cooking should be fun, so make it your own.
| Substitution | Suggestion |
|---|---|
| Chicken | Rotisserie chicken, turkey |
| Veggies | Spinach, mushrooms, peas |
| Cheese | Provolone, fontina |
| Spice | Red pepper flakes |
For a veggie boost, add a layer of cooked spinach (make sure you squeeze out all the water first!). Mushrooms also work great with the creamy sauce.
Storing and Reheating Leftovers
This lasagna is almost better the next day.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, you can use the microwave for a quick meal. For the best results, heat a slice in the oven at 350°F until it’s warmed through. This keeps the top a little crispy.
Frequently Asked Questions
Here are some common questions people have when making this dish.
Q1. Can I use a rotisserie chicken to save time?
Ans: Absolutely! Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat and you’re good to go.
Q2. Can I make this ahead of time?
Ans: Yes. You can assemble the entire lasagna, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add 10-15 minutes to the initial baking time.
Q3. Why did my white sauce turn out lumpy?
Ans: Lumps usually happen if the milk is too cold or if you add it too quickly. Make sure your milk is warm and pour it in slowly while whisking constantly.
Q4. Can I freeze this lasagna?
Ans: For sure. You can freeze it baked or unbaked. Wrap it very well in plastic wrap and foil. It will last in the freezer for up to 3 months. Thaw it in the fridge overnight before baking.
Wrapping Up
This creamy chicken lasagna is a fantastic change of pace from the usual. It’s comforting, cheesy, and satisfying.
Give it a try for your next family dinner or when you just need a feel-good meal.
If you make it, let me know how it turned out in the comments below. I’d love to hear about it
