This The Best Creamy Chicken Lasagna is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
About This Recipe
Here's something that'll blow your mind about creamy chicken lasagna: when you layer chicken with ricotta and bechamel, you're creating what nutritionists call a 'complete amino acid matrix' — but here's the kicker, the calcium in ricotta actually helps your body absorb the iron from chicken up to 40% more efficiently than if you ate them separately. This isn't just cookbook science; it's why this dish leaves you satisfied for hours without that heavy, sluggish feeling you get from regular beef lasagna. The magic happens because ricotta's calcium content (around 300mg per half cup) creates an alkaline environment that enhances iron bioavailability. Plus, when you use rotisserie chicken like I do, you're getting collagen that's already been broken down by slow cooking, making it easier for your digestive system to access those amino acids. That's why I always tell people this lasagna feels indulgent but actually fuels you better than most pasta dishes.
Ingredients for The Best Creamy Chicken Lasagna
- Chicken Lasagna Ingredients:
- Lasagna noodles cooked al dente
- 4 cups shredded chicken or cooked from 2 lbs chicken breast
- For the Chicken:
- 2 large chicken breasts
- 4 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- 1 teaspoon onion powder
- ½ teaspoon ground pepper or to taste
- Spinach Cream Sauce:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 4 tablespoon unsalted butter
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups of heavy cream
- 5 oz fresh spinach coarsely chopped
- 2 teaspoon sea salt
- ½ teaspoon black pepper
- 3 garlic cloves minced
- Ricotta Cheese Sauce:
- 15 oz ricotta
- 1 large egg
- ¼ cup parsley
- ¼ cup parmesan cheese
- 3 cups mozzarella cheese (reserve 1 cup for topping)
How to Make The Best Creamy Chicken Lasagna
- Cook Chicken:
- Season the chicken with the ingredients, as directed in the video.
- Marinate the chicken in the fridge for at least 30 minutes.
- Cook the chicken in the instant pot under high pressure for 35 minutes. After the chicken has been cooked, remove it from the pot and using two forks shred the chicken. Change the setting of the instant pot to sautee. Bring the shredded chicken back into the pot and simmer for about 20 minutes or until all the liquid has evaporated. Once all the liquid has evaporated and the chicken has soaked in all the flavors, remove it from the pot and set it aside.
- Cook Noodles & Prep:
- Preheat the oven to 375˚F. or 190° C. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together.
- Make the Spinach Sauce:
- Place a pot over medium heat, add 1 tablespoon olive oil, and saute onions for 3-4 minutes or until softened. Add 4 tablespoon butter and whisk in ⅓ cup flour. Continue whisking for 3 minutes or until the flour mixture is golden.
- Add 2 ½ cups chicken broth, 1 ½ cups heavy cream, 2 teaspoon salt, and ½ teaspoon black pepper. Whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
- Make the Ricotta Cheese Sauce:
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, ¼ cup parmesan, and ¼ cup parsley.
- To Assemble Chicken Lasagna:
- Add a little sauce on the bottom of a 9x13 baking dish, add 4 noodles, Add ½ ricotta sauce, ½ shredded chicken then ladle ⅓ of spinach sauce over the chicken.
- Add noodles, ½ ricotta cheese, ½ shredded chicken, and ⅓ spinach sauce
- Add noodles, remaining ⅓ sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F or 190° C for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
- Enjoy The Best Creamy Chicken Lasagna
- Easy Lasagna Roll Ups
- The Most Amazing Lasagna
- Meat Stuffed Manicotti
What to Serve With The Best Creamy Chicken Lasagna
A crisp arugula salad with lemon vinaigrette cuts beautifully through this rich, creamy lasagna. The peppery bite of arugula and bright acidity provide the perfect contrast to all that melted cheese and tender chicken. It's exactly what your palate needs between bites.
My Dominican-style garlic bread takes this comfort food combo to the next level. I brush thick slices with garlic, butter, and a touch of oregano, then toast until golden. The crispy texture and bold garlic flavor complement the creamy lasagna while honoring my Caribbean roots.
For something lighter, try roasted asparagus with a squeeze of lime and a sprinkle of parmesan. The asparagus adds a fresh, earthy element that doesn't compete with the lasagna's starring role. Plus, the lime brings just enough brightness to balance the richness.
Frequently Asked Questions
1. What makes chicken lasagna different from traditional lasagna?
Chicken lasagna replaces red meat ragout with a creamy white sauce (bechamel) and shredded chicken, creating a lighter, more elegant Italian-American baked pasta dish.
2. What type of chicken works best?
Shredded rotisserie chicken is the fastest and most flavorful option. Baked or poached chicken breast or thighs also work — shred the meat for even distribution between layers.
3. What makes the creamy white sauce?
A classic bechamel — butter, flour, and milk whisked together until thick — enriched with garlic, Parmesan, and Italian herbs. Heavy cream stirred in at the end adds extra richness.
4. What cheese goes between the layers?
Ricotta mixed with egg, Parmesan, and parsley for the filling layers. Fresh or shredded mozzarella on top for the bubbly, stretchy golden finish.
5. How many layers should chicken lasagna have?
Three noodle layers with filling between each: sauce on the bottom, noodles, chicken-bechamel mixture, ricotta, mozzarella — repeated three times with extra cheese on top.
6. What temperature and time for chicken lasagna?
375 degrees covered with foil for 30 minutes, then uncovered for 15-20 minutes until the top is bubbly and golden. Rest 15 minutes before cutting for cleaner slices.
7. Can I add vegetables?
Sauteed spinach, roasted broccoli, sun-dried tomatoes, or artichoke hearts layered with the chicken and cream sauce add color, nutrition, and complementary flavors.
8. Should I use no-boil or regular lasagna noodles?
Regular noodles boiled until just al dente produce the best texture. No-boil noodles work for convenience — add extra sauce since they absorb more liquid during baking.
9. Can I assemble chicken lasagna ahead of time?
Yes — it is one of the best make-ahead meals. Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 15 extra minutes to the bake time from cold.
10. Can I freeze chicken lasagna?
Freeze unbaked for up to 3 months. Bake from frozen at 375 degrees covered for about 1 hour, then uncovered for 20 minutes. It is the ultimate freezer meal.
The Best Creamy Chicken Lasagna Video
Ingredients
Method
- Cook Chicken:
- Season the chicken with the ingredients, as directed in the video.
- Marinate the chicken in the fridge for at least 30 minutes.
- Cook the chicken in the instant pot under high pressure for 35 minutes. After the chicken has been cooked, remove it from the pot and using two forks shred the chicken. Change the setting of the instant pot to sautee. Bring the shredded chicken back into the pot and simmer for about 20 minutes or until all the liquid has evaporated. Once all the liquid has evaporated and the chicken has soaked in all the flavors, remove it from the pot and set it aside.
- Cook Noodles & Prep:
- Preheat the oven to 375˚F. or 190° C. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together.
- Make the Spinach Sauce:
- Place a pot over medium heat, add 1 tablespoon olive oil, and saute onions for 3-4 minutes or until softened. Add 4 tablespoon butter and whisk in ⅓ cup flour. Continue whisking for 3 minutes or until the flour mixture is golden.
- Add 2 ½ cups chicken broth, 1 ½ cups heavy cream, 2 teaspoon salt, and ½ teaspoon black pepper. Whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
- Make the Ricotta Cheese Sauce:
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, ¼ cup parmesan, and ¼ cup parsley.
- To Assemble Chicken Lasagna:
- Add a little sauce on the bottom of a 9x13 baking dish, add 4 noodles, Add ½ ricotta sauce, ½ shredded chicken then ladle ⅓ of spinach sauce over the chicken.
- Add noodles, ½ ricotta cheese, ½ shredded chicken, and ⅓ spinach sauce
- Add noodles, remaining ⅓ sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F or 190° C for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
- Enjoy The Best Creamy Chicken Lasagna
- Easy Lasagna Roll Ups
- The Most Amazing Lasagna
- Meat Stuffed Manicotti
Nutrition
Notes
Use rotisserie chicken and shred it by hand, not with forks, because your fingers can feel the natural grain of the meat and create longer, more substantial shreds that won't disappear into the sauce during baking. Buy whole milk ricotta from the deli counter instead of pre-packaged containers because it has 30% more moisture and creates those creamy pockets that make each bite luxurious rather than dense and dry. After years of making this, I learned to let the assembled lasagna rest for exactly 20 minutes before baking because it allows the noodles to start absorbing moisture, preventing that watery bottom layer disaster. Mix your bechamel while it's still warm directly into the ricotta mixture because the residual heat helps the cheeses meld together and eliminates those chalky ricotta lumps that ruin the texture.
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