This chicken lasagna recipe is one of our favorite comfort foods. Tender chicken is layered with veggies, cheese, and lasagna noodles in a rich creamy alfredo inspired sauce. Serve it alongside a caesar salad and garlic bread for a comfort meal that’s perfect for any time of the year!

Having simple dinner recipes that I can make during the week and that reheat well to make a few meals is a complete game changer. Cue, this chicken alfredo lasagna recipe!

Close up of Creamy Chicken Lasagna

Chicken Lasagna Alfredo

I love using leftover roast chicken for this recipe, but poached chicken, grilled chicken breasts, or even store bought rotisserie chicken work great in a pinch. If you have leftover frozen turkey, that is a great substitution too!

Making the sauce homemade alfredo style sauce adds so much flavor to this white lasagna recipe. It makes it so creamy, dreamy, and delicious!

Uncooked ingredients for Creamy Chicken Lasagna

How To Make Chicken Lasagna

Lasagna has a few steps but this dish is worth every second! To make this chicken lasagna recipe:

  • Make the cheesy cream sauce
  • Combine cottage cheese, parsley, eggs, and spinach for the cheese layer
  • Layer noodles, sauce, cheese, vegetables, and chicken, end with a noodles and sauce layer
  • Bake for 40 minutes covered
  • Uncovered, top with cheese, and bake for an additional 20 minutes

When you layer lasagna, the trick is to keep things as even as possible throughout the dish to ensure even baking. The lasagna noodles should be cooked al dente as they’ll cook a little bit longer in the oven.

Creamy Chicken Lasagna on white plate

What Temp To Bake Lasagna

I bake this chicken lasagna at 350°F for about 60 minutes in total. Adding the cheese towards the end of baking ensure it doesn’t fall into the rest of the dish or overcook and crisps up nicely.

If you notice the cheese isn’t as browned and bubbly as you’d like, turn the oven to broil right before you remove the chicken lasagna from the oven.

Alternatively, if the topping is done to your liking and you still have some cooking time left, cover the lasagna with foil to prevent further browning while it finishes off.

Creamy Chicken Lasagna in the baking pan

As with all Lasagna recipes, make sure you let this casserole sit at least 10-15 minutes before cutting. This gives it a chance to set up.

Serve this lasagna alongside a fresh kale salad for the perfect meal!

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Creamy Chicken Lasagna on white plate
4.92 from 153 votes↑ Click stars to rate now!
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Chicken Lasagna

A delicious chicken lasagna with a creamy cheese sauce is a family favorite!
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 15 servings
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  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups vegetables cooked and cooled
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 2 cups cottage cheese or ricotta cheese
  • 2 eggs
  • 2 tablespoons parsley
  • 4 cups mozzarella divided
  • cup shredded parmesan cheese divided


  • cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken broth
  • 4 oz cream cheese
  • 1 teaspoon dried basil
  • ½ teaspoon oregano


  • Preheat oven to 350°F.


  • To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
    Once all of the liquid has been added, stir in cream cheese until melted.
  • Remove from heat and add in ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.


  • Combine cottage cheese, eggs, parsley and spinach. Set aside.
  • In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozza, ¼ cup parmesan and ⅓ of the sauce.
  • Add another layer of noodles, chicken, cottage cheese mixture, sauce.  Top with noodles and sauce. Cover and bake 40 minutes.
  • Uncover, top with cheese and bake 20-30 minutes more.



For cooked vegetables I use steamed broccoli and carrots. Any combination of veggies works in this recipe, mushrooms, asparagus, bell peppers or zucchini are great choices.
4.92 from 153 votes

Nutrition Information

Calories: 411 | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 614mg | Potassium: 414mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3005IU | Vitamin C: 20.9mg | Calcium: 329mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American, Italian


Chicken Lasagna with writing
Chicken Lasagna with title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.92 from 153 votes (126 ratings without comment)

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Recipe Rating


  1. super cheesy and yummy chicken lasagna recipe! i was a bit suspicious of the flour-to-liquid proportion and ended up having to resort to 2 1/2 tbsp of cornstarch to remedy the sauce to thicken to my liking (ideally, i’d like to see my béchamel start thickening to a consistency similar to a roast reduction within 3 to 5 mins of stirring) given that there are 4 cups of liquid, in future, i’d probably adjust my butter to 1/2 cup and my flour to 1 cup to achieve this. also, depending on the depth of your 9×13 pan, you may run out of room for layering (which i almost did) but anticipating this, i simply ground the chicken a with a food processor. very yummy lasagna and will def use this recipe again. thanks for sharing!5 stars

  2. This worked perfectly when I used a box of no-boil lasagna noodles, but I assembled and chilled it a day ahead. I also separated it into two smaller pans, one for freezing. I plan to let it defrost in fridge before baking. Thank you for a very good recipe!5 stars

  3. Hi there! I would like to make this but I”m the only one that would eat spinach. OK to leave it out, or sub with what? (Horrors, can’t be green and leafy!)

    1. The spinach and be left out, you can add some fresh or dried herbs in place for a little extra flavor (parsley/basil are good options). Enjoy!

  4. Very good and very nice lasagna. Next time I will add more flour to the white sauce because it wasn’t thick enough for me. I added a pinch of nutmeg to the ricotta spinach mixture. I also added salt and pepper to the sauce and ricotta spinach mixture. Make sure to put something under your lasagna in the oven for drippings because the mixture fills completely the pan. Thanks!4 stars

  5. Delicious! I love recipes that I simply have to add more salt/pepper (maybe some garlic powder) to suit for our salty taste preferences! I have learned to just season anything cream, dairy an addition to what the recipe calls for , but again this is just preference. My daughter wad SO excited to see this in the oven and it did not fail! Thank you!5 stars

  6. Great recipe; my family really loved it and it was a nice change of pace for a cold weather lasagna! I admit I used jarred Alfredo sauce (limited time issue!) and I bet it would be even better with homemade. I sprayed the dish and put down a smidge of the sauce before the first layer of noodles. I used 15 oz ricotta with 1/2 cup cottage cheese. The next time I make this I will add 1/8- 1/4 tsp ground cayenne for a little heat.5 stars

      1. Should I fully cook before freezing. I am serving at a party and would like to at least assemble and freeze ahead of time.

      2. You can freeze before or after cooking. If freezing before cooking, I would defrost overnight then bake according to recipe instructions. If freezing after baking, I would still defrost overnight but you only need to cook until heated through or only heat up portions you plan to eat and leave the rest frozen.

  7. The sauce was thin. Haven’t tasted it yet. I should have read more of the reviews. The taste was good but all I have is soup. Should have added more flour. Or don’t cook the noodles all the way. Let the noodles collect the excess moisture q

    1. I haven’t tried this with oven ready so I can’t say for sure how to adjust the liquid. I checked on some of the manufacturer’s sites and they do say you can boil the oven ready noodles for 3 minutes to make roll-ups so if you’re not sure, you could also try that. Let us know how it goes!

  8. I just made it. It’s very pretty. The time is comparable to making lasagna from scratch. It’s in the oven so I haven’t had a chance to taste it yet.5 stars

    1. I’m guessing but it’s probably because they will continue to lose moisture and if they aren’t pre-cooked you could end up with soupy lasagna.