Chicken Lasagna

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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
4.87 from 38 votes
Review Recipe

Chicken Lasagna

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 15 servings
Author Holly Nilsson
Course Main Course
Cuisine American, Italian
A delicious chicken lasagna with a creamy cheese sauce is a family favorite!


  • 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
  • 2/3 cup shredded parmesan cheese divided
  • 1/3 cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups chicken broth
  • 4 oz cream cheese
  • 1 teaspoon dried basil
  • ½ teaspoon oregano

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  • 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 1/3 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 1/2 mozza, 1/4 cup parmesan and 1/3 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.

Recipe Notes

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.

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
Keyword chicken lasagna


Chicken Lasagna with writing
Chicken Lasagna with title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. My first time making this kind of recipe, it look pretty good. I must of missed when to add the ricotta cheese mixed with eggs and spinach because I ended up putting the whole thing in my second layer with the chicken and vegetables. There’s was none in my first layer i laid down. I got confused.

  2. Could I use ricotta instead of cream cheese? My husband doesn’t like it and can taste even the smallest bits in anything.

    1. I haven’t tried this with ricotta. The cream cheese is in the sauce and adds a bit of richness so changing it out will change the texture of the sauce. Let us know how it works out if you try it.

      1. Thank you for the response. I thought I grabbed the cooked noddles but I grabbed the no bake noddles. Do you think I should add a little water to the noddles or just proceed without wetting?

        1. I would follow the instructions on the package for properly preparing the noodles then add them to the recipe. I hope that helps Tanesha!

    1. We love broccoli and carrots with this dish Kim. But you could use any you prefer with this recipe.

    1. Hi Robin, we have only made this recipe as listed but other readers have used no cook lasagna noodles with good results. Enjoy!

  3. Just changed the sauce and bit and bots a little. Made the classic 1/2 butter 1/2 liquid Italian Bechamel sauce and didn’t add neither garlic or onion or herbs. Instead, super importantly added Nutmeg for the perfect cheese taste. Also skipped the cream cheese and seasoned with salt and pepper.

    For the spinach, I didn’t mix it with the ricotta (much better than cottage cheese). Instead I fried the onion and 3 big pieces of garlic on some olive oil and when it was getting fragrant I added the spinach in it. Closed the lid and cooked it till settled. Squeezed all liquid from it and then mixed it with the ricotta and the herbs from this recipe. Also, I added all the mozarella into this mix instead of the veg for more even spread afterwards.

    Lasty, I recommend pre cooking the lasagna sheets to avoid any potential hard bits. You can cover the dish while baking if you don’t want too much brown and let it broil for the last 5 min only. Up to everyone’s taste.

    My fav veg for this recipe is broccoli and mushrooms, but I have a feeling cauliflower would be really good too for those who don’t like broccoli.

    Bon appetit! Thank you for your recipe :) Definitely got some good ideas for cooking

  4. Wonderful recipe. I was just wondering if I could freeze leftovers as individual servings since it has egg in it. Is it safe to freeze? Will it change the texture? Thanks!5 stars

    1. You sure can Karla! This lasagna freezes well. It shouldn’t change the texture too much, let us know how it goes!

  5. Made this yesterday- doubled it which may explain why it took to long for the sauce – but it was fabulous!!!!
    Added some pepper to the sauce, extra cheese & used mushrooms
    Thanks – this is a keeper5 stars

  6. I made this the other day and was excellent. I used broccoli as my vegetable and the ricotta cheese instead of cottage cheese. I also used the precooked lasagna noodles and they worked well. I had left over turkey and chicken so I combined those as well. Left overs were all gone the next day. Will definitely make again.5 stars

    1. Oh no, that’s frustrating Nate! I can’t say for sure why as I haven’t had that problem. Did you add the milk a little bit at a time to the butter/flour mixture? At very first it should be very thick, almost paste like as you add a little liquid each time it should smooth out. You can find more tips on how to make a roux here. I hope that helps!

  7. It looked beautiful but thought it was too much work for how bland it tasted. Just not what I was hoping for.3 stars

  8. Tried to make this tonight. Evidently I did something wrong. Never got the sauce to thicken. Needless to say, I had to throw it all away. Any ideas what went wrong?2 stars

    1. So sorry to hear that Linda! I can’t say for sure why as I haven’t had that problem. When adding the milk it should be very thick at first, almost paste-like as you continue to add a little liquid at a time it should smooth out. You can find more tips on how to make a roux here. I hope that helps!

      1. I couldn’t get it to thicken either. You mentioned the milk here, but not the chicken broth. Is it supposed to be 2 cups of milk and 2 cups of broth slowly mixed in? I think I am going to have to throw this away and order pizza. :(

        1. Yes, this is correct. 2 cups of milk and 2 cups of broth. I’m sorry it didn’t work for you, I can’t say for sure what went wrong as I’ve not had the same problem. Did you use all purpose flour?

  9. I made this recipe tonight and it was delicious! For the vegetables, I cooked frozen organic broccoli, peas, carrots and corn and used rotisserie chicken. I will definitely be making this again!5 stars

      1. I love this recipe. Any ideas for a substitute for spinach?? It’s the only ingredient I don’t have on hand. Thanks!

  10. I guess I was hoping for more shortcuts in your recipe. I was thinking of subbing a couple jars of Alfredo sauce for your sauce. Of course, I would doctor it up with Parmesan cheese, garlic cloves, basil and oregano. Any thoughts on this substitution?

    1. Hi Nancy,
      I have only made the recipe as written, but I think that you could substitute with what you have on hand and have delicious results.

        1. Sorry to hear that Crystal. You could try adding additional flour to thicken the cheese sauce in step 2.

    1. If you use fresh lasagna noodles (not the dry ones) it should work just fine! We usually find them near the deli area in our store.

    1. I have only tried the recipe as written, but you could try to replace the cream cheese with ricotta cheese. Let us know if you try it Robin.

    1. It will reheat perfectly if you cook it the night before. While I haven’t tried it, I think that if you prepare, but not bake, the night before, you’ll want to take it out to allow it to warm to room temperature before baking, or bake a little longer until bubbling through. Enjoy!

  11. Tasted great! Well worth the effort but it took me over 2 hours to get dinner on the table. Plenty of leftovers though and a big hit at dinner tonight.5 stars

  12. Wow! Considering I made this because I had the ingredients on-hand, this is a special dish. Honestly, I had lasagne noodles I don’t remember buying, asparagus that wouldn’t make it another day, and frozen chicken breasts with no destination. I did make some changes, omitting the cream cheese and subbing evaporated milk for the milk. Thanks for the great recipe!5 stars