Creamy Chicken Lasagna Recipe

Creamy chicken lasagna features tender shredded chicken layered with rich ricotta, mozzarella, and Parmesan cheeses, combined with spinach and a smooth cream sauce. This baked pasta dish is perfect for family dinners, meal prep, or special occasions. Made with easy-to-find ingredients, it delivers hearty flavors and a comforting texture. Ideal for those seeking a flavorful, cheesy lasagna recipe with a creamy twist.

Ingredients

For assembling the lasagna:

• 3 cups cooked chicken (rotisserie works great)
• 12 uncooked lasagna noodles
• 2 cups shredded mozzarella (for topping)

Cheese mixture:

• 1 large egg, beaten
• 15 ounces ricotta cheese (see note)
• 2 cups shredded mozzarella
• 1 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning
• 16 ounces frozen spinach, thawed

Cream sauce:

• 2 tablespoons butter
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 8 ounces cream cheese (block), softened
• 1 1/3 cups heavy whipping cream
• 1/2 teaspoon salt
• Pepper to taste

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Instructions

1. Preparation:
   Prepare all ingredients ahead of time for a smoother cooking process. Thaw the spinach and microwave the cream cheese for about 30 seconds until very soft to help it melt easily in the sauce.
2. Cook the noodles:
   Preheat the oven to 375°F and place the oven rack in the upper third. Boil a large pot of salted water and cook the lasagna noodles al dente (about 7-8 minutes). Stir occasionally to prevent sticking. Drain but do not rinse. Lay the noodles flat on parchment paper to avoid sticking.
3. Mix the cheese filling:
   In a large bowl, beat the egg with a fork. Add ricotta, mozzarella, Parmesan, salt, Italian seasoning, and thawed spinach. Stir until well combined.
4. Make the cream sauce:
   In a skillet, melt butter over medium heat. Sauté the chopped onion for 4-5 minutes until translucent. Add garlic and cook for 30 seconds. Stir in the softened cream cheese, heavy cream, salt, and pepper. Whisk continuously until the cream cheese fully melts and the sauce reaches a smooth, creamy consistency similar to Alfredo sauce. If the sauce becomes too thick, add a splash more cream to thin it out.
5. Assemble the lasagna:
   Spread about 1/4 cup of cream sauce evenly on the bottom of a deep 9×13-inch casserole dish. Layer 4 noodles over the sauce (they can overlap slightly). Spread half the cheese mixture over the noodles, then half the cooked chicken, followed by about one-third of the cream sauce. Repeat with another 4 noodles, the remaining cheese mixture, remaining chicken, and another one-third of the cream sauce. Add the final 4 noodles, spread the remaining cream sauce on top, and sprinkle with 2 cups of shredded mozzarella.
6. Bake:
   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes. If desired, broil for a few minutes to brown the cheese, watching carefully to avoid burning.
7. Rest and serve:
   Let the lasagna rest for 10 minutes before slicing. Use a sharp knife to cut into squares and a spatula to serve. Adjust salt and pepper to taste.

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Why You’ll Love This Recipe

This creamy chicken lasagna combines tender shredded chicken with rich ricotta and mozzarella cheese, wrapped in layers of tender noodles and smooth cream sauce. The addition of spinach adds a nutritious touch while keeping the dish flavorful. Perfect for family dinners and meal prepping, it offers a comforting, hearty meal that’s both satisfying and elegant.

Tips

• Microwave cream cheese until soft for easy melting in the sauce.
• Don’t overcook lasagna noodles; al dente is ideal for the best texture.
• Let the lasagna rest before serving to help it set and slice cleanly.

Variations and Substitutions

• Swap cooked chicken for shredded rotisserie turkey or cooked sausage.
• Use fresh spinach instead of frozen; just sauté it before adding.
• Substitute half-and-half for heavy cream to lighten the sauce.
• For a dairy-free option, try vegan cream cheese and plant-based milk alternatives.

FAQs

Can I prepare this ahead of time?
Yes, assemble the lasagna a day ahead and refrigerate. Bake it before serving, adding a few extra minutes to the cooking time if cold from the fridge.

What can I use instead of ricotta?
You can substitute ricotta with cottage cheese (blended for a smoother texture) or cream cheese in a pinch.

Can I freeze the leftovers?
Absolutely. Freeze in airtight containers and thaw overnight in the fridge before reheating.

Serving

Serve this lasagna with a crisp green salad or steamed vegetables for a balanced meal. Garlic bread or a side of roasted vegetables also complement the creamy flavors well.

Suggestions

For extra flavor, sprinkle chopped fresh basil or parsley over the top before serving. Add a pinch of red pepper flakes in the cream sauce for a mild kick. This recipe pairs well with a light white wine or sparkling water with lemon.