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Creamy White Chicken Lasagna

This Creamy White Chicken Lasagna will make you never want to go back to your basic lasagna recipe. Creamy layers of cheese and artichokes turn a classic recipe into a uniquely delicious, re-invented dinner creation. This is one of my favorite comfort foods on the planet!
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Course: Main Course
Cuisine: Italian
Keyword: chicken, lasagna, pasta, spinach
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 398kcal
Author: Megan Porta


  • 9 lasagna noodles
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups mozzarella cheese shredded and divided
  • 1 cup Parmesan cheese grated and divided
  • 2 tbsp fresh basil chopped
  • 1/2 tsp pepper
  • 15 oz Ricotta cheese
  • 2 cups chicken shredded
  • 14 oz artichokes quartered, drained and finely chopped
  • 10 oz frozen chopped spinach thawed and drained
  • 2 tbsp fresh parsley chopped


  • Bring a large saucepan of water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
  • Heat the oil in a large skillet over medium heat. Cook the onion and garlic until tender, 3 to 5 minutes. Stir in the flour and salt. Add the broth and milk and bring to a boil. Stir in 2 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese and stir until cheese is melted. Add the basil, oregano and pepper. Remove skillet from heat and set aside.
  • Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. In the prepared dish, layer: a third of the sauce, 3 lasagna noodles, ricotta cheese, chicken, artichokes, 3 lasagna noodles, a third of the sauce, spinach, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, 3 lasagna noodles, remaining sauce, parsley and 1/4 cup Parmesan cheese.
  • Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes.


  • Either shred cooked chicken breasts for this recipe or pull the meat from a Rotisserie chicken.
  • Fresh spinach or frozen spinach thawed will both work great in this recipe. 3 cups of fresh packed can replace a 10-ounce package frozen (thawed).
  • When your lasagna is done cooking, you may be anxious to cut into the delicious layers right away. But it’s best to let the lasagna sit for 10-15 minutes before cutting into it. This will give the lasagna time to let the sauce thicken and stay in place.
  • Double this recipe so you can make one to freeze for another day OR you can freeze it for a family having a baby or someone going through a tough time. Comfort food is always appreciated!
  • Switch out spinach for diced or spiralized zucchini or add another vegetable like mushrooms or red peppers for MORE veggies!
  • You can also enjoy going back and forth between making White Chicken Lasagna and making a perfect Instant Pot Spaghetti Sauce recipe that’s great for your red sauce based Lasagna!


Calories: 398kcal | Carbohydrates: 27g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 800mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3369IU | Vitamin C: 10mg | Calcium: 441mg | Iron: 2mg