white lasagna recipe chicken
The Best white lasagna recipe chicken
This white lasagna recipe with chicken is one of those simple, reliable dishes that just keeps coming back to me. There’s something about the way the tender chicken melts into the creamy sauce, layered perfectly with fresh ricotta and mozzarella, that makes it feel like a hug for my taste buds. It’s not some fancy, complicated meal—just good, solid food that holds up whether it’s for a weeknight dinner or a special family gathering. My kids always ask for it, especially after school when they’re hungry but don’t want something too heavy. It’s got that comforting balance of protein and carbs, and the way the cheese pulls apart just right makes it feel indulgent without being too rich.
I love this recipe because it’s flexible—you can adjust the seasonings or even swap in different veggies if you’re feeling creative. The chicken stays moist, the sauce clings to the noodles without being too greasy, and the layers hold together without falling apart. It’s a dish that feels like a hug for the soul, whether you’re feeding a big family or just making it for yourself. Plus, it’s got some real health perks too. The lean chicken protein keeps things balanced, and the veggies you can add (like spinach or zucchini) add fiber and nutrients without overpowering the dish. It’s not just a meal—it’s a way to make sure everyone’s happy and satisfied, no matter what day it is.
Classic White Chicken Lasagna
A creamy, comforting lasagna featuring tender chicken, rich béchamel sauce, and layers of pasta, topped with melted cheese for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 lasagna noodles (oven-ready)
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1.5 lbs boneless chicken breast
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp nutmeg
- Salt to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, drain, and set aside.
-
2 In a bowl, mix ricotta, egg, and Parmesan. Set aside.
-
3 Cook chicken breast in a pan with salt, pepper, oregano, and garlic powder until fully cooked (6-7 mins per side). Shred and mix with marinara sauce and heavy cream. Season with salt and pepper.
-
4 In a saucepan, melt butter, whisk in flour to make a roux. Gradually add milk while whisking to create béchamel sauce. Stir in Parmesan and nutmeg. Season with salt.
-
5 Assemble lasagna: Spread a thin layer of béchamel sauce in the bottom of a lasagna pan. Layer half the noodles, half the ricotta mixture, and half the chicken mixture. Repeat layers, ending with béchamel sauce.
-
6 Sprinkle mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Kitchen knife and cutting board
- Saucepan
- Food processor (optional)
- Lasagna pan
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic White Chicken Lasagna Works
This white lasagna with chicken is always a crowd-pleaser because it’s simple yet hearty enough to feed a crowd without feeling too heavy or complicated. It’s perfect for family gatherings because it lets everyone customize their serving—whether they prefer extra cheese, a side of garlic bread, or just a simple meal with minimal fuss. Plus, the smooth, creamy sauce and tender chicken make it feel indulgent without the mess of red sauce, so it’s a reliable go-to for any occasion where you want something comforting and satisfying.
❓ Frequently Asked Questions About White Chicken Lasagna
What is the key difference between traditional lasagna and white lasagna with chicken?
The key difference lies in the cheese layering and sauce. Traditional lasagna typically uses a tomato-based sauce, béchamel (white sauce), and layers of ricotta, mozzarella, and sometimes spinach or other fillings. White lasagna, on the other hand, replaces the tomato sauce with a creamy, cheese-based mixture, often incorporating a light béchamel or a blend of cheeses like ricotta, mozzarella, and Parmesan, along with chicken broth for extra creaminess.
—
How can I make the chicken for white lasagna more flavorful?
To enhance the flavor of the chicken in white lasagna, consider marinating it in a mixture of chicken broth, garlic, lemon juice, dried herbs like thyme or rosemary, and a pinch of salt and pepper for 30 minutes to an hour before cooking. You can also sauté the chicken in olive oil with onions, garlic, and a splash of white wine before adding it to the lasagna. Alternatively, use pre-cooked rotisserie chicken, which is already seasoned and tender.
—
What type of pasta should I use for white lasagna?
For white lasagna, it’s best to use thick-cut lasagna noodles or large pasta sheets (like tagliatelle or fettuccine) that can hold up well to the rich, creamy layers. Traditional lasagna sheets (about 1 inch wide) work well, but if you prefer a lighter texture, you can also use pre-cooked lasagna noodles that are baked in place. Avoid thin noodles like spaghetti, as they may break under the weight of the cheese.
—
Why does my white lasagna turn out soggy instead of perfectly baked?
A soggy white lasagna often results from overwatering the layers or not baking long enough. To prevent this, ensure the lasagna is assembled with just enough liquid—usually a small amount of chicken broth or milk in the cheese mixture to bind the layers. Pre-cook the lasagna noodles slightly (about 4-5 minutes in boiling water) to absorb less liquid. Bake at 375°F (190°C) for 25-30 minutes, covered with foil, then uncovered for another 10-15 minutes to let the top crisp slightly. Avoid adding too much liquid to the sauce or cheese mixture.
—
Can I make a vegetarian version of white lasagna with chicken?
Absolutely! To make a vegetarian white lasagna, replace the chicken with a mix of sautéed mushrooms, spinach, zucchini, and ricotta cheese. You can also add cooked lentils or white beans for extra protein. For the sauce, blend spinach, garlic, and a bit of cream cheese into the béchamel for a lighter, yet still rich, flavor. Use the same cheese layers (ricotta, mozzarella, Parmesan) and baking method as the chicken version.
