The first time I layered tender shredded chicken with a velvety cream-cheese white sauce, spinach, and gooey mozzarella, it felt like a lasagna reinvented — comforting but quicker than a traditional red-sauce bake. This Cheesy White Sauce Chicken Lasagna is a creamy, crowd-pleasing casserole that works for weeknights, potlucks, and lazy Sunday meals when you want something cozy without fussing over a long simmer.

What makes this recipe special

This lasagna swaps tomato sauce for a rich cream-cheese white sauce, which makes the finished dish silky and mild — great for picky eaters and anyone who prefers a lighter, less acidic flavor profile. Using cooked shredded chicken keeps the prep fast (rotisserie chicken is a great shortcut), and spinach adds color and nutrients without overpowering the cheese-forward profile.

"Rich, creamy, and comforting — it felt like a restaurant dish made from pantry staples. A new family favorite." — home cook review

Benefits at a glance:

Quick assembly with pre-cooked chicken.
Kid-friendly, mild flavors.
Flexible — easy to swap in cooked turkey, frozen spinach, or gluten-free noodles.
Great for make-ahead meals and freezing.

Step-by-step overview

Before you dive into the full ingredient list and directions, here’s what happens, simply:

Boil or prepare your lasagna noodles and shred the cooked chicken.
Sauté onion and garlic, wilt spinach, and combine with shredded chicken.
Whisk a creamy sauce from cream cheese, heavy cream, and Italian seasoning.
Layer noodles, chicken-spinach mix, and sauce; top with mozzarella and Parmesan.
Bake covered, then uncover to brown and bubble; rest briefly, then serve.

What you’ll need

Lasagna noodles (regular or no-boil; see notes)
Cooked chicken, shredded (rotisserie, poached, or leftover roast)
Spinach, chopped (fresh or well-drained frozen)
Cream cheese (room temperature)
Heavy cream (or whole milk for a lighter version)
Mozzarella cheese, shredded
Parmesan cheese, grated
Garlic, minced
Onion, chopped
Olive oil
Salt and pepper
Italian seasoning

Ingredient notes and swaps:

Noodles: No-boil noodles save time but follow package liquid directions. You can also use cooked oven-ready or regular boiled noodles.
Cream cheese + heavy cream creates a quick bechamel-style sauce; swap cream cheese for ricotta for a grainier texture.
Spinach: frozen (thawed and squeezed dry) is convenient. Kale is a sturdier substitute.
Cheese: provolone or fontina mix well with mozzarella for a deeper flavor.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook lasagna noodles according to package instructions if not using no-boil varieties. Drain and lay noodles flat on a tray.
Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
Add shredded cooked chicken to the skillet and stir to combine. If your chicken is cold, warm it through.
Stir in chopped spinach and cook until wilted (about 2–3 minutes). If using frozen spinach, make sure excess moisture is squeezed out before adding to avoid a watery lasagna. Season with salt, pepper, and a pinch of Italian seasoning.
In a separate bowl, whisk together room-temperature cream cheese, heavy cream, and a teaspoon (or to taste) of Italian seasoning until smooth. Warm it slightly in the microwave or on the stovetop if needed so it’s easy to pour.
Assemble the lasagna: Spread a thin layer of the cream sauce on the bottom of the baking dish to prevent sticking. Lay the first layer of noodles, spread one-third of the chicken-spinach mixture, and drizzle/pour one-third of the cream sauce over it. Sprinkle a light layer of mozzarella and a little Parmesan.
Repeat layers (noodles, chicken mixture, cream sauce, cheeses) until ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and lightly golden.
Let the lasagna rest for 8–10 minutes before slicing so it sets and slices cleanly.

Best ways to enjoy it

Pair with a bright green salad (arugula with lemon vinaigrette) to cut through the creaminess.
Garlic bread or simple roasted vegetables are classic sides that round out the meal.
For wine pairing, try a unoaked Chardonnay or a light Pinot Noir — they balance the creamy sauce without overpowering it.
For family-style serving, present the lasagna in the baking dish with a sprinkle of freshly chopped parsley and extra grated Parmesan at the table.

Storage and reheating tips

Refrigerate: Store cooled leftovers in an airtight container for 3–4 days.
Reheat: Reheat individual portions in the microwave until piping hot (internal temperature 165°F / 74°C). To reheat a whole pan, cover with foil and bake at 350°F (175°C) for 20–30 minutes until heated through.
Freeze: Freeze assembled (but unbaked) or fully baked lasagna. Wrap tightly with plastic wrap and foil or use a freezer-safe container. Freeze for up to 2–3 months. Thaw in the refrigerator overnight before baking or reheating.
Food safety: Always cool the lasagna to room temperature within two hours of cooking before refrigerating. Reheat to 165°F to ensure safety.

Pro chef tips

Use room-temperature cream cheese so the sauce mixes smooth without lumps.
Squeeze excess moisture from spinach and cooked chicken (if previously frozen) to avoid a watery bake.
To save time, use a store-bought rotisserie chicken and pre-shredded cheese.
If your sauce seems too thick, whisk in a splash of milk or chicken broth to loosen it.
Let the lasagna rest at least 8–10 minutes after baking — that helps layers set and gives cleaner slices.
For a golden top without over-browning, rotate the pan halfway through the uncovered bake.

Creative twists

Add mushrooms and leeks with the onion for an earthier flavor.
Stir chopped sun-dried tomatoes into the chicken mixture for bright acidity.
Swap cream cheese for ricotta and an egg for a more traditional lasagna texture.
Make it spicy: add red pepper flakes or a layer of pesto with red pepper flakes.
Vegetarian: omit chicken and bulk up with roasted eggplant, zucchini, or artichoke hearts.
Lower-fat option: use part-skim ricotta and reduced-fat milk instead of heavy cream; increase seasoning to compensate.

Your questions answered

Q: Can I use no-boil lasagna noodles?
A: Yes — no-boil noodles work. If your noodles require extra liquid, make sure the cream sauce is a little thinner before assembling or follow package instructions for liquid needs.

Q: Do I need cooked chicken, or can I cook raw chicken in the lasagna?
A: This recipe uses cooked shredded chicken for speed and even texture. You could use thinly sliced raw chicken if fully submerged in sauce, but it’s safer and more reliable to pre-cook chicken to 165°F (74°C) and then assemble.

Q: How do I prevent the lasagna from being watery?
A: Drain and squeeze frozen spinach, avoid excess liquid in the sauce (don’t over-thin), and let the lasagna rest before cutting. Also avoid adding too much liquid when cooking noodles — drain them well.

Q: Can I prepare this ahead of time?
A: Yes — assemble the lasagna up to 24 hours ahead, keep covered in the refrigerator, and bake when ready. If frozen, thaw overnight before baking for best results.

Q: What if I don’t have heavy cream?
A: You can use whole milk with a tablespoon of butter added per cup to increase fat content, or half-and-half. The sauce will be slightly less rich but still delicious.

Conclusion

If you like comforting, creamy bakes that come together quickly with cooked chicken and pantry cheeses, this Cheesy White Sauce Chicken Lasagna is an easy weeknight winner. For more inspiration on white chicken lasagna variations and technique, check this detailed take from White Chicken Lasagna – Budget Bytes and another helpful guide at White Chicken Lasagna – RecipeTin Eats.