Description
Creamy Chicken Lasagna is a rich and comforting casserole layered with tender pasta, shredded chicken, a creamy cheese filling, and a luscious cream sauce, perfect for a family dinner.
Ingredients
Scale
- 1 pound lasagna pasta sheets (16 sheets)
- 4 cups cooked chicken, shredded (from 12-ounce rotisserie chicken or 2 pounds cooked cubed chicken breast)
- Optional: chopped parsley for garnish
- 2 cups ricotta cheese
- 3 ounces fresh spinach, chopped
- 4 cups grated mozzarella cheese, divided
- 1 whole egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 6 tablespoons salted butter
- 1 whole shallot, minced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 3 cups half and half
- 4 ounces cream cheese, room temperature and cubed
- 1 cup Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare cheese filling by mixing ricotta, chopped spinach, 2 cups mozzarella, egg, Italian seasoning, garlic powder, salt, and pepper in a bowl. Set aside.
- For cream sauce, melt butter in a saucepan over medium heat. Add shallot and garlic, sauté until fragrant.
- Whisk in flour and cook for 1–2 minutes until lightly golden. Gradually add chicken broth and half-and-half, whisking constantly until smooth and thickened.
- Stir in cream cheese and Parmesan until fully incorporated. Season with salt and pepper, then remove from heat.
- Cook lasagna sheets according to package instructions. Drain and set aside.
- Assemble lasagna: Spread a thin layer of cream sauce on the bottom of the baking dish. Add a layer of lasagna sheets, half of the cheese filling, half of the shredded chicken, and 1 cup of cream sauce. Repeat layers, finishing with remaining lasagna sheets and top with remaining 2 cups mozzarella and a little extra Parmesan if desired.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Let lasagna rest for 10 minutes before slicing. Garnish with chopped parsley if desired.
Notes
- Ensure chicken is fully cooked before shredding.
- Let the lasagna cool slightly for easier slicing.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Creamy Chicken Lasagna, Chicken, Lasagna, Pasta, Comfort Food