Introduction

This Ultimate White Chicken Lasagna delivers incredible creamy flavor with surprisingly simple preparation. Tender chicken, rich white sauce, and perfectly cooked pasta layers create a comforting meal that’s ideal for family dinners or special occasions. For another satisfying pasta bake, try the Butternut Squash Sausage Pasta Bake Recipe. This recipe proves that impressive lasagna doesn’t require complicated steps.

Ingredients

This creamy chicken lasagna white sauce recipe combines tender pasta, rich cheese, and savory herbs for a comforting, satisfying meal that’s perfect for family dinners or special occasions.

• 3 tablespoons extra virgin olive oil, divided
• 2 teaspoons salt, divided
• 15 lasagna noodles, regular curly edge
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk (can substitute half and half for richer sauce)
• 1/2 cup sour cream (light or regular)
• 1 large egg
• 1/4 teaspoon freshly ground black pepper
• 3 cups cooked shredded chicken breast (rotisserie chicken works well)
• 4 cups shredded mozzarella cheese, divided
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Fresh Italian parsley or basil for garnish (optional)

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Chicken Lasagna White Sauce recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken Filling

Cook 1 pound of diced chicken breast in a skillet over medium heat until no longer pink, about 6–8 minutes. Season with salt, black pepper, and a pinch of dried oregano for extra flavor.

Remove the chicken from the skillet and set it aside. You can shred or chop it finely if you prefer a smoother texture in your Chicken Lasagna White Sauce.

Step 2 — Make the White Sauce (Béchamel)

Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1 minute until golden and fragrant.

Gradually pour in 4 cups of whole milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5–7 minutes. Stir in ½ teaspoon of nutmeg and season with salt and white pepper.

Step 3 — Cook the Lasagna Noodles

Bring a large pot of salted water to a rolling boil. Add 9–12 no-boil or traditional lasagna noodles and cook according to package directions until al dente.

Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking. Do not rinse if using no-boil noodles—they will absorb sauce better during baking.

Step 4 — Combine Chicken and Sauce

Mix two-thirds of the prepared white sauce with the cooked chicken in a bowl. Add 1 cup of grated Parmesan cheese and stir until well combined.

This creamy chicken mixture will be the main filling layer in your Chicken Lasagna White Sauce. Taste and adjust seasoning if needed.

Step 5 — Assemble the Lasagna Layers

Spread a thin layer of the remaining white sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of lasagna noodles over the sauce.

Spoon half of the chicken and sauce mixture over the noodles, spreading evenly. Repeat with another layer of noodles and the remaining chicken mixture. Top with a final noodle layer.

Step 6 — Add Final Toppings

Pour the rest of the white sauce over the top noodle layer, covering completely. Sprinkle with 1½ cups of shredded mozzarella cheese and ¼ cup of grated Parmesan.

For a golden-brown crust, you can add a light dusting of breadcrumbs mixed with melted butter before baking.

Step 7 — Bake to Perfection

Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is bubbly and golden.

The lasagna is done when a knife inserted into the center goes through easily and the cheese is fully melted. Let it rest for 10–15 minutes before slicing to set the layers.

Nutritional Information

Calories	485 kcal
Protein	28 g
Carbohydrates	35 g
Fat	24 g
Fiber	3 g
Sodium	720 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey for chicken — Leaner protein with a similar mild flavor that absorbs the white sauce beautifully.
• Zucchini or eggplant slices for pasta — A lower-carb, gluten-free option that adds vegetable servings.
• Almond or oat milk in the white sauce — Creamy dairy-free alternative that still provides a rich texture.
• Whole wheat or legume-based lasagna noodles — Higher fiber, gluten-free pasta swap for better nutrition.
• Nutritional yeast instead of Parmesan — Adds a cheesy, umami flavor for a dairy-free, lower-sodium topping.
• Low-sodium chicken broth and herbs — Reduces sodium significantly while boosting flavor with fresh basil or thyme.
• Greek yogurt in the white sauce — Lighter than heavy cream, adding protein and tanginess.
• Mushrooms with chicken — Extends the meat portion with earthy flavor for a lighter, budget-friendly dish.

Serving Suggestions

• Pair with a crisp Arugula Salad featuring lemon vinaigrette to cut through the richness
• Serve alongside roasted asparagus or garlic green beans for a complete meal
• Perfect for Sunday family dinners or elegant dinner parties
• Excellent for holiday gatherings and potluck events
• Individual ramekins create beautiful single-serving presentations
• Garnish with fresh parsley and grated Parmesan before serving
• Complement with crusty bread to soak up the creamy white sauce

This Chicken Lasagna White Sauce makes an impressive centerpiece for special occasions while remaining comforting enough for weeknight family meals. The creamy texture pairs wonderfully with crisp, acidic sides that balance the dish perfectly.

Common Mistakes to Avoid

• Mistake: Using a thin, watery white sauce that makes the lasagna layers soggy. Fix: Cook the roux until golden and simmer the sauce until it coats the back of a spoon.
• Mistake: Overcooking the chicken, resulting in dry, tough meat. Fix: Sauté chicken just until no longer pink and shred it while still slightly juicy.
• Mistake: Not seasoning the sauce and chicken filling adequately. Fix: Taste and season each component with salt, pepper, and herbs like nutmeg or thyme.
• Mistake: Skipping the step of pre-cooking no-boil lasagna noodles when the sauce is thin. Fix: If your sauce isn’t thick, soak or par-boil noodles to prevent a gummy texture.
• Mistake: Adding cheese to the white sauce too quickly, causing it to seize or become grainy. Fix: Remove the sauce from heat before stirring in grated cheese until smooth.
• Mistake: Assembling the Chicken Lasagna White Sauce with hot filling, which can melt layers prematurely. Fix: Let the chicken mixture and sauce cool slightly before layering.
• Mistake: Using low-moisture cheeses like pre-shredded blends that don’t melt well. Fix: Opt for fresh, high-moisture cheeses like mozzarella and grate them yourself.
• Mistake: Baking without a final rest, leading to a sloppy slice. Fix: Let the lasagna rest for 15–20 minutes after baking to set the layers.
• Mistake: Overloading the layers, which prevents even cooking and a stable structure. Fix: Spread thin, even layers of chicken, sauce, and cheese for balanced flavor.

Storing Tips

• Fridge: Store leftover chicken lasagna white sauce in an airtight container for up to 3–4 days.
• Freezer: Wrap tightly or place in a freezer-safe container; freeze for up to 3 months.
• Reheat: Thaw if frozen, then reheat in the oven at 350°F until the internal temperature reaches 165°F.

Always cool your chicken lasagna white sauce to room temperature before refrigerating or freezing to maintain quality and safety.

Conclusion

This creamy white chicken lasagna is a comforting family meal that’s perfect for any occasion. If you enjoyed this recipe, try our Shrimp Casserole Recipe Easy for another delicious dinner idea. Leave a comment with your thoughts and subscribe for more tasty recipes!

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FAQs

Can I use a different type of pasta for this Chicken Lasagna White Sauce?

Yes, you can substitute the lasagna sheets with other flat pasta like pappardelle or even no-boil noodles. However, the classic layered structure of this Chicken Lasagna White Sauce works best with traditional lasagna sheets.

How can I prevent the white sauce from becoming too thick?

Ensure you use the correct milk-to-flour ratio and stir the sauce continuously while cooking. If your Chicken Lasagna White Sauce thickens too much, simply whisk in a little extra warm milk until it reaches the desired consistency.

Can I prepare this chicken lasagna ahead of time?

Absolutely. You can assemble the entire Chicken Lasagna White Sauce dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes into the oven cold.