If you love creamy, cheesy, and comforting dinners, my white chicken lasagna is about to become your new favorite. I fold tender shredded chicken and sautéed spinach into a rich and creamy Alfredo sauce, then layer it with al dente lasagna noodles and a savory artichoke and ricotta spread. Topped with plenty of mozzarella cheese and broiled to bubbly perfection, this spinach and artichoke lasagna is wonderfully delicate and tangy!
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White Sauce Chicken Lasagna with Spinach and Artichokes
This white chicken lasagna recipe combines all the flavors of my favorite chicken spinach artichoke dip into a restaurant-quality chicken lasagna. I make a creamy Alfredo sauce with butter, cream, and chicken broth, then season it with garlic, oregano, and thyme to create a cozy, flavorful base. Fresh spinach wilts right into the sauce, blending seamlessly with the shredded chicken for even, luscious layers.
The ricotta layer is studded with quartered artichokes for a subtle tang and richness, while mozzarella melts over the top for that golden, bubbly finish. Using pre-cooked or rotisserie chicken keeps the process simple, so I can assemble everything in less than an hour. This white chicken lasagna with spinach and artichokes is perfect for family dinners, make-ahead meals, or anytime I’m craving a comforting casserole.
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Don’t Double-Cook the Chicken!
Avoid simmering your chicken in the sauce on the stovetop. Because the chicken is already cooked and will face another 20+ minutes of high heat in the oven, pre-heating it in the simmering sauce often makes it stringy and dry. Instead, fold your room-temperature shredded chicken into the sauce at the very last second–or even layer it dry onto the noodles before pouring the sauce over it–to ensure the meat stays tender and juicy as it reaches its final temperature inside the lasagna.
White Chicken Spinach Lasagna Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
For the White Sauce:*
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon all-purpose flour
- ¾ cup heavy cream
- 1 cup low-sodium chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 3 cloves garlic (crushed)
For the Lasagna:
- 1 pound dry lasagna noodles (1 box**)
- 1 cup fresh spinach (***)
- 2 cups shredded cooked chicken (****)
- 16 ounces ricotta cheese (1 tub)
- 1 large egg
- 1 pinch ground black pepper
- 14 ounces quartered artichokes (1 can, drained)
- 8 ounces shredded mozzarella cheese (divided)
Instructions
- Boil the lasagna noodles according to package instructions, and set aside.1 pound dry lasagna noodles
- In a large skillet, melt the butter over medium heat, then add the flour and mix to dissolve. Slowly add the heavy cream, whisking to form a roux.2 tablespoons unsalted butter, 1 tablespoon all-purpose flour, ¾ cup heavy cream
- Whisking slowly, add in the chicken broth.1 cup low-sodium chicken broth
- Season the sauce with oregano, thyme, salt, and garlic.2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 3 cloves garlic, 1 pinch ground black pepper
- Add the spinach, and stir to wilt. Remove the pan from the heat and fold in the shredded chicken until well-incorporated and saucy.1 cup fresh spinach, 2 cups shredded cooked chicken
- In a large bowl, combine the ricotta cheese and egg, mix until smooth.16 ounces ricotta cheese, 1 large egg
- Fold in artichokes and ½ cup of the shredded cheese.14 ounces quartered artichokes, 8 ounces shredded mozzarella cheese
- In a large baking dish, start with a single layer of lasagna noodles to cover the bottom.
- Top that with a thick layer of ricotta cheese mixture.
- Add another layer of lasagna noodles.
- Top with a thick layer of the creamy chicken spinach mixture.
- Repeat the layers in the same order, topping with one last layer of lasagna noodles.
- Sprinkle the remaining shredded cheese over the top layer of noodles.
- Bake at 375°F for 20 minutes.
- Broil for 1-2 minutes to brown the cheese on top (optional).
- Let the lasagna rest for about 10 minutes, then serve warm.
Notes
- Don’t let the sheets get clumpy. Once you’ve cooked your noodles to just under al dente, do not dump them in a colander to drain in the sink as you prepare the sauce and cheese. They’ll quickly become clumpy. Instead, after you’ve drained the pot, lay each noodle flat on an oiled baking sheet.
- After draining, pat the artichokes dry with paper towels or give them a gentle squeeze to remove excess moisture before folding them into the ricotta.
- Optionally, add 1 tbsp of lemon juice or 1 tsp of lemon zest to the ricotta mixture. It brightens the heavy cream and cheese, making the spinach and artichoke flavors pop.
- Make sure you have enough layers. You should have at least three layers!
- Avoid a dry lasagna. If you leave your lasagna uncovered in the oven, it will become dry. Use a foil-topped tray for a portion of the baking time. Once the lasagna has baked halfway through, remove the foil so the top can brown.
- Let the lasagna cool for 10 minutes before serving. This helps the layers set up so they won’t slide apart when you slice in.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this on Youtube!
Combine leftover chicken with a creamy filling to make this easy white lasagna.
How to Make Alfredo Chicken Lasagna Step by Step
Boil the Noodles: Preheat your oven to 375°F. In a large pot of salted water, boil 1 pound of dry lasagna noodles according to package instructions. Once cooked, drain and lay the sheets flat on an oiled baking sheet to keep them from sticking while you prepare the sauce and filling.
Make a Roux: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat, then add 1 tablespoon of all-purpose flour and mix to dissolve. Slowly add ¾ cup of heavy cream, whisking to form a thick roux.
Add the Broth: Whisking slowly, add 1 cup of chicken broth until it combines with the roux to form a homogenous cream sauce.
Season the Sauce: Add 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, 3 minced cloves of garlic, and 1 pinch of ground black pepper to the sauce, and stir.
Fold in the Chicken and Spinach: Stir in 1 cup of fresh spinach until wilted. Remove the pan from the heat and gently fold in 2 cups of shredded chicken just before assembling.
Mix the Ricotta and Egg: In a large bowl, combine 16 ounces (1 tub) of ricotta cheese and 1 large egg, and mix until smooth. I find this works best when both ingredients are at room temperature, but it’s ok if it’s a little chunky.
Add the Artichokes and Cheese: Drain and pat dry 14 ounces (1 can) of quartered artichokes. Add those and ½ cup of shredded mozzarella cheese to the ricotta mixture. I like large artichoke pieces, but if you prefer a finer texture, you can chop the artichokes even smaller.
Layer the Noodles: In a large baking dish, start with a single layer of lasagna noodles to cover the bottom. I was able to fit two whole noodles, but you can break them up or overlap them if you’d like more.
Top with Ricotta: Spread a thick layer (about half) of the ricotta cheese mixture over the top of the noodles. Try to get even coverage, from edge to edge.
Add More Noodles: Add another layer of lasagna noodles on top of the ricotta, overlapping as needed to fully cover the mixture.
Top with Chicken: Top with a thick layer (again, about half) of the Alfredo chicken-spinach mixture.
Repeat the Layers: Repeat the layers in the same order (noodles, ricotta, noodles, chicken), using up all of the remaining ingredients. Top with one last layer of lasagna noodles.
Sprinkle with Cheese: Sprinkle the remaining shredded mozzarella cheese (about ½ cup) over the top layer of noodles.
Bake the Lasagna: Bake your Alfredo sauce chicken spinach lasagna in the preheated oven for about 20 minutes, or until warmed through and bubbly. If you like it extra browned, broil on the top rack for 1-2 minutes. Let the lasagna rest for about 10 minutes to allow the cheese to set, then serve warm.
How to Store, Freeze, and Reheat
Store leftover white chicken lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes, or until warmed through.
More Alfredo Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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