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lifting a slice of white chicken spinach lasagna from a pan with a spatula.
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4.51 from 71 votes

White Chicken Spinach Lasagna Recipe

This decadent white chicken lasagna features layers of tender shredded chicken, creamy ricotta, and a silky homemade Alfredo-style white sauce. It’s a sophisticated twist on a classic comfort food that’s ready in about an hour.
Prep Time45 minutes
Cook Time22 minutes
Total Time1 hour 7 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 594kcal
Author: Becky Hardin

Equipment

  • 9x13-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
    dropping lasagna noodles into boiling water.
  • 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
    making a creamy roux in a pan.
  • Whisking slowly, add in the chicken broth.
    1 cup low-sodium chicken broth
    bubbling cream sauce in a pan.
  • 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
    stirring herbs and seasonings into cream sauce in a pan.
  • 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
    folding shredded chicken and spinach into cream sauce in a pan.
  • In a large bowl, combine the ricotta cheese and egg, mix until smooth.
    16 ounces ricotta cheese, 1 large egg
    stirring egg and ricotta cheese together in a glass bowl.
  • Fold in artichokes and ½ cup of the shredded cheese.
    14 ounces quartered artichokes, 8 ounces shredded mozzarella cheese
    folding artichokes and chicken into ricotta and egg in a glass bowl.
  • In a large baking dish, start with a single layer of lasagna noodles to cover the bottom.
    placing cooked lasagna noodles into a rectangular baking pan.
  • Top that with a thick layer of ricotta cheese mixture.
    spreading artichoke-studded ricotta cheese over cooked lasagna noodles in a baking pan.
  • Add another layer of lasagna noodles.
    placing cooked lasagna noodles over artichoke ricotta filling in a baking pan.
  • Top with a thick layer of the creamy chicken spinach mixture.
    spreading cream sauce-coated shredded chicken and spinach over lasagna noodles in a baking dish.
  • Repeat the layers in the same order, topping with one last layer of lasagna noodles.
    two cooked lasagna noodles over shredded chicken and spinach in a baking dish.
  • Sprinkle the remaining shredded cheese over the top layer of noodles.
    shredded cheese on top of a chicken spinach artichoke lasagna in a baking dish.
  • 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.
    bubbling baked and broiled chicken spinach artichoke lasagna in a baking pan.

Video

Notes

*If you're short on time, opt for your favorite jarred Alfredo sauce here.
**You can use no-boil noodles, but I recommend adding an extra ½ cup of broth or cream to the sauce. No-boil noodles tend to absorb more liquid as they cook.
***You could also use kale or another hardy green.
****You can use rotisserie chicken, leftover baked chicken, or poached chicken breast.
Tips:
  • 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.
Crockpot Method: Layer the ingredients using an extra ½ cup of chicken broth in the sauce (make sure to use dry lasagna noodles, not the no-boil kind!), then cook on LOW for 3-4 hours to allow the noodles to slowly absorb the liquid without becoming mushy or curdling the dairy.
Make-Ahead: You can freeze the assembled lasagna before baking by tightly covering it with 2 layers of plastic wrap and 1 layer of aluminum foil. It will keep like this for up to 3 months. To cook, remove the plastic wrap, but keep covered with foil. Place in a 350°F oven for 1 hour, or until cooked through.
Storage: Store lasagna in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.

Nutrition

Serving: 1slice | Calories: 594kcal | Carbohydrates: 51g | Protein: 32g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 576mg | Potassium: 378mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1347IU | Vitamin C: 3mg | Calcium: 315mg | Iron: 5mg