Servings
Font
Back
0 from 0 votes

White Chicken Lasagna Recipe

This easy white chicken lasagna is creamy and cheesy with a crispy crust. Perfect for the family, dinner guests, or for keeping all to yourself! Layered with spinach and artichoke, this is next level lasagna.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 7 mins
Servings: 8 people
Calories: 713 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Chicken:
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ½ teaspoon salt
Lasagna:
  • 1 pound lasagna noodles
  • 2 tablespoons butter
  • 1 tablespoon flour
  • ¾ cup heavy cream
  • 1 cup chicken broth
  • 2 teaspoons oregano divided
  • 1 teaspoon dried thyme divided
  • 1 teaspoon salt divided
  • 3 cloves garlic crushed
  • 1 cup spinach
  • 2 cups shredded chicken
  • 16 ounces ricotta cheese
  • 1 large egg
  • pinch black pepper
  • 14 ounces quartered artichokes 1 can, drained
  • 8 ounces shredded Mozzarella cheese divided

Instructions

Chicken:
    Cup of Yum
  1. Preheat oven to 375°F
  2. Place the chicken breasts on an aluminum foil lined baking sheet.
  3. Brush with olive oil.
  4. Sprinkle with salt.
  5. Bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F.
  6. Allow to cool until it’s easy to handle.
  7. Shred chicken breasts with two forks.
Lasagna:
  1. Cook lasagna noodles according to package instructions, set aside.
  2. In a large skillet, melt butter over medium heat.
  3. Add flour, mix to dissolve.
  4. Slowly add heavy cream, whisking to form a roux.
  5. Whisking, slowly add in chicken broth.
  6. Season the sauce with oregano, thyme, salt, and garlic.
  7. Add spinach and shredded chicken, mix to incorporate with the sauce.
  8. Reduce heat to simmer.
  9. In a large bowl, combine the ricotta cheese and egg, mix until smooth.
  10. Fold in artichokes and ½ cup cheese.
  11. In a large baking dish, start with a single layer of lasagna noodles to cover the bottom.
  12. Top that with a thick layer of ricotta cheese mixture.
  13. Add another layer of lasagna noodles.
  14. Top with a thick layer of the creamy chicken spinach mixture.
  15. Repeat the layers in the same order.
  16. Top with one last layer of lasagna noodles.
  17. Sprinkle remaining cheese over the top layer of noodles.
  18. Bake at 375°F for 20 minutes.
  19. Broil 1-2 minutes to brown the cheese on top (optional).
  20. Let lasagna rest for about 10 minutes, then serve warm.

Notes

  • Storage: Store white chicken lasagna in an airtight container in the refrigerator for 4 days, or freeze for 3 months.
  • Store white chicken lasagna in an airtight container in the refrigerator for 4 days, or freeze for 3 months.

Nutrition Information

Calories 713kcal (36%) Carbohydrates 50g (17%) Protein 42g (84%) Fat 37g (57%) Saturated Fat 18g (90%) Cholesterol 190mg (63%) Sodium 1096mg (46%) Potassium 506mg (14%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1809IU (36%) Vitamin C 15mg (17%) Calcium 328mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 713

% Daily Value*

Calories 713kcal 36%
Carbohydrates 50g 17%
Protein 42g 84%
Fat 37g 57%
Saturated Fat 18g 90%
Cholesterol 190mg 63%
Sodium 1096mg 46%
Potassium 506mg 11%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1809IU 36%
Vitamin C 15mg 17%
Calcium 328mg 33%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.