What Is White Cheese Chicken Lasagna?

White cheese chicken lasagna is a comforting, creamy twist on the traditional red-sauce lasagna. This dish features tender shredded chicken layered with rich white cheese sauce, creamy ricotta, and perfectly cooked lasagna noodles. Instead of marinara, it uses a béchamel-style or Alfredo-inspired sauce made with butter, flour, milk, and a blend of melty cheeses like mozzarella, Parmesan, and Monterey Jack.

Close-up of a creamy white chicken spinach lasagna slice on a white plate with golden cheesy top

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It’s hearty without being heavy, cheesy without overwhelming, and perfect for those who prefer white sauces over tomato-based ones. Each bite is packed with flavor, thanks to garlic, Italian herbs, and a trio of cheeses that melt into a silky, crave-worthy finish.

Whether you’re feeding a crowd, prepping meals for the week, or just want to enjoy an indulgent pasta bake, this lasagna is the definition of creamy, satisfying comfort food.

Why You’ll Love This Recipe

Creamy, rich flavor without the acidity of tomato sauce
Family-friendly: Even picky eaters love this one
Freezer-friendly: Great for make-ahead meals
Easy to adapt: Add veggies, use store-bought sauce, or adjust cheese blends
Crowd-pleasing: Serves 8–10 and looks great on the table

It’s a cozy meal that feels elegant enough for holidays, but easy enough for a weeknight.

Best Times to Serve White Cheese Chicken Lasagna

This dish is perfect for:

Sunday dinners and potlucks
Holiday meals or special occasions
New baby meal drops or meal trains
Make-ahead lunches or meal prep

It’s also great for doubling—make one for now and freeze the other for later.

Preparation Phase

This dish is simple but benefits from prep work. Here’s how to make it efficient:

Prepare Chicken

Use shredded rotisserie chicken for convenience
Or poach and shred 2–3 boneless, skinless chicken breasts

Prepare Noodles

Use oven-ready noodles to skip boiling
If using traditional noodles, cook them al dente, rinse, and lay flat

Prep Cheese and Sauce

Grate all cheeses fresh for better melt
Mix ricotta layer and white sauce ahead for smoother assembly

Essential Tools and Equipment

9×13 baking dish – for even cooking and layering
Medium saucepan – to make your white sauce
Large mixing bowl – for ricotta cheese mixture
Whisk – for a smooth, lump-free sauce
Sharp knife and cutting board – for garlic and optional herbs
Foil – to prevent the cheese from over-browning during the bake

Importance of Each Tool

Whisk and saucepan: Ensures your sauce is smooth and creamy
Baking dish: Standard size fits layered lasagna without overflow
Foil: Protects cheese from burning while allowing the inside to cook through evenly

Ingredients

Main Ingredients

9–12 lasagna noodles (oven-ready or boiled)
3 cups shredded cooked chicken
2 tbsp butter
3 tbsp all-purpose flour
2½ cups whole milk
1 cup heavy cream
1½ cups shredded mozzarella
1½ cups shredded white cheddar or Monterey Jack
½ cup grated Parmesan
15 oz ricotta cheese
1 large egg
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

1. Prep the Noodles

If using traditional noodles, cook according to package directions
Drain, rinse gently with cold water, and lay flat on parchment or a clean towel
If using oven-ready noodles, skip this step

2. Make the White Cheese Sauce

In a saucepan over medium heat, melt 2 tbsp butter
Add 3 tbsp flour and whisk constantly for 1–2 minutes until golden
Slowly add 2½ cups milk, whisking to prevent lumps
Stir in 1 cup heavy cream, simmer gently until thickened (about 5 minutes)
Stir in 1 cup mozzarella, ½ cup white cheddar, and ¼ cup Parmesan
Add salt, pepper, and Italian seasoning to taste
Remove from heat once melted and smooth

3. Prepare the Ricotta Mixture

In a bowl, combine:
- 15 oz ricotta cheese
- 1 egg
- 1 clove garlic
- A pinch of salt and pepper
Mix well until smooth

4. Assemble the Lasagna

In a 9×13 baking dish:

Layer 1: Spread a thin layer of white sauce on the bottom
Add noodles
Spread ⅓ of the ricotta mixture
Top with 1 cup of shredded chicken
Spoon over ⅓ of the white cheese sauce
Sprinkle with shredded mozzarella and white cheddar

Repeat 2 more times, ending with noodles, white sauce, and a generous top layer of cheese

5. Bake

Cover with foil and bake at 375°F for 25 minutes
Uncover and bake an additional 15–20 minutes until golden and bubbly
Let rest 10–15 minutes before slicing

Optional Additions:

Spinach: sauté lightly and layer between noodles
Mushrooms: cook and add to chicken layer
Sun-dried tomatoes: chopped and mixed into the ricotta layer

Serving Suggestions

White cheese chicken lasagna is rich, creamy, and full of flavor. Serve it fresh out of the oven after a short resting period to ensure clean slices and a firm texture.

How to Serve

Rest before slicing: Let the lasagna sit for 10–15 minutes before cutting. This helps the layers set and gives cleaner portions.
Garnish with freshly chopped parsley or basil for color and freshness.
Top with extra Parmesan or mozzarella for added melt and visual appeal.
Serve in wide, shallow bowls or plates to catch any creamy sauce.

Drink Pairings

Complement the richness with drinks that cut through the cream:

White wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc
Sparkling water with lemon: Refreshing palate cleanser
Light beer or pale ale: Balanced and not too heavy
Non-alcoholic: Iced tea or lemonade with fresh mint

8 Delicious Side Dishes

Complete your white cheese chicken lasagna meal with these perfect side options. Choose a balance of fresh, crisp, and flavorful accompaniments.

1. Caesar Salad

Crisp romaine, Parmesan, and creamy Caesar dressing
Provides a cool, crunchy contrast to the warm, cheesy main

2. Garlic Breadsticks

Buttery, garlicky, and baked to golden perfection
Great for dipping into leftover sauce on the plate

3. Roasted Broccoli

Toss with olive oil, salt, and pepper
Roast at 425°F until crispy—adds earthiness and texture

4. Caprese Salad

Tomatoes, fresh mozzarella, basil, and balsamic glaze
Bright and refreshing; great for warm-weather meals

5. Stuffed Mushrooms

Filled with cream cheese, herbs, and breadcrumbs
Bite-sized and rich—perfect with creamy lasagna

6. Balsamic Brussels Sprouts

Roasted and glazed with balsamic vinegar
Slightly sweet and tangy flavor balances the dish

7. Marinated Olives & Cherry Tomatoes

Light, salty, and acidic side to awaken the palate
Adds a Mediterranean touch to the meal

8. Italian Wedding Soup

A light, broth-based soup with greens and mini meatballs
Great as a starter to keep the meal well-balanced

Common Mistakes to Avoid

To make your white cheese chicken lasagna turn out perfectly every time, watch out for these common pitfalls:

1. Overloading with Sauce

Too much sauce can make the lasagna soupy and prevent it from setting
Use just enough to coat each layer—not drown it

2. Skipping the Resting Time

Cutting too soon leads to a runny, messy slice
Let it cool slightly to maintain structure

3. Using Too Much or Too Little Cheese

Too much cheese can make it greasy
Too little and it won’t hold the dish together

4. Overcooking the Noodles

Cook until just al dente if boiling
They will soften more during baking

5. Using Pre-Shredded Cheese

Often contains anti-caking agents that affect melting
Freshly grated cheese melts smoother and more evenly

6. Skipping Seasoning

Season each element: chicken, ricotta, sauce
Layered dishes need seasoning at every step for full flavor

7. Uneven Layering

Uneven layers lead to inconsistent texture and portions
Distribute ingredients evenly across each layer

8. Not Covering During First Bake

Always bake covered first to allow it to cook through
Uncover only at the end to brown the top

Recipe Tips for Better Results

Follow these expert tips to make your white cheese chicken lasagna smooth, cheesy, and restaurant-worthy.

Use a Blend of Cheeses

Mozzarella for melt and stretch
White cheddar or Monterey Jack for sharpness
Parmesan for depth and saltiness
Always grate your cheese fresh—pre-shredded cheese can clump

Enhance the Sauce

Add a dash of ground nutmeg to your white sauce for a warm flavor
A spoonful of Dijon mustard adds subtle tang
Simmer low and slow—do not boil

Choose the Right Chicken

Rotisserie chicken is ideal for convenience and flavor
Poached or roasted chicken breast works too—season it well

Build for Structure

Start and end with a layer of sauce
Avoid stacking too many wet ingredients on top of each other
Let cool before slicing for clean layers

Storage and Reheating Instructions

How to Store

Refrigerator: Store in an airtight container for up to 4 days
Freezer (baked): Cool completely, then wrap tightly in plastic and foil; freeze for up to 2 months
Freezer (unbaked): Assemble fully, wrap well, and freeze before baking

How to Reheat

Reheating from Fridge:

Oven: Cover with foil and bake at 350°F for 20–25 minutes until warmed through
Microwave: Reheat individual slices in 30–45 second intervals with a splash of milk or cream

Reheating from Freezer:

Baked: Thaw overnight, then bake covered at 350°F for 30–35 minutes
Unbaked: Bake from frozen at 375°F for 60–75 minutes, covered for most of the time, uncover for last 15–20 minutes

Pro Tip: Add a splash of cream or milk before reheating to restore moisture and creaminess

Frequently Asked Questions (FAQs)

Can I use Alfredo sauce instead of homemade white sauce?

Yes. Use 2 to 2½ cups of good-quality jarred Alfredo sauce. Taste for salt and add Parmesan for depth.

Can I add vegetables?

Absolutely. Great additions include:

Sautéed spinach or kale
Roasted mushrooms
Zucchini slices
Sun-dried tomatoes

Just make sure they’re cooked and not watery.

What’s the best kind of chicken to use?

Shredded rotisserie chicken is easiest and most flavorful. You can also use poached, grilled, or baked chicken—just season it well.

Can I make it ahead of time?

Yes! Assemble up to 24 hours in advance and refrigerate. Add 10–15 extra minutes to the bake time if baking cold from the fridge.

Can I freeze it?

Yes, both before and after baking. Cool completely and wrap tightly. Thaw overnight before reheating.

What pasta works best?

Traditional lasagna noodles (boiled or oven-ready) are best. Avoid no-boil noodles if you like thicker pasta layers.

Can I make this gluten-free?

Yes. Use gluten-free lasagna noodles and a gluten-free flour blend for the roux in the sauce.

Conclusion

White cheese chicken lasagna is a creamy, cheesy, crowd-pleasing comfort dish that’s rich in flavor and surprisingly easy to make. With layers of juicy chicken, ricotta, fresh herbs, and a homemade white cheese sauce, it’s the perfect recipe for cozy family dinners or special gatherings.

It’s also a great make-ahead meal ideal for holidays, potlucks, or new baby meal drops. You can customize it with vegetables, switch up the cheeses, or double the recipe to freeze for later. This lasagna is proof that white sauces can be just as comforting and decadent as their red counterparts.

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