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.
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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