Recipe

White Chicken Lasagna (Alfredo-Style)

Creamy, no-tomato lasagna with chicken, spinach, ricotta, and a silky white sauce that bakes up bubbly with crisp edges.

By Matt Campbell

•

4.8

A single slice of creamy white chicken lasagna with spinach and ricotta on a plate, with bubbly browned mozzarella on top and a light sprinkle of parsley, warm kitchen lighting, real food photography

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If red sauce lasagna feels like a whole production, this white chicken lasagna is the cozy, creamy detour you deserve. Think Alfredo-style sauce with real flavor, tender chicken, spinach that behaves (we squeeze it dry so it does not waterlog the pan), and ricotta that stays fluffy instead of turning into a brick.

This is the kind of bake that works for a weeknight if you prep smart, and it is also the kind of bake you can park in the fridge overnight and still feel like a genius tomorrow. Bonus: you can make it with no-boil noodles or par-cooked noodles, and I will give you the liquid math so you do not end up with crunchy corners.

A bubbling casserole dish of white chicken lasagna fresh out of the oven, with golden melted mozzarella and visible spinach layers, set on a wooden counter

Why It Works

Big flavor without red sauce: Parmesan, garlic, and a touch of nutmeg or lemon zest make the white sauce feel restaurant-level, not flat.
No watery lasagna: Squeezing spinach dry and letting the lasagna rest means clean slices and creamy layers.
Flexible noodles: Works with no-boil or par-cooked noodles, with clear instructions for each.
Make-ahead and freezer friendly: Assemble today, bake tomorrow, or freeze for future-you.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator

Cool completely, then cover the pan or transfer slices to airtight containers.
Refrigerate for up to 4 days.

Freezer (baked or unbaked)

To freeze unbaked: Assemble in a freezer-safe 9x13-inch dish, press plastic wrap directly on the surface, then wrap tightly with foil. Freeze up to 3 months. For the best noodle texture (especially with no-boil noodles), aim for 1 to 2 months.
To freeze baked: Cool fully, slice, then freeze portions in airtight containers for easy lunches. Freeze up to 3 months.

Reheating without a dry top

Oven: Cover with foil (tent it slightly so it does not stick to the cheese). Bake at 350°F until hot in the center and bubbling at the edges, about 20 to 30 minutes for leftovers. For extra certainty, heat to 165°F in the center.
From frozen, unbaked: Thaw overnight in the fridge, then bake covered at 375°F for 35 to 45 minutes, uncover for 10 to 15 minutes to brown. If baking from frozen, add 25 to 35 minutes covered. Times vary by pan and starting temp, so look for bubbling edges and a 165°F center.
Microwave: Add a small splash of milk or broth, cover loosely, and heat in 60 to 90 second bursts.

Resting tip: Let the baked lasagna rest 15 minutes before slicing. It sets up and cuts clean instead of sliding around.

Common Questions

Can I use no-boil noodles?

Yes. This recipe is written to work with no-boil noodles or par-cooked noodles. If using no-boil, make sure your sauce is a touch looser and that all noodle edges are covered with sauce so they hydrate evenly.

How do I keep white chicken lasagna from getting watery?

Two big moves: squeeze your spinach very dry and let the lasagna rest after baking. Also avoid adding too much extra liquid if your chicken is already juicy (rotisserie chicken often is).

What kind of chicken is best?

Rotisserie chicken is the fastest. You can also use poached or baked chicken breasts or thighs. Dark meat stays extra tender, but anything shredded works.

Can I make this ahead?

Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. Let the dish sit at room temp for 20 to 30 minutes before baking, if you can.

Is nutmeg necessary in the sauce?

No, but a tiny pinch makes the sauce taste warmer and more balanced. If nutmeg is not your thing, try lemon zest instead for brightness.

How do I keep the top noodles from drying out?

Save enough sauce for the top layer and spread it generously so the noodles are fully covered. If you are using no-boil noodles, the broth around the edges also helps them hydrate without washing cheese off the top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet or saucepan (for the Alfredo-style sauce)
Medium bowl (for ricotta mixture)
Whisk
Fine mesh strainer or clean kitchen towel (to squeeze spinach dry)
Foil (for tenting while baking)
Instant-read thermometer (optional, helpful for doneness)

I have a soft spot for recipes that feel like a hug but still have a little attitude. This one happened on a night when I wanted lasagna, but I did not want the whole tomato sauce saga or the sink full of pots that comes with it. I had rotisserie chicken, a bag of spinach, and exactly enough energy to make one really good sauce. The first time I added lemon zest at the end, I stopped mid-bite because it made the whole pan taste lighter without losing the cozy factor. Now it is my go-to when I want comfort food that does not put me in a food coma.

White Chicken Lasagna (Alfredo-Style)

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 8

Ingredients

Noodles: 12 no-boil lasagna noodles (or 12 regular noodles, par-cooked)
Chicken: 3 cups shredded cooked chicken (about 1 rotisserie chicken, meat pulled and chopped)
Spinach: 10 oz frozen chopped spinach, thawed and squeezed very dry (or 5 to 6 oz fresh spinach, cooked down and squeezed dry)
Cheese: 15 oz ricotta cheese
Egg: 1 large egg
Mozzarella: 3 cups shredded low-moisture mozzarella, divided
Parmesan: 2 cups finely grated Parmesan, divided (about 6 to 7 oz, varies by brand and grind)
Garlic: 3 to 4 cloves garlic, minced
Butter: 4 tablespoons unsalted butter
Flour: 1/4 cup all-purpose flour
Dairy: 3 cups whole milk (or 2 cups milk plus 1 cup half-and-half)
Broth (for no-boil noodle hydration): 1/2 cup chicken broth
Seasoning: 1 to 1 1/2 teaspoons kosher salt (start with 1 teaspoon and adjust; especially if using salty Parmesan), 1/2 teaspoon black pepper
Optional flavor boost: 1/8 teaspoon freshly grated nutmeg or 1 teaspoon lemon zest
Fresh finish (optional): chopped parsley or basil

Note on no-boil noodle liquid math: The extra 1/2 cup broth helps the noodles hydrate without stealing moisture from the sauce. If you use par-cooked noodles, you can skip the broth or reduce it to 1/4 cup.

Instructions

Heat the oven and prep the pan. Preheat to 375°F. Lightly butter or spray a 9x13-inch baking dish.
Make the Alfredo-style sauce. In a large saucepan over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant. Whisk in flour and cook 1 minute. Slowly whisk in milk. Bring to a gentle simmer, whisking often, until thickened enough to coat a spoon, 4 to 6 minutes.

Remove from heat, then stir in 1 cup Parmesan, salt, pepper, and nutmeg if using. (If you are using lemon zest, add it at the end for the brightest flavor.) You should have about 3 to 3 1/2 cups sauce, depending on thickness.
Mix the ricotta layer. In a bowl, combine ricotta, egg, spinach (squeezed dry), and 1/2 cup Parmesan. Season with a pinch of salt and pepper.
Season the chicken. Stir shredded chicken into about 3/4 cup of the white sauce. This keeps it juicy and evenly seasoned.
Assemble the layers. Spread 1/2 cup sauce in the bottom of the baking dish. Add a layer of noodles. For a standard 9x13, you will usually use 4 noodles per layer for 3 noodle layers. (Break noodles as needed so you get full coverage.)

Spread half the ricotta mixture over noodles. Add half the chicken mixture. Sprinkle with 1 cup mozzarella. Drizzle about 1/2 cup sauce evenly over this layer, covering the edges well.

Repeat once more: noodles, remaining ricotta mixture, remaining chicken mixture, 1 cup mozzarella, then drizzle about 1/2 cup sauce again.

Finish with a final layer of noodles, then spread the remaining sauce (about 1 1/4 cups) over the top so the noodles are fully covered. Top with the remaining mozzarella and the last 1/2 cup Parmesan.
Add broth for no-boil noodles. If using no-boil noodles, pour 1/2 cup chicken broth around the edges of the pan. Do not pour directly on top.
Bake covered, then brown. Cover with foil (tent it so it is not pressed onto the cheese). Bake 30 minutes. Uncover and bake 12 to 18 minutes until the edges are bubbling and the top is golden. For extra certainty, the center should read 165°F on an instant-read thermometer.
Rest, then slice. Let rest 15 minutes. Finish with lemon zest if using and a little parsley. Slice and serve.

A spatula lifting a creamy slice of white chicken lasagna from a baking dish, showing layers of noodles, spinach ricotta filling, shredded chicken, and melted mozzarella

Nutrition information is estimated.

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