Creamy White Chicken Lasagna

Creamy white chicken lasagna delivers all the crowd pleasing comfort of classic lasagna but with a rich creamy sauce instead of tomato and a bonus medley of savory add ins. Each bite brings together juicy shredded chicken, artichoke hearts, sun dried tomatoes, and the gooey goodness of mozzarella and Parmesan. This recipe is the one I break out for family birthdays and cozy Sunday suppers, and it never leaves a single bite behind.

I first made this creamy white lasagna for a big family dinner and everyone went back for seconds The way the cream cheese sauce hugs those chicken and artichoke layers made converts out of everyone even my red sauce only nephew

Ingredients

• Shredded cooked chicken breast: juicy and tender makes for soft melting layers I like using rotisserie chicken for max convenience
• Artichoke hearts: briny and earthy jarred or canned works best chop them up so every forkful gets a bit
• Shredded mozzarella cheese: for classic lasagna stretch and that bubbly browned top Look for one with some cream cheese for extra silkiness
• Grated Parmesan cheese: a sharper cheese to balance the creaminess Freshly grated tastes bolder
• Sun dried tomatoes: sweet and tangy plus they keep the filling moist Oil packed types give best flavor and texture
• Cream cheese: gives the sauce its ultra creamy smooth base Make sure it is softened for mixing
• Milk: loosens up the sauce Use whole milk for the richest finish
• Garlic powder: adds an underlying savor If you have fresh garlic and want more kick mince it in
• Fresh basil: for brightness and herby aroma Chop it at the last moment for best flavor
• Lasagna noodles: use regular or no boil noodles but cook only until bendable for neat stacking

Instructions

Prepare the Creamy Mixture:

Beat softened cream cheese with milk and garlic powder using an electric mixer on medium speed Continue until the mixture is completely smooth and creamy Stir in about a third of the chopped fresh basil so the fragrance starts to bloom in the sauce

Mix the Filling:

Combine shredded chicken chopped artichokes a cup of mozzarella cheese a generous handful of grated Parmesan and chopped sun dried tomatoes Add half the cream cheese mixture from before Use a spatula to toss everything until the chicken is evenly coated with cheesy sauce and speckled with vegetables

Layer the Lasagna:

Spoon a layer of the remaining cream cheese mixture across the bottom of your baking dish This prevents sticking and builds flavor Lay down three to four cooked lasagna noodles so they cover the surface Add a third of the chicken and vegetable mixture on top and spread evenly Repeat with more noodles and filling to create sturdy flavorful layers

Final Topping and Bake:

End with a final pasta layer then pour on the last bit of cream cheese mixture Top with the rest of the mozzarella so it will melt into a golden crust Cover tightly with foil and bake in a preheated oven for about twenty five minutes until everything is hot and bubbling

Rest and Garnish:

Once it comes out let the lasagna sit for at least five minutes so the layers set up and slice neatly Scatter the rest of the basil all over for vivid color and freshness just before serving

My favorite part is biting into the creamy artichoke bits in every layer The night my mom helped me test this recipe we ended up eating it straight from the pan because waiting to slice was impossible

Storage Tips

Keep leftover lasagna covered in the fridge and it will stay fresh up to four days For best reheating cut individual portions and heat in the microwave or put the entire pan in a low oven covered with foil This lasagna freezes like a dream Just wrap tightly If you are freezing a whole pan make sure to thaw overnight in the fridge before baking

Ingredient Substitutions

Swap in sautéed spinach or mushrooms if you are not an artichoke fan Rotisserie chicken thigh meat gives a richer savory flavor No oil packed sun dried tomatoes on hand Soak dry ones in hot water until soft Mozzarella can be subbed with fontina provolone or even a bit of smoked cheese for a different twist

Serving Suggestions

This lasagna shines with a crisp green salad and garlic bread Pair it with a chilled glass of white wine like pinot grigio for a perfect meal It is just right for holidays or potlucks but also works for simple family dinners when hearty comfort is on the menu

Cultural and Historical Context

Traditional lasagna is all about tomato and red meat This white chicken version is a classic American comfort casserole but nods to Italian flavors thanks to the cheese sauce and basil Creamy chicken bakes have been family favorites across the US for decades and this recipe brings them together lasagna style

Seasonal Adaptations

Use chopped asparagus or baby spinach in spring Add roasted butternut squash for a fall variation Fresh chopped herbs like tarragon or parsley bring seasonal flavor pops

Success Stories

This recipe has wowed crowds at everything from work potlucks to Easter brunch The combination of creamy sauce tangy vegetables and cheesy layers is hard to resist Friends who swore they did not like lasagna asked for the recipe after tasting just one bite

Freezer Meal Conversion

Assemble the lasagna completely but skip baking Wrap the pan in plastic and foil then freeze for up to two months When you are ready to enjoy thaw overnight in the fridge and bake as usual It is such a lifesaver for busy nights or unexpected company

You will love this twist on lasagna for family gatherings and leftovers the next day are even better. This comforting recipe turns any meal into a celebration.

FAQs About This Recipe

→ What type of chicken works best?

Shredded cooked chicken breast gives a tender bite that pairs well with the creamy sauce.

→ Can I substitute other cheeses?

Yes, try provolone, fontina, or any good melting cheese to complement mozzarella and Parmesan.

→ How far ahead can I assemble this dish?

Assemble and refrigerate up to 24 hours in advance. Bake just before serving for best results.

→ How can I add more vegetables?

Sautéed spinach or mushrooms tucked between the layers infuse more flavor and texture.

→ What’s the best method to reheat leftovers?

Cover and warm slices in a 350°F oven to preserve moisture and keep the texture creamy.

→ Does it freeze well?

Yes, wrap tightly and freeze the whole pan or portions. Thaw overnight before reheating.