Creamy, comforting, and layered with flavor, white chicken lasagna is a crowd-pleasing twist on the traditional red sauce classic. Rich Alfredo sauce, tender chicken, and mushrooms make every bite indulgent.
Whether you’re feeding a crowd or meal prepping for the week, white chicken lasagna delivers cheesy satisfaction in every layer. This version balances savory, herb-infused chicken with a velvety white sauce and golden mozzarella.
Star Players in This White Chicken Lasagna
- Chicken breast or thighs – Gently poached for maximum tenderness and infused with herbs and pepper for depth of flavor.
- Mushrooms – Sautéed to golden perfection, they add umami and a satisfying earthiness that complements the creamy sauce.
- Cheddar cheese – Melted into the sauce, it creates a luscious, cheesy base that binds all the layers together.
- Mozzarella cheese – Sprinkled on top, it melts to a bubbling, golden crown for the lasagna.
- Fresh lasagna sheets – Soft, silky layers that absorb the rich white sauce and eliminate the need for pre-cooking.
Let’s Layer: How to Make White Chicken Lasagna
Start by poaching the chicken gently in a mix of milk, broth, and herbs to infuse it with flavor. Shred the chicken once cooked and set aside.
Sauté mushrooms in batches until golden with garlic, olive oil, and butter. This step builds a rich flavor base that’s anything but bland.
Create the creamy white sauce using a roux base with butter, garlic, and flour. Slowly whisk in the reserved poaching liquid to thicken, then melt in the cheese.
Reserve some sauce for the top layer. Fold the shredded chicken and mushrooms into the remaining sauce to create the lasagna filling.
Assemble by layering sauce, pasta, and chicken mixture. Finish with lasagna sheets, pour over the reserved white sauce, and top with mozzarella.
Bake until golden and bubbly. Let it rest before slicing to ensure perfect layers.
Tips, Tricks & Tasty Variations
Poaching the chicken in milk and broth is key—it ensures moist meat and doubles as the base for a flavorful sauce. Don’t rush this step or the milk may curdle.
Use a whisk when making the sauce to ensure a smooth, lump-free texture. A thick sauce is crucial so it holds between the layers rather than soaking through.
Fresh lasagna sheets provide the best texture, but if using dried or instant ones, adjust your cook time accordingly and ensure they’re fully softened during baking.
Feel free to experiment with cheeses—Monterey Jack or Swiss work beautifully. A bit of parmesan can also elevate the flavor with its salty, nutty punch.
Keep It Creamy: Storing and Reheating Tips
Store leftover white chicken lasagna in an airtight container in the fridge for up to 4 days. The flavors only deepen over time, making it a fantastic make-ahead meal.
To freeze, let the lasagna cool completely. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheat individual portions in the microwave or larger portions in the oven at 180°C/350°F, covered with foil to prevent drying out. Add a splash of milk or cream before reheating to restore the creamy texture.
Lasagna with Chicken and Creamy White Cheese
Ingredients
Lasagna
- 2 cups 200g mozzarella cheese, shredded
- 375 g 13 oz fresh lasagna sheets (or 250g/8oz dried)
White Sauce
- 2 garlic cloves minced
- 2 cups 200g cheddar cheese, shredded
- 3/4 cup 110g plain flour
- 50 g 4 tbsp butter
Mushrooms
- 1/2 tsp each salt and pepper
- 500 g 1 lb mushrooms, quartered
- 2 garlic cloves minced
- 2 tbsp 30g butter, divided
- 2 tbsp olive oil divided
Chicken & Stock
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 cups 500ml chicken broth
- 1/2 tsp black pepper
- 4 cups 1L milk
- 2 tsp Vegeta or chicken stock powder
- 1 kg 2 lb chicken breast or boneless, skinless thigh
- 2 dried bay leaves
Instructions
- Place milk, chicken broth, Vegeta, thyme, bay leaves, and pepper in a large saucepan over medium heat and bring to a low simmer. Add chicken and cover with a lid. Simmer on medium-low for 15 minutes without allowing it to boil to prevent curdling. Remove chicken, shred it, and keep the poaching liquid covered and reserved.
- In a large, deep skillet over high heat, warm half the butter and olive oil. Add half the mushrooms, garlic, salt, and pepper, and sauté for 5 minutes until golden. Remove to a bowl and repeat with the remaining mushrooms.
- Lower heat to medium and melt butter in the same skillet. Sauté garlic until fragrant and golden. Stir in the flour and cook while stirring for 1 minute. Gradually whisk in 2 cups of the reserved poaching liquid to form a thick paste. Continue to incorporate another cup, then the remainder, stirring until smooth. Stir over heat for 1–2 minutes until the sauce thickens to coat the back of a spoon. Remove from heat and stir in cheddar until melted. Adjust seasoning as needed. Reserve 2 1/2 cups (625ml) of sauce for topping, and mix shredded chicken and mushrooms into the remaining sauce.
- Preheat oven to 180°C (350°F). Spread a small amount of sauce on the bottom of a 23 x 33 cm (9 x 13″) baking dish. Layer with lasagna sheets, half the chicken mixture, another layer of pasta, the remaining chicken mixture, and a final layer of lasagna sheets. Pour over reserved white sauce and sprinkle with mozzarella. Cover loosely with foil or place an inverted baking tray on top, ensuring it doesn’t touch the cheese.
- Bake for 25 minutes, then uncover and bake an additional 10 minutes until the top is golden and bubbling. Let rest for 10 minutes before slicing. Garnish with parsley if desired.
