If you are searching for a dish that feels like a warm hug on a plate, then this Creamy White Chicken Lasagna with Artichokes and Spinach Recipe is exactly what you need. Imagine layers of tender noodles soaked just right, oozing with a luscious white Alfredo sauce, generous shreds of rotisserie chicken, and the delightful tang of artichokes combined with vibrant spinach—all baked to golden, bubbly perfection. This lasagna elevates the classic comfort food to a bright, elegant experience that warms your soul and impresses every time you serve it.
Ingredients You’ll Need
Every ingredient in this lasagna contributes something essential—texture, flavor, or that irresistible creaminess. From the hearty noodles that soak up all the goodness, to the blend of cheeses and fresh herbs that bring brightness and richness, each component is simple but indispensable in creating this special meal.
- 15 classic lasagna noodles: These provide the perfect structure and soak up the creamy sauce beautifully when softened.
- 1 pound shredded mozzarella (4 cups): Mozzarella adds gooey, melty cheesiness throughout the layers.
- 5 tablespoons unsalted butter: Gives a rich base for the Alfredo sauce, balancing the flavors.
- 8 garlic cloves (minced): Garlic infuses warmth and depth into the sauce.
- 1/3 cup all-purpose flour: Acts as a thickener for the luscious white sauce.
- 2 cups low sodium chicken broth: Adds savory flavor without overpowering the delicate sauce.
- 3 cups half and half: Keeps the sauce creamy yet light.
- Various dried herbs and spices (onion powder, parsley, basil, oregano, thyme, pepper, bouillon, red pepper flakes): These aromatic seasonings create layers of complexity.
- 2 cups freshly grated Parmesan cheese: Parmesan brings sharp, nutty flavor to the sauce.
- 3 cups shredded rotisserie chicken: Tender, pre-cooked chicken makes the dish hearty and satisfying.
- 2 eggs: Bind the ricotta mixture for creamy texture.
- 3 cups whole milk ricotta cheese: Adds smooth, mild creaminess between the layers.
- 1 cup full fat sour cream: Provides tanginess that balances richness.
- 1/2 cup freshly grated Parmesan cheese: For the ricotta filling, boosting flavor.
- 1/4 cup chopped fresh basil (or 1 tablespoon dried): Adds fresh herb brightness to the filling.
- 1/4 teaspoon nutmeg: A subtle spice that lifts the ricotta mix beautifully.
- 1 can (14 oz) artichoke hearts (chopped, patted very dry): Offers a tender, slightly tangy bite that pairs perfectly with spinach.
- 16 oz frozen chopped spinach (thawed, patted very dry): Adds vibrant color and earthy flavor, plus a nutrition boost.
How to Make Creamy White Chicken Lasagna with Artichokes and Spinach Recipe
Step 1: Soften the Noodles
Start by placing the classic lasagna noodles in a long pan and covering them with hot tap water until submerged. Let them soak for at least 30 minutes, stirring occasionally to keep them from sticking. This gentle soaking method keeps the noodles pliable and ready to absorb all the creamy sauce during baking.
Step 2: Prepare the Ricotta Filling
In a large bowl, combine the ricotta cheese, eggs, sour cream, Parmesan, fresh basil, nutmeg, salt, and pepper. Mix thoroughly until smooth and creamy. This mixture is the heart of the layers—rich, tangy, and soft—offering a lovely contrast to the rustic chicken and tender artichokes.
Step 3: Make the Alfredo Sauce
Melt butter in a skillet over medium heat. Whisk in the minced garlic and flour, cooking for about 2 minutes to form a roux that will thicken your sauce. Gradually whisk in the half and half and chicken broth, then add all the dried herbs and spices. Bring the sauce to a boil while whisking constantly to avoid lumps, then reduce heat and simmer until it thickens just right, about 5 minutes. Remove from heat and stir in the Parmesan until melted. Finally, fold in shredded chicken for a savory finish. If the sauce feels too thick, add a splash of milk to loosen it.
Step 4: Assemble the Lasagna
Lightly grease a deep 9×13 baking dish. Start by spreading a thin layer (about 1 cup) of Alfredo sauce on the bottom. Lay down four soaked noodles and part of a fifth to cover the base evenly. Spread one-third of the ricotta filling over the noodles, then sprinkle with one cup of shredded mozzarella. Repeat this layering process two more times with the remaining sauce, noodles, ricotta, and mozzarella, finishing with a top coat of Alfredo sauce and mozzarella cheese.
Step 5: Bake to Perfection
Cover the lasagna tightly with foil and bake at 350°F for 30 minutes to lock in moisture and meld the flavors. Remove the foil and continue baking another 30 minutes until hot and bubbly. For a gorgeous golden crust, broil the lasagna for about 3 minutes, watching closely so the cheese doesn’t burn. Let the lasagna rest for 15 minutes before slicing to help it set and make serving easier.
How to Serve Creamy White Chicken Lasagna with Artichokes and Spinach Recipe
Garnishes
Fresh basil leaves, a light sprinkle of Parmesan, or a drizzle of extra virgin olive oil make excellent garnishes. These touches add color and fresh aromas that complement the rich creamy layers.
Side Dishes
Serve this lasagna with a crisp green salad tossed with vinaigrette and some garlic bread to soak up every last bit of sauce. Roasted vegetables like asparagus or a simple tomato salad also pair beautifully and bring balance to the meal.
Creative Ways to Present
Instead of the traditional rectangular slices, consider cutting the lasagna into smaller squares for an elegant appetizer platter. Layer individual portions in ramekins for stunning single servings that bake perfectly. You can also sprinkle toasted pine nuts on top for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
This lasagna keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, making it even more delicious the next day.
Freezing
You can freeze leftover portions or an entire assembled (but unbaked) lasagna. Wrap it tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Reheating
Reheat slices covered with foil at 350°F for about 20 minutes or until warmed through. For quicker reheating, microwave on medium power in short bursts, stirring or rotating as needed to heat evenly without drying out.
FAQs
Can I use no-boil noodles instead of traditional lasagna noodles?
While no-boil noodles are convenient, this Creamy White Chicken Lasagna with Artichokes and Spinach Recipe relies on soaked classic noodles for the perfect texture and sauce absorption. Using no-boil noodles may change the consistency and cooking time.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the chicken and add extra artichokes, spinach, or even mushrooms for a hearty vegetarian version that still delivers creamy, rich flavor.
Can I prepare this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Keep it covered in the fridge and bake right before serving to enjoy fresh, bubbling layers.
What can I substitute for half and half in the Alfredo sauce?
If you don’t have half and half on hand, a mixture of equal parts milk and cream works well to maintain that creamy texture.
How do I ensure the artichokes and spinach don’t make the lasagna watery?
Patting the artichokes and spinach very dry is key. Excess moisture can thin the sauce and cause sogginess. Use paper towels or a clean kitchen towel to squeeze out as much water as possible before adding them to the layers.
Final Thoughts
This Creamy White Chicken Lasagna with Artichokes and Spinach Recipe is the ultimate comfort meal with a sophisticated twist. It’s perfect for family dinners, special occasions, or anytime you want to treat yourself with something truly satisfying and flavorful. Give it a try—you’ll find it quickly becomes a cherished favorite in your recipe collection!
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Creamy White Chicken Lasagna with Artichokes and Spinach Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 18 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This White Chicken Lasagna is a creamy, comforting twist on the classic Italian dish, featuring layers of tender lasagna noodles, a rich Alfredo sauce packed with shredded rotisserie chicken, spinach, and artichoke hearts, and a luscious ricotta filling. Baked to golden perfection and topped with melted mozzarella and Parmesan cheese, this recipe serves 18 and makes for a perfect crowd-pleaser at family dinners or gatherings.
Ingredients
Lasagna Noodles
- 15 classic lasagna noodles (NOT no-boil)
Cheese and Filling
- 1 pound shredded mozzarella (about 4 cups)
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 2 eggs
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 teaspoon nutmeg
Alfredo Sauce
- 5 tablespoons unsalted butter (may substitute half with olive oil)
- 8 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 3 cups half and half
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp chicken bouillon
- 1/2 tsp red pepper flakes
- 2 cups freshly grated Parmesan cheese
- 3 cups shredded rotisserie chicken
- Additional whole milk (if needed to thin sauce)
Vegetables
- 1 14 oz. can artichoke hearts (chopped and patted very dry)
- 16 oz. frozen chopped spinach (thawed and patted very dry)
Instructions
- Soak Noodles: Place lasagna noodles in a long pan and pour hot tap water over them until submerged. Let soak for at least 30 minutes, occasionally agitating to prevent sticking.
- Prepare Ricotta Filling: In a large bowl, combine ricotta cheese, sour cream, eggs, chopped basil, salt, pepper, and nutmeg. Mix until thoroughly combined and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the lasagna.
- Make Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and whisk in flour, cooking and stirring constantly for about 2 minutes. Reduce heat to low and gradually whisk in half and half, chicken broth, and all spices including onion powder, dried parsley, basil, oregano, salt, thyme, pepper, chicken bouillon, and red pepper flakes.
- Thicken Sauce: Bring the sauce to a boil while whisking constantly, then lower heat to medium and simmer, stirring occasionally, until thickened but not overly thick, about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in shredded chicken. Add additional milk if the sauce is too thick.
- Assemble Lasagna: Lightly grease a deep 9×13 inch baking pan. Spread 1 cup of Alfredo sauce on the bottom. Layer 4 noodles lengthwise plus part of a 5th to cover the bottom. Spread one-third of the ricotta filling evenly over the noodles, then top with 1 cup shredded mozzarella cheese.
- Build Remaining Layers: Repeat layering with Alfredo sauce (one-third of the remaining sauce, about 2 cups), noodles, ricotta filling, and mozzarella cheese two more times to create three total layers. Finish with the remaining Alfredo sauce and mozzarella cheese on top.
- Bake Covered: Cover the lasagna tightly with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 30 minutes or until the lasagna is hot and bubbly throughout.
- Broil to Finish: Increase oven temperature to broil at 550°F. Broil the lasagna for about 3 minutes until the top is golden in spots. Watch carefully to avoid burning.
- Rest and Serve: Remove from oven and let the lasagna stand for 15 minutes before slicing to set the layers and enhance flavor.
Notes
- Soaking the noodles before assembling helps them become tender without boiling.
- Patting the spinach and artichokes very dry prevents excess moisture which can make lasagna watery.
- The Alfredo sauce can be thinned with additional milk if it becomes too thick during cooking.
- Broiling at the end gives the top a nice golden, bubbly finish—stay close to prevent burning.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Using rotisserie chicken saves time and adds flavor, but you can also cook your own shredded chicken.
