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Creamy White Chicken Lasagna Recipe Easy Homemade Garlic Alfredo Sauce Guide

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A quick and easy creamy white chicken lasagna layered with a homemade garlic Alfredo sauce, shredded chicken, mozzarella, and ricotta cheese. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie works great for ease)
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 4 ounces cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese (optional)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, toss the shredded cooked chicken with Italian seasoning, salt, and pepper. Set aside.
  3. In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Whisk in 4 tablespoons of all-purpose flour, cooking for 1-2 minutes to remove raw flour taste without browning.
  5. Slowly pour in 3 cups of room temperature whole milk while whisking. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Lower heat to medium-low and whisk in softened cream cheese until smooth. Add grated Parmesan cheese and stir until melted and combined. Season with salt and pepper to taste.
  7. Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Layer 3 no-boil noodles on top, then half the chicken mixture, a third of the ricotta (if using), a third of the mozzarella, and 1 cup of Alfredo sauce. Repeat the layers once more, then top with the last 3 noodles, remaining Alfredo sauce, and mozzarella.
  8. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until the top is bubbly and golden.
  9. Let the lasagna rest for 10 minutes before slicing to help it set.
  10. Garnish with fresh parsley or basil before serving.

Notes

Use room temperature milk and cream cheese to avoid lumps in the sauce. Do not skip cooking the roux (butter and flour) to avoid raw flour taste. Sauté garlic just until fragrant to prevent bitterness. Keep layers thin and even to avoid soggy lasagna. Let lasagna rest 10 minutes before slicing for best results. If sauce is too thick before assembling, add a splash of milk to loosen it.

Nutrition

Keywords: creamy white chicken lasagna, garlic Alfredo sauce, easy lasagna recipe, no-boil noodles, comfort food, family dinner, homemade Alfredo sauce

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