Easy Creamy Chicken Lasagna Recipe

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5 from 1 vote
Published: November 2, 2020Updated: January 27, 2021Author: Camille Beckstrand
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Easy Creamy Chicken Lasagna Recipe

Love lasagna? We do too! And we promise that this Creamy Chicken Lasagna will quickly become a family dinner go-to recipe.

This spin on lasagna is delicious!

My friend Annie brought this dish over to me when my son was in the hospital and it has been my favorite lasagna recipe ever since.

If you love lasagna, be sure to check out all of our other lasagna recipes!

Ingredients Needed For Creamy Chicken Lasagna:

  • chicken breasts
  • lasagna noodles
  • chicken bullion
  • hot water
  • cream cheese
  • shredded mozzarella cheese
  • spaghetti sauce
  • grated Parmesan cheese
Piece of Creamy Chicken Lasagna being removed from baking pan

How To Make Creamy Chicken Lasagna:

  1. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
  2. Shred or cube cooked chicken.
  3. Preheat oven to 350 degrees.
  4. Dissolve boullion cube in hot water.
  5. In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
  6. Spread 1/3 of spaghetti sauce in the bottom of a 9×13″ dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
  7. Bake for 35-40 minutes in preheated oven.

More of our favorite lasagna recipes:

Serves: 8

Creamy Chicken Lasagna Recipe

5 from 1 vote
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Print Pin

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts cooked
  • 6 lasagna noodles uncooked
  • 1 cube chicken boullion
  • 1/4 cup hot water
  • 8 ounces cream cheese softened
  • 2 cups shredded mozzarella cheese
  • 26 ounces spaghetti sauce
  • 1/2 cup fresh grated Parmesan cheese

Instructions

  • Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
  • Shred or cube cooked chicken.
  • Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
  • In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
  • Spread 1/3 of spaghetti sauce in the bottom of a 9×13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
  • Bake for 35-40 minutes in preheated oven.

Notes

  • Sometimes I also add a dash of garlic salt and Italian seasoning to the cream cheese mixture just to give it at little more flavor. You can always add salt and pepper as well.
  • This can be made into a freezer meal. Just make sure that you cook the noodles al dente (you want them to be a little under-done) and then prepare the recipe. Place in an airtight container and keep in the freezer for up to 2 months. Thaw it in the fridge the night before to defrost it, then cook it as directed in the recipe.
  • A rotisserie chicken works great for this recipe as well.

Nutrition

Calories: 405 kcal · Carbohydrates: 23 g · Protein: 32 g · Fat: 20 g · Saturated Fat: 11 g · Cholesterol: 113 mg · Sodium: 945 mg · Potassium: 735 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1049 IU · Vitamin C: 7 mg · Calcium: 259 mg · Iron: 2 mg

Equipment

  • large pot
  • 9×13-inch Baking Pan

Recipe Details

Course: Main Course
Cuisine: Italian
Author: Camille Beckstrand

Serve with our 30 Minute Dinner Rolls  and a side salad and you have a quick and easy meal!

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  1. Tigermamaof3 says:
    August 2, 2012
    Making this now...I added fresh sliced garlic sauteed green beans to the chicken mixture and used low fat cream cheese, I also used shredded chicken from my left over roasted chicken!! Smells wonderful and im sure it will taste the same!
    Reply
  2. eir02mb says:
    September 14, 2017
    Made this and there's a problem... I can't stop eating!! It's so delicious! I followed recipe exactly. However I want to note, I used low fat cream cheese and what I had left over from my rotisserie chicken. Great, easy recipe that will become a staple in my kitchen!
    Reply
  3. Michelle says:
    August 7, 2018
    Can this be made into a freezer meal? If so what changes would you make? Thanks!
    Reply
    • Cyd says:
      August 8, 2018
      I would prepare the whole recipe and then freeze it in an airtight freezer container before cooking it in the oven. Maybe thaw it in the fridge the night before to defrost. Thaw and cook when ready.
      Reply
  4. Stacey says:
    October 17, 2018
    For the chicken breasts I'm wondering a total weight?
    Reply
    • Cyd says:
      October 19, 2018
      maybe about 1 1/2 - 2 pounds. We just go by the frozen chicken breasts we buy in a big bag. :)
      Reply
  5. Monika says:
    January 28, 2021
    Made this for dinner tonight, everyone loved it. Tastes great and budget friendly!

    5 stars

    Reply
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