Introduction to Chicken Spinach Artichoke Lasagna
If you love creamy chicken lasagna and can’t get enough of spinach artichoke dip, this chicken spinach artichoke lasagna is the recipe you didn’t know you needed. Layered with tender chicken, melty cheese, and a velvety white sauce, it brings everything you crave in a comforting, flavorful meal.
This dish gives a twist to traditional lasagna by using a béchamel-style sauce instead of tomato, and adding artichokes for a bold, savory bite. The result is rich, satisfying, and perfect for everything from weeknight dinners to holiday gatherings. Learn more about the classic lasagna variations across Italy, where white sauce-based versions like Lasagna Bianca are regional favorites.
Perfect for make-ahead meals or a cozy weekend bake, this dish also invites easy customization. Want to try different cheeses or greens? Explore spinach artichoke pasta bakes for creative spins that use similar ingredients in equally delicious ways.
Why You’ll Love This Recipe
This creamy chicken spinach artichoke lasagna brings together all the best parts of your favorite dishes—cheesy lasagna, tender chicken, and the rich flavors of spinach and artichoke dip. It’s indulgent yet balanced, hearty without being heavy, and perfect for both weeknight meals and special occasions.
Instead of traditional red sauce, this lasagna uses a homemade béchamel for a silky, rich finish. Layered with a blend of cheeses and savory vegetables, it’s one of those recipes that gets even better the next day. Curious about how this stacks up to classic lasagna? Learn more about white sauce lasagna styles that trade tomatoes for creamy sauces.
The recipe is easily adaptable to what you have on hand. Whether you prefer rotisserie chicken or a plant-based version with mushrooms, there are plenty of ways to make it your own. For more inspiration, check out these creamy pasta bake ideas that include similar ingredients and flavors.
Reasons to Try This Lasagna Twist
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Creamy, cheesy, and loaded with flavor
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Great for feeding a crowd or meal prep
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A fun twist on traditional lasagna
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Versatile ingredients—use fresh or frozen spinach
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Freezer-friendly and easy to reheat
Whether you’re hosting guests or craving a comforting pasta bake, this chicken artichoke lasagna hits the mark every time.
Ingredient Breakdown and Substitutions
This white chicken lasagna keeps things simple but flavorful. With layers of cheese, creamy sauce, seasoned chicken, and bright vegetables, it’s comfort food you can feel good about.
Core Ingredients
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Shredded chicken – Use rotisserie or leftover baked chicken
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Artichoke hearts – Adds tang and texture
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Spinach – Fresh or frozen works well
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Ricotta and mozzarella – For creaminess and stretch
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Béchamel sauce – Butter, flour, milk, and Parmesan for richness
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Lasagna noodles – No-boil or regular cooked noodles
Explore the use of béchamel in Italian white lasagna dishes to see how it compares to tomato-based recipes.
Easy Substitutions
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Use cottage cheese instead of ricotta
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Swap kale or Swiss chard for spinach
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Add mushrooms or sundried tomatoes for flavor boosts
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Use almond milk and vegan butter for dairy-light versions
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Make it gluten-free with GF noodles and flour
Want to see more variations? Check out these spinach artichoke casseroles for flavor and ingredient swaps.
Step-by-Step Instructions
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Cook noodles if using traditional. Set aside.
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Sauté garlic, spinach, and artichokes in olive oil until wilted and fragrant. Stir in cooked chicken and seasonings.
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Make the white sauce: Melt butter, whisk in flour, then slowly add milk until thickened. Stir in Parmesan and season.
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Mix the cheese filling: Combine ricotta, egg, Parmesan, and part of the mozzarella.
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Layer the lasagna:
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Sauce → noodles → ricotta mix → chicken mix → mozzarella → sauce
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Repeat and finish with sauce and cheese on top
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Bake at 375°F:
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Covered: 25 minutes
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Uncovered: 15 minutes
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Let rest 10 minutes before slicing.
For visuals on assembling layered casseroles, check this lasagna prep board.
Tips for the Best Chicken Artichoke Lasagna
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Drain spinach well to avoid soggy layers
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Use high-quality artichokes packed in water, not oil
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Let sauce cool slightly before layering
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Don’t overbake—cover with foil to retain moisture
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Rest before slicing to help layers set
Learn more about classic baking methods for lasagna for even cooking and texture.
How to Serve This Lasagna
This dish is rich enough to stand alone, but pairs beautifully with:
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Garlic bread or a crusty baguette
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Mixed greens with lemon vinaigrette
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Roasted vegetables like zucchini, asparagus, or carrots
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A crisp white wine or sparkling water with citrus
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Grated Parmesan or crushed red pepper flakes on the side
Explore more creamy casserole pairings for full meal inspiration.
Storage and Reheating Tips
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Store leftovers in an airtight container up to 4 days
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Reheat in the oven at 350°F until warmed through
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Microwave single servings with a splash of milk or broth
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Freeze fully assembled or in slices for up to 2 months
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Thaw in fridge overnight before baking or reheating
Learn how to store pasta bakes properly to maintain flavor and texture.
Variations and Add-Ons
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Add mushrooms or leeks for earthy flavor
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Mix in sundried tomatoes or roasted red peppers
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Use Fontina or Gruyère instead of mozzarella
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Sprinkle toasted breadcrumbs on top before final bake
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Add a layer of marinated artichoke spread for extra zing
Explore creative spins on this dish with these white lasagna ideas.
Common Mistakes to Avoid
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Overloading the filling – Makes layers slide
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Too much sauce – Can make it runny
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Undercooking the noodles – Especially if not no-boil
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Skipping the rest time – Prevents clean slices
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Forgetting to season each layer lightly
Find more tips on perfecting your lasagna layers in this lasagna guide.
FAQs – People Also Ask
Can I make this ahead of time?
Yes! Assemble it up to 24 hours ahead and refrigerate. Bake when ready.
Can I freeze this lasagna?
Absolutely. Freeze before or after baking. Wrap tightly to avoid freezer burn.
What can I substitute for artichokes?
Try mushrooms, roasted peppers, or zucchini for a similar texture.
Is it okay to use rotisserie chicken?
Yes, it’s a great time-saver and adds rich flavor.
Can I make it vegetarian?
Yes—just skip the chicken and double the veggies or add white beans.
Chicken Spinach Artichoke Lasagna: A Creamy, Cheesy Favorite
Description
This chicken spinach artichoke lasagna is layered with tender shredded chicken, creamy ricotta, melty mozzarella, and a rich white Parmesan sauce. Artichokes and spinach add bold flavor in every bite, making it a cozy, cheesy favorite for family dinners or special gatherings.
Ingredients
For the Filling:
2 cups cooked shredded chicken
1 (14 oz) can artichoke hearts, drained and chopped
2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
3 cloves garlic, minced
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
For the Cheese Mixture:
1 (15 oz) container ricotta cheese
1 egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese (divided)
For the Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of garlic powder (optional)
Other:
9 lasagna noodles (regular or no-boil)
Chopped parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook lasagna noodles according to package directions (unless using no-boil). Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add spinach and artichokes. Cook until spinach is wilted. Season with salt, pepper, and Italian seasoning. Stir in shredded chicken and set aside.
In a small pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened, about 3–4 minutes. Stir in Parmesan and a pinch of garlic powder if using. Season with salt and pepper. Remove from heat.
In a bowl, mix ricotta, egg, ½ cup mozzarella, and ½ cup Parmesan.
Assemble the lasagna:
Spread a thin layer of sauce on the bottom of the baking dish.
Layer 3 lasagna noodles, then half the ricotta mixture, half the chicken-spinach-artichoke mixture, a sprinkle of mozzarella, and a drizzle of sauce.
Repeat the layers.
Finish with remaining noodles, sauce, and top with remaining mozzarella.
Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until cheese is melted and bubbly.
Let rest for 10 minutes before slicing. Garnish with chopped parsley if desired.
Notes
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Prep Time: 25 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour 5 minutes
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Servings: 6–8
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Make-Ahead Friendly: Yes
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Freezer-Friendly: Yes
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Best Cheese Substitutes: Fontina, Monterey Jack, Gruyère
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Serve With: Garlic bread, green salad, roasted veggies
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Optional Add-ins: Mushrooms, sun-dried tomatoes, basil pesto
