Joanna Gaines White Chicken Alfredo Lasagna Recipe

Joanna Gaines White Chicken Alfredo Lasagna is made with tender shredded rotisserie chicken, wilted spinach, and a luxurious homemade Alfredo sauce enriched with heavy cream and fresh garlic. The result is a decadent, bubbling white lasagna featuring layers of pasta, a nutmeg-spiced ricotta filling, and golden toasted mozzarella. It is the ultimate comfort food for a cozy family gathering and makes a stunning centerpiece for a holiday dinner.

Joanna Gaines White Chicken Alfredo Lasagna Ingredients

For the Homemade Alfredo Sauce:

• 1/2 cup (1 stick) Salted Butter: Joanna prefers salted butter for its flavor.
• 4 cloves Garlic: Minced.
• 2 cups Heavy Cream: Essential for the silky, rich texture characteristic of Magnolia recipes.
• 1 cup Whole Milk: To loosen the sauce slightly.
• 2 cups Freshly Grated Parmesan Cheese: Do not use the shaker can; fresh melts better.
• 1/4 teaspoon Ground Nutmeg: The secret ingredient that gives white sauce its warmth.
• Salt and White Pepper: To taste.

For the Lasagna Layers:

• 12 Lasagna Noodles: Standard boiled noodles work best for structure here.
• 3 cups Cooked Chicken: Shredded. A store-bought rotisserie chicken is the perfect time-saver.
• 1 (10-ounce) package Frozen Spinach: Thawed and squeezed completely dry of all liquid.
• 1 (15-ounce) container Ricotta Cheese: Full fat.
• 1 Large Egg: Beaten (to bind the ricotta).
• 2 tablespoons Fresh Parsley: Chopped.
• 3 cups Shredded Mozzarella Cheese: Divided.

How To Make Joanna Gaines White Chicken Alfredo Lasagna

1. Boil the noodles: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente (usually 1-2 minutes less than fully cooked). Drain and lay them flat on a piece of parchment paper to prevent sticking.
2. Simmer the sauce: In a large saucepan over medium heat, melt the salted butter. Add the minced garlic and sauté for 1 minute until fragrant (do not brown). Pour in the heavy cream and whole milk. Bring to a gentle simmer, whisking constantly. Reduce heat to low and stir in the grated Parmesan cheese, nutmeg, salt, and pepper until the sauce is smooth and slightly thickened. Remove from heat.
3. Prepare the filling: In a medium bowl, combine the ricotta cheese, beaten egg, squeezed dry spinach, chopped parsley, and 1/2 teaspoon of salt. Mix until well combined. In a separate bowl, toss the shredded chicken with 1 cup of the prepared Alfredo sauce to ensure the meat is moist.
4. Assemble the lasagna: Spread about 1/2 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Place 3 noodles across the bottom. Spread 1/3 of the ricotta-spinach mixture over the noodles. Top with 1/3 of the chicken mixture. Sprinkle with 1/2 cup of mozzarella. Drizzle with a little more Alfredo sauce.
5. Repeat the layers: Repeat the layering process (noodles, ricotta mix, chicken, mozzarella, sauce) two more times. Top with the final 3 noodles. Pour the remaining Alfredo sauce over the top, ensuring the noodles are completely covered. Sprinkle generously with the remaining mozzarella and a little extra Parmesan if desired.
6. Bake the dish: Cover the baking dish loosely with aluminum foil (tent it so the cheese doesn’t stick). Bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the cheese is bubbling and spotty golden brown on top.
7. Rest the lasagna: Remove from the oven and let it rest for at least 15 to 20 minutes. This step is non-negotiable; if you cut into it immediately, the creamy layers will slide apart. Resting allows the sauce to set for perfect squares.

Recipe Tips

• Dry the Spinach: Water is the enemy of a creamy lasagna. After thawing the spinach, place it in a clean kitchen towel and wring it out with force until absolutely no water drips out.
• Sauce Thickness: The Alfredo sauce might look thinner than a jarred sauce, but it will thicken as it bakes with the starch from the noodles. Don’t over-boil the cream or it may separate.
• Shred Your Own Cheese: Pre-shredded mozzarella contains cellulose (anti-caking agent) which prevents it from melting into a smooth, gooey layer. Buying a block and grating it takes 2 minutes and creates a vastly superior texture.
• Chicken Flavor: Using rotisserie chicken adds a savory roasted flavor that poached chicken lacks. Be sure to include both white and dark meat for the best flavor profile.

What To Serve With White Chicken Lasagna?

This dish is incredibly rich and creamy, so it needs crisp, acidic sides. A fresh Italian salad with vinaigrette or roasted asparagus with lemon zest helps cut through the heavy dairy. A slice of crusty baguette is perfect for cleaning the plate, and a glass of oaked Chardonnay stands up well to the rich Alfredo sauce.

How To Store Leftovers White Chicken Lasagna?

• Refrigerate: Cover the baking dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat individual slices in the microwave, or cover the whole dish with foil and warm in a 350°F oven for 20 minutes. Add a splash of milk if the sauce looks dry.
• Freeze: Assemble the lasagna but do not bake it. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before baking (add 10-15 minutes to cook time).

White Chicken Lasagna Nutrition Facts

• Calories: ~750 kcal
• Fat: 45g
• Carbohydrates: 35g
• Protein: 42g
• Nutrition information is estimated per serving based on 8 servings.

FAQs

Try More Recipes:

• Joanna Gaines Chicken Spaghetti Recipe
• Joanna Gaines Chicken Enchiladas Recipe
• Joanna Gaines White Chicken Chili Recipe