If you’re searching for a show-stopping baked pasta dinner that brings all the flavors of a classic dip into a hearty, family-friendly meal, your quest ends here. This Chicken, Spinach & Artichoke Lasagna masterfully combines tender shredded chicken, creamy cheeses, vibrant spinach, and tangy artichokes between layers of oven-ready noodles.
It’s a creamy chicken lasagna that feels indulgent yet is packed with nutritious greens, making it the perfect centerpiece for a weekend family dinner or a make-ahead dish for a busy week. The result is a bubbling, golden-brown masterpiece that will have everyone asking for seconds.
Why This Creamy Lasagna Recipe Is a Weeknight Winner
This recipe elevates the traditional lasagna by incorporating the beloved flavor profile of spinach and artichoke dip. It’s a clever and delicious way to create a layered chicken pasta dish that is both familiar and excitingly new.
Using a rotisserie chicken saves significant prep time without sacrificing flavor, and oven-ready noodles eliminate the need for pre-boiling. The creamy sauce, enriched with Parmesan, binds everything together in a luxuriously smooth blanket. It’s a cheesy lasagna recipe designed for real life, delivering maximum comfort food satisfaction with a streamlined process.
Ingredient Spotlight: Building Layers of Flavor
The magic of this comfort food lasagna lies in its carefully balanced components. The creamy base is a béchamel sauce, made with butter, flour, and milk, which gets an extra flavor boost from garlic and a generous amount of Parmesan.
The filling features a rich blend of cream cheese and ricotta, brightened with lemon zest and a hint of red pepper flakes for a subtle kick.
The stars shredded chicken, squeezed-dry spinach, and chopped artichokes soak up all that creamy goodness. Fresh basil adds an herbal freshness that cuts through the richness. Finally, a double-cheese topping of mozzarella and provolone creates that iconic, irresistible stretchy, bubbly top.
Step-by-Step Guide to Perfect Layered Chicken Pasta
Preparing the Creamy Foundation
Begin by preheating your oven to 350°F. In a large saucepan, melt the unsalted butter over medium heat. Add the finely chopped garlic and cook for about 30 seconds until fragrant, then whisk in the all-purpose flour.
Cook this roux for about a minute to remove the raw flour taste. Slowly pour in the whole milk while whisking constantly to prevent lumps. Season the sauce with kosher salt and freshly ground black pepper.
Bring it to a gentle simmer and cook, whisking frequently, for 8-10 minutes until it thickens enough to coat the back of a spoon. Remove from heat and whisk in one cup of the finely grated Parmesan until completely melted and smooth. Set this cream sauce aside.
Creating the Hearty Chicken & Vegetable Filling
In a large mixing bowl, combine the softened cream cheese, whole milk ricotta, lemon zest, crushed red pepper flakes, salt, pepper, and about 1/2 cup of the prepared cream sauce. Mix until smooth and well-combined. This creates the luxurious base for your filling.
Add the shredded cooked chicken (perfect for using up leftover rotisserie chicken), the thawed and thoroughly squeezed-dry spinach, the drained and chopped artichoke hearts, and the thinly sliced fresh basil. Gently fold everything together until the chicken and vegetables are evenly coated in the creamy cheese mixture.
Assembling and Baking Your Masterpiece
Spread about 1/2 cup of the remaining cream sauce onto the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking and adds moisture. Top with a single layer of oven-ready lasagna noodles. Spread half of the chicken and spinach mixture evenly over the noodles.
Sprinkle with one-third of the shredded mozzarella and layer one-third of the provolone slices. Add a second layer of noodles. Top these with another 1/2 cup of cream sauce, followed by the remaining chicken mixture, another third of the mozzarella, and another third of the provolone.
Finish with a final layer of noodles. Pour the remaining cream sauce over the top, ensuring the noodles are covered. Sprinkle with the last of the mozzarella and arrange the remaining provolone slices on top.
Tent the dish tightly with aluminum foil. Bake on the center rack for 45 minutes. Carefully remove the foil, sprinkle the top with the remaining 2/3 cup of Parmesan, and return to the oven.
Bake, uncovered, for an additional 25 minutes or until the top is beautifully browned and the edges are bubbly. Crucial step: let the lasagna rest for a full 15 minutes before slicing. This allows the layers to set, ensuring you get clean, gorgeous portions. Garnish with extra chopped basil and Parmesan before serving.
Nutrition Information & Dietary Notes
This lasagna is a substantial and satisfying meal. The nutritional profile reflects its role as a hearty main course. Each serving provides a significant amount of protein from the chicken and cheeses, and the spinach and artichokes contribute valuable fiber. As with any rich, baked pasta dish, it is best enjoyed as part of a balanced diet. The table below provides a detailed breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 847 Calories |
| Total Fat | 47 g |
| Carbohydrates | 39 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Protein | 62 g |
| Sodium | 1103 mg |
Serving Suggestions and Storage Tips
Serve this lasagna with a simple green salad dressed with a light vinaigrette to balance the richness. A side of garlic bread is always a welcome addition for soaking up any extra sauce. Leftovers store wonderfully. Cool completely, then cover tightly and refrigerate for up to 4 days.
Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated through. You can also assemble the lasagna a day ahead, cover, and refrigerate it until ready to bake. You may need to add 10-15 minutes to the covered baking time if starting from cold.
More Delicious Baked Dinner Ideas
If you loved this creamy, cheesy baked dish, you’ll want to explore other easy yet impressive recipes. For another protein-packed meal with a gourmet twist, try our Cheesy Asparagus Stuffed Chicken. It’s elegant enough for company but simple enough for any night.
Looking for a vibrant, meatless option? Our Creamy Coconut Lime Chickpea Skillet is bursting with tropical flavors and comes together in one pan. And for the perfect brunch or light dinner, don’t miss the easy, flavorful Baked Feta Frittata, a versatile dish that’s always a crowd-pleaser.
Final Thoughts on This Family Dinner Lasagna
This Chicken, Spinach & Artichoke Lasagna is more than just a recipe; it’s a guaranteed way to bring everyone to the table. It combines the creamy, tangy joy of a favorite appetizer with the hearty, comforting substance of a classic Italian baked pasta.
Whether you’re feeding a hungry family, hosting a casual dinner party, or meal-prepping for the week, this dish delivers on every front: flavor, texture, and sheer satisfaction. Give it a try and discover your new go-to comfort food lasagna.
Recipe
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Chicken, Spinach & Artichoke Lasagna
- Total Time: 2 hr 20 min
- Yield: 8 servings 1x
Description
A decadent and hearty lasagna combining creamy spinach & artichoke dip flavors with layers of shredded chicken, three cheeses, and oven-ready noodles.
Ingredients
3 tbsp. unsalted butter
3 cloves garlic, finely chopped (about 1 tbsp.)
3 tbsp. all-purpose flour
3 c. whole milk
Kosher salt
Freshly ground black pepper
1 2/3 c. finely grated Parmesan, divided, plus more for serving
4 oz. cream cheese, softened
1/2 c. whole milk ricotta
2 tsp. finely grated lemon zest
1/2 tsp. crushed red pepper flakes
4 c. shredded cooked chicken (from a 2 1/2-lb. rotisserie chicken)
2 (10-oz.) pkg. frozen spinach, thawed, squeezed dry
1 (14-oz.) can artichoke hearts, drained, squeezed dry, chopped
1 c. fresh basil leaves, thinly sliced, plus more, finely chopped, for serving
1 (9-oz.) pkg. oven-ready lasagna noodles
1 lb. mozzarella, shredded, divided (about 4 c.)
8 oz. provolone, sliced, divided
Instructions
- Place a rack in center of oven; preheat to 350°. In a large saucepan over medium heat, melt butter. Add garlic and flour and cook, stirring, until fragrant, about 1 minute. Add milk in a slow, steady stream, whisking constantly; season with 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook, whisking frequently, until thick enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.
- In a large bowl, mix cream cheese, ricotta, lemon zest, red pepper flakes, 1/2 teaspoon salt, a few grinds of black pepper, and 1/2 cup cream sauce until smooth. Add chicken, spinach, artichokes, and sliced basil and mix to combine.
- Spread 1/2 cup cream sauce on the bottom of a 13′ x 9′ baking dish. Top with a layer of lasagna noodles, half of chicken mixture, one-third of mozzarella, and one-third of provolone. Add another layer of noodles, 1/2 cup cream sauce, remaining chicken mixture, one-third of mozzarella, and one-third of provolone. Top with remaining noodles, cream sauce, mozzarella, and provolone. Tent dish with foil.
- Bake lasagna 45 minutes. Remove foil and sprinkle with 2/3 cup Parmesan. Continue to bake until browned and bubbly, about 25 minutes more.
- Let sit 15 minutes before serving. Sprinkle with more Parmesan and chopped basil.
Notes
- Thoroughly squeezing the moisture from the thawed spinach and drained artichokes is crucial to prevent a watery lasagna.
- Letting the lasagna rest for 15 minutes after baking is essential for clean slices.
- You can assemble the lasagna up to a day in advance; cover and refrigerate. Add 10-15 minutes to the initial covered baking time if starting from cold.
- Prep Time: 20 min
- Cook Time: 1 hr 10 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 847 Calories
- Sugar: 7 g
- Sodium: 1103 mg
- Fat: 47 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 62 g
