Creamy Chicken Lasagna Recipe -
Creamy Chicken Lasagna Recipe
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Creamy Chicken Lasagna
Chicken and cream cheese star in this deliciously unique lasagna. See more
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Creamy Chicken Lasagna

Recipe by  

"This is an unusual but fantastic combination. Everyone that tastes it raves!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 5 mins

    1 hr 30 mins


  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
  2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
  3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
  4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
  5. Bake for 45 minutes in the preheated oven.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

I was looking for a lasagna recipe that didn't use ricotta cheese (my brother refuses to eat it.) He absolutely loved this dish. It is a nice change from regular lasagna. The only thing I did differently was added some garlic powder, pepper and Italian seasoning to the cream cheese mixture, and also used oven ready pasta to cut down on cooking time. If you do try the oven ready pasta be sure to cover it with foil for the majority of cooking time, then for the last 10 minutes or so uncover to let the cheese get golden brown.

Most Helpful Critical Review
Nov 17, 2005

I usually don't rate recipes if I alter them, but I am going to for this one. I will give it three stars but had the recipe been as I altered it, I would have given it five stars. I sauteed finely chopped mushrooms, red peppers, green and yellow onions and garlic. I also added spinach to the mixture. I loved the cream cheese part although I was worried it would be weird. It was really great. I topped it with mozzerella, parmasan and oregano for some color. After all that, it was the best chicken lasagna ever! :o) This is a good starting recipe to 'tweak' to your own liking.

Sep 25, 2003

This was the GREATEST!!! Thank you so much.. I do have to give a warning though... a 9x13 pan is too big for this dish. Use the next size smaller for a BEAUTIFUL, full lasagna. It is sooo good and sooo rich! A dinner guest couldn't beleive that there was no ricotta in it. Thank you again!!!

Oct 01, 2006

Wonderful recipe! I poached frozen chicken breasts with chopped vidalia onion, celery tops, bay leaves, seasoned salt, and cracked black pepper for about two hours on a low simmer. I then shredded the cooked, cooled chicken, and in another pan sauteed one more chopped vidalia onion with two chopped, sweet, red bell peppers, two red chili peppers, oregano, and two cloves of garlic minced in a little olive oil. I added this mixture to the chicken, tossed in enough of the spaghetti sauce to lightly moisten the mixture, then proceeded with the rest of the recipe. Everyone loved this, and I had to send leftovers home with my daughter and son-in-law (I made mine in a 13 x 9 pan with nine lasagna noodles.) This recipe is OUTSTANDING! Thank you for sharing it.

Nov 08, 2004

This is definitely the best lasagna recipe I have ever made. My husband loved it so much he asked to take the leftovers to work for lunch, something he rarely does. Following the advice of others, I added sautéed onion, garlic, Italian seasoning, and spinach to the chicken/cheese mixture. I also used 1/3 less fat cream cheese and a mix of regular and non-fat mozzarella to lighten it up a bit. I baked it in a 7”x10” deep dish baker, and it turned out perfectly. This is definitely a keeper.

Feb 01, 2004

This is really good. I took the leftovers to work and all wanted the recipe. I added a box of frozen spinach, but with or without that it is really good and easy to make. I tried the "don't boil the noodles" method and it worked quite well.

Oct 03, 2013

2/03 Good. K (4 yrs) liked. I used 2c leftover chicken & made my own sauce (15oz tomato sauce, 1c crushed tomatoes, 2 1/2tsp sugar, 1/2tsp basil, 1/4t oregano & 1tsp salt). I added an egg to the sauce for binding. Topped with the 1c mozzarella mixed with 1/2c fresh parmesan. (By the way, 1/4 of a 12 ounce box of lasagna noodles is 6). I try to reduce sugar whenever I can soooo - just a little 411 ;) - Ragu has 6g sugar per 1/2c, Tomato sauce as 4g per 1/2c. Also, more 411 :), name brand (I forget which brand) is substantially more salty than the store brand. I made my usual sauce & it turned out salty with the name brand. Surprised me.

Feb 24, 2003

This is an excellent recipe - almost enough to make me throw out my recipe for lasagna with beef! Very rich and very creamy, a subtle but refreshing change from recipes including ricotta. Another good feature, in my opinion, is the exclusion of eggs. The only change I made was the addition of some oregano and some Italian seasoning, and I used the oven-ready lasagna noodles in order to skip a step. This is the simplest and most delicious lasagna recipe I've tried. A winner!


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1060 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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