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Chicken Lasagna with Bacon is layered with tender noodles, shredded chicken, artichokes, sun dried tomatoes and ranch flavoring. A tasty twist on traditional lasagna.
Featured With This Recipe
This lasagna white chicken lasagna recipe, with chunks of tender chicken, savory bacon, lots of gooey cheese and ranch flavoring, is the ultimate comfort food. Different than traditional classic lasagna, bursting with sun dried tomatoes and artichokes. My family loves a large casserole dish of this dinner on a warm summer evening on the patio with a simple green salad and garlic bread or our Hot Cheese Bread. It’s just as delicious on a cozy, chilly night when you’re craving comfort food at its finest.
Ingredients to Make White Chicken Lasagna
Here’s what you need to make this creamy white chicken lasagna:
- Chicken – Cooked and shredded. Make things even easier and use a rotisserie chicken.
- Bacon
- Mozzarella cheese
- Parmesan cheese – start with a cup parmesan and add a sprinkle more on top
- Artichoke hearts
- Sun-dried tomatoes
- Cream cheese – this will thicken the sauce. You can use this in place of a butter and all purpose flour roux.
- Milk
- Ranch dressing mix (we always like to use Hidden Valley brand)
- Lasagna noodles – boil in a large pot of salted water until al dente
- salt and black pepper – to taste
Variations and Additions
You can make this lasagna using any of your favorite ingredients. Here are some additions and/or variations you can make to this white lasagna recipe to make it your own:
- Fresh spinach
- Garlic cloves – diced or finely minced
- Sauteed onion
- Roasted red peppers
- Italian sausage
- Alfredo sauce (instead of the cream cheese mixture, see notes below)
- Ricotta cheese (or half ricotta, half mozzarella)
- One egg (Add it to the chicken mixture to help hold it all together if desired)
- Red pepper flakes
- Mushrooms or other veggies
- Zucchini
- Fresh basil, fresh parsley, dried oregano,oregano
- Salt & pepper to taste (if desired, we think it is plenty savory with the ranch powder mix)
- Chicken broth – to give the noodles more of a chicken flavor, boil noodles in chicken broth rather than salted water.
The Creamy White Sauce
For this recipe, the creamy white sauce we use is more of a creamy ranch sauce that complements the bacon and other flavors. We make this sauce for the lasagna by combining cream cheese, milk, and ranch dressing powder in a large saucepan. It isn’t really supposed to be an “Alfredo” sauce. If you prefer to use Alfredo sauce instead (which is also very delicious!) you can use our homemade Alfredo sauce recipe or our healthy Red Pepper Alfredo sauce.
Tips for Delicious White Chicken Lasagna
- If you have a pressure cooker (Instant Pot), the easiest way to prepare the shredded chicken is to place 2 large boneless, skinless chicken breasts (about 1 ½ pounds) in the pressure cooker and cook on high pressure for 20 minutes with a quick release. This cooks the chicken breasts perfectly and they will shred easily.
- My kids are a bit picky when it comes to trying new foods, so I usually make two pans, one with tomatoes and artichokes for the adults and another one without for the kids. Either way you make it, it’s rich, indulgent and delicious!
- To give your lasagna an extra kick, I love using a thick, sliced peppered bacon. It tastes best using freshly cooked bacon, but you can use precooked bacon pieces if you’re pressed for time, or use turkey bacon. All are delicious options!
- This lasagna freezes beautifully. Make one pan for dinner tonight and another to pop in the freezer for later. Thaw in the fridge before baking. If stored tightly covered in the freezer, it’ll stay nice and fresh for up to two months.
- To reheat, just pop it in the oven and heat through, about 45 minutes to an hour.
Storing and Reheating Leftovers
Store leftovers in an airtight container or covered in plastic wrap in the fridge for up to 5 days. To reheat, cut into individual portions and microwave or place in a baking dish and cover with foil. Reheat at 350-degrees F for 30 minutes or until cooked through.
You simply can’t go wrong with tender noodles, meat, cheese and rich sauce. There are so many delicious variations on traditional lasagna; try a few of our favorite recipes and see for yourself!
Frequently Asked Questions
Allowing the lasagna to cool allows the cheese inside the lasagna to cool, which allows the lasagna itself to firm up. This will make it so everything doesn’t spill out when cut into slices.
White chicken lasagna is typically made with lasagna noodles (large, flat pasta sheets), chicken, a white sauce, and cheese.
Green salad, a tomato based soup, and/or breadsticks all go well with chicken lasagna.
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How to Make Chicken Lasagna
Chicken Lasagna
Equipment
Ingredients
- 3 cups chicken cooked and shredded (see tips above)
- 3/4 pound bacon cooked and crumbled
- 2 1/2 cups mozzarella cheese grated, divided
- 1/2 cups parmesan cheese grated
- 14 ounces artichoke hearts drained and chopped
- 1/2 cup sun-dried tomatoes I use oil-packed, chopped
- 16 ounces low-fat cream cheese softened
- 1 1/2 cup whole milk
- 3 tablespoons Hidden Valley Ranch dressing mix (1 envelope, unprepared)
- 9 lasagna noodles (cooked according to package directions)
Instructions
- Heat oven to 350 degrees. Cook lasagna noodles as directed on package.
- In bowl combine chicken, bacon, 1 cup mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes.
- In separate bowl, whisk together cream cheese, milk and dry ranch envelope until smooth.
- Pour half of the cream cheese mixture over the chicken mixture and stir until coated.
- Pour the other half of the cream cheese mixture in the bottom of a 9×13 inch pan sprayed with cooking spray.
- Begin layering 3 lasagna noodles, ⅓ of chicken mixture and ½ cups mozzarella cheese.
- Repeat 2 more times. You should have 3 layers total.
- Cover with aluminum foil and bake for 25-30 minutes or until heated through. Remove foil and bake another 5-7 minutes uncovered.
- Let sit 5 minutes before serving. Optional: sprinkle with a little parsley.
Notes
- Store leftovers in an airtight container the fridge for up to 5 days. To reheat, cut into individual portions and microwave or place in a baking dish and cover with foil. Reheat at 350-degrees F for 30 minutes or until cooked through.
- To make this more of an Alfredo-style lasagna, swap out the creamy ranch sauce for Alfredo sauce.
- To give your lasagna an extra kick, I love using a thick, sliced peppered bacon. It tastes best using freshly cooked bacon, but you can use precooked bacon pieces if you’re pressed for time, or use turkey bacon. All are delicious options!
Nutrition Information
This was such a great recipe! Not your traditional lasagna and it was just delicious!
Thank you for the 5-stars! I’m so glad you liked it!
The best chicken lasagna! AND it has bacon!!! So that makes it that much better. I love lasagna but it’s always just so much better with chicken I think.
Hi 🙂
I found your recipe on Pinterest and it looks… uhm…
My problem is that I don’t know what Hidden Valley Ranch dressing mix is, as I come from Denmark. Is it possible to leave out or replace with something else!?
All the best
Heidi
Hej Heidi! Tak for kommentaren! 🙂 For the dressing mix, you can use this recipe:
1/2 tsp. pepper (or to taste)
1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. “Accent” OR “Spike” seasoning, or to taste (or any other seasoning salt)
Hope this helps! Have you seen some of our Danish recipes that we have on our site? My husband lived in Denmark for a couple years and shared some tasty recipes he found there. Just search “Denmark” on our site and they should come up! We have a tasty Frikadeller recipe 😉
Making this today for Sunday dinner but with out the tomatos and artichokes also can I use ranch dressing instead of the hidden valley ranch packet
Why 12 noodles? 3 layers=9
3 to 4 noodles on each layer, depending on your pan and brand of noodles.
This turned out amazing!! I used turkey bacon and baked it, and left out the tomatoes and artichokes bc I have a picky husband. Super easy and took less than an hour total!
I am trying this recipe but without the artichokes and tomatoes cause I have picky kids..hopefully it turns out just as good.
This was awesome it is hard to find something everyone in my house loves and this was it thank you so much for sharing
I found that I only needed 9 noodles instead of 12.
I am trying this tonight, except I tweaked, I’ll post if it turns out as good as yours looks. Thanks for the recipe.
Do. U think this would be ok to be a frozen meal ?
That should work fine!
Pretty easy to make..just time consuming. My boyfriend loved it…I am not a fan of sundried tomatoes so next time I am using fresh diced up tomatoes . I also added a few extra tablespoons of ranch dressing from the fridge to help smooth mixture over noodles.
Yummy! Reminds me of chicken, Ranch, And cheese pizza. looks like it too.
This looks yummy and easy. Thanks for sharing.