When it comes to comforting casseroles, few dishes deliver quite like a baked lasagna. But if you’re looking to switch things up from the usual red-sauce version, this Garlic Parmesan Chicken Lasagna Bake is here to shake up your dinner routine. Rich, creamy, and packed with flavor, it’s the perfect twist on a classic that still feels familiar and incredibly satisfying.
This lasagna bake is all about layers. Tender shredded chicken is coated in a creamy garlic-Parmesan sauce and nestled between lasagna noodles and a generous helping of mozzarella. Instead of tomato sauce, this recipe goes white with a savory, cheesy béchamel that clings to every bite and soaks into the pasta.
This dish is a go-to when you’re craving something hearty and homemade. It’s comfort food without being too heavy, and the chicken gives it a protein boost that makes it feel more balanced. You still get all the melty, cheesy goodness of a traditional lasagna but with a creamy, garlicky spin that sets it apart.
It works for weeknights and weekends alike. You can make it ahead, freeze it, or prep it the night before and bake it fresh when you’re ready to eat. It also feeds a crowd, which makes it a great option for family dinners, potlucks, or meal trains.
Using cooked chicken (rotisserie works great) saves time, and if you want to make it even easier, no-boil lasagna noodles help streamline the layering process. Every step is simple, and the end result is a bubbling, golden pan of creamy lasagna that smells as good as it looks.
Even picky eaters love this one. It doesn’t have any strong or spicy flavors—just warm, cheesy comfort in every bite. The garlic adds just the right amount of punch, while the Parmesan deepens the flavor of the sauce without overwhelming it.
The key to this dish is balance. Each component brings something to the table, from the slight chew of the noodles to the melty pull of mozzarella and the smooth richness of the sauce. It’s a crowd-pleaser you’ll make again and again.
Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 9 lasagna noodles (regular or no-boil)
- 2 cups cooked shredded chicken (about 2 medium breasts)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions if not using no-boil noodles.
- In a saucepan over medium heat, melt butter and add garlic. Sauté for 1 minute.
- Stir in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in milk and cream. Cook until thickened, about 4-5 minutes.
- Stir in Parmesan, salt, and pepper. Cook until cheese is melted and sauce is smooth.
- Layer 3 noodles on the bottom of the dish. Spread 1/3 of the chicken and sauce over noodles, sprinkle with 1/3 of the mozzarella. Repeat layers two more times.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 10-15 minutes until bubbly and golden.
- Let rest 10 minutes before slicing. Garnish with parsley.
Tips:
- Use rotisserie chicken for faster prep.
- Sauce can be made ahead and refrigerated for 2 days.
- Add a layer of spinach or steamed broccoli for extra greens.
- For more flavor, stir a pinch of nutmeg into the white sauce.
Why You Will Love This Recipe:
- Creamy, cheesy comfort food
- A fresh take on classic lasagna
- Easy to prep ahead and freeze
- Feeds a crowd or makes great leftovers
- Family-friendly and satisfying
This Garlic Parmesan Chicken Lasagna Bake is everything you love about lasagna, reimagined with creamy white sauce, tender chicken, and layers of cheesy goodness. Easy to assemble and perfect for feeding a hungry table.
