Buttery Chicken Lasagna Recipe

Chef’s Secret: I’ll let you in on something I don’t tell everyone — the trick to a lasagna that tastes luxurious without a fussy timeline? Butter. Not just a pat on top, but folded into a silky sauce that hugs shredded chicken and noodles like a warm blanket. When I discovered this, it felt like finding a backstage pass to comfort food heaven: golden brown edges, a gentle sizzle as it hits the table, and a butter-scented steam that makes the whole house stop and stare. I’ll walk you through a simple, slightly indulgent Buttery Chicken Lasagna that uses rotisserie chicken or leftover roasted chicken, a quick roux-based sauce, and plenty of melty cheese — perfect for weeknights or impressing friends with minimal stress.

Quick Facts

• Yield: Serves 6
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 75 minutes

Why This Recipe is Awesome

This lasagna gives you creamy, buttery layers with tender shredded chicken and crisp, golden edges — all without babysitting a complicated sauce. It tastes rich but stays approachable: think silky sauce, bubbling cheese, and a toasty top that sings when you pull it from the oven. It’s so easy even your oven can’t mess it up, and the aroma alone will make dinner feel like an event.

Ingredients

For the Main Dish:

• 12 lasagna noodles (no-boil or regular; use regular if you like firmer texture)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup unsalted butter (1 stick)
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (optional for extra silk)
• 2 cups shredded mozzarella
• 1 cup ricotta cheese
• 3/4 cup grated Parmesan
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp ground black pepper
• 1 tsp kosher salt (adjust to taste)
• 2 cups fresh baby spinach (optional, roughly chopped)
• Fresh parsley, chopped, for garnish

For the Sauce / Garnish (if applicable):

• Extra 2 tbsp butter melted for brushing the top (optional)
• Red pepper flakes to serve (optional)

How I Make It

Step 1:

I preheat the oven to 375°F and set out a 9×13-inch baking dish. In a large skillet, I heat 2 tbsp olive oil over medium heat and sauté the chopped onion until translucent, about 4–5 minutes — I love the soft popping sound and the sweet smell as the edges turn lightly golden. I add the minced garlic and cook 30 seconds until fragrant.

Step 2:

Next, I melt 1/2 cup butter in a saucepan over medium heat. I whisk in 1/3 cup flour and cook for about a minute to form a roux that smells warm and nutty. Slowly I stream in 3 cups milk and 1 cup chicken broth, whisking constantly so the sauce stays silky. It thickens in 4–6 minutes; I keep whisking until it coats the back of a spoon. If I want extra richness, I stir in 1/2 cup heavy cream.

Step 3:

I add 1 tsp Italian seasoning, 1/2 tsp pepper, and 1 tsp salt to the sauce, then fold in 1 cup ricotta and 1/2 cup Parmesan to make it luxuriously creamy. I toss the shredded chicken and chopped spinach into the sauce so each strand of chicken picks up that buttery coating; the colors brighten and steam rises in mouthwatering waves.

Step 4:

I assemble: a thin layer of sauce on the bottom, then three lasagna noodles, a generous ladle of chicken sauce, a sprinkle of 1/2 cup mozzarella, then repeat for three layers, finishing with noodles, sauce, and the remaining 1 cup mozzarella and 1/4 cup Parmesan on top. I brush the top with the optional 2 tbsp melted butter for a golden finish. Into the oven it goes for 40–45 minutes, until the top bubbles and the edges turn golden brown.

Step 5:

I let the lasagna rest for 10 minutes after baking so it sets and slices prettily. Then I garnish with chopped parsley and a crack of black pepper. When I cut a piece, I listen for that delightful soft crack of the cheesy top and inhale the buttery steam that rises. It serves hot, melty, and impossibly comforting.

Pro Tips

• Use rotisserie chicken to save time and add flavor — shred it while still warm for easier mixing.
• If using regular noodles, boil them 2 minutes less than package directions; they finish cooking in the oven and won’t go mushy.
• Don’t skip the roux: it gives the sauce body and prevents a watery lasagna.
• For a lighter version, swap half the whole milk for low-fat milk and skip the heavy cream.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ tofu: use firm tofu, pressed and cubed, for a vegetarian option (pan-sear first for texture).
• Whole milk ↔ Greek yogurt: swap up to 1 cup to cut fat; expect tang and slightly thicker texture.
• Butter ↔ olive oil: use ¾ the amount of oil, but you’ll miss that buttery magic.
• Gluten-free: use GF lasagna noodles and a GF flour blend for the roux.

Variations & Tips

• Spicy: add 1/2 tsp crushed red pepper to the sauce and a dash more on top when serving.
• Kid-friendly: skip the spinach and use extra mozzarella for gooey, cheesy layers.
• Herby lemon twist: stir in 1 tsp lemon zest and 1 tbsp chopped basil for brightness.
• Mushroom & sage: sauté 8 oz sliced mushrooms with a few sage leaves and fold into the chicken layer.
• One-pan shortcut: make in a deep skillet and broil the top for 3–4 minutes for bubbling perfection.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the lasagna, cover tightly, and refrigerate up to 24 hours. Add an extra 5–10 minutes to the bake time if cold from the fridge.

Can I double the recipe?

Sure thing. Use two 9×13 pans or a larger roasting pan. Baking time stays similar, but check for bubbling and golden top; larger volume may need an extra 10 minutes.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly lighter flavor and looser sauce texture.

How do I know it’s done?

Look for a bubbling center, a golden-brown top, and slightly crisp edges. The center should jiggle a little but hold together when you slice it.

What if I don’t have ingredient X?

No problem — swap grated Parmesan with Pecorino or extra mozzarella for saltiness; leave out spinach or replace with frozen peas thawed and drained.

How I Like to Serve It

I serve this lasagna with a simple green salad dressed in lemon and olive oil and a crisp white wine or cold beer. For family nights, I pair it with garlic bread and let everyone add red pepper flakes at the table. It works for cozy winter dinners and breezy summer potlucks alike — the butter warmth makes it feel like a hug in every season.

Notes

• Store leftovers covered in the fridge for up to 4 days; reheat in a 350°F oven until warmed through or microwave single portions.
• Ensure chicken reaches a safe internal temp of 165°F when cooking or reheating.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! The sizzle, the scent, the first cheesy forkful: you’ve earned it.