White Lasagna with Chicken and Pesto is a rich, comforting twist on the traditional Italian favorite. Layered with tender shredded chicken, creamy béchamel sauce, flavorful pesto, and gooey mozzarella and Parmesan cheeses, this lasagna delivers a perfect balance of savory and herby notes.
Unlike the classic tomato-based version, this white lasagna features a luxurious cream sauce that pairs beautifully with the aromatic basil pesto, adding depth and freshness to every bite.
It’s an ideal dish for family dinners, special occasions, or cozy weekend meals, offering both elegance and comfort in one hearty, satisfying bake.
If you’re in the mood for comforting, cheesy, flavorful lasagna but want something a little different than the classic red sauce version, White Lasagna with Chicken and Pesto is the perfect solution.
This elegant twist layers tender shredded chicken, garlicky pesto, a rich white béchamel sauce, and plenty of gooey cheese between sheets of pasta. It’s hearty yet fresh, cozy yet sophisticated—and always a crowd-ple
White Lasagna with Chicken and Pesto
Description
White Lasagna with Chicken and Pesto is a rich and creamy twist on the classic Italian dish.
Layers of tender shredded chicken, herby basil pesto, and velvety béchamel sauce are nestled between sheets of lasagna noodles, creating a comforting, flavor-packed casserole.
Mozzarella and Parmesan melt into every bite, adding gooey, cheesy goodness. Perfect for family dinners or entertaining guests, this lasagna offers a lighter, aromatic alternative to traditional tomato-based versions.
With the freshness of pesto and the heartiness of chicken, it’s both elegant and satisfying. Serve with a crisp green salad or garlic bread for a complete, indulgent meal.
Ingredients
For the Chicken Filling:
Other Components:
Instructions
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In a medium saucepan, melt the butter over medium heat. Once fully melted and foamy, whisk in the flour.
Cook for about 1 minute, stirring constantly, to eliminate the raw flour taste. Gradually whisk in the warm milk, about ½ cup at a time, stirring continuously until smooth.
Continue cooking and stirring until the sauce thickens—this usually takes 5–7 minutes.
It should coat the back of a spoon. Stir in 1 cup of Parmesan cheese, a pinch of nutmeg, and salt and pepper to taste. Remove from heat and set aside.
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If you're using pre-cooked chicken (like rotisserie), shred it into bite-sized pieces.
Place in a bowl and season with garlic powder, onion powder, salt, and pepper.
If you like, stir in 2–3 tablespoons of pesto to boost flavor and keep the chicken moist. Set aside.
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Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or spray.
Begin assembling your lasagna in the following layers:
Base Layer: Spread a thin layer of béchamel sauce on the bottom of the pan.
Noodles: Lay 3–4 lasagna noodles over the sauce (no need to overlap too much).
Chicken Layer: Spoon over ⅓ of the chicken and spread evenly.
Pesto Drizzle: Drop small spoonfuls of pesto (about 2–3 tablespoons) over the chicken.
White Sauce: Drizzle ¼ of the béchamel sauce over everything.
Cheese: Sprinkle ½ cup mozzarella over the top. Repeat this process for 2 more layers (noodles, chicken, pesto, béchamel, mozzarella).
For the top layer, add a final layer of noodles, cover with remaining béchamel sauce, dollops of pesto, the rest of the mozzarella, ricotta (if using), and Parmesan.
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Cover the lasagna with foil (spray the underside with oil to prevent sticking).
Bake covered for 25 minutes, then remove the foil and bake uncovered for another 15–20 minutes, or until the top is bubbly and golden brown.
If you'd like extra browning, broil for the last 2–3 minutes—but watch closely! Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving much cleaner.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 15g75%
- Cholesterol 110mg37%
- Sodium 750mg32%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 38g76%
- Calcium 250 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
White lasagna with chicken and pesto is a delicious twist on the traditional red-sauce lasagna.
Layered with creamy béchamel sauce, juicy shredded chicken, fresh or jarred basil pesto, and plenty of cheese, it’s a rich, comforting dish that’s perfect for family dinners, holidays, or when you want to impress guests.
Here’s how to get it right — along with tips and tricks for prep, cooking, and serving.
1. Use No-Boil Lasagna Noodles for Ease
No-boil (oven-ready) lasagna noodles are a lifesaver. They absorb moisture from the béchamel sauce and prevent the lasagna from becoming watery. If using regular noodles, boil them just until al dente, rinse with cold water, and lay flat on parchment to avoid sticking.
2. Shred Chicken Ahead of Time
Use cooked, shredded chicken for this recipe. Rotisserie chicken works beautifully — it’s juicy, flavorful, and saves time. Alternatively, poach chicken breasts in broth with garlic and herbs for added flavor. Shred while warm for the best texture.
3. Homemade vs. Store-Bought Pesto
Fresh homemade pesto gives an unbeatable flavor, but high-quality jarred pesto also works well. If using store-bought, taste it beforehand and adjust the salt in your recipe since jarred pesto can be quite salty. Add a little cream to mellow it out if it’s too sharp.
4. Make a Smooth, Flavorful Béchamel Sauce
The white sauce (béchamel) should be silky, rich, and just thick enough to coat a spoon. Start by making a roux with butter and flour, then whisk in warm milk gradually. Simmer and stir until smooth. For extra flavor, add grated Parmesan, garlic, a dash of nutmeg, or even a spoonful of pesto directly into the sauce.
5. Layer Strategically
For perfect layers:
- Start with a small amount of béchamel on the bottom.
- Add noodles, béchamel, shredded chicken, dollops of pesto, mozzarella, and repeat.
- End with noodles, béchamel, more cheese, and a swirl of pesto for a beautiful finish.
Be careful not to overfill each layer — about 1 cup of sauce per layer is usually enough.
6. Let It Rest Before Cutting
After baking, allow the lasagna to rest for at least 15–20 minutes before slicing. This helps the layers set and prevents it from falling apart when served. You can tent it with foil to keep warm.
7. Serving Tips
- Pair it with something fresh: Serve with a crisp green salad with lemon vinaigrette or a light arugula salad with cherry tomatoes to balance the richness.
- Bread on the side: Garlic bread or a crusty artisan roll complements the creamy texture.
- Portion size: One 9x13-inch pan typically yields 8–10 hearty servings.
- Add a drizzle: A final drizzle of pesto or a sprinkle of fresh basil before serving adds visual appeal and enhances flavor.
8. Make-Ahead & Freezer-Friendly
White lasagna with chicken and pesto is ideal for prepping ahead:
- Assemble the lasagna a day in advance, refrigerate, and bake the next day.
- To freeze: Assemble, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Bake from frozen at 180°C (350°F) for 60–75 minutes, uncovering for the last 20 minutes.
9. Variations & Add-Ins
- Vegetables: Add sautéed spinach, mushrooms, or zucchini between layers for extra nutrition.
- Cheese upgrades: Mix ricotta with Parmesan and egg for a richer texture or use fontina, provolone, or Gruyère for a deeper cheesy flavor.
- Gluten-Free Option: Use gluten-free lasagna noodles and thicken the béchamel with gluten-free flour or cornstarch.
By following these tips, your White Lasagna with Chicken and Pesto will be creamy, structured, and packed with layers of flavor. Whether you're feeding a family or prepping meals ahead, this lasagna is a surefire winner!
Tips for Success:
- Pesto Tip: Homemade pesto gives unbeatable flavor, but store-bought works wonderfully too. Try using spinach pesto or sun-dried tomato pesto for a twist.
- Make-Ahead: You can assemble this lasagna up to 1 day in advance and refrigerate it before baking. Let it come to room temperature for 30 minutes before placing in the oven.
- Freezer-Friendly: This dish freezes well. Assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F for 1 hour, covered, then uncover and finish baking.
- Chicken Options: Poached chicken breasts, leftover grilled chicken, or rotisserie chicken are all great choices. Even shredded turkey can be used!
- Add Veggies: Try layering in sautéed mushrooms, spinach, or zucchini for more vegetables.
Serving Suggestions:
Serve this creamy lasagna with a crisp green salad, garlic bread, or roasted vegetables. A glass of white wine, like Sauvignon Blanc or Chardonnay, complements the rich flavors beautifully.
Final Notes:
This White Lasagna with Chicken and Pesto is a delightful alternative to traditional lasagna. Creamy, herby, and layered with love, it’s the kind of dish that feels fancy enough for guests yet comforting enough for a cozy night in. The mix of melted cheese, creamy white sauce, fragrant pesto, and hearty chicken makes it a recipe you’ll come back to again and again.
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Frequently Asked Questions
What makes white lasagna different from traditional lasagna?
White lasagna swaps out the traditional red tomato sauce for a creamy white sauce—typically béchamel or Alfredo. In this version, the layers include shredded chicken, pesto sauce, mozzarella, ricotta, and sometimes spinach or mushrooms. The result is a rich, cheesy, and savory alternative with a more delicate flavor profile.
Can I use rotisserie or leftover chicken in this recipe?
Absolutely! Using cooked rotisserie chicken or any leftover shredded chicken is a time-saving and flavorful option. Just make sure the chicken is well-seasoned and not overly dry. Mixing it with a bit of pesto or béchamel before layering helps keep it moist and evenly distributed.
Is it possible to make white lasagna ahead of time?
Yes! White lasagna is a great make-ahead dish. Assemble the full lasagna, cover tightly, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add about 10–15 minutes to the bake time. You can also freeze the unbaked lasagna for up to 2 months—just thaw overnight in the fridge before baking.
What are good side dishes to serve with white chicken lasagna?
Because this lasagna is rich and creamy, light sides work best. Consider serving it with a crisp green salad, roasted or steamed vegetables (like broccoli or green beans), or garlic bread. A lemon vinaigrette or citrusy dressing can help cut through the richness and balance the meal.
