Name: White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Western
Ingredients: 1 kg (2 lb) chicken breast or boneless skinless thigh; 4 cups (1 L) milk, any fat percentage; 2 cups (500 ml) chicken broth / stock; 2 bay leaves, dried; 3 sprigs thyme or 1 tsp dried thyme; 2 tsp Vegeta (or chicken stock powder/granulated bouillon); 1/2 tsp black pepper; 2 tbsp (30 g) butter, divided; 2 tbsp olive oil, divided; 500 g (1 lb) mushrooms, quartered; 2 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp black pepper; 50 g (4 tbsp) butter; 2 garlic cloves, minced; 3/4 cup (110 g) all-purpose flour; 2 cups (200 g) cheddar cheese, shredded; 375 g (13 oz) fresh lasagna sheets (or 250 g/8 oz dried); 2 cups (200 g) mozzarella cheese, shredded

Jump to Recipe· 3.9 from 73 reviews

If you’re craving a cozy, comforting meal that feels like a big warm hug, you’ve got to try this White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe. It’s a delicious twist on traditional lasagna, swapping out the usual red sauce for a creamy, cheesy Alfredo base that perfectly complements tender shredded chicken and sautéed golden mushrooms. This dish layers flavor and texture with every bite—from silky sauce to tender pasta sheets and melty cheese, creating an irresistible casserole that’s just waiting to become your new favorite go-to for family dinners or special occasions.

Ingredients You'll Need

The image shows a white rectangular pizza that is cut into nine square slices. Each slice is covered with a thick, melted cheese layer that has golden brown spots indicating it is baked well. The cheese looks creamy and slightly bubbly with some areas darker from baking. Small pieces of green herbs are scattered evenly on top, adding a fresh color contrast to the cheese. The pizza crust is barely visible under the cheese, and the whole pizza is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple yet incredibly flavorful with ingredients that each play a vital role in crafting the rich, creamy texture and savory depth. From fresh chicken to aromatic herbs, every element comes together beautifully to build up layers of taste and color in this White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe.

Chicken breast or boneless skinless thigh (1 kg/2 lb): Provides tender, juicy shredded meat for hearty layers.
Milk (4 cups/1L): Adds creaminess and moisture while poaching chicken gently.
Chicken broth/stock (2 cups/500 ml): Enhances the flavor base of the sauce and poaching liquid.
Bay leaves (2): Infuse subtle herbal notes during cooking.
Thyme (3 sprigs or 1 teaspoon dried): Brings earthy, aromatic flavor to the dish.
Vegeta or chicken stock powder (2 tsp): Provides a richer savory punch to the poaching liquid.
Black pepper (½ tsp): Adds mild heat and layers of spice.
Butter (4 tablespoon + 2 tbsp): Gives richness and helps sauté mushrooms and create the white sauce.
Olive oil (2 tbsp): Used to achieve golden, flavorful mushrooms.
Mushrooms (500g/1 lb): Quartered and sautéed to add earthiness and texture.
Garlic cloves (4): Minced and incorporated into mushrooms and white sauce for aromatic depth.
Salt and pepper (½ teaspoon each): Essential seasoning for balance and brightness.
Flour (¾ cup/110g): The thickening agent for that smooth, luscious Alfredo sauce.
Cheddar cheese (2 cups/200g) shredded: Melts into the sauce for sharp, creamy flavor.
Lasagna sheets (375g fresh or 250g dried): The layers that hold everything together with tender pasta texture.
Mozzarella cheese (2 cups/200g) shredded: Sprinkled on top for gooey, bubbling perfection.

How to Make White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe

Step 1: Poach the Chicken

Start by creating a flavorful poaching liquid with milk, chicken broth, dried herbs, and stock powder. Gently simmer the chicken in this mixture, ensuring it stays tender and juicy without boiling, which could cause the milk to split. After about 15 minutes, remove the chicken and shred it, reserving the aromatic poaching liquid for the sauce. This careful cooking step infuses the chicken with subtle flavor and keeps it moist for the best lasagna layers.

Step 2: Sauté the Mushrooms

Next, heat half the butter and olive oil in a large skillet and sauté half the mushrooms with garlic, salt, and pepper until they're golden and beautifully caramelized. Repeat with the remaining mushrooms. Cooking mushrooms separately ensures they brown perfectly, adding a rich, earthy contrast to the creamy components of our White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe.

Step 3: Make the White Alfredo Sauce

Lower the heat and melt butter in the mushroom pan, stirring in minced garlic until fragrant. Sprinkle in the flour and stir constantly to form a roux. Gradually whisk in the reserved poaching liquid in stages to avoid lumps, allowing the sauce to thicken into a luscious, creamy consistency. Stir in shredded cheddar cheese until melted and smooth. Set aside 2 ½ cups of this sauce for the final topping, then fold the shredded chicken and mushrooms into the remaining sauce. This step transforms simple ingredients into a velvety Alfredo goodness that defines this recipe.

Step 4: Assemble and Bake

Preheat your oven to 180°C (350°F). Start by spreading a thin layer of sauce on the base of your baking dish. Layer lasagna sheets over the sauce, followed by half the chicken and mushroom mixture, another layer of sheets, then the remaining mixture and more sheets. Pour over the reserved Alfredo sauce and top with shredded mozzarella. Cover loosely with foil and bake for 25 minutes to let the flavors meld and the pasta cook through. Remove the foil and bake for an additional 10 minutes until golden and bubbling. Let it stand for 10 minutes before serving so the layers settle beautifully.

How to Serve White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe

A thick piece of food covered in a golden, melted cheese layer on top with small green herbs sprinkled over it is placed in the center of a white plate. Below the cheese, there is a creamy, light-colored sauce with visible shredded light meat and chunks of dark mushrooms mixed inside. On the left side of the plate, there is a small bunch of fresh green leaves. A silver fork lies on the white marbled surface next to the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley adds just the right pop of color and freshness to balance the rich, creamy flavors. For a little extra zing, a light dusting of freshly grated Parmesan or cracked black pepper sprinkled right before serving is perfect. These simple garnishes elevate the presentation and add a subtle depth of flavor.

Side Dishes

This White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe pairs wonderfully with a crisp green salad tossed in a bright lemon vinaigrette or garlic roasted vegetables to balance the richness of the dish. A crusty baguette or warm garlic bread is also fantastic for soaking up any leftover sauce on your plate.

Creative Ways to Present

For a dinner party or family gathering, serve this lasagna in individual ramekins or small baking dishes for charming personal portions. Alternatively, turn it into a layered casserole with alternating additions like spinach or sun-dried tomatoes to customize your flavor profile. No matter how you present it, this warm, cheesy, and satisfying dish is ensured to impress.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna can be stored covered in the fridge for up to 3 days. Let it cool completely before refrigerating in an airtight container to maintain its creamy texture and prevent sogginess, so you can enjoy the same delicious layers later on.

Freezing

You can freeze the assembled lasagna before baking by wrapping it tightly with plastic wrap and foil. It will keep its wonderful flavors for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as usual, adding a little extra time to ensure it’s cooked through and bubbly.

Reheating

Reheat portions in the microwave or oven until warmed through and bubbling. Cover with foil in the oven to prevent drying out, then uncover at the end for a golden finish. Adding a splash of milk or a dollop of fresh sauce can help restore the creamy texture if it feels thickened.

FAQs

Can I use dried lasagna sheets for this White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe?

Absolutely! If using dried sheets, be sure to pre-cook them according to the package instructions before layering. However, fresh sheets are recommended for a more tender, melt-in-your-mouth texture.

What other cheeses can I use instead of cheddar?

Feel free to experiment with Monterey Jack, Emmental, Swiss, or Colby cheese. Each brings its own flavor profile and melting quality, so choose what you love or what you have on hand.

Can I add vegetables to this recipe?

Yes! Adding spinach, artichokes, or sun-dried tomatoes in layers can brighten the dish and add more complexity. Just sauté or prepare them lightly before layering to avoid excess moisture.

Is this recipe suitable for freezing after cooking?

While it’s best to freeze before baking for optimal texture, you can freeze leftovers after cooking as well. Just wrap well and consume within a month for best flavor.

How do I prevent the milk from splitting when poaching the chicken?

Keep the heat at a gentle simmer and avoid boiling the milk. A low, steady temperature is key to prevent curdling and ensures the poaching liquid stays smooth for your sauce.

Final Thoughts

This White Chicken Lasagna with Mushrooms and Alfredo Sauce Recipe is a true celebration of comfort food at its finest. It’s creamy, cheesy, and packed with savory chicken and earthy mushrooms that come together in layers of pure joy. Whether you’re making it for a family dinner or a special occasion, this dish promises to be a crowd-pleaser that will have everyone asking for seconds. Give it a try—you might just find your new favorite lasagna recipe!