Nigella Lawson Chicken Lasagna

Alright, let’s admit it — chicken lasagna doesn’t exactly sound like the sexiest thing on a dinner table. It’s not got the allure of a bubbling beef ragù or the elegance of a wild mushroom layer bake. But this chicken lasagna? Oh, she’s cheeky. She’s lush. And she’s got cream cheese in her — which makes her a bit of a rebel.

Nigella’s take on chicken lasagna is comfort food in silk pyjamas. It ditches the faff of béchamel and instead gives you a creamy, tangy filling thanks to softened cream cheese and a good glug of spaghetti sauce. It’s absurdly easy to put together, and the best part? You boil your chicken and your pasta at the same time, then layer and bake. Lazy genius.

Perfect for feeding a crowd, soothing a long day, or just showing up with something warm and cheesy because someone needs a hug (or maybe you do).

Ingredients List

• 6 uncooked lasagna noodles — boil until just tender, not mushy.
• 3 boneless, skinless chicken breasts — boiled and shredded.
• 2 cups shredded mozzarella cheese, divided — one for the filling, one for the top.
• 1 (8 oz) package cream cheese, softened — adds creaminess without the fuss of a white sauce.
• ¼ cup hot water + 1 chicken bouillon cube — gives a savoury base to the filling.
• 1 (26 oz) jar spaghetti sauce — pick a good one, it’s your backbone.

How to Make It (Instructions)

1. Preheat the oven to 350°F (175°C). Get everything ready, because once it starts, this goes quick.
2. Cook the lasagna noodles in salted boiling water for about 8 minutes — until just al dente. Drain and rinse with cold water to stop the cooking.
3. While the noodles cook, boil your chicken breasts in a pot of water until they’re cooked through (about 20 minutes). You’ll know they’re done when the juices run clear.
4. Shred the chicken with two forks or your fingers once it’s cool enough. I always end up snacking on a few bits — chef’s tax.
5. In a bowl, mix the shredded chicken with cream cheese and 1 cup of mozzarella. In a separate cup, stir bouillon cube into the hot water until dissolved, then add that to the chicken mixture. Stir until everything’s smooth and slightly gooey.
6. Layer it up: In a 9×13-inch dish, start with a third of your spaghetti sauce. Add half the chicken mixture, then three lasagna noodles. Repeat. Top with the last bit of sauce and the remaining 1 cup of mozzarella.
7. Bake uncovered for 45 minutes — until golden, bubbling, and giving you that irresistible lasagna scent that pulls people into the kitchen.
8. Let it rest for at least 10 minutes. I know it’s hard. But slicing too soon leads to the dreaded lasagna landslide.

Common Mistakes

Why is my lasagna too watery?
You might have added the chicken filling while it was still hot or overcooked the noodles. Let things cool a bit and keep noodles just al dente.

Why does it taste flat?
Don’t skip the bouillon step — it brings essential savoury depth to the chicken.

How do I avoid dry edges?
Spread your sauce right to the corners. Dry edges = sad bites.

My cheese didn’t brown!
Your oven may run cool. Crank it up for the last 5 minutes or pop under the broiler.

Oops, I forgot to rest it.
We’ve all done it. The flavours and structure improve with a little patience.

Storage and Reheating Tips

Fridge: Let it cool completely, then cover tightly and refrigerate for up to 3 days.

Freezer: Wrap individual slices in plastic wrap and foil. Freeze up to 3 months — label it! Trust me.

Reheat:

• Oven: 350°F covered with foil for 20–30 minutes.
• Microwave: On medium power, covered with a damp paper towel for 2–3 minutes.
• Stovetop: In a skillet with a lid, low heat, flip halfway — odd, but works beautifully for crispy bottoms.

What to Serve With It

• Simple green salad with a sharp vinaigrette — to cut the richness.
• Garlic bread — because more carbs is more happiness.
• Roasted broccoli or zucchini — for a bit of bite and brightness.

FREQUENTLY ASKED QUESTIONS

Can I use rotisserie chicken instead?
Absolutely! Saves time and adds flavour. Just shred and go.

Can I add veggies?
Yep — spinach, mushrooms, or even roasted red peppers work great. Mix them into the chicken layer.

Is cream cheese traditional?
Nope. But it’s Nigella. She breaks rules. And this one works.

Can I make it ahead?
Yes! Assemble it, cover tightly, and chill for up to 24 hours. Bake when ready — add 10 extra minutes if baking straight from fridge.

More Nigella Recipe:

• Nigella Lawson Vegetarian Lasagna Recipe
• Nigella Spinach And Ricotta Lasagne
• Nigella Chicken And Leek Pie

Nutrition Facts

• Calories 495
• Total Fat 26g
• Saturated Fat 14g
• Cholesterol 104mg
• Sodium 1061mg
• Total Carbohydrate 36g
• Dietary Fiber 4g
• Total Sugars 12g
• Protein 28g
• Vitamin C 2mg
• Calcium 257mg
• Iron 3mg
• Potassium 578mg