Chicken Alfredo Lasagna (Print Version)

Rich and creamy lasagna featuring tender chicken, velvety Alfredo sauce, spinach, and gooey mozzarella between pasta layers.

# What You Need:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 lasagna noodles, regular or oven-ready

→ Vegetables

03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced

→ Sauces & Dairy

06 - 4 cups Alfredo sauce, store-bought or homemade
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg

→ Spices & Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and lay flat on parchment paper to prevent sticking.
03 - In a large skillet over medium heat, sauté diced onion in olive oil for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir in chopped spinach and cook until completely wilted, approximately 2 minutes. Remove from heat and allow to cool slightly before handling.
05 - In a medium mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 0.5 cup of Alfredo sauce on the bottom of the prepared baking dish. Layer 4 noodles over the sauce, then spread half of the ricotta-spinach mixture. Scatter half the shredded chicken on top and drizzle with 1 cup Alfredo sauce. Sprinkle with 2 thirds cup mozzarella cheese.
07 - Repeat with another layer of noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2 thirds cup mozzarella cheese.
08 - Top with final layer of noodles, remaining Alfredo sauce, remaining mozzarella, and reserved Parmesan cheese.
09 - Cover baking dish with aluminum foil and bake for 30 minutes in the preheated 375°F oven.
10 - Remove foil and continue baking for 20 to 25 minutes until the lasagna is bubbly and the top is golden brown.
11 - Remove from oven and let stand for 10 to 15 minutes before slicing. This allows the layers to set and makes portioning easier. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It turns leftover chicken into something so indulgent your family will think you spent all day in the kitchen.
  • The creamy layers are comforting without being heavy, and every bite has that perfect balance of cheese, chicken, and spinach.
  • You can prep it ahead and bake it later, which saved me more than once on hectic weeknights.
02 -
  • Don't skip the resting time after baking, I learned this the hard way when my first attempt slid apart on the plates like a creamy avalanche.
  • If your Alfredo sauce is too thick, thin it with a splash of milk so it spreads easily between the layers and soaks into the noodles.
  • Cover the foil loosely, if it touches the cheese it will stick and pull off that gorgeous top layer when you remove it.
03 -
  • Use a sharp serrated knife to slice through the layers cleanly, a dull knife will squish everything and make a mess.
  • If you're making this ahead, assemble it completely, cover it tightly, and refrigerate for up to 24 hours before baking, just add ten extra minutes to the covered bake time.
  • Taste your Alfredo sauce before layering, if it's bland, stir in extra Parmesan, a pinch of salt, and a crack of black pepper to wake it up.
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