Chicken Alfredo Lasagna (Printer-friendly)

Rich and creamy lasagna with tender chicken, Alfredo sauce, spinach, and mozzarella nestled between pasta layers for comfort food.

# What You'll 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 (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped, for garnish

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside.
03 - In a skillet over medium heat, sauté onion in olive oil for 3-4 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and pepper. Mix in the cooled spinach mixture.
06 - Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish.
07 - Layer 4 noodles over sauce. Spread half of ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella.
08 - Repeat with another layer of noodles, remaining ricotta-spinach, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella.
09 - Top with final layer of noodles, remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
10 - Cover with foil and bake for 30 minutes.
11 - Remove foil and bake additional 20-25 minutes until bubbly and golden.
12 - Let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It marries the richness of Alfredo with the structure of lasagna, so you get all that sauce without it sliding off your fork.
  • You can prep it hours ahead and just slide it in the oven when people arrive, which means less stress and more wine.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have melded together.
02 -
  • Do not skip the resting time after baking, I learned this the hard way when I served it too soon and ended up with a soupy mess on the plate.
  • If your Alfredo sauce is thick, thin it slightly with a splash of milk so it spreads easily between the layers and does not clump.
  • Always taste your ricotta mixture before layering, it should be well seasoned because it is competing with all that creamy sauce.
03 -
  • Use a serrated knife to slice through the layers cleanly without dragging all the cheese to one side.
  • If the top is browning too quickly, tent it loosely with foil during the final bake so the inside has time to heat through.
  • A pinch of nutmeg in the ricotta mixture is subtle but makes people ask what your secret is.
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