Chicken Alfredo Lasagna (Printable)

Rich layers of tender chicken, creamy Alfredo sauce, spinach, and mozzarella baked between pasta sheets for a comforting Italian-American dinner.

# 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 for garnish

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook lasagna noodles according to package instructions until al dente. Drain and set aside on a clean surface.
03 - Heat a skillet over medium heat with a splash of olive oil. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, dried Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 0.5 cup Alfredo sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce.
07 - Spread half of the ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 0.67 cup mozzarella cheese.
08 - Layer 4 more noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 0.67 cup mozzarella cheese.
09 - Top with final layer of 4 noodles, remaining Alfredo sauce, remaining mozzarella cheese, and remaining Parmesan cheese.
10 - Cover baking dish with foil and bake for 30 minutes at 375°F.
11 - Remove foil and bake for an additional 20-25 minutes until the surface is bubbly and golden brown.
12 - Remove from oven and allow to stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It marries the creaminess of Alfredo with the structural satisfaction of lasagna, giving you two favorites in one dish.
  • The spinach sneaks in just enough green to make you feel virtuous while indulging.
  • Leftovers somehow taste even better the next day, making lunch something to look forward to.
  • It feeds a crowd without requiring you to stand over the stove timing multiple pots.
02 -
  • Do not skip the resting time after baking, cutting too soon turns your beautiful layers into a saucy puddle on the plate.
  • If your ricotta looks watery, drain it in a fine mesh strainer for 10 minutes before mixing, this prevents a soggy middle layer.
  • Taste your Alfredo sauce before assembling, if it is bland, stir in extra Parmesan, a pinch of nutmeg, or a squeeze of lemon juice to wake it up.
03 -
  • Use a serrated knife to slice the lasagna cleanly, it cuts through the layers without dragging or tearing.
  • If you want a deeper flavor, brush the top layer of noodles with melted butter mixed with garlic powder before adding the final cheese.
  • Make a double batch and freeze one, future you will be grateful on a night when cooking feels impossible.
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