Chicken Alfredo Lasagna (Printable)

Rich and creamy lasagna with tender chicken, Alfredo sauce, spinach, and mozzarella between pasta sheets.

# Ingredient List:

→ 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 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped

# Directions:

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 for 1 minute more.
04 - Stir in the chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and let 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 of Alfredo sauce on the bottom of the prepared baking dish.
07 - Layer 4 noodles over the sauce. Spread half of the ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup of 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 the rest of the Parmesan cheese.
10 - Cover with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 20-25 minutes until bubbly and golden.
12 - Let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It gives you all the comfort of lasagna but with that silky, dreamy Alfredo richness instead of tomato sauce.
  • The spinach sneaks in some green without changing the indulgent feel, and even picky eaters dont mind it tucked between all that cheese.
  • You can prep the whole thing a day ahead, cover it, and just bake it when company comes or when youre too tired to think.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have melted together.
02 -
  • If you skip letting the lasagna rest after baking, the layers will slide apart and youll end up with a delicious but messy puddle on the plate.
  • Using cold ricotta straight from the fridge can make the filling lumpy, let it sit at room temperature for 20 minutes before mixing.
  • Oven ready noodles need extra sauce to hydrate properly, so if you use them, add an extra half cup of Alfredo to keep things creamy.
  • Dont layer the chicken too thick in one spot or youll get dry bites, spread it out evenly so every forkful has a little bit of everything.
03 -
  • Use a sharp serrated knife to cut clean slices, wiping the blade between cuts so the layers stay intact and look beautiful on the plate.
  • Add a pinch of nutmeg to the ricotta mixture for a subtle warmth that makes people wonder what that extra something is.
  • If the top is browning too quickly, tent it loosely with foil for the last few minutes of baking so the cheese doesnt burn.
  • Let your noodles overlap slightly rather than leaving gaps, this prevents the filling from leaking through and keeps everything together.
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