Chicken Alfredo Lasagna (Printable Version)

Layered chicken, creamy Alfredo sauce, spinach, and melted cheese nestled between pasta sheets for an Italian-American comfort classic.

# 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 with cooking spray or butter.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain thoroughly and lay flat on parchment paper to prevent sticking.
03 - Heat a large skillet over medium heat with a splash of olive oil. Sauté diced onion 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 for approximately 2 minutes until completely wilted. Remove from heat and allow to cool slightly before proceeding.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish to prevent sticking and add moisture.
07 - Arrange 4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles. Scatter half of the chicken evenly across the layer. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Repeat with another layer of 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup of Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Top with the final 4 noodles, remaining Alfredo sauce, remaining mozzarella cheese, and reserved Parmesan cheese.
10 - Cover the baking dish tightly with foil and bake for 30 minutes at 375°F. This prevents the top from browning too quickly while the interior cooks through.
11 - Remove foil carefully and bake for an additional 20 to 25 minutes until the lasagna is bubbly around the edges and the top is golden brown.
12 - Allow the lasagna to stand for 10 to 15 minutes before slicing. This resting period helps the layers set for cleaner portions. Garnish with fresh parsley if desired before serving.

# Expert Advice:

01 -
  • It transforms leftover rotisserie chicken into something so creamy and elegant your family will think you spent all day in the kitchen.
  • The Alfredo sauce seeps into every layer, making each bite ridiculously indulgent without feeling heavy.
  • You can prep the whole thing in advance and just slide it into the oven when company arrives.
  • Spinach sneaks in some greens without anyone complaining, and the ricotta keeps everything light and fluffy.
02 -
  • Dont skip the resting time after baking, I learned this the hard way when my first attempt turned into creamy soup on the plate.
  • If your Alfredo sauce is too thick, thin it with a splash of milk before layering so it flows into every corner.
  • Covering with foil prevents the cheese from browning too fast, but make sure the foil doesnt touch the cheese or it will stick and peel off.
03 -
  • Use a sharp serrated knife to slice through the layers cleanly without dragging the cheese and noodles.
  • Add a pinch of nutmeg to the ricotta mixture, it deepens the flavor in a way thats hard to name but impossible to forget.
  • If the top starts browning too quickly, tent it loosely with foil for the last few minutes of baking.
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