Chicken Alfredo Lasagna

My kitchen smelled like a fancy Italian restaurant the first time I layered this lasagna together, which felt a little ridiculous since I was wearing pajama pants and had flour on my cheek. I'd been craving something richer than marinara lasagna but less fussy than a full baked pasta dinner party. The moment I pulled it out of the oven, golden and bubbling at the edges, I knew this creamy, chicken-packed version would become a permanent fixture. It's the kind of dish that makes everyone lean over the pan and ask what you did differently.

I made this for my sister's birthday dinner one winter, and she declared it better than any restaurant version she'd tried. The layers held together perfectly when I sliced into it, and the golden cheese on top had just enough crispy edges. Everyone went quiet for the first few bites, which is always the highest compliment at our table. I've since made it for potlucks, Sunday dinners, and one very successful attempt to impress my in-laws.

Ingredients

• Cooked chicken breast: I usually buy a rotisserie chicken and shred it to save time, and the extra seasoning in store-bought birds adds more depth than plain poached chicken.
• Lasagna noodles: Oven-ready noodles are a lifesaver on busy nights, but if you use regular noodles, slightly undercook them so they don't turn mushy during baking.
• Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by how much raw spinach goes into the pan.
• Onion and garlic: These aromatics give the ricotta layer a savory backbone that keeps the dish from tasting one-dimensional.
• Alfredo sauce: Homemade is lovely, but a good jarred version works beautifully here and no one will know the difference once it's layered and baked.
• Ricotta cheese: Whole milk ricotta creates the creamiest texture, and mixing in an egg helps it hold its shape between the noodle layers.
• Mozzarella and Parmesan: The mozzarella melts into gooey pockets while the Parmesan adds that nutty, salty finish on top.
• Italian herbs: A simple blend of basil, oregano, and thyme ties everything together without overpowering the creamy sauce.
• Fresh parsley: A sprinkle at the end adds a pop of color and a hint of freshness that cuts through the richness.

Instructions

Get your oven and dish ready:

Preheat to 375°F and grease your 9x13-inch baking dish so nothing sticks to the edges later. This step seems small but makes serving so much easier.

Prep the noodles:

If you're using regular lasagna noodles, boil them until just al dente, then drain and lay them flat so they don't stick together. Oven-ready noodles can skip this step entirely.

Sauté the aromatics:

Cook the diced onion in a splash of olive oil until soft and translucent, then add the garlic and let it bloom for about a minute. Your kitchen will start smelling amazing right about now.

Wilt the spinach:

Toss in the chopped spinach and stir until it shrinks down and releases its moisture, about two minutes. Let this mixture cool slightly before mixing it with the ricotta so the egg doesn't scramble.

Mix the ricotta filling:

Combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper in a bowl, then fold in the cooled spinach mixture. This creamy, herby layer is what makes each bite so satisfying.

Start layering:

Spread half a cup of Alfredo sauce on the bottom of your dish to prevent sticking, then lay down your first layer of noodles. Think of it like building a delicious, edible wall.

Build the first stack:

Spread half the ricotta-spinach mixture over the noodles, scatter half the chicken on top, drizzle with a cup of Alfredo, and sprinkle with mozzarella. Don't worry about perfection, it all bakes together beautifully.

Repeat the magic:

Add another layer of noodles, then the remaining ricotta-spinach, chicken, Alfredo, and mozzarella. You'll start to see how tall and impressive this lasagna is getting.

Top it off:

Lay down the final noodles, pour the rest of the Alfredo sauce over them, and finish with the remaining mozzarella and Parmesan. That top layer of cheese will turn golden and irresistible.

Bake covered:

Cover the dish with foil and slide it into the oven for 30 minutes so the noodles can soften and the flavors meld. The foil traps steam and helps everything cook evenly.

Finish uncovered:

Remove the foil and bake for another 20 to 25 minutes until the top is bubbly and golden brown. Those crispy cheese edges are worth the wait.

Rest before slicing:

Let the lasagna sit for 10 to 15 minutes so the layers firm up and don't slide apart when you cut into it. Garnish with fresh parsley and serve.

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The first time I reheated a slice of this lasagna the next day, I understood why people rave about leftover Italian food. All the flavors had settled into each other overnight, and the edges were even more caramelized. I ate it standing at the counter with a fork straight from the Tupperware, which is how you know something is truly good. It's become my go-to dish when I want to feel like I've really cooked, even on weeks when life gets hectic.

Making It Your Own

I've swapped the spinach for kale when that's what I had on hand, and it worked beautifully with a slightly heartier texture. A pinch of nutmeg in the ricotta adds a warm, subtle depth that makes people ask what your secret is. If you want to stretch the recipe further, add an extra layer of noodles and a bit more sauce, it still bakes up perfectly. Sometimes I mix in sautéed mushrooms or sun-dried tomatoes for extra flavor, and no one ever complains.

Storing and Reheating

This lasagna keeps in the fridge for up to four days in an airtight container, and it reheats like a dream in the microwave or oven. I usually cover individual slices with a damp paper towel when microwaving so they don't dry out. You can also freeze unbaked or baked lasagna for up to three months, just thaw it overnight in the fridge before baking or reheating. Frozen portions are a lifesaver when you need a homemade meal but don't have the energy to start from scratch.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness and makes the meal feel complete without much effort. Garlic bread is always a crowd-pleaser, though honestly this lasagna is so hearty you don't need much on the side. I've served it with roasted broccoli, sautéed green beans, or even a simple arugula salad with lemon. A glass of Pinot Grigio or Chardonnay pairs beautifully, but sparkling water with lemon works just as well if you're keeping it casual.

• Pair with a lemony arugula salad to balance the creamy layers
• Serve with crusty bread for soaking up any extra Alfredo sauce on the plate
• Offer red pepper flakes on the side for anyone who likes a little heat

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This lasagna has a way of turning a regular weeknight into something special, and it's forgiving enough that even if you're not an experienced cook, you'll pull it off beautifully. Keep it in your rotation and watch it become the dish everyone requests.

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, assemble the complete lasagna up to 24 hours ahead. Cover and refrigerate, then bake when ready, adding 10-15 minutes to the cooking time since it will start cold.

→ What type of Alfredo sauce works best?

Either homemade or quality store-bought sauce works well. For deeper flavor, make your own with butter, cream, Parmesan, garlic, and nutmeg. Avoid overly thick sauces that may not distribute evenly.

→ How do I prevent a watery lasagna?

Squeeze excess moisture from cooked spinach before mixing into ricotta. Use drained canned spinach if fresh isn't available. Don't oversaturate each layer with sauce.

→ Can I substitute vegetables in this dish?

Absolutely. Kale, arugula, or broccoli replace spinach well. Mushrooms, zucchini, or bell peppers add texture and nutrition. Adjust cooking time for denser vegetables to ensure tenderness.

→ What should I serve alongside this dish?

Pair with a crisp green salad dressed in light vinaigrette to cut through richness. Garlic bread or crusty rolls complement the creamy sauce. A chilled Pinot Grigio or light white wine pairs beautifully.

→ How long does leftover lasagna keep?

Refrigerate covered for up to 3 days. Freeze portions for up to 2 months. Reheat gently in a 350°F oven covered with foil until warmed through, about 20-25 minutes from refrigerated state.