Chicken Alfredo Lasagna (Printable Version)

Rich layered pasta dish with tender chicken, creamy Alfredo sauce, spinach, and melted mozzarella cheese.

# 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)

# Directions:

01 - Preheat oven to 375°F (190°C). 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 a splash of olive oil for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in 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 -
  • The creamy Alfredo and tender chicken make every bite feel indulgent without being overly heavy
  • Spinach sneaks in some greens while adding earthy flavor that balances the richness
  • It assembles faster than traditional lasagna because there's no simmering sauce for hours
  • Leftovers taste even better the next day once all the flavors meld together
02 -
  • Let the spinach mixture cool before adding it to the ricotta, or the heat will cook the egg and create a grainy texture
  • Don't skip the resting time after baking, it's the difference between neat slices and a saucy mess on the plate
  • If your Alfredo sauce is very thick, thin it slightly with a splash of milk so it spreads easily between layers
03 -
  • Use a sharp serrated knife to slice through the layers cleanly without dragging the cheese
  • If you're making this ahead, assemble it completely and refrigerate unbaked for up to 24 hours, then add 10 extra minutes to the covered baking time
  • Taste your Alfredo sauce before layering and adjust the seasoning, since store-bought versions vary in saltiness
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