Chicken Alfredo Lasagna (Printable)

Layers of tender chicken, creamy Alfredo sauce, spinach, and mozzarella between pasta sheets for a comforting Italian-American meal.

# 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 (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 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. Cook lasagna noodles according to package directions until al dente, then drain and set aside.
02 - 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 1 minute more. Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and cool slightly.
03 - In a medium bowl, combine ricotta cheese, egg, half the Parmesan cheese, Italian herbs, salt, and pepper. Mix in the cooled spinach mixture until evenly incorporated.
04 - Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish. Arrange 4 noodles over sauce. Spread half the ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella.
05 - Layer 4 noodles over the cheese. Spread remaining ricotta-spinach mixture over noodles. Scatter remaining chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella.
06 - Arrange final 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover baking dish with foil and bake for 30 minutes. Remove foil and continue baking for 20-25 minutes until the top is bubbly and golden brown.
08 - Remove from oven and let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • Every forkful delivers tender chicken, silky sauce, and just enough spinach to feel like youre being responsible.
  • It holds its shape when you slice it, so it actually looks like the photo you imagine in your head.
  • Leftovers taste even better the next day when all the flavors have had time to settle into each other.
  • You can assemble it hours ahead and just slide it into the oven when guests arrive.
02 -
  • Dont skip the resting time after baking or your beautiful layers will collapse into creamy chaos on the plate.
  • If your Alfredo sauce is too thick, thin it with a splash of milk so it spreads easily between the layers.
  • Always taste your ricotta mixture before assembling, it should be well seasoned because its the backbone of every bite.
03 -
  • Use a sharp serrated knife to slice the lasagna cleanly, wiping the blade between cuts for picture perfect squares.
  • If you want to freeze it, assemble the entire dish but dont bake it, wrap tightly and freeze for up to three months, then bake from frozen adding 20 extra minutes.
  • Always shred your own mozzarella, the pre shredded kind contains cellulose and wont melt as smoothly.
  • Let the Alfredo sauce cool slightly before layering so it doesnt make the noodles soggy before baking.
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