Chicken Alfredo Lasagna (Printable)

Rich layers of chicken, creamy Alfredo sauce, spinach, and melted cheese between tender pasta sheets for a satisfying Italian-American comfort meal.

# 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
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. 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 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 tastes like something youd order at a restaurant but uses pantry staples and shortcuts.
  • The creamy layers soak into the noodles in a way that makes every bite ridiculously satisfying.
  • Leftovers reheat beautifully, sometimes tasting even better the next day.
  • Its impressive enough for company but forgiving enough for a weeknight.
02 -
  • Dont skip the resting time after baking, cutting into it immediately turns the whole thing into a runny mess on the plate.
  • If the top starts browning too fast, tent it loosely with foil during the final bake to protect the cheese while the inside finishes cooking.
  • Using oven-ready noodles without enough sauce will leave you with crunchy edges, so add an extra half cup of Alfredo if going that route.
03 -
  • Season each layer lightly as you build, tasting the ricotta mixture and adjusting before spreading ensures the whole dish is flavorful.
  • Let the Alfredo sauce come to room temperature before assembling if its homemade, cold sauce doesnt spread easily and can tear the noodles.
  • Use a sharp serrated knife to slice the lasagna cleanly, wiping the blade between cuts for neat portions.
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