Chicken Alfredo Lasagna (Printable)

Layered pasta dish combining shredded chicken, creamy Alfredo sauce, spinach, and three cheeses for a comforting Italian-American 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

→ Optional

14 - 2 tablespoons fresh parsley, chopped for garnish

# Method:

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 directions until al dente. Drain and set aside on a clean kitchen towel.
03 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir in chopped spinach and cook until completely wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - In a medium mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, dried Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup Alfredo sauce evenly on the bottom of the prepared baking dish.
07 - Arrange 4 noodles over the sauce layer. Spread half of the ricotta-spinach mixture over noodles. Distribute half of the shredded chicken evenly. Drizzle with 1 cup Alfredo sauce and sprinkle 2/3 cup mozzarella cheese.
08 - Layer 4 additional noodles. Spread remaining ricotta-spinach mixture over noodles. Scatter remaining chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle 2/3 cup mozzarella cheese.
09 - Arrange remaining 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella cheese and remaining Parmesan cheese evenly across the top.
10 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes in the preheated 375°F oven.
11 - Remove foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown.
12 - Allow lasagna to rest for 10-15 minutes before slicing. This allows the layers to set and makes portioning cleaner. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It brings all the coziness of traditional lasagna with a creamy twist that feels like a warm hug on a plate.
  • The spinach sneaks in some greens without anyone complaining, and the chicken makes it hearty enough to satisfy even the hungriest crowd.
  • Leftovers reheat like a dream, so you get to enjoy it twice without any extra work.
02 -
  • Dont skip the resting time after baking, I learned this the hard way when my first attempt turned into a creamy puddle on the plate.
  • If your Alfredo sauce seems thick, thin it with a splash of milk so it spreads easily and coats every layer.
  • Taste your ricotta mixture before layering, it should be well seasoned because the cheese mellows out as it bakes.
03 -
  • Let the cooked noodles cool on a towel instead of stacking them, it prevents them from fusing into one giant sticky mess.
  • Use a sharp serrated knife to slice the lasagna cleanly, wiping the blade between cuts keeps each piece looking neat.
  • If the top starts browning too quickly, tent the foil loosely over the dish for the last few minutes of baking.
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