Chicken Alfredo Lasagna

The oven door fogged up while I stood there, watching bubbles break through golden cheese. My sister had called that morning asking for something impressive but doable, and I remembered a lasagna experiment from the year before that never quite made it to the table. This time, I swapped red sauce for Alfredo, layered in some spinach I had wilting in the crisper, and shredded a rotisserie chicken instead of browning ground meat. When I pulled it out an hour later, the edges were crisp and crackling, the center thick with cream and tender pasta.

I made this for a small dinner party once, and halfway through assembly I realized I had forgotten to buy a second jar of Alfredo sauce. I thinned out what I had with a little cream and pasta water, and no one noticed. One friend went back for thirds and asked if I had gone to culinary school. The truth is, lasagna is forgiving if you keep the layers moist and don't skimp on cheese.

Ingredients

• Cooked chicken breast: Rotisserie chicken is your best friend here, it saves time and adds a subtle roasted flavor that plain poached chicken just cant match.
• Lasagna noodles: Oven ready noodles work if youre in a hurry, but boiling regular noodles gives you more control over texture and prevents gummy layers.
• Fresh baby spinach: It wilts down to almost nothing, so dont be shy with the volume, and make sure to cool it before mixing with ricotta or youll end up with scrambled eggs.
• Onion and garlic: These build the aromatic base, cook them just until fragrant so they dont overpower the creamy sauce.
• Alfredo sauce: Homemade is lovely, but a good quality jar works perfectly and no one will judge you for it.
• Ricotta cheese: Whole milk ricotta is creamier and richer than part skim, and mixing in an egg helps it set into neat slices.
• Mozzarella and Parmesan: Mozzarella melts into those glorious cheese pulls, while Parmesan adds sharpness and a golden crust on top.
• Italian herbs: A simple blend of basil, oregano, and thyme ties everything together without needing a dozen spice jars.

Instructions

Prep your oven and dish:

Set your oven to 375 degrees and grease a 9x13 inch baking dish lightly with butter or oil. This keeps the bottom layer from sticking and makes cleanup so much easier.

Cook the noodles:

If using regular lasagna noodles, boil them until just al dente, they will continue cooking in the oven. Drain and lay them flat on a towel so they dont stick together.

Saute the aromatics:

Warm a splash of olive oil in a skillet and cook the diced onion until soft and translucent, about four minutes. Toss in the minced garlic and stir for one more minute until it smells amazing.

Wilt the spinach:

Add the chopped spinach to the skillet and stir until it collapses and releases its moisture, about two minutes. Remove from heat and let it cool while you prep the ricotta.

Mix the ricotta filling:

In a medium bowl, combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until everything is evenly distributed.

Start layering:

Spread half a cup of Alfredo sauce on the bottom of your baking dish to prevent sticking. Lay down four noodles, slightly overlapping if needed.

Build the first layer:

Spread half the ricotta spinach mixture over the noodles, scatter half the chicken on top, drizzle with a cup of Alfredo, and sprinkle with two thirds of a cup of mozzarella. Press gently so everything settles.

Repeat the second layer:

Add another layer of noodles, the remaining ricotta mixture, the rest of the chicken, another cup of Alfredo, and another two thirds cup of mozzarella. The layers should be thick and generous.

Finish with the top layer:

Place the final four noodles on top, pour over the remaining Alfredo sauce, and cover with the rest of the mozzarella and Parmesan. The cheese should blanket the entire surface.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam and helps the noodles cook through without drying out the top.

Bake uncovered:

Remove the foil and bake for another 20 to 25 minutes until the top is bubbly and golden brown. Watch for those crispy edges, thats where all the flavor hides.

Rest before serving:

Let the lasagna stand for 10 to 15 minutes before slicing. This allows the layers to set so you get clean, beautiful portions instead of a saucy puddle.

Save

The first time I served this to my kids, they were skeptical about the lack of red sauce. By the second bite, they were quiet, and by the end of dinner, they were arguing over who got the corner piece with the crispy edges. It became our Sunday night comfort meal, the kind of dish that makes everyone linger at the table a little longer.

Making It Your Own

You can swap the chicken for turkey, shrimp, or even crab if youre feeling indulgent. I have also added sauteed mushrooms to the ricotta layer when I had a container sitting in the fridge, and it added an earthy richness that paired beautifully with the cream. If you want a little heat, stir a pinch of red pepper flakes into the Alfredo sauce or sprinkle some on top before the final bake.

Storage and Reheating

Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual slices in the microwave with a damp paper towel over the top to keep them from drying out, or warm the whole dish covered in a 350 degree oven for about 20 minutes. You can also freeze unbaked lasagna tightly wrapped in foil for up to three months, just add an extra 15 minutes to the covered baking time if cooking from frozen.

Serving Suggestions

This lasagna is rich, so I like to serve it with something bright and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the cream, and garlic bread is always a crowd pleaser even though it adds more carbs to an already hearty plate. A chilled glass of Pinot Grigio or Chardonnay balances the richness perfectly.

• Pair with a Caesar salad for a classic steakhouse vibe.
• Serve with roasted Brussels sprouts or green beans for a lighter contrast.
• Offer crusty Italian bread for mopping up every last bit of sauce.

Save

This is the kind of dish that turns a regular Wednesday into something special. It fills your kitchen with warmth and makes everyone feel cared for, one creamy, cheesy layer at a time.

Recipe FAQs

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly for this dish and significantly reduces preparation time. Choose a quality brand for best results, or make your own with butter, cream, and Parmesan for a fresher taste.

→ How can I make this dish ahead of time?

Assemble the lasagna completely in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking from cold.

→ What type of chicken works best?

Rotisserie chicken is convenient and flavorful, while freshly cooked chicken breast offers better control over texture. Simply shred or dice and incorporate into the layers for consistent distribution throughout the dish.

→ Can I substitute the spinach?

Absolutely. Kale, Swiss chard, or broccoli are excellent alternatives. Ensure leafy greens are cooked and excess moisture is removed before mixing into the ricotta filling to prevent a watery lasagna.

→ How should I store leftovers?

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven until heated through, about 20-25 minutes.

→ Is gluten-free pasta compatible with this dish?

Yes, gluten-free lasagna noodles work well as a substitute. Follow package instructions for cooking time, as they may vary from regular pasta, and handle them carefully as they can be more delicate.