Chicken Alfredo Lasagna (Printable Version)

Rich and creamy lasagna with shredded chicken, Alfredo sauce, spinach, and mozzarella for a comforting Italian-inspired dish.

# 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 Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside on a clean surface.
03 - In a large skillet over medium heat, sauté diced onion in olive oil for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in chopped spinach and cook for approximately 2 minutes until completely wilted. Remove from heat and allow to cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup of Alfredo sauce evenly 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 of the shredded chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Repeat layering with another layer of 4 noodles, remaining ricotta-spinach filling, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Arrange remaining 4 noodles on top. Cover noodles with remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
10 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
11 - Remove foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown.
12 - Allow the lasagna to stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It feels fancy enough for guests but uses ingredients you probably already have on hand.
  • The creamy Alfredo base makes every bite rich and satisfying without the acidity of tomato sauce.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can prep the whole thing in advance and just slide it in the oven when company arrives.
02 -
  • Cooling the spinach before mixing it with ricotta is critical, hot spinach will cook the egg and turn your filling grainy.
  • Dont skip the resting time after baking, cutting too soon will cause all the creamy layers to slide apart.
  • If your Alfredo sauce seems thick, thin it with a few tablespoons of milk or pasta water so it spreads easily between layers.
03 -
  • Use a serrated knife to slice through the layers cleanly without dragging or tearing the noodles.
  • If youre making your own Alfredo sauce, add a pinch of nutmeg for depth and a squeeze of lemon juice to keep it from tasting flat.
  • Let the assembled lasagna sit in the fridge for an hour before baking if you have time, it helps the flavors meld and the noodles absorb some of the sauce.
Go Back