Chicken Alfredo Lasagna

My friend texted me at midnight once asking if lasagna could be white instead of red. She'd been craving Alfredo all week but wanted the cozy structure of layered pasta. I laughed, but the next evening I found myself layering creamy sauce and chicken between noodles, and honestly, I haven't looked back. The smell that filled my kitchen that night, garlicky and rich, made me realize comfort food doesn't have to follow tradition.

I made this for a potluck where everyone else brought casseroles drowning in tomato sauce. Mine sat there, pale and creamy, and I worried it looked boring. Then someone took the first bite and actually closed their eyes. By the end of the night, I had four people asking for the recipe and one person scraping the edges of the dish with a spatula.

Ingredients

• Cooked chicken breast: Rotisserie chicken is your best friend here, it adds flavor and saves you from poaching or grilling.
• Lasagna noodles: Oven ready noodles work fine if you add a little extra sauce, but I prefer boiling regular ones for better texture.
• Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the handful you toss in.
• Onion and garlic: Sautéing these first builds a savory base that keeps the dish from tasting flat or one note.
• Alfredo sauce: Homemade is luxurious, but a good jarred brand works when you're short on time.
• Ricotta cheese: Whole milk ricotta stays creamy and doesn't turn grainy in the oven.
• Mozzarella and Parmesan: Use the block and shred it yourself for maximum melt and flavor.
• Egg: This binds the ricotta layer so it doesn't slide apart when you cut into it.
• Italian herbs: Dried works beautifully, but if you have fresh basil lying around, tear some in.
• Fresh parsley: A sprinkle at the end makes it look like you tried harder than you did.

Instructions

Prep your oven and dish:

Set your oven to 375°F and grease your baking dish lightly with butter or oil. This prevents the edges from sticking and makes cleanup easier later.

Cook the noodles:

Boil regular lasagna noodles until just al dente, they'll finish cooking in the oven. Lay them flat on a towel so they don't stick together.

Sauté the aromatics:

Heat a splash of olive oil in a skillet and cook the diced onion until soft and translucent, about four minutes. Toss in the garlic and stir for one more minute until fragrant.

Wilt the spinach:

Add your chopped spinach to the skillet and stir until it shrinks down and releases its moisture. Let it cool slightly before mixing it into the ricotta.

Make the ricotta filling:

In a medium bowl, stir together ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until evenly combined.

Start layering:

Spread half a cup of Alfredo sauce on the bottom of your dish to prevent sticking. Lay down four noodles, then spread half the ricotta spinach mixture over them.

Add chicken and sauce:

Scatter half your cooked chicken over the ricotta layer, drizzle with a cup of Alfredo sauce, and sprinkle two thirds cup mozzarella on top. Press gently so everything settles.

Repeat the layers:

Add another layer of noodles, the rest of the ricotta spinach, remaining chicken, another cup of Alfredo, and more mozzarella. Don't rush this step, even layers make for even cooking.

Top it off:

Finish with the last noodles, remaining Alfredo sauce, remaining mozzarella, and the rest of the Parmesan. Cover tightly with foil to trap steam.

Bake covered:

Slide it into the oven and bake covered for thirty minutes. The foil keeps the top from browning too fast while the inside heats through.

Finish uncovered:

Remove the foil and bake another twenty to twenty five minutes until the top is golden and bubbling at the edges. Let it rest for ten to fifteen minutes before cutting so the layers set.

Save

The first time I served this, my nephew, who claims to hate anything green, ate two squares without realizing spinach was hiding inside. My sister looked at me across the table with the kind of gratitude only a parent of a picky eater understands. That's when I knew this recipe was a keeper, not just because it tasted good, but because it brought people together without a fight.

Making It Your Own

You can swap the chicken for turkey, or skip the meat entirely and double the spinach with some mushrooms sautéed alongside the onions. I've also stirred in sun dried tomatoes for a tangy punch and used kale when I ran out of spinach. Some nights I add a pinch of nutmeg to the ricotta mixture, it deepens the creaminess in a way that feels almost mysterious. This recipe is forgiving, so don't be afraid to adjust based on what's in your fridge.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out. If you're reheating a larger piece, cover it with foil and warm it in a 350°F oven for about twenty minutes. I've even frozen unbaked portions, wrapped tightly in plastic and foil, then baked them straight from frozen by adding an extra fifteen minutes under the foil.

Serving Suggestions

This lasagna is rich, so I like to serve it with something bright and crunchy on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is classic, but I've also served it with roasted asparagus or a tray of blistered cherry tomatoes. A crisp white wine like Pinot Grigio or even a light sparkling water with lemon feels just right.

• Pair it with a Caesar salad for a full Italian inspired spread.
• Serve with crusty bread to mop up any extra Alfredo sauce on the plate.
• A glass of Chardonnay brings out the buttery richness beautifully.

Save

This dish has become my go to when I want to feel like I've done something special without spending all day in the kitchen. It's the kind of meal that makes your house smell like a hug and leaves everyone at the table quiet for the first few bites.

Recipe FAQs

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly and saves time. Choose a quality brand for best results, or make your own by combining butter, heavy cream, Parmesan, and garlic.

→ What type of chicken works best?

Use cooked chicken breast for a leaner option. Rotisserie chicken adds excellent flavor and saves preparation time. Shred or dice it into bite-sized pieces for even distribution.

→ Can I prepare this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover with plastic wrap and refrigerate up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.

→ What are good substitutes for spinach?

Kale works well as a heartier alternative. Broccoli, chard, or even sun-dried tomatoes can replace spinach. Adjust cooking time slightly depending on the vegetable's texture.

→ How should I store leftover lasagna?

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave or warm the entire dish covered in the oven at 350°F until heated through.

→ Can I freeze this lasagna?

Yes, freeze unbaked lasagna up to 3 months. Bake from frozen, increasing the cooking time by 20-30 minutes and covering with foil to prevent over-browning.