Chicken Alfredo Lasagna (Printable Version)

Layered pasta dish with shredded chicken, creamy Alfredo sauce, spinach, and melted mozzarella for a satisfying Italian-American dinner.

# 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 (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Method:

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 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 minute more.
04 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. 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 pepper. Fold in the cooled spinach mixture until evenly incorporated.
06 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish. Layer 4 noodles over the sauce, then spread half of the ricotta-spinach mixture. Scatter half the chicken on top, drizzle with 1 cup of Alfredo sauce, and sprinkle with 2/3 cup mozzarella.
07 - Repeat with another layer of 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup of Alfredo sauce, and 2/3 cup mozzarella.
08 - Top with final layer of 4 noodles, remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 20-25 minutes until bubbly and golden brown.
11 - Let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It delivers all the creaminess of fettuccine Alfredo with the hearty satisfaction of baked lasagna.
  • You can prep it in the morning and slide it into the oven just before dinner.
  • Spinach sneaks in some greens without anyone noticing they're eating something halfway virtuous.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Let the lasagna rest after baking or your first slice will collapse into a creamy puddle on the plate.
  • If your Alfredo sauce is too thick, thin it with a splash of milk before layering.
  • Don't skip sautéing the onion and garlic, raw aromatics will taste harsh and unfinished.
  • Use a sharp knife and wipe it between cuts for clean, pretty slices.
03 -
  • Shred your own mozzarella from a block, pre shredded cheese has anti caking agents that prevent it from melting smoothly.
  • If you like a little color on top, switch your oven to broil for the last two minutes and watch it closely.
  • Season each layer lightly as you build, it ensures flavor in every bite instead of just on top.
  • Let your cooked noodles cool slightly before handling so they don't tear when you layer them.
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