Chicken Alfredo Lasagna

My daughter wandered into the kitchen one Thursday evening and asked if lasagna could taste like Alfredo pasta. I laughed at first, then realized she was onto something brilliant. By the weekend, we were layering creamy sauce and chicken between noodles, and the smell alone had the neighbors texting. That first pan disappeared so fast I made another the next day.

I brought this to a potluck once, skeptical it would travel well. But when I lifted the foil, steam rose in soft clouds and everyone leaned in. By the time I served myself, only a corner piece remained. My friend still asks me to make it for her birthday every year.

Ingredients

• Cooked chicken breast (3 cups, shredded or diced): Rotisserie chicken is my favorite shortcut here, the seasoning adds extra depth and you skip all the poaching.
• Lasagna noodles (12 sheets): Oven-ready noodles save time, but I prefer boiling regular ones for better texture and control over doneness.
• Fresh baby spinach (2 cups, chopped): It wilts down to almost nothing, so dont worry about it looking like too much in the pan.
• Onion (1 medium, diced): This builds a sweet, savory base that balances the richness of all that cheese and cream.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable, it perfumes the whole dish and wakes up the Alfredo sauce.
• Alfredo sauce (4 cups): Homemade is wonderful, but a good jarred version works beautifully when life gets busy.
• Ricotta cheese (2 cups): Whole milk ricotta gives you the creamiest, fluffiest layer, low-fat versions can turn grainy.
• Mozzarella cheese (2 cups, shredded): The star of every cheesy pull, go for block cheese you shred yourself for the best melt.
• Parmesan cheese (1 cup, grated): This adds a sharp, nutty finish that cuts through all the cream.
• Egg (1 large): It binds the ricotta mixture so it stays put when you slice into the lasagna.
• Italian herbs (1 teaspoon dried): A blend of basil, oregano, and thyme brings that classic Italian backbone.
• Salt and pepper (1/2 teaspoon and 1/4 teaspoon): Season each layer lightly, the cheeses are already salty so taste as you go.
• Fresh parsley (2 tablespoons, chopped, optional): A sprinkle of green on top makes it look like you fussed, even if you didnt.

Instructions

Prep your oven and dish:

Set the oven to 375°F 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 youre using regular lasagna noodles, boil them until just al dente, they will finish 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 over medium heat, then cook the diced onion until it turns soft and translucent, about 3 to 4 minutes. Toss in the garlic and stir for a minute until it smells amazing.

Wilt the spinach:

Add the chopped spinach to the skillet and cook just until it collapses and releases its moisture, about 2 minutes. Let it cool a bit before mixing it into the ricotta so the egg doesnt scramble.

Make the ricotta mixture:

In a medium bowl, stir together ricotta, the egg, half the Parmesan, Italian herbs, salt, and pepper until smooth. Fold in the cooled spinach mixture and taste, adjust seasoning if needed.

Start layering:

Spread half a cup of Alfredo sauce across the bottom of your baking dish, this creates a creamy cushion. Lay down 4 noodles, slightly overlapping if needed.

Build the first layer:

Spread half the ricotta-spinach mixture over the noodles, then scatter half the chicken evenly on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with two-thirds cup of mozzarella.

Repeat the second layer:

Add another 4 noodles, then the remaining ricotta-spinach, the rest of the chicken, another cup of Alfredo, and another two-thirds cup of mozzarella. Pat it down gently so everything settles.

Finish with the top layer:

Place the final 4 noodles on top, pour over the remaining Alfredo sauce, and cover with the rest of the mozzarella and Parmesan. Make sure every edge is saucy so nothing dries out.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes, the foil traps steam and cooks the noodles through. Use non-stick foil or spray regular foil so the cheese doesnt stick.

Finish uncovered:

Remove the foil and bake another 20 to 25 minutes until the top is bubbly and golden brown in spots. If you want more color, turn on the broiler for the last 2 minutes but watch it closely.

Rest before serving:

Let the lasagna sit for 10 to 15 minutes before slicing, this lets the layers set so your slices hold together. Sprinkle with fresh parsley and serve warm.

Save

The first time I reheated a slice for lunch, I expected it to be sad and dry. Instead, it was even better, the flavors had melded overnight and the edges crisped up in the microwave. Now I intentionally make extra just so I can have it for myself the next day, tucked away in a little container with my name on it.

Choosing Your Chicken

Rotisserie chicken is my weeknight hero, already seasoned and tender, it shreds in seconds and adds a subtle roasted flavor. If you poach your own, simmer breasts in chicken broth with a bay leaf and peppercorns for about 15 minutes, then let them cool in the liquid so they stay juicy. Leftover grilled or baked chicken works too, just chop it small so it distributes evenly. Avoid using canned chicken, the texture is too soft and it can taste tinny against all that cream.

Making It Ahead

You can assemble this lasagna completely, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours before baking. When youre ready, let it sit on the counter for 20 minutes to take the chill off, then bake as directed, adding an extra 5 to 10 minutes if its still cold in the center. I have also frozen it unbaked, wrapped well, and baked it straight from frozen at 350°F for about 90 minutes covered, then 20 minutes uncovered. Just make sure to use a disposable aluminum pan if youre gifting it or taking it somewhere, and label it with baking instructions.

Serving and Pairing Ideas

This lasagna is rich and filling, so I always serve it with something bright and crisp to balance the creaminess. A simple arugula salad with lemon vinaigrette, garlic bread that is not too buttery, or roasted asparagus with a squeeze of lemon all work beautifully. For wine, a chilled Pinot Grigio or a light Chardonnay cuts through the richness without competing with the flavors.

• Leftovers keep in the fridge for up to 4 days and reheat well in the oven or microwave.
• For a lighter version, swap half the Alfredo sauce for a simple bechamel and use part-skim mozzarella.
• Add a pinch of nutmeg to the ricotta mixture for a subtle warmth that makes people ask what your secret is.

Save

Every time I pull this out of the oven, I feel like I have created something special, even on the most ordinary Tuesday. It is the kind of dish that turns dinner into an event, and leftovers into something you look forward to all morning.

Recipe Questions & Answers

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly and saves time. A 15-16 oz jar typically equals about 1.5-2 cups, so you'll need roughly 2-3 jars for this dish. For homemade sauce, simmer butter, heavy cream, garlic, and Parmesan until thick.

→ How do I prevent a watery lasagna?

Ensure spinach is thoroughly wilted and excess moisture is removed before mixing into the ricotta. Don't over-soak noodles when cooking. If using fresh spinach, squeeze out moisture after wilting. This prevents liquid from seeping into layers during baking.

→ Can I make this ahead of time?

Absolutely. Assemble the lasagna completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. You may need to add 10-15 extra minutes to baking time since it will be cold. You can also freeze unbaked lasagna for up to 3 months.

→ What's the best way to slice and serve?

Allow the baked lasagna to rest for 10-15 minutes after removing from the oven. This cooling time lets the cheese and sauce set, making clean slices possible. Use a sharp knife and wipe between cuts. Serve with a crisp green salad and white wine.

→ Can I substitute the spinach?

Yes, kale or chopped broccoli work well as substitutes. Ensure any green is finely chopped and moisture is pressed out. You can also omit greens entirely for a simpler version, or add sun-dried tomatoes for depth of flavor.

→ What gluten-free options are available?

Use gluten-free lasagna noodles, which are now widely available and cook the same way as regular pasta. Verify your Alfredo sauce is gluten-free, and check all seasonings. The rest of the ingredients are naturally gluten-free, making substitution straightforward.