Chicken Alfredo Lasagna (Printable)

Layers of tender chicken, creamy Alfredo sauce, spinach, and mozzarella create this comforting Italian-American favorite.

# 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 and 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 and Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional

14 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside on a clean surface.
03 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3 to 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 well combined.
06 - Spread 1/2 cup Alfredo sauce over the bottom of the prepared baking dish. Layer 4 noodles over sauce. Spread half the ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup 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 Alfredo sauce, and 2/3 cup mozzarella.
08 - Arrange final 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella and Parmesan cheese evenly across the top.
09 - Cover baking dish with aluminum foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 20 to 25 minutes until the top is bubbly and golden brown.
11 - Allow lasagna to stand for 10 to 15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It brings together two comfort food favorites in one bubbly, cheesy dish that feels like a warm hug on a plate.
  • The spinach sneaks in some greens without anyone complaining, and leftovers reheat beautifully for lunch all week.
  • You can prep most of it ahead and just slide it in the oven when company arrives, making you look effortlessly talented.
02 -
  • Do not skip the resting time after baking, cutting too soon turns it into a saucy landslide instead of neat squares.
  • If your Alfredo sauce is thick, thin it with a splash of milk so it spreads easily and soaks into the noodles.
  • Taste your ricotta mixture before layering, this is your chance to adjust salt and herbs so every bite is perfectly seasoned.
03 -
  • If you love crispy edges, use a metal baking dish instead of glass, it conducts heat better and gives you those coveted golden corners.
  • Let your Alfredo sauce cool slightly before layering so it does not make the noodles soggy or cause the ricotta to separate.
  • Shred your own mozzarella from a block, pre-shredded cheese has anti-caking agents that prevent it from melting into those gorgeous stretchy strands.
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