Chicken Alfredo Lasagna

My neighbor knocked on my door one evening holding an empty casserole dish and asked if I had anything that tasted like comfort in layered form. I didn't plan to invent a new lasagna that night, but standing in my kitchen with leftover chicken and a jar of Alfredo sauce, I started layering. The smell that filled my apartment an hour later had her texting three friends. That's how this Chicken Alfredo Lasagna was born, not from a cookbook, but from the kind of hunger only creamy, cheesy pasta can solve.

I made this for a friend who claimed she didn't like white sauce, and she scraped her plate so clean I thought she might lick it. There's something about the way the ricotta mixture gets all melty between the noodles, and how the top layer of mozzarella turns golden and bubbly. It's the kind of dish that makes people lean back in their chairs and sigh. I've served it at potlucks, to picky in-laws, and on nights when I just needed something that felt like a hug on a plate.

Ingredients

• Cooked chicken breast: Rotisserie chicken is your best shortcut here, already seasoned and moist, plus it shreds beautifully without any extra work.
• Lasagna noodles: Oven-ready noodles save time, but I've found regular noodles hold their shape better if you don't mind boiling them first.
• Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by the volume, and it adds a pop of color against all that creamy white.
• Onion and garlic: These build the flavor base, and cooking them until soft makes sure there's no sharp bite hiding in your layers.
• Alfredo sauce: Store-bought works perfectly fine, but if you have ten extra minutes, homemade sauce tastes noticeably richer and less starchy.
• Ricotta cheese: Whole milk ricotta is creamier and doesn't turn grainy in the oven like part-skim sometimes does.
• Mozzarella and Parmesan: Shred your own if you can, pre-shredded cheese has coatings that keep it from melting as smoothly.
• Egg: This binds the ricotta mixture so it doesn't turn runny and slide out when you slice the lasagna.
• Italian herbs: Dried works great, but if you have fresh basil sitting around, tear some in for a brighter flavor.

Instructions

Prep your dish and noodles:

Preheat your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks to the edges. If you're using regular noodles, boil them until they're just bendable, not fully cooked, because they'll finish in the oven.

Sauté the aromatics and spinach:

Cook the onion in a little olive oil until it's soft and starting to turn golden, then add the garlic and let it sizzle for a minute before tossing in the spinach. It'll wilt fast, and you want to let it cool before mixing so the egg in the ricotta doesn't scramble.

Make the ricotta mixture:

Stir together the ricotta, egg, half the Parmesan, herbs, salt, and pepper until smooth, then fold in the cooled spinach mixture. This is the creamy layer that makes every bite feel luxurious.

Start layering:

Spread a thin layer of Alfredo on the bottom of your dish to prevent sticking, then lay down four noodles, half the ricotta-spinach, half the chicken, a cup of Alfredo, and a layer of mozzarella. Press gently so everything settles together.

Repeat and top it off:

Add another layer of noodles, the rest of the ricotta mixture, remaining chicken, more Alfredo, and mozzarella, then finish with a final layer of noodles, all the remaining sauce, cheese, and a generous sprinkle of Parmesan. The top layer is what gets golden and bubbly, so don't hold back.

Bake covered, then uncovered:

Cover the dish with foil and bake for 30 minutes so the noodles cook through and everything melds together. Remove the foil and bake another 20 to 25 minutes until the top is golden and the edges are bubbling.

Rest before slicing:

Let the lasagna sit for at least 10 minutes after you pull it from the oven. This lets the layers set so your slices don't turn into a soupy mess on the plate.

Save

The first time I brought this to a family dinner, my aunt asked for the recipe before she even finished her first piece. My cousin, who usually picks at everything, went back for seconds. There's something about the way the creamy sauce coats every noodle and how the chicken makes it feel hearty without being heavy. It's one of those dishes that turns a regular weeknight into something worth remembering, and it reheats so well that leftovers might be even better the next day.

Making It Your Own

I've swapped spinach for kale when that's what I had, and I've used turkey instead of chicken after Thanksgiving with great results. If you want a little kick, stir a pinch of red pepper flakes into the ricotta mixture. Some people like adding mushrooms or sun-dried tomatoes, and honestly, this recipe is forgiving enough to handle whatever you throw at it. Just keep the ratio of sauce to noodles generous, and you'll be fine.

What to Serve Alongside

A crisp green salad with a lemony vinaigrette cuts through the richness perfectly, and garlic bread is always a crowd-pleaser even though it's carbs on carbs. I've served this with roasted asparagus, and the slight bitterness balances the creamy sauce beautifully. If you're feeling fancy, a glass of Pinot Grigio or Chardonnay pairs wonderfully. Keep the sides simple, because this lasagna is the real star.

Storage and Reheating

Leftovers keep in the fridge for up to four days, and I've even frozen individual slices wrapped tightly in foil for quick lunches later. Reheat in the oven at 350°F covered with foil until warmed through, or microwave single portions with a damp paper towel on top to keep them from drying out. The flavors meld even more after a day, so don't be surprised if day two tastes even better.

• Let it cool completely before covering and refrigerating to avoid condensation making it soggy.
• Freeze unbaked if you want a make-ahead meal, just add 15 extra minutes to the covered baking time.
• If reheating a whole pan, a splash of milk or cream on top before covering helps revive the sauce.

Save

This lasagna has become my go-to when I want to feel like I really cooked, even on nights when I'm running on autopilot. It's the kind of recipe that makes people think you spent way more time in the kitchen than you actually did, and I'm okay with that.

Questions & Answers for Recipes

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly for this dish and saves preparation time. Use 4 cups as specified in the ingredients. For a homemade version, prepare a béchamel base with butter, flour, and milk, then stir in Parmesan and nutmeg.

→ Should I cook the lasagna noodles first?

If using regular lasagna noodles, cook them al dente according to package directions and drain well. Oven-ready noodles can be used directly without precooking, as they soften during baking. Both methods work well in this lasagna.

→ Can I substitute the spinach?

Absolutely. Kale works as a hearty substitute, or you can use fresh arugula for a peppery flavor. For frozen spinach, thaw and squeeze out excess moisture before using to prevent a watery sauce.

→ How do I know when the lasagna is done baking?

The lasagna is ready when the top is golden brown and the sauce bubbles around the edges. If the cheese browns too quickly, tent with foil. A toothpick inserted in the center should come out warm and meet no resistance.

→ Can I make this ahead and refrigerate it?

Yes, you can assemble the lasagna completely and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold. You can also freeze unbaked lasagna for up to 3 months; thaw overnight before baking.

→ What can I serve alongside this lasagna?

A crisp green salad with vinaigrette provides a nice contrast to the richness. Garlic bread or roasted vegetables work well too. A white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy Alfredo flavors.