Chicken Alfredo Lasagna (Printable Version)

Layered pasta dish with shredded chicken, creamy Alfredo sauce, spinach, ricotta, and melted mozzarella for a comforting Italian-inspired meal.

# 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
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside on a clean surface.
03 - Heat a large skillet over medium heat with a splash of olive oil. Sauté diced onion 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, dried Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
07 - Arrange 4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles. Distribute half of the shredded chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Repeat with another layer of 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Arrange final layer of 4 noodles over the second cheese layer. Pour remaining Alfredo sauce evenly across the noodles. Top with remaining mozzarella cheese and remaining Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes.
11 - Remove foil and bake for an additional 20-25 minutes until the surface is bubbly and golden brown.
12 - Allow the lasagna to stand for 10-15 minutes before slicing. This allows the layers to set and makes portioning easier. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It turns leftover chicken into something people will actually get excited about instead of politely tolerating.
  • The Alfredo sauce seeps into every layer, making each bite ridiculously creamy without feeling heavy.
  • You can assemble it hours ahead and just slide it in the oven when everyone arrives.
  • Spinach sneaks in some greenery without anyone complaining about vegetables.
02 -
  • Letting the lasagna rest is not optional, I learned this when my first attempt slid apart like a cheese avalanche.
  • If your Alfredo sauce is too thick, whisk in a splash of milk before layering so it spreads easily and doesn't clump.
  • Covering with foil prevents the top from burning before the inside is hot, just make sure the foil doesn't touch the cheese or it'll stick.
03 -
  • A tiny pinch of nutmeg in the ricotta mixture adds a subtle warmth that people notice but can't quite place.
  • Use a serrated knife to slice through the layers cleanly without dragging all the cheese to one side.
  • If you're making your own Alfredo, cook it just until it coats the back of a spoon, it'll thicken more as it bakes.
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