Chicken Alfredo Lasagna (Printable)

Layered pasta with tender chicken, creamy Alfredo sauce, spinach, and melted cheese for an indulgent Italian-American comfort meal.

# Ingredient List:

→ 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
14 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside on a clean surface.
03 - Heat a 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 until fragrant.
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. Mix in the cooled spinach mixture until well incorporated.
06 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish.
07 - Arrange 4 noodles over the sauce. Spread half of the ricotta-spinach mixture over noodles. Scatter half the shredded chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Layer 4 additional noodles, then remaining ricotta-spinach mixture, followed by remaining chicken. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
09 - Arrange final layer of 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella cheese and remaining Parmesan cheese evenly across the surface.
10 - Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes until the top is bubbly and golden brown.
11 - Remove from oven and let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It reheats like a dream, which means leftovers taste just as indulgent two days later.
  • The creamy layers feel fancy but the process is forgiving enough for a weeknight if you prep ahead.
  • Spinach sneaks in some greens without anyone complaining, especially kids who think they dont like vegetables.
  • You can assemble it in the morning and bake it when youre ready, no last minute stress.
02 -
  • Dont skip the resting time after baking, I learned this the hard way when my first attempt slid into a creamy puddle on the plate.
  • Make sure your spinach mixture is completely cool before adding it to the ricotta, or the egg will cook and turn the filling grainy.
  • If your Alfredo sauce seems thick, thin it slightly with a splash of milk so it spreads easily between layers.
03 -
  • Use a serrated knife to slice the lasagna cleanly, it cuts through the noodles without dragging the layers apart.
  • If the top starts browning too fast, tent it loosely with foil during the last few minutes of baking.
  • Add a pinch of nutmeg to the ricotta mixture, it deepens the flavor in a way people notice but cant quite name.
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