Chicken Alfredo Lasagna (Printable)

Layered pasta dish with tender chicken, creamy Alfredo sauce, spinach, and melted cheese for a satisfying Italian-American comfort 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 (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped for garnish

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside on parchment paper.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Add chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Transfer to a plate 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 evenly distributed.
06 - Spread 1/2 cup Alfredo sauce across the bottom of the prepared baking dish.
07 - Arrange 4 noodles over the sauce. Distribute half of the ricotta-spinach mixture over the noodles. Scatter half the shredded chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Layer 4 noodles followed by remaining ricotta-spinach mixture. Top with remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Top with final layer of 4 noodles. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella and Parmesan cheese across the surface.
10 - Cover baking dish tightly with 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 lasagna to rest for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It uses up leftover chicken without tasting like leftovers at all.
  • The creamy layers feel indulgent but come together faster than you'd think.
  • Spinach sneaks in some greens without anyone complaining.
  • It reheats like a dream, which means lunch is already handled.
02 -
  • Don't skip the resting time after baking, or your first slice will slide apart into a creamy puddle.
  • If your Alfredo sauce is thick, thin it slightly with a splash of milk so the noodles absorb enough moisture.
  • Press down gently on each layer as you build to eliminate air pockets that can cause uneven cooking.
  • Covering with foil for the first half of baking keeps the top from browning too fast while the inside cooks through.
03 -
  • A pinch of nutmeg in the ricotta mixture adds a subtle warmth that makes people ask what your secret is.
  • Use a sharp serrated knife to slice through the layers cleanly without dragging the cheese everywhere.
  • If you're making this ahead, assemble it completely, cover it tightly, and refrigerate for up to 24 hours before baking.
  • Let the baked lasagna rest on a wire rack instead of the stovetop so air circulates underneath and the bottom doesn't get soggy.
Go Back