Chicken Alfredo Lasagna (Printable)

Layered pasta dish combining shredded chicken, creamy Alfredo sauce, spinach, and melted cheeses for an indulgent 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 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

# 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.
03 - In a skillet over medium heat, sauté diced onion in olive oil 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, Italian herbs, salt, and pepper. Mix in the cooled spinach mixture until well incorporated.
06 - Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish. Layer 4 noodles over the sauce.
07 - Spread half of 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. Repeat with another layer of noodles, remaining ricotta-spinach, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella.
08 - Top with final layer of noodles, remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 20-25 minutes until bubbly and golden brown.
11 - Let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Hints:

01 -
  • Every forkful delivers creamy, cheesy richness without the heaviness of traditional red sauce lasagna.
  • It turns leftover rotisserie chicken into a restaurant-worthy centerpiece that looks like you spent all day in the kitchen.
  • The spinach sneaks in some green without overwhelming anyone who claims they don't like vegetables.
  • You can assemble it a few hours ahead and just slide it into the oven when guests arrive.
02 -
  • Don't skip the resting time after baking, cutting into hot lasagna turns it into a soupy mess on the plate.
  • If your Alfredo sauce seems thick, thin it with a splash of milk so it coats the noodles evenly and doesn't form dry patches.
  • Press the spinach in a clean towel after cooking to squeeze out excess moisture, otherwise your layers will be watery.
  • Use a sharp serrated knife to slice through the noodles cleanly without dragging all the cheese off the top.
03 -
  • Brush the top layer of noodles with a little melted butter before adding the final cheese, it helps them brown beautifully and adds extra flavor.
  • Let your ricotta mixture come to room temperature before assembling, it spreads more easily and blends better with the other layers.
  • If the edges start to brown too quickly, tent just the outer rim with strips of foil while the center finishes cooking.
  • Use a metal spatula to serve, it slides under each square cleanly and keeps the layers intact on the plate.
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