Creamy Chicken Alfredo Lasagna

My kitchen smelled like a garlic-scented cloud the evening I realized I had leftover rotisserie chicken, a jar of Alfredo sauce, and an untouched box of lasagna noodles all staring at me from the fridge. I was tired of the usual casseroles, so I layered everything together on a whim. The result was so creamy and indulgent that my neighbor, who dropped by to borrow sugar, ended up staying for dinner. Now it's the dish I make when I want comfort without the fuss of starting from scratch.

I made this for my sister's birthday dinner last spring, and she requested it again for Thanksgiving. She said it reminded her of the white lasagna we used to order at that little Italian place near campus, except this version had more chicken and didn't cost twenty dollars a slice. Watching her take that first bite, eyes closed in appreciation, made all the layering worth it. Sometimes the best compliment is just someone asking you to make it again.

Ingredients

• Cooked chicken breast: Shredded rotisserie chicken works beautifully here and saves time, plus the seasoning adds extra flavor to each layer.
• Lasagna noodles: Oven-ready noodles are a lifesaver when you're short on time, though I prefer the texture of traditional noodles boiled just until al dente.
• Fresh baby spinach: It wilts down to almost nothing, so don't be afraid to pack it in, it adds a pop of color and a subtle earthiness.
• Onion and garlic: Sauteing these first creates a sweet, aromatic base that makes the whole dish smell like an Italian grandmother's kitchen.
• Alfredo sauce: A good jarred sauce works perfectly, but if you have ten extra minutes, homemade Alfredo with butter, cream, and Parmesan is unforgettable.
• Ricotta cheese: Whole milk ricotta gives the best creamy texture, and mixing it with an egg helps it hold its shape between the layers.
• Mozzarella and Parmesan: The mozzarella melts into gooey perfection, while the Parmesan adds a sharp, nutty finish that balances the richness.
• Italian herbs: A blend of basil, oregano, and thyme brings warmth and depth without overpowering the creamy sauce.
• Fresh parsley: A sprinkle on top adds a bright, fresh note that cuts through all that cheese.

Instructions

Prep Your Oven and Dish:

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish so nothing sticks. This step sets you up for easy cleanup later.

Cook the Noodles:

If using regular lasagna noodles, boil them until just al dente, then drain and lay them flat on a towel to prevent sticking. Oven-ready noodles can skip this step entirely.

Sauté the Aromatics:

In a skillet over medium heat, cook the diced onion in a splash of olive oil until soft and translucent, about 3 to 4 minutes. Add the minced garlic and let it bloom for another minute until fragrant.

Wilt the Spinach:

Toss in the chopped spinach and stir until it wilts down completely, about 2 minutes. Remove from heat and let it cool slightly so it doesn't scramble the egg in the next step.

Make the Ricotta Mixture:

In a medium bowl, combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper, then fold in the cooled spinach mixture. This creamy filling is the heart of each layer.

Start Layering:

Spread half a cup of Alfredo sauce on the bottom of your baking dish to prevent sticking. Lay down 4 noodles, then spread half the ricotta-spinach mixture evenly over them.

Add Chicken and Cheese:

Scatter half the shredded chicken over the ricotta, drizzle with a cup of Alfredo sauce, and sprinkle with two-thirds cup of mozzarella. Each layer builds flavor and texture.

Repeat the Layers:

Add another layer of noodles, the remaining ricotta-spinach, remaining chicken, another cup of Alfredo, and another two-thirds cup of mozzarella. You're creating a tower of creamy goodness.

Finish with the Final Layer:

Top with the last 4 noodles, pour the remaining Alfredo sauce over them, then sprinkle with the rest of the mozzarella and Parmesan. This top layer will turn golden and bubbly in the oven.

Bake Covered:

Cover the dish with foil and bake for 30 minutes so the noodles absorb the sauce and everything melds together. The foil traps steam and keeps the top from browning too quickly.

Bake Uncovered:

Remove the foil and bake for another 20 to 25 minutes until the cheese is bubbly and golden brown. The edges should be slightly crispy and irresistible.

Rest Before Serving:

Let the lasagna stand for 10 to 15 minutes before slicing so the layers set and don't slide apart. Garnish with fresh parsley for a pop of color and freshness.

Pin it

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it at home. I laughed and told them the truth, that it was just layers of leftovers and a little bit of patience. That moment reminded me that the best meals don't have to be complicated, they just have to be made with a little care. Now every time I pull this bubbling dish from the oven, I think about how food connects us in the simplest, most delicious ways.

How to Make It Ahead

Assemble the lasagna completely, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours before baking. When you're ready, let it sit at room temperature for about 30 minutes, then bake as directed, adding an extra 10 minutes if it's still cold in the center. You can also freeze it unbaked for up to 3 months, just thaw it overnight in the fridge before baking. This makes it perfect for those nights when you need dinner to practically cook itself.

Storing and Reheating Leftovers

Leftover lasagna keeps beautifully in an airtight container in the fridge for up to 4 days, and honestly, the flavors deepen overnight. Reheat individual portions in the microwave for about 2 minutes, or warm a larger portion in a 350°F oven covered with foil for 20 minutes. If you froze baked leftovers, thaw them in the fridge overnight and reheat gently in the oven. The creamy sauce sometimes separates a bit when reheated, but a quick stir or a drizzle of milk brings it back to life.

Variations and Substitutions

Swap the chicken for cooked Italian sausage or leave it out entirely for a vegetarian version loaded with mushrooms and zucchini. You can use kale instead of spinach if you want a heartier green, just make sure to chop it finely and cook it a bit longer. Gluten-free noodles work wonderfully here, and ricotta can be replaced with cottage cheese if that's what you have on hand. A pinch of nutmeg in the ricotta mixture adds a subtle warmth that makes people wonder what your secret is.

• Try adding a layer of sautéed mushrooms for an earthy, umami boost.
• Mix in a handful of sun-dried tomatoes for a tangy pop of color and flavor.
• Top with crispy breadcrumbs mixed with melted butter for a crunchy contrast.

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This lasagna has become my answer to grey Sundays, busy weeknights, and celebrations that call for something a little indulgent. It's proof that comfort food doesn't have to be complicated, just layered with a little love and a lot of cheese.

Recipe FAQs

→ Can I use store-bought Alfredo sauce?

Yes, absolutely. Store-bought Alfredo sauce works perfectly and saves preparation time. Choose a quality brand for best flavor, or make your own with butter, heavy cream, Parmesan, and garlic if you prefer.

→ How should I prepare the chicken?

Shred or dice 3 cups of cooked chicken breast. Rotisserie chicken is an excellent shortcut option and adds extra flavor. Ensure the chicken is fully cooked before layering into the lasagna.

→ Can I prepare this dish ahead of time?

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

→ What's the best way to prevent a watery lasagna?

Ensure spinach is thoroughly wilted and any excess moisture is pressed out before mixing into the ricotta. Don't overcrowd layers with sauce. Allow the finished lasagna to rest for 10-15 minutes after baking so it sets properly before slicing.

→ Can I substitute the spinach?

Definitely. Kale, broccoli, or mushrooms work wonderfully as spinach alternatives. Prepare them the same way—sauté until tender and mix into the ricotta cheese mixture for consistent flavor throughout.

→ How many servings does this make?

This lasagna yields 8 generous servings. Each portion provides approximately 510 calories, 34g protein, 33g carbohydrates, and 27g fat, making it a well-balanced main course.