Creamy Chicken Alfredo Lasagna (Print view)

Tender chicken layers with creamy Alfredo sauce, fresh spinach, and melted mozzarella cheese baked between pasta sheets.

# 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

# Cooking Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and 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.
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 cheese.
08 - Add another layer of 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Arrange final 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella cheese and remaining Parmesan cheese evenly over the top.
10 - Cover baking dish with aluminum foil and bake for 30 minutes.
11 - Remove foil and bake an additional 20-25 minutes until the surface is bubbly and golden brown.
12 - Remove from oven and allow to rest 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Ideas:

01 -
  • It transforms simple pantry staples into a restaurant-worthy dish that feels like a special occasion.
  • The layers of creamy ricotta, tender chicken, and melted mozzarella create a texture that's both rich and satisfying.
  • It's forgiving enough for busy weeknights but impressive enough to serve at a dinner party.
  • Leftovers taste even better the next day, making it perfect for meal prep.
02 -
  • Let the lasagna rest after baking or your first slice will be a saucy mess, patience here makes all the difference.
  • If your ricotta mixture seems too thick, add a tablespoon of milk to loosen it up and make spreading easier.
  • Don't skip greasing the baking dish, even a little butter or oil saves you from scrubbing stuck cheese later.
  • Use a sharp knife to slice through cleanly, wiping the blade between cuts keeps each portion neat and pretty.
03 -
  • Taste your Alfredo sauce before layering and adjust the seasoning, a pinch of salt or pepper can elevate the whole dish.
  • Use a spatula to gently press down each layer as you build, this helps everything stick together and creates cleaner slices.
  • If the top is browning too quickly, tent the lasagna loosely with foil during the final minutes of baking.
  • Let your cooked noodles cool slightly before handling them, they're less likely to tear and easier to arrange neatly.
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