Description

Creamy, cheesy, and packed with tender chicken and layers of pasta, this Chicken Alfredo Lasagna is the ultimate comfort food. With rich Alfredo sauce, mozzarella, and spinach, every bite is indulgent and satisfying. It’s a fantastic twist on classic lasagna and perfect for family dinners, potlucks, or meal prepping for the week.

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Ingredients

Scale

For the Chicken Filling:

2 cups cooked chicken breast, shredded or diced
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 cups baby spinach (roughly chopped)

For the Alfredo Sauce:

4 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
⅛ tsp ground nutmeg (optional for depth)

For the Lasagna:

9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese
1 egg (for mixing into ricotta)
Fresh parsley, chopped (for garnish)

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Instructions

Step 1: Prepare the Chicken Filling

Heat olive oil in a skillet over medium heat.
Sauté the chopped onion for 2-3 minutes until soft, then add minced garlic.
Stir in the shredded chicken, Italian seasoning, salt, and pepper.
Add chopped spinach and cook for 2-3 minutes until wilted.
Remove from heat and set aside.

Step 2: Make the Alfredo Sauce

In a medium saucepan, melt butter over medium heat.
Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1 minute to form a roux.
Slowly add milk and heavy cream, whisking constantly until smooth.
Stir in Parmesan cheese, salt, pepper, and nutmeg.
Simmer for 4-5 minutes until thickened, then remove from heat.

Step 3: Prepare the Ricotta Layer

In a bowl, mix ricotta cheese with 1 beaten egg and a pinch of salt and pepper.
Stir until smooth and set aside.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
Place 3 lasagna noodles over the sauce.
Spread ⅓ of the ricotta mixture over noodles.
Top with ⅓ of the chicken and spinach filling.
Spoon Alfredo sauce generously over the layer, then sprinkle with mozzarella.
Repeat the layers two more times: noodles, ricotta, chicken, sauce, mozzarella.
Finish with a final layer of noodles, remaining Alfredo sauce, and sprinkle Parmesan on top.

Step 5: Bake the Lasagna

Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Let it rest for 10-15 minutes before slicing.
Garnish with fresh parsley and serve warm.

Notes

Use Freshly Grated Cheese – It melts better and gives richer flavor.
Don’t Skip the Resting Time – Letting it sit after baking helps the layers set.
Make It Ahead – Assemble a day in advance and refrigerate until ready to bake.
Add Extra Veggies – Sautéed mushrooms, broccoli, or zucchini work beautifully.
Use No-Boil Noodles – For a shortcut, you can use oven-ready noodles—just add a bit more sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes
Cuisine: American