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Chicken Alfredo Lasagna

Easy Chicken Alfredo Lasagna

iamwinfred
This Easy Chicken Alfredo Lasagna transforms traditional lasagna into a rich white sauce masterpiece with tender layers of pasta smothered in velvety alfredo sauce, nestled with succulent chicken and fresh spinach, then baked until golden and bubbly.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 10 servings
Calories 625 kcal

Equipment

  • 9x13-inch baking dish deep-dish preferred
  • Large pot for boiling pasta
  • Large skillet
  • Medium mixing bowl
  • Whisk
  • Wooden spoon
  • Colander
  • Aluminum foil
  • Cheese grater if using block cheese

Ingredients
  

For the Lasagna

  • 12 lasagna noodles
  • 3 cups cooked chicken about 450g, diced or shredded (rotisserie works great)
  • 10 ounces fresh baby spinach about 280g
  • 15 ounces ricotta cheese about 425g
  • 4 cups shredded mozzarella cheese about 450g, divided
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Alfredo Sauce

  • 4 tablespoons unsalted butter about 57g
  • 4 cloves garlic minced
  • 1 cup yellow onion about 150g, finely chopped
  • 4 cups heavy cream about 960ml
  • 1½ cups freshly grated Parmesan cheese about 150g
  • 8 ounces cream cheese about 225g, softened
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg optional, but recommended

Instructions
 

  • Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, drain, rinse with cold water, and lay flat on an oiled baking sheet to prevent sticking.
  • In a large skillet, melt butter over medium heat. Add onion and cook 5-7 minutes until soft, then add garlic and cook 1-2 minutes until fragrant.
  • Pour in heavy cream and bring to a gentle simmer. Add cream cheese chunks, whisking until melted, then gradually stir in Parmesan cheese until smooth and thickened. Season with salt, pepper, and nutmeg.
  • In the same skillet, cook fresh spinach for 3-4 minutes until wilted. Transfer to a towel and squeeze out all excess moisture.
  • In a medium bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper. Fold in the squeezed spinach and 1 cup mozzarella cheese.
  • Preheat oven to 375°F (190°C). Spread 1 cup alfredo sauce in the bottom of a greased 9x13-inch baking dish.
  • Layer 4 noodles, half the ricotta mixture, half the chicken, 1 cup alfredo sauce, and 1 cup mozzarella. Repeat layers, then top with final 4 noodles, remaining sauce, and remaining mozzarella.
  • Cover tightly with foil and bake 30 minutes. Remove foil and bake 15-20 minutes more until golden and bubbly. Let rest 15-20 minutes before slicing.

Notes

  • Use freshly grated cheese rather than pre-shredded for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
  • Squeeze the spinach very thoroughly to remove all excess moisture. Watery spinach will make your lasagna runny.
  • Let the lasagna rest for the full 15-20 minutes after baking. This crucial step allows the layers to set and makes slicing much easier.
  • Cook noodles al dente since they'll continue cooking in the oven. Overcooked noodles will become mushy in the finished dish.
  • Make ahead: Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10-15 minutes to covered baking time if baking from cold.
  • Freezing: Wrap tightly in plastic wrap and foil. Freeze unbaked lasagna up to 3 months. Thaw overnight in refrigerator before baking.
  • Prevent foil sticking: Spray the underside of foil with cooking spray or tent it so it doesn't touch the cheese.
  • Jarred sauce shortcut: Use 4-5 cups jarred alfredo sauce whisked with softened cream cheese for a quicker version.
  • Variations: Add sautéed mushrooms, sun-dried tomatoes, or crispy bacon for extra flavor. Replace chicken with shrimp or crabmeat for a seafood version.
  • Storage: Refrigerate leftovers in airtight containers up to 3-4 days. Reheat in 350°F oven covered with foil for 20-30 minutes.

Nutrition

Serving: 1ServingCalories: 625kcalCarbohydrates: 32gProtein: 35gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 185mgSodium: 780mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 35IUVitamin C: 8mgCalcium: 45mgIron: 14mg
Keyword chicken alfredo lasagna, chicken pasta bake, comfort food, creamy lasagna, white sauce lasagna
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