Chicken Alfredo Lasagna (Printable)

Rich, creamy lasagna layered with chicken, Alfredo sauce, spinach, and mozzarella for a comforting Italian-American dinner.

# 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 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 - In a skillet over medium heat, sauté onion in olive oil for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let 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.
06 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
07 - Layer 4 noodles over the sauce. Spread half of the ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella.
08 - Repeat with another layer of noodles, remaining ricotta-spinach, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella.
09 - Top with final layer of noodles, remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
10 - Cover with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 20-25 minutes, until bubbly and golden.
12 - Let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Hints:

01 -
  • It takes everything you love about Alfredo and makes it shareable, layered, and actually filling enough for dinner.
  • The ricotta and spinach add a surprising lightness that keeps it from feeling too heavy, even with all that cream.
  • Leftovers somehow taste even better the next day when all the flavors have melted into each other.
  • You can prep the whole thing in the morning, cover it, and just slide it in the oven when people arrive.
02 -
  • If you skip the resting time, the whole thing will slide apart on the spatula and you'll be serving creamy chicken soup with noodles.
  • Using oven ready noodles without adding extra sauce will give you crunchy, undercooked edges that no amount of baking can fix.
  • Make sure the spinach is completely cool before mixing it into the ricotta or you'll end up with scrambled egg bits throughout.
03 -
  • Add a pinch of nutmeg to the ricotta mixture for a subtle warmth that makes people ask what the secret ingredient is.
  • Use a serrated knife to slice through the layers cleanly without dragging all the cheese to one side.
  • If the edges start to brown too quickly, cover just the edges with strips of foil and leave the center exposed.
  • Let the Alfredo sauce come to room temperature before layering so it spreads more easily and doesn't cool down the whole dish.
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