Chicken Alfredo Lasagna (Print Version)

Layered pasta dish combining shredded chicken, creamy Alfredo sauce, spinach, and melted mozzarella for an indulgent comfort meal.

# 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 (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside. If using oven-ready noodles, skip this step.
03 - In a skillet over medium heat, sauté diced onion in a splash of olive oil for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half the Parmesan cheese, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish.
07 - Layer 4 noodles over sauce. Spread half 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.
08 - Repeat layering with 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella.
09 - Layer final 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella and remaining Parmesan cheese evenly across the top.
10 - Cover baking dish with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 20-25 minutes until top is bubbly and golden brown.
12 - Let stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • Every forkful delivers creamy Alfredo, melted cheese, and juicy chicken in one satisfying bite.
  • It assembles faster than you'd think and bakes mostly hands off while you tidy up or pour a glass of wine.
  • Leftovers reheat beautifully, making lunch the next day feel like a secret victory lap.
02 -
  • If you skip the resting time, your first slice will slide apart into a creamy mess, so be patient even when it smells irresistible.
  • Too much Alfredo in one spot creates a soupy layer, so measure each drizzle and spread it evenly for consistent texture.
  • Undercooking the noodles slightly before assembly prevents them from turning mushy during the long bake.
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, wiping the blade between cuts for picture perfect squares.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes so the inside finishes cooking without burning the cheese.
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