Creamy Chicken Alfredo Lasagna (Print Version)

Rich and creamy lasagna layered with tender chicken, Alfredo sauce, spinach, and mozzarella for a comforting Italian-inspired 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 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

# Step-by-Step:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir chopped spinach into the skillet and cook until completely wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, dried Italian herbs, salt, and pepper. Mix until uniform, then fold in the cooled spinach mixture.
06 - Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish. Arrange 4 noodles over the sauce. Spread half of the ricotta-spinach mixture evenly over the noodles.
07 - Distribute half of the shredded chicken over the ricotta layer. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Layer 4 additional noodles over the cheese. Top with remaining ricotta-spinach mixture, followed by remaining shredded chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Top with final layer of 4 noodles. Pour remaining Alfredo sauce over the noodles and sprinkle with remaining mozzarella and Parmesan cheese.
10 - Cover the baking dish with aluminum foil. Bake for 30 minutes covered.
11 - Remove foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown.
12 - Remove from oven and allow to stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It turns weeknight leftovers into something people actually fight over at the dinner table.
  • The creamy Alfredo binds everything together so theres no dry corner anywhere in the pan.
  • You can prep the whole thing in the morning and just slide it into the oven when hunger strikes.
  • Even picky eaters who claim they hate spinach seem to forget its there once the cheese takes over.
02 -
  • If you skip the resting time, your first slice will slide apart like a cheese avalanche, and while it still tastes amazing, presentation suffers.
  • Always cool the spinach mixture before adding it to the ricotta or the egg will scramble, and nobody wants ricotta with scrambled egg confetti.
  • Using oven-ready noodles means adding a bit more sauce to keep everything moist, so dont skimp on the Alfredo.
03 -
  • Shred your own mozzarella because the pre-shredded stuff has anti-caking agents that keep it from melting into that gorgeous stretchy blanket.
  • Taste your Alfredo sauce before layering and adjust the salt because some store-bought versions are already pretty salty.
  • 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.
  • A little fresh parsley or basil on top right before serving makes it look like you tried way harder than you actually did.
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