Chicken Alfredo Lasagna

The oven timer beeped just as my sister walked through the door, and the look on her face when she smelled what was baking told me I'd finally nailed it. I'd been trying to marry the comfort of lasagna with the indulgence of Alfredo for months, and this time, the layers held together beautifully. The creamy sauce pooled just right between the noodles, and the chicken stayed tender instead of drying out like my earlier attempts. We stood in the kitchen with forks, eating straight from the pan. That's how I knew it was a keeper.

I made this for a quiet Sunday dinner when my neighbor mentioned she was tired of the same old casseroles. She arrived with a bottle of wine and left with the recipe scribbled on a napkin. The way the mozzarella bubbled up golden at the edges made it look more impressive than the effort it actually took. We sat at my tiny kitchen table, and she told me it tasted like something from a restaurant. I didn't tell her I'd used store-bought Alfredo sauce.

Ingredients

• Cooked chicken breast: Rotisserie chicken is my secret shortcut here, it's already seasoned and saves you from another pot on the stove.
• Lasagna noodles: Oven-ready noodles work if you're in a rush, but I prefer boiling regular ones for a better texture that doesn't turn gummy.
• Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the amount, and it adds a pop of color that makes each slice look intentional.
• Onion and garlic: Sautéing these first builds a savory base that keeps the dish from tasting flat or one-note.
• Alfredo sauce: Homemade is lovely, but a good jarred version works beautifully and no one will know the difference once it's baked.
• Ricotta cheese: Whole milk ricotta makes the layers creamy and substantial, don't use the low-fat kind or it'll turn grainy.
• Mozzarella and Parmesan: Freshly shredded melts smoother than pre-shredded, which has additives that can make it clump.
• Egg: This binds the ricotta mixture so it doesn't slide out when you cut into the lasagna.
• Italian herbs: A simple dried blend does the work of three separate jars and keeps your spice cabinet from overflowing.

Instructions

Get the oven ready:

Preheat to 375°F and grease your baking dish lightly with butter or oil. This prevents sticking and makes cleanup easier later.

Prep the noodles:

If using regular lasagna noodles, boil them until just al dente, then drain and lay them flat on a towel so they don't stick together.

Sauté the aromatics:

Cook the diced onion in a splash of olive oil until it turns translucent and soft, about four minutes. Add the minced garlic and stir for another minute until fragrant.

Wilt the spinach:

Toss in the chopped spinach and cook just until it wilts and releases its moisture, then remove from heat. Let it cool slightly before mixing it into the ricotta.

Make the ricotta filling:

In a bowl, combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper, then fold in the cooled spinach mixture. It should be thick and spreadable.

Start layering:

Spread half a cup of Alfredo on the bottom of the dish to keep the first layer of noodles from sticking. Lay down four noodles in a single layer.

Build the first layer:

Spread half the ricotta-spinach mixture over the noodles, scatter half the chicken on top, drizzle with a cup of Alfredo, and sprinkle with two-thirds cup mozzarella.

Repeat the layers:

Add another layer of noodles, then the remaining ricotta mixture, chicken, another cup of Alfredo, and more mozzarella. Press down gently to compact everything.

Finish the top:

Place the final layer of noodles, pour the remaining Alfredo sauce over them, and top with the rest of the mozzarella and Parmesan.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes so the noodles steam and the flavors meld. The foil prevents the top from browning too fast.

Finish uncovered:

Remove the foil and bake another 20 to 25 minutes until the cheese is golden and bubbling at the edges.

Rest before serving:

Let the lasagna stand for 10 to 15 minutes so the layers set and you can slice clean portions. Garnish with fresh parsley if you have it.

Pin It

The first time I brought this to a potluck, someone asked if I'd ordered it from a catering company. I laughed and admitted it was just a Tuesday night experiment that turned out better than expected. Watching people go back for seconds made all the layering and waiting worth it. It's become my go-to whenever I want to feel like I've really cooked something, even on weeks when I barely have the energy.

Making It Your Own

If you're not a spinach person, kale works just as well and holds up to the creamy sauce without disappearing completely. I've also stirred in sun-dried tomatoes for a tangy contrast, and once I added a handful of sautéed mushrooms because that's what I had in the fridge. The beauty of this dish is that it's forgiving, you can swap in turkey, use a different cheese blend, or even sneak in some roasted red peppers. Just keep the proportions roughly the same and the structure will hold.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and honestly, they taste even better the next day once the flavors have had time to settle. I reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out. You can also freeze unbaked or baked lasagna for up to three months, just wrap it tightly in foil and then plastic wrap. Thaw it overnight in the fridge before baking or reheating.

Serving Suggestions

This lasagna is rich enough to be the star of the meal, so I usually serve it with something light and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a crowd-pleaser, though it does make the meal even heavier, so I only do that when I'm really leaning into indulgence.

• Pair it with a chilled Pinot Grigio or a light Chardonnay to balance the richness.
• If you want to stretch the meal, add roasted broccoli or green beans on the side.
• Leftovers make an excellent lunch, either cold straight from the fridge or warmed up with a little extra Parmesan on top.

Pin It

This lasagna has become the dish I make when I want my kitchen to smell like comfort and my table to feel full. It's proof that you don't need a complicated recipe to create something people remember.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover it with foil and refrigerate, then bake when ready. You may need to add 10-15 minutes to the baking time if cooking from cold.

→ What's the best way to shred the chicken?

Use rotisserie chicken for convenience and extra flavor, or poach chicken breasts in broth for 15-20 minutes. Let cool slightly, then shred using two forks or your hands.

→ How do I prevent a watery lasagna?

Squeeze excess moisture from the spinach after wilting. Use oven-ready noodles if available to reduce liquid absorption. Ensure the ricotta mixture isn't too wet before layering.

→ Can I make homemade Alfredo sauce instead?

Absolutely. Melt 4 tablespoons butter, whisk in 4 tablespoons flour to create a roux, then gradually add 3 cups heavy cream and 1 cup chicken broth. Stir in 1 cup Parmesan and season with salt, pepper, and nutmeg.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy Alfredo sauce beautifully. For red wine lovers, a light Chianti also works well with the chicken and spinach components.

→ Can I freeze leftovers?

Yes, store cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven covered with foil until warmed through.