Chicken Alfredo Lasagna (Printable Version)

Layered pasta dish featuring shredded chicken, creamy Alfredo sauce, spinach, and three cheeses for an Italian-American comfort meal.

# Ingredient List:

→ 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
14 - 2 tablespoons fresh parsley, chopped for garnish

# How to Prepare:

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 on a clean surface.
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 more.
04 - Stir in chopped spinach 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 the Parmesan cheese, dried Italian herbs, salt, and black 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 - Place 4 noodles over the sauce. Spread half the ricotta-spinach mixture over noodles. Distribute half the shredded chicken evenly. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Repeat the layering process with remaining 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Top with final 4 noodles, remaining Alfredo sauce, remaining mozzarella cheese, and reserved Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes.
11 - Remove foil and continue baking for an additional 20-25 minutes until the top is bubbly and golden brown.
12 - Remove from oven and allow to rest for 10-15 minutes before slicing. This enables the layers to set properly. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It transforms leftover chicken into something that feels like a special occasion without any fancy technique.
  • The ricotta and spinach mixture adds richness and a slight earthiness that balances the heavy cream.
  • It reheats like a dream, which means lunch the next day is something to look forward to.
  • You get all the satisfaction of making lasagna without the fuss of a red sauce that splatters everywhere.
02 -
  • Don't skip the resting time after baking, or your lasagna will slide apart into a creamy puddle on the plate.
  • If your Alfredo sauce is very thick, thin it with a few tablespoons of milk so it spreads easily between layers.
  • Covering the dish with foil is crucial for the first half of baking, otherwise the top will burn before the inside heats through.
03 -
  • Use a sharp serrated knife to cut clean slices, wiping the blade between cuts so each piece looks neat.
  • If you're making this ahead, assemble it completely and refrigerate unbaked for up to 24 hours, then add 10 extra minutes to the covered baking time.
  • A pinch of nutmeg in the ricotta mixture adds a subtle warmth that people notice but can't quite name.
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