Indulge in this creamy, cheesy Chicken Alfredo Lasagna, a comforting twist on classic Italian flavors.
Packed with high-quality protein from chicken and enriched with calcium from parmesan and ricotta, it’s satisfying and nutrient-dense.
Quick to assemble and perfect for meal prep, this lasagna balances wholesome ingredients with rich, comforting flavors, making it ideal for weeknight dinners or special gatherings.
Easy Creamy Chicken Alfredo Lasagna
Equipment
- 1 Large skillet
- 1 deep 9 x 13-inch baking dish
- 1 spatula or wooden spoon
- Measuring Cups and Spoons
- Oven
Ingredients
Alfredo Sauce & Filling:
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 cup onion chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1½ cups grated Parmesan cheese
- 15 ounces ricotta cheese
- ¼ teaspoon black pepper
- 1½ teaspoons salt
- 3 cups shredded rotisserie chicken
Lasagna Assembly:
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Prepare the Aromatic Base: Start by heating a large skillet over medium-high heat. Once hot, add 2 tablespoons of unsalted butter, allowing it to melt completely. Then, incorporate 2 minced garlic cloves and 1 cup of chopped onion. Sauté the mixture gently, stirring occasionally, until the onions turn translucent and fragrant, and the garlic becomes golden but not burnt. This creates a flavorful foundation for your Alfredo sauce.
- Wilt the Fresh Spinach: Next, add 10 ounces of fresh baby spinach to the skillet. Use a spatula or wooden spoon to toss the spinach gently until it wilts completely. This will take 2–3 minutes. The spinach not only adds vibrant color but also introduces a mild, earthy flavor and a boost of fiber and nutrients to your lasagna.
- Build the Creamy Alfredo Sauce: Lower the heat to medium and slowly pour in 4 cups of heavy cream, stirring constantly to incorporate it with the butter, garlic, onion, and spinach. Once blended, add 1½ cups grated Parmesan cheese and 15 ounces ricotta cheese. Stir until the cheeses melt smoothly into the cream, forming a thick, velvety sauce. Season the mixture with ¼ teaspoon black pepper and 1½ teaspoons salt, adjusting to taste.
- Incorporate the Shredded Chicken: Fold 3 cups of shredded rotisserie chicken into the Alfredo sauce. Mix thoroughly to ensure that every piece of chicken is coated in the creamy mixture.Allow the sauce to warm slightly and thicken for 2–3 minutes over low heat. Once ready, remove the skillet from the heat to prevent the cream from boiling.
- Prepare the Baking Dish: Take a 9 x 13-inch deep baking dish and spread a generous spoonful of the chicken Alfredo mixture over the bottom. This initial layer prevents the noodles from sticking and ensures every bite has a creamy, cheesy base.
- Assemble the First Layer of Lasagna: Lay 5 cooked lasagna noodles across the bottom of the dish, slightly overlapping them if needed. Spoon a portion of the chicken Alfredo mixture evenly over the noodles, making sure to cover them completely. Sprinkle about 1 cup of shredded mozzarella cheese over the sauce layer for an indulgent, gooey texture.
- Repeat the Layering Process: Continue layering the lasagna noodles, Alfredo chicken mixture, and shredded mozzarella cheese until all 15 noodles are used. Aim for 3 layers in total, ending with a top layer of sauce and mozzarella. Each layer should be even, allowing the lasagna to bake uniformly and stay creamy throughout.
- Cover and Bake: Preheat your oven to 350°F (175°C). Cover the lasagna with aluminum foil to prevent the cheese from burning. Bake for 35 minutes, allowing the flavors to meld together and the noodles to absorb the rich sauce.
- Broil for Golden Perfection: After baking, remove the foil carefully. Switch your oven to broil and cook the lasagna uncovered for an additional 2–3 minutes. This step creates a beautifully golden and slightly crispy top layer of mozzarella, adding texture and visual appeal to your dish.
- Rest Before Serving: Once baked, let the lasagna rest for 10 minutes before slicing. Resting allows the sauce to thicken slightly and ensures clean, well-defined layers when serving. Use a sharp knife to cut into squares or rectangles and serve hot.
- Optional Garnishes and Serving Tips: For added freshness, sprinkle chopped parsley or a little extra Parmesan over the top. Pair your lasagna with a crisp side salad or garlic bread for a complete meal. Each bite combines tender chicken, creamy sauce, and melted cheese for a satisfying, protein-packed dinner everyone will enjoy.
Notes
- Use rotisserie or leftover chicken to save prep time without sacrificing flavor.
- Fresh spinach adds brightness and nutrition, but frozen spinach can be used—just thaw and squeeze out excess water.
- Cook lasagna noodles al dente; slightly undercooked noodles will continue cooking in the oven with the sauce.
- Grated Parmesan should be finely shredded to melt smoothly and create a creamy sauce.
- Allow the lasagna to rest after baking for clean slices and better layering.
Chef’s Secrets for Perfect Layers
To achieve a lasagna with rich, creamy layers, start with a thin layer of chicken Alfredo sauce at the bottom of your baking dish.
This prevents the noodles from sticking and ensures every bite has flavor.
When assembling, spread sauce evenly over each noodle layer, and avoid overfilling to maintain structure.
Using a combination of ricotta and Parmesan creates a luscious, well-balanced sauce.
For extra depth, sauté the garlic and onions slowly to fully develop their sweetness before adding cream.
Serving Suggestions for Family Meals
Chicken Alfredo Lasagna pairs beautifully with light, fresh sides to balance its richness.
Serve with a crisp green salad dressed in lemon vinaigrette or roasted vegetables for added fiber and color.
Garlic bread or a warm baguette complements the creamy layers, perfect for mopping up sauce.
This dish also reheats well, making it ideal for weekday dinners or potluck gatherings.
Garnish with fresh parsley or a sprinkle of extra Parmesan to impress your guests.
Storage Tips for Best Quality
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap tightly in plastic wrap and then foil for up to 3 months; thaw overnight in the fridge before reheating.
Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes, covering with foil to prevent the cheese from drying out.
Individual portions can also be reheated in the microwave, though oven reheating preserves the creamy texture better.
Frequently Asked Questions
1. Can I make this lasagna ahead of time?
Absolutely! Prepare the lasagna up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours.
When ready, bake as directed, adding a few extra minutes if chilled.
2. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just thaw completely and squeeze out excess water to prevent the lasagna from becoming watery.
3. What type of chicken works best?
Rotisserie chicken is ideal for quick preparation and adds rich flavor, but cooked shredded chicken from leftovers or poached chicken breasts works equally well.
4. Can I substitute noodles with low-carb alternatives?
Yes, no-boil zucchini slices or gluten-free noodles can replace traditional lasagna noodles for a lower-carb version.
Layer as usual, but consider lightly sautéing zucchini first to reduce moisture.
5. How can I get a golden, bubbly top layer?
Broil the lasagna uncovered for the final 2–3 minutes of baking.
Watch closely to avoid burning. Adding an extra sprinkle of mozzarella or Parmesan enhances the crispy, golden finish.
