From a budget perspective, Chicken Alfredo Lasagna shines because it stretches a modest amount of chicken into a satisfying family meal with leftovers for lunch. It’s endlessly adaptable: swap spinach for broccoli, add mushrooms, or use gluten-free noodles to fit your needs. Whether you’re feeding picky eaters or impressing guests, this recipe delivers crowd-pleasing results with minimal stress. One pan, layered flavor, and a guaranteed clean plate club—Chicken Alfredo Lasagna is the creamy, cheesy classic you’ll return to again and again.
Quick Intro (100 Words)
Chicken Alfredo Lasagna is a creamy, crowd-pleasing twist on the classic. Layers of lasagna noodles, tender chicken, spinach, and a rich Parmesan Alfredo sauce bake under a blanket of mozzarella until bubbling and golden. It’s elegant enough for company but easy enough for busy nights—especially if you use rotisserie chicken. Make it ahead, refrigerate, and bake when ready. Serve with a crisp salad and garlic bread for a complete meal. If you love comfort food with silky sauce and melty cheese, Chicken Alfredo Lasagna will quickly become a go-to family favorite.
Storage Options
- Refrigerator: Cool completely, cover tightly, and refrigerate up to 4 days. Reheat covered at 325°F (165°C) until hot, adding a splash of milk or broth if needed.
- Freezer (Unbaked): Assemble, wrap well, and freeze up to 3 months. Bake from thawed at 350°F (175°C) 40–50 minutes, then uncover to brown.
- Freezer (Baked): Freeze leftovers in airtight portions up to 3 months. Reheat covered at 325°F (165°C) or microwave gently.
Summary
A creamy, cheesy casserole featuring Alfredo-sauced layers of noodles, shredded chicken, spinach, ricotta, mozzarella, and Parmesan. Chicken Alfredo Lasagna bakes to a bubbling, golden top and slices beautifully for family dinners and entertaining.
Equipment
- 13×9 inch (33×23 cm) baking dish
- Large saucepan and whisk
- Skillet (optional for wilted spinach)
- Mixing bowls and spatula
- Foil for baking
Ingredients
- 10–12 lasagna noodles (no-boil or parboiled according to package)
- 3 cups cooked shredded chicken (rotisserie works great)
- 3 cups fresh spinach (or 1 1/2 cups thawed, squeezed-dry frozen spinach)
- 2 cups shredded mozzarella, divided
- 1 cup grated Parmesan, divided
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 1/2 tsp kosher salt + 1/2 tsp black pepper (divided, to taste)
- 1/2 tsp Italian seasoning (optional)
Alfredo Sauce
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (or 2 1/2 cups milk + 1/2 cup cream)
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
Instructions
- Prep: Heat oven to 375°F (190°C). Grease a 13×9 baking dish. Cook noodles if required.
- Make Alfredo: Melt butter in a saucepan over medium heat. Add garlic; cook 30 seconds. Whisk in flour; cook 1 minute. Slowly whisk in milk; simmer 3–5 minutes until slightly thickened. Stir in Parmesan, nutmeg, salt, and pepper until smooth.
- Ricotta mixture: In a bowl, combine ricotta, egg, 1/2 tsp salt, 1/4 tsp pepper, and Italian seasoning.
- Wilt spinach (optional): Quickly sauté spinach in a dry skillet until just wilted; squeeze out excess moisture.
- Assemble: Spread 1/2 cup Alfredo in the dish. Layer noodles, 1/3 ricotta, 1 cup chicken, 1/3 spinach, 1/2 cup mozzarella, a sprinkle of Parmesan, and about 3/4 cup Alfredo. Repeat for 3 layers total. Finish with noodles, remaining Alfredo, and remaining mozzarella/Parmesan.
- Bake: Cover with foil (tent to avoid sticking) and bake 20 minutes. Uncover and bake 15–20 minutes more until bubbly and golden.
- Rest & serve: Let Chicken Alfredo Lasagna rest 10–15 minutes before slicing. Garnish with parsley if desired.
Notes
- Freshly grated Parmesan melts more smoothly than pre-shredded.
- If using frozen spinach, thaw and squeeze dry thoroughly to keep layers creamy, not watery.
- No-boil noodles may need a touch more sauce; ensure full coverage of edges.
Tips for Success
- Season in layers: Lightly season chicken and ricotta so flavors stay bright through the creamy sauce.
- Resting matters: Resting sets the layers so Chicken Alfredo Lasagna slices cleanly.
- Balance thickness: Alfredo should coat a spoon—if too thick, whisk in a splash of milk; if thin, simmer a bit longer.
- Golden top: For extra color, broil 1–2 minutes at the end—watch closely.
Additional Tips and Variations
- Broccoli Alfredo: Swap spinach for 2 cups small broccoli florets (steam until crisp-tender first).
- Mushroom lovers: Sauté 8 oz sliced mushrooms and add to each layer.
- Protein swap: Use cooked turkey or Italian sausage (browned and drained).
- Lighten it up: Use part-skim ricotta and 2% milk; add extra spinach for volume.
- Gluten-free: Use GF noodles and thicken sauce with cornstarch slurry (skip flour).
Frequently Asked Questions (FAQ)
Can I use store-bought Alfredo?
Yes. You’ll need about 3–3 1/2 cups. Warm it and thin slightly with milk if very thick.
Why is my lasagna watery?
Excess moisture from spinach or thin sauce. Squeeze spinach dry and simmer sauce to a medium thickness.
Can I assemble Chicken Alfredo Lasagna ahead?
Assemble up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to bake time if cold.
How do I prevent the foil from sticking?
Lightly oil the foil or tent it so it doesn’t touch the cheese.
Conclusion
Creamy, comforting, and impressively simple, Chicken Alfredo Lasagna delivers layers of tender chicken, silky sauce, and melty cheese in every bite. Make it ahead, bake it bubbly, and watch it disappear—this is a keeper for family dinners and special occasions alike.