Chicken Alfredo Lasagna

The smell of bubbling cream and melted cheese was what finally convinced my neighbor to knock on my door one Thursday evening. I had been testing this lasagna for the third time that week, tweaking the spinach-to-ricotta ratio, and the aroma must have drifted down the hallway. She showed up with a bottle of wine and a hopeful look. We ended up eating half the pan right there at my kitchen counter, talking until midnight.

I made this for my book club once, and it was the only time we forgot to discuss the actual book. Everyone was too busy scraping their plates and asking for the recipe. One friend admitted she had never liked lasagna before because tomato sauce gave her heartburn. This version changed her mind completely, and she texted me a photo of her own attempt two days later.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, saving time and adding a slight seasoning that enhances the whole dish.
• Lasagna noodles: Oven-ready noodles work if you are short on time, but I prefer boiling regular noodles for a softer, more delicate texture.
• Fresh baby spinach: It wilts down to almost nothing, so do not be shy with the amount, and always squeeze out excess moisture after cooking.
• Onion and garlic: These aromatics give the ricotta layer a savory backbone that keeps it from tasting flat or one-note.
• Alfredo sauce: Homemade is luxurious, but a good jarred version works when life gets busy, just taste it first and adjust seasoning.
• Whole milk ricotta cheese: The creaminess here is non-negotiable, low-fat ricotta turns grainy and sad when baked.
• Shredded mozzarella cheese: Buy a block and shred it yourself for better melting and less clumping.
• Grated Parmesan cheese: Freshly grated Parmesan has a nutty sharpness that pre-grated versions lack entirely.
• Egg: This binds the ricotta mixture so it stays creamy and cohesive instead of turning soupy.
• Dried Italian herbs: A blend of basil, oregano, and thyme adds warmth without overpowering the delicate Alfredo base.
• Fresh parsley: A handful of this at the end brightens the whole plate and makes it look like you really tried.

Instructions

Prep your oven and dish:

Preheat to 375°F and grease your baking dish lightly so the bottom layer does not stick. This step is easy to forget, but it matters when you are serving.

Cook the noodles:

Boil regular lasagna noodles until just al dente, then drain and lay them flat on a towel so they do not stick together. If using oven-ready noodles, skip this step entirely.

Sauté the aromatics:

Cook the onion in a bit of olive oil until soft and translucent, then add garlic and let it bloom for one minute. The kitchen will start to smell wonderful right about now.

Wilt the spinach:

Toss in the chopped spinach and stir until it collapses into a dark green tangle. Let it cool before mixing with the ricotta, or the egg will scramble.

Mix the ricotta filling:

Combine ricotta, egg, half the Parmesan, herbs, salt, and pepper in a bowl until smooth. Fold in the cooled spinach mixture gently.

Start layering:

Spread half a cup of Alfredo on the bottom of the dish to prevent sticking. Lay down your first layer of noodles, slightly overlapping if needed.

Build the first layer:

Spread half the ricotta-spinach mixture over the noodles, scatter half the chicken on top, drizzle with Alfredo, and sprinkle with mozzarella. Press down gently so everything settles.

Repeat the second layer:

Add another set of noodles, then the remaining ricotta, chicken, Alfredo, and mozzarella. The layers will start to look impressively tall.

Finish the top:

Place the final noodles on top, pour over the remaining Alfredo, and cover generously with mozzarella and Parmesan. This top layer will turn golden and bubbly.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam and helps everything cook through evenly.

Bake uncovered:

Remove the foil and bake another 20 to 25 minutes until the cheese is golden and the edges are bubbling. Your kitchen will smell like an Italian restaurant.

Rest before serving:

Let the lasagna sit for 10 to 15 minutes so the layers set and you can cut clean squares. Garnish with fresh parsley if you have it.

Save

This lasagna has become my go-to for any gathering where I want to impress without stress. I have brought it to potlucks, served it at dinner parties, and even shipped a frozen one to my sister across the state. Every time, it disappears faster than I expect. There is something about the creamy layers and tender chicken that feels both indulgent and comforting, like a hug you can eat.

Make Ahead Magic

You can assemble this lasagna up to a day ahead and keep it covered in the fridge until you are ready to bake. Just add an extra 10 minutes to the covered baking time since it will be cold. I have also frozen it unbaked, wrapped tightly in plastic and foil, and baked it straight from frozen at 350°F for about an hour and a half. It is a lifesaver when you need a impressive meal with zero day-of effort.

Swaps and Variations

If you want to lighten it up slightly, swap half the ricotta for cottage cheese, which adds a tangy creaminess. You can also use turkey instead of chicken, or leave the meat out entirely and double the spinach for a vegetarian version. I once added sautéed mushrooms and a pinch of nutmeg to the ricotta, and it tasted like something from a fancy trattoria. Gluten-free noodles work perfectly here too, just follow the package instructions.

Serving Suggestions

This lasagna is rich, so I like to serve it with something crisp and bright to balance the creaminess. A simple arugula salad with lemon vinaigrette is my favorite, but roasted asparagus or green beans work beautifully too. Garlic bread is always a hit, though honestly, you do not need it. A glass of chilled Pinot Grigio or a light Chardonnay is the perfect pairing.

• Let the lasagna cool for at least 10 minutes, or your first slice will slide apart.
• Use a sharp knife and wipe it between cuts for clean, photo-worthy squares.
• Leftovers reheat best in the oven at 325°F covered with foil, not the microwave.

Save

This lasagna has earned a permanent spot in my dinner rotation, and I hope it does the same for you. It is the kind of dish that makes any night feel a little more special, without demanding perfection.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Bake directly from the refrigerator, adding 10-15 minutes to the cooking time. You can also freeze it before baking for up to 3 months.

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

Use cooked chicken breast—rotisserie chicken works wonderfully for convenience and extra flavor. Let it cool slightly, then use two forks to pull the meat apart into shreds, or shred it using your fingers. Avoid over-mixing to maintain tender pieces.

→ Can I substitute the spinach?

Absolutely. Kale, arugula, or even fresh basil work well as substitutes. If using heartier greens like kale, sauté them slightly longer until completely tender. You can also omit the spinach entirely for a simpler version.

→ Should I use store-bought or homemade Alfredo sauce?

Either option works well. Store-bought sauce saves time for busy weeknights, while homemade sauce offers richer flavor. If making homemade, prepare it before assembly and let it cool slightly before layering to prevent the ricotta mixture from becoming too warm.

→ Why do I need to let it rest before slicing?

Resting for 10-15 minutes allows the layers to set and hold together when you slice. This prevents the lasagna from falling apart and creates clean, presentable portions. The interior will remain hot and creamy throughout.

→ Can I use gluten-free noodles?

Yes, gluten-free lasagna noodles are a perfect substitute. Follow the package instructions for cooking time, as some brands cook faster than traditional pasta. Oven-ready gluten-free noodles may require slightly less baking time, so check for doneness a few minutes early.