Chicken Alfredo Lasagna (Printer-Friendly)

Layered pasta with shredded chicken, creamy Alfredo sauce, spinach, ricotta, and mozzarella cheese. A satisfying Italian-American comfort food.

# What You Need:

→ 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
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish. Cook lasagna noodles according to package directions until al dente, then drain and set aside.
02 - Heat a skillet over medium heat with olive oil. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook 1 minute more. Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and cool slightly.
03 - Combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and pepper in a medium bowl. Fold in the cooled spinach mixture until evenly distributed.
04 - Spread 0.5 cup Alfredo sauce on the bottom of prepared baking dish. Layer 4 noodles over sauce. Spread half of ricotta-spinach mixture over noodles. Scatter half the shredded chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 0.67 cup mozzarella cheese.
05 - Layer 4 more noodles over cheese. Distribute remaining ricotta-spinach mixture over noodles. Layer remaining shredded chicken. Drizzle with 1 cup Alfredo sauce and sprinkle with 0.67 cup mozzarella cheese.
06 - Layer final 4 noodles on top. Pour remaining Alfredo sauce over noodles. Sprinkle remaining mozzarella cheese and remaining Parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes until bubbly and golden brown.
07 - Allow lasagna to stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired and serve.

# Expert Suggestions:

01 -
  • The creamy Alfredo sauce soaks into every layer, creating pockets of rich flavor that red sauce lasagna just cannot match.
  • It uses up leftover rotisserie chicken beautifully, turning a simple shortcut into something that feels completely intentional.
  • The spinach adds a pop of color and a slight earthiness that keeps all that cheese from feeling too heavy.
  • It reheats like a dream, which means lunch for days without any sad, dried-out edges.
02 -
  • Always let the spinach cool before mixing it with the ricotta, or the egg will cook and turn the filling lumpy.
  • Do not skip the resting time after baking, it is the difference between a clean slice and a saucy puddle on the plate.
  • If the top starts browning too fast, tent it loosely with foil during the last few minutes.
03 -
  • Shred your own mozzarella from a block instead of using pre-shredded, it melts smoother and does not clump.
  • A pinch of nutmeg in the ricotta mixture adds a subtle warmth that makes people ask what your secret is.
  • If you are using store-bought Alfredo, stir in a squeeze of lemon juice and a little fresh black pepper to wake up the flavor.
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