Description
Rich, creamy, and layered with love, this Chicken Alfredo Lasagna is the ultimate comfort food mashup. Tender lasagna noodles are stacked with juicy shredded chicken, velvety Alfredo sauce, spinach, and gooey cheese—creating a luscious and hearty meal perfect for family dinners, holidays, or special occasions. It’s a satisfying twist on the Italian classic that’s always a hit.
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Ingredients
For the Alfredo Sauce:
3 tbsp butter
3 cloves garlic, minced
3 tbsp all-purpose flour
2½ cups milk
1 cup heavy cream
1½ cups grated Parmesan cheese
Salt and pepper to taste
¼ tsp nutmeg (optional, for depth)
For the Lasagna:
9 lasagna noodles (regular or oven-ready)
2½ cups cooked, shredded chicken (rotisserie works great)
1½ cups ricotta cheese
1 egg
1½ cups chopped spinach (fresh or frozen, thawed and squeezed dry)
2 cups shredded mozzarella cheese
½ cup shredded provolone or more mozzarella for topping
Fresh parsley or basil for garnish (optional)
Instructions
Step 1: Cook the Noodles
Boil lasagna noodles according to package instructions.
Drain and lay flat on parchment paper or a baking sheet to cool. Skip this step if using oven-ready noodles.
Step 2: Make the Alfredo Sauce
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes to create a roux.
Gradually whisk in milk and cream. Stir constantly until thickened (5–7 minutes).
Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg. Set aside.
Step 3: Prepare the Filling
In a mixing bowl, combine ricotta cheese, egg, spinach, and a pinch of salt and pepper.
Mix until smooth.
Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
Layer as follows:
-
3 lasagna noodles
-
Half the ricotta-spinach mixture
-
1 cup shredded chicken
-
⅓ of the Alfredo sauce
-
½ cup mozzarella
Repeat the layers one more time.
Top with the final 3 noodles, remaining Alfredo sauce, and remaining mozzarella + provolone.
Step 5: Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes, until the top is golden and bubbling.
Let rest for 10 minutes before slicing.
Step 6: Garnish & Serve
Sprinkle with chopped parsley or basil and serve warm. Pair with salad or garlic bread for a complete meal.
Notes
Use Rotisserie Chicken – Saves time and adds flavor.
Drain Spinach Well – Prevents watery filling.
Grate Your Own Cheese – Melts smoother than pre-shredded varieties.
Make It Richer – Add sautéed mushrooms or caramelized onions to the layers.
Let It Rest – Slicing too soon will make it runny—wait 10 minutes after baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Cuisine: Italian-American / Comfort Food