Chicken Alfredo Lasagna
Chicken Alfredo Lasagna is loaded with tender chicken, and spinach, layered with pasta and with a rich ricotta cheese, smothered in an alfredo sauce.
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In just over an hour, you'll have a fantastic dinner on the table for your family. It's filling and a fun twist on a family favorite recipe, making it the ideal meal to add to your cooking repertoire.
Continue your love with Alfredo when you make my traditional Garlic Fettuccine Alfredo, Garlic Alfredo Cheese Tortellini, or this yummy Chicken and Broccoli Alfredo Bake.
Why this recipe works
From the layers of luscious, creaminess from all kinds of cheese and the ricotta mixture- to the juicy shreds of chicken in between perfectly cooked lasagna noodles, your whole family will be asking for more of this classic lasagna recipe with a twist! This great dish is wonderful for feeding a crowd served with a side of my Ciabatta Garlic Bread.
Making homemade Alfredo sauce is simple and helps elevate this white lasagna to the next level.
Simple Ingredients
- Noodles: Lasagna noodles that are cooked to al dente according to the package directions
- Chicken: Leftover cooked chicken breasts or rotisserie chicken that's diced or shredded.
- Herbs and spices: Fresh parsley or basil for garnish, salt, black pepper, Italian seasoning, and minced garlic for all the flavors of a fantastic lasagna
- Dairy: Butter, heavy cream, ricotta cheese, grated parmesan cheese, shredded mozzarella cheese.
- Vegetables: Onion and fresh spinach
- All purpose flour: This helps thicken the sauce.
- Chicken stock: Low sodium is what I use.
- Egg: Helps with the binding of the ricotta filling.
How to make chicken alfredo lasagna
- Step 1: In a large skillet, add the butter and diced onions. Cook until soft.
- Step 2: Add minced garlic and cook. Add flour, whisk, and cook.
- Step 3: Pour the chicken stock in, add heavy cream, salt, and pepper. Stir until smooth. Simmer until the sauce thickens.
- Step 4: Toss in fresh spinach with the parmesan cheese and stir to combine before removing it from the heat.
- Step 5: Add ricotta cheese, egg, grated parmesan cheese, some of the mozzarella cheese, and Italian seasoning to a large bowl.
- Step 6: Pour cheese sauce mixture into a baking or casserole dish.
- Step 7: Add layers of noodles.
- Step 8: Top the noodles with more cream sauce and chicken mixture and some more of the cheese mixture. Repeat until all layers are complete. Cover the baking dish with foil and bake then remove foil and bake uncovered until golden brown. Garnish as necessary, let rest before serving, and enjoy.
Recipe tips
- I haven't tested this recipe with uncooked lasagna noodles, no boil lasagna noodles or, oven oven-ready noodles. I've always cooked the pasta before using it.
- You can use frozen spinach, just thaw it and remove any excess water before using in the homemade sauce.
- Cottage cheese can be used in place of ricotta.
- Use toothpicks to help tent foil off the cheese so it doesn't stick.
Recipe Faq's
This easy Chicken Alfredo Lasagna is a great recipe to double and enjoy one pan now and freeze the other one for later. Or, you can make it ahead of time and freeze it for a different occasion.
Bake your frozen lasagna covered at 375 for an hour, check it internal temp to get an idea of where it's at and add more time as needed. For the last 10-15 minutes bake uncovered to melt and brown the top cheese layer.
Lasagna needs to rest for 15 minutes to set properly.
Garlic bread or bread sticks, a large fresh salad, or a side of fresh Garlic Roasted Cherry Tomatoes are good sides to lasagna.
Creamy Chicken Alfredo Lasagna
Ingredients
- 12 lasagna noodles
- 3 cups cooked chicken diced or shredded
- Fresh parsley or basil for garnish
Spinach Cream Sauce
- 4 tablespoons butter
- 1 cup onion diced
- 3 cloves garlic minced
- 1/3 cup all purpose flour
- 2 ½ cups chicken stock
- 1 ½ cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- 5 ounces fresh spinach
Ricotta Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 3 cups shredded mozzarella cheese divided
- 1 teaspoon Italian seasonings
Instructions
- Preheat the oven to 375 degrees. Cook pasta to al dente according to the package directions, drain and set aside.
- Heat a large skillet on medium heat add the butter and diced onions and cook until soft about 1-2 minutes. Then add in the minced garlic and cook another 30 seconds.
- Whisk in the flour and cook another 1-2 minutes
- Whisk in the chicken broth, heavy cream, salt and pepper until smooth. Simmer 5 minutes until thickened to a light gravy consistency.
- Stir in the fresh spinach and parmesan cheese until combined and remove from the heat.
- In a large bowl add the ricotta cheese, egg, parmesan cheese, 2 cups of the mozzarella cheese, and the Italian seasoning until combined.
To Assemble the Lasagna
- Spread about 1 cup of the cream sauce into the bottom of a 9x13 baking dish. Place 4 cooked lasagna noodles on top slightly overlapping.
- Add 1/3 of the cream sauce on top of the noodles, topped with ½ of the cooked diced chicken, and ½ of the cheese mixture.
- Repeat adding 4 more noodles, 1/3 of the the sauce, the remaining chicken and cheese mixture. Followed by the last 4 noodles the rest of the cream sauce and remaining 1 cup of mozzarella cheese.
- Cover the lasagna with aluminum foil (see notes) and bake for 30 minutes. Remove the foil and bake uncovered for 15-20 minutes.
- Remove from the oven and garnish with fresh parsley or basil if desired and let rest 15 minutes.
Hi Wendie...This looks so good! Can you use no boil lasagna noodles in this?
I made this with some leftover chicken and god, was it good! My family loved the ricotta mix and that's how I'm making it from now on.
Instead of parsley, I used fresh basil from my garden. It added such a fresh aromatic element to the dish. Then I substituted cottage cheese for ricotta and it turned out fantastic! Creamy and delicious!
Using low-sodium chicken stock really allowed the flavors to shine without being overly salty. Great tip! The ricotta mixture was perfectly creamy and held everything together beautifully. No sliding layers here!
Rotisserie chickens make life easier lol
so happy you enjoyed it Kendra 🙂
The ricotta mixture was so rich and the chicken was so juicy. I cooked the pasta beforehand as per your tip and it turned out perfectly cooked.
I used rotisserie chicken for convenience, and it worked perfectly. And I didn't have fresh spinach, so I used frozen spinach as suggested in the recipe. Turned out really great and delicious!