Creamy and indulgent, Chicken Alfredo Lasagna combines layers of rich Alfredo sauce, tender chicken, sautéed spinach, and a cheesy ricotta mixture for the ultimate comfort food experience. Perfect for family dinners or special occasions, this dish is as decadent as it is delicious.
Why You’ll Love This Recipe
- Rich and Creamy: The homemade Alfredo sauce elevates this lasagna to gourmet status.
- Family-Friendly: A crowd-pleaser that’s perfect for gatherings.
- Customizable: Easy to tweak for different tastes and dietary needs.
- Make-Ahead Option: Ideal for meal prep or entertaining.
- Cheese Lover’s Dream: Packed with ricotta, mozzarella, and Parmesan.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lasagna
- 16 lasagna noodles
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 3 ½ cups freshly shredded mozzarella
- 2 tablespoons chopped fresh parsley
Ricotta Layer
- 15 oz ricotta cheese
- 1 cup freshly grated mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried oregano
Sautéed Spinach Layer
- 2 tablespoons butter
- 4 oz mushrooms (about 1 ½ cups), cleaned and chopped
- ½ large onion (about 1 cup), diced
- 1 teaspoon freshly minced garlic
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 4 cups (or about 4 oz) fresh spinach, chopped
Alfredo Sauce
- ¾ cup (1 ½ sticks) butter
- 1 tablespoon freshly minced garlic
- ¾ teaspoon chicken bouillon base (such as Better than Bouillon)
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 2 ½ cups heavy whipping cream
- 1 ¼ cups chicken broth
- 1 ¾ cups freshly grated Parmesan cheese
Directions
Lasagna, Ricotta, and Spinach Layers
- Bring a large pot of water to a boil and cook lasagna noodles according to package directions. Drain and lay flat on a baking sheet lined with parchment paper to cool.
- In a medium bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, and oregano. Refrigerate until ready to assemble.
- In a skillet, melt butter and sauté mushrooms, onions, and garlic. Add thyme, salt, and pepper. Stir in chopped spinach until wilted. Set aside.
Alfredo Sauce
- Melt butter in a skillet over medium heat. Add garlic and cook until fragrant.
- Whisk in chicken bouillon and flour until smooth. Gradually whisk in heavy cream and chicken broth.
- Add Parmesan cheese and cook, stirring frequently, until the sauce thickens. Set aside.
Lasagna Assembly
- Preheat oven to 350°F. Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Layer noodles, ricotta mixture, shredded chicken, sautéed spinach, and mozzarella cheese. Repeat until all ingredients are used, finishing with noodles on top.
- Spread Alfredo sauce over the top layer and sprinkle with mozzarella cheese and parsley.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Servings and Timing
- Servings: 12
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Calories: 643 kcal per serving
Variations
- Vegetarian: Replace chicken with roasted vegetables or more mushrooms.
- Gluten-Free: Use gluten-free lasagna noodles and all-purpose gluten-free flour for the Alfredo sauce.
- Low-Carb: Substitute lasagna noodles with zucchini or eggplant slices.
- Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce.
- Extra Cheesy: Increase the mozzarella and Parmesan for even more indulgence.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Assemble the lasagna but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.
FAQs
1. Can I use store-bought Alfredo sauce?
Yes, but homemade Alfredo sauce provides a richer flavor.
2. Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna a day in advance, refrigerate, and bake when ready.
3. What other cheeses can I use?
Try provolone, fontina, or Gruyère for a unique flavor.
4. How can I prevent the noodles from sticking?
Lay cooked noodles flat on parchment paper or lightly oil them.
5. Can I substitute spinach with another vegetable?
Yes, kale or Swiss chard are great alternatives.
6. Is it necessary to cover the lasagna while baking?
Covering prevents the top layer from over-browning during the initial bake.
7. Can I use frozen spinach?
Yes, but thaw and squeeze out excess water first.
8. How do I know when the lasagna is done?
The cheese should be melted and bubbly, and the internal temperature should reach 165°F.
9. Can I add bacon or pancetta?
Yes, crispy bacon or pancetta adds a savory touch.
10. What pairs well with Chicken Alfredo Lasagna?
Serve with garlic bread, a Caesar salad, or roasted vegetables.
Conclusion
Chicken Alfredo Lasagna is a luxurious, cheesy, and hearty dish that’s perfect for any occasion. Whether you’re hosting a dinner party or treating your family, this recipe is guaranteed to impress. With its creamy Alfredo sauce, tender chicken, and layers of cheesy goodness, this lasagna is a true comfort food masterpiece.
Print
Chicken Alfredo Lasagna
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Description
Indulge in this creamy, cheesy Chicken Alfredo Lasagna, layered with tender chicken, sautéed spinach, a ricotta blend, and homemade Alfredo sauce. Perfect for family dinners, special occasions, or when you’re craving ultimate comfort food, this lasagna is a decadent twist on the classic favorite!
Ingredients
Lasagna
- 16 lasagna noodles
- 3 cups shredded cooked chicken (rotisserie chicken recommended)
- 3 1/2 cups freshly shredded mozzarella
- 2 tablespoons chopped fresh parsley
Ricotta Layer
- 15 oz ricotta cheese
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
Sautéed Spinach Layer
- 2 tablespoons butter
- 4 oz mushrooms (about 1 1/2 cups), cleaned and chopped
- 1/2 large onion (about 1 cup), diced
- 1 teaspoon freshly minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 cups (or about 4 oz) fresh spinach, chopped
Alfredo Sauce
- 3/4 cup (1 1/2 sticks) butter
- 1 tablespoon freshly minced garlic
- 3/4 teaspoon chicken bouillon base (e.g., Better than Bouillon)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 1/2 cups heavy whipping cream
- 1 1/4 cups chicken broth
- 1 3/4 cups freshly grated Parmesan cheese
Instructions
Prepare Lasagna Noodles, Ricotta, and Spinach Layers
- Boil lasagna noodles according to package instructions. Drain and lay flat on a baking sheet lined with parchment paper.
- In a bowl, mix all ricotta layer ingredients. Refrigerate until ready to use.
- In a skillet, melt butter. Sauté mushrooms, onions, and garlic until soft. Stir in thyme, salt, pepper, and spinach. Set aside.
Make Alfredo Sauce
- Melt butter in a skillet over medium heat. Sauté garlic until fragrant.
- Whisk in chicken bouillon and flour. Cook for 1 minute.
- Gradually add salt, pepper, chicken broth, and cream, whisking constantly.
- Stir in Parmesan cheese until sauce thickens. Remove from heat.
Assemble the Lasagna
- Preheat oven to 350°F (175°C).
- Spread a thin layer of Alfredo sauce in a 9×13-inch baking dish. Layer lasagna noodles on top.
- Add a layer of ricotta mixture, chicken, spinach, and mozzarella. Repeat layers.
- Finish with a final layer of noodles, Alfredo sauce, mozzarella, and parsley.
- Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 20 minutes.
- Let rest for 10 minutes before slicing and serving.
Notes
- Rotisserie chicken saves time and adds flavor.
- Substitute spinach with kale or omit for a simpler dish.
- For extra richness, mix some Gruyère or provolone with mozzarella.
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