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This Chicken Alfredo Lasagna is a super easy and delicious dinner that has quickly become a family favorite at my house. It is a fun twist on classic lasagna featuring tender chicken, creamy homemade Alfredo sauce, gooey cheese, and perfectly cooked lasagna noodles. If you love comfort food with a rich and creamy texture, this recipe is definitely worth trying.
I first made this for a family gathering and it disappeared so fast everyone asked for seconds. It quickly became the dish I bring to potlucks and weeknight dinners alike.
Ingredients
- Butter: the base of the Alfredo sauce, adds richness and helps thicken
- Heavy Whipping Cream: makes the sauce smooth and luscious
- Parmesan Cheese: brings that nutty, cheesy flavor essential for Alfredo
- All Purpose Flour: used to create a roux, gives the sauce structure and thickness
- Baby Spinach: adds a subtle pop of color and nutrients without overpowering the dish, feel free to leave it out if you prefer
- Boneless Skinless Chicken Breasts: tender and versatile you could swap for chicken thighs or use rotisserie chicken in a pinch
- Olive Oil: helps seasonings stick to the chicken and prevents sticking during cooking
- Seasoned Salt: adds savory depth to the chicken
- Garlic Powder: infuses a gentle garlic aroma into the chicken
- Onion Powder: provides a mild onion flavor that complements the garlic
- Italian Seasoning: blended herbs bring classic Mediterranean flavor
- Black Pepper: a mild kick that rounds out the seasoning
- Ricotta Cheese: creates a creamy and slightly tangy layer, cottage cheese can work if you need a substitute
- Egg: binds the ricotta layer so it holds together well
- Mozzarella Cheese: melts beautifully on top for that gooey finish
- Lasagna Sheets: the pasta foundation that ties all the layers into one delicious dish, pick no-boil or regular according to your preference
How To Make Chicken Alfredo Lasagna
- Sauté the Aromatics and Prepare Chicken:
- Drizzle olive oil over chicken breasts and rub in seasoning salt, garlic powder, onion powder, Italian seasoning, and black pepper. Heat olive oil in a skillet and sear the chicken breasts for 4 to 5 minutes per side or until cooked through at 165 degrees Fahrenheit. Remove and dice into bite-sized pieces.
- Cook the Noodles:
- Bring a large pot of salted water to a boil. Add a small splash of olive oil to the water to keep the noodles from sticking. Cook lasagna sheets until al dente according to package instructions, then drain and set aside.
- Make the Alfredo Sauce:
- In the same skillet, melt butter over low heat, stirring in flour to form a smooth roux with no lumps. Cook roux for 2 to 3 minutes so the flour loses its raw taste. Slowly whisk in heavy whipping cream until the sauce begins to simmer. Stir in Parmesan cheese, diced chicken, and baby spinach. Let spinach wilt gently in the creamy sauce, then remove from heat.
- Prepare the Ricotta Mixture:
- In a bowl, combine ricotta cheese, egg, and half a cup of shredded mozzarella. Mix well to create a creamy layer that will hold its shape.
- Assemble the Lasagna Layers:
- Lightly coat a 9 by 13 inch baking dish with cooking spray. Spread a bit of the chicken Alfredo sauce evenly on the bottom. Layer with 3 to 4 lasagna noodles, add a thin layer of ricotta mixture, then more chicken Alfredo sauce. Repeat this layering two more times until all components are used.
- Bake to Perfection:
- Top the last lasagna layer with the remaining mozzarella cheese. Cover the dish with foil and bake in a preheated 350 degrees Fahrenheit oven for 30 to 45 minutes. For a golden cheesy finish, remove the foil and broil for 2 to 3 minutes, watching carefully so it does not burn.
- Rest and Serve:
- Let the lasagna cool and set for 10 to 15 minutes before slicing. This resting step prevents it from becoming watery and ensures clean, beautiful servings.
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My favorite part of this recipe is the creamy, cheesy Alfredo sauce loaded with tender chicken and fresh spinach. It reminds me of cozy family dinners where everyone sits around the table sharing stories over plates of this comforting lasagna. It truly brings people together.
Storage Tips
Let the lasagna cool completely before storing in airtight containers in the refrigerator. It will keep well for 3 to 4 days and reheats beautifully in the oven or microwave. While this dish can be frozen, keep in mind the creamy sauce may separate and the noodles might get mushy after thawing, so fresh is best.
Ingredient Substitutions
You can swap boneless chicken breasts for thighs or use shredded rotisserie chicken to save time. Instead of making Alfredo sauce from scratch, store-bought sauce works in a pinch. Cottage cheese is a fine substitute for ricotta if you prefer a lighter option. Gluten-free lasagna noodles are a great option for dietary needs.
Serving Suggestions
Serve this hearty lasagna alongside warm garlic bread or a crisp green salad for balance. A simple side of roasted vegetables or a fresh tomato salad pairs nicely without overwhelming the creamy richness of the dish. A light white wine or sparkling water with lemon complements the flavors well.
Pro Tips
- Always toast the flour for the roux a little longer than you think to avoid a raw flour taste in the sauce
- Adding olive oil to the boiling water prevents noodles from sticking and makes layering easier
- Letting the lasagna rest before serving is key to perfect slices that hold their shape and look picture perfect
Commonly Asked Questions
- → How do I prevent noodles from sticking while boiling?
Add a small drizzle of olive oil to the boiling water and stir occasionally to keep sheets separate and easy to handle during layering.
- → Can I use other chicken cuts for this dish?
Yes, boneless skinless thighs or pre-cooked rotisserie chicken work well and can shorten prep time.
- → What ensures the Alfredo sauce isn’t too runny?
Making a roux with butter and flour before adding cream thickens the sauce, helping it hold its shape in the layers.
- → How can I get a golden, bubbly top layer?
Cover the dish while baking, then remove the foil and broil for the last 2–3 minutes until the cheese bubbles and browns.
- → What’s the best way to store leftovers?
Cool completely before refrigerating in an airtight container for up to 4 days. Freezing is not recommended due to sauce separation and texture changes.
- → Can I add vegetables without altering the flavor?
Baby spinach is a great addition that adds color and nutrition without overpowering the creamy, cheesy layers.