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Creamy chicken alfredo lasagna is a hearty and satisfying recipe with juicy chicken layered with ricotta, noodles, and spinach in cheesy homemade alfredo sauce. It’s fast becoming one of our favorite family dinners!
This lasagna recipe combines all the flavors I love in my one-pan chicken spinach alfredo into a hearty baked casserole. For another easy dinner, give these chicken stuffed shells and my classic weeknight lasagna a try, too.
Table of Contents
We can’t get enough of homemade lasagna, and this version with white sauce is quickly becoming a new family favorite. Chicken alfredo lasagna combines my creamy homemade alfredo sauce recipe with juicy chicken, spinach, and layers of ricotta and lasagna noodles. I make the filling in a skillet before everything gets layered and baked in a casserole dish. It’s a quick and easy dinner that’s choc full of flavor, not to mention gooey, melty cheese!
Why I Love This Chicken Alfredo Lasagna
- The best kind of comfort food. There’s something so comforting and hearty about a homemade lasagna. This chicken alfredo lasagna has decadent, cheesy layers with plenty of tender chicken and spinach, for a satisfying all-in-one-meal.
- Homemade alfredo sauce. It doesn’t take a lot of time to make this classic, creamy sauce from scratch. For me, it’s 100% worth the extra step. My recipe uses easy ingredients and comes together in minutes on the stovetop. I use it in loads of recipes, from fettuccine alfredo to lasagna.
- Family-friendly. The mild flavors in this cheesy chicken lasagna make it a total crowd-pleaser. It’s great for kids and even adults can’t resist how rich and creamy it is!
Lasagna Ingredients
This chicken alfredo lasagna keeps things easy, with just a few common ingredients. I’ve included some notes below. Scroll to the recipe card for a printable list with the full recipe details.
- Alfredo Sauce – I include my quick homemade alfredo recipe. If you’re pressed for time, you can use jars of store-bought alfredo sauce.
- Spinach – I use fresh baby spinach but feel free to use chopped chard or frozen spinach. If you’re using frozen, thaw the spinach and drain it first.
- Chicken – Any cooked chicken works here. I like to make this lasagna whenever I have leftover roast chicken or Instant Pot whole chicken in the fridge. You can also use a rotisserie chicken and dice or shred it up beforehand.
- Ricotta Cheese – This is a mild Italian soft cheese. If you can’t find ricotta, cottage cheese makes a good substitute.
- Egg
- Seasoning – I always have a jar of homemade Italian seasoning in the pantry. It’s easy to make! Or, use your preferred store-bought herb blend.
- Lasagna Noodles – Choose your favorite brand.
- Mozzarella Cheese – I recommend shredding the mozzarella fresh from the block, rather than using pre-shredded packaged cheese. It melts much more smoothly!
How to Make Chicken Alfredo Lasagna
Like all of the best lasagna recipes, layers of flavor are the name of the game here. Follow the steps here, and scroll down to the recipe card for printable instructions.
- Cook the noodles. Boil the lasagna noodles for 8 minutes (or according to the package directions), then drain and set them aside. Tossing the drained noodles with a little olive oil helps to keep them from sticking.
- Make the sauce. Meanwhile, get some diced onion sautéeing with garlic in a skillet. Stir in the heavy cream. Let that come to a simmer, then melt in grated parmesan.
- Add chicken and spinach. Now, stir in chicken and spinach and take the skillet off the heat. Season your sauce to taste with salt and pepper.
- Make the ricotta mixture. In a bowl, mix your ricotta, egg, and Italian seasoning.
- Assemble. Take out a casserole dish. Start with a layer of alfredo sauce, and top that with lasagna noodles, ricotta mixture, another layer of sauce, and shredded mozzarella. Repeat twice more.
- Bake. Your chicken alfredo lasagna goes into a 375ºF oven, covered with foil, for 40-45 minutes. The edges should be hot and bubbly. Remove the foil and let the cheese brown for the last 5 minutes of baking.
Recipe Notes
- Let the lasagna rest. Let the lasagna cool and set for 10 minutes once it’s out of the oven before you slice it. It’ll make your servings less soupy.
- Time-saving tip: If you’re short on time, instead of making the alfredo sauce from scratch, you can heat two jars of store-bought alfredo on the stovetop. Stir in the chicken and spinach once it’s warmed up.
- Add veggies. Bulk up the chicken alfredo layer with cooked vegetables, like bell peppers or broccoli (like my chicken broccoli alfredo).
- Play around with different spice blends. I’ll sometimes swap Italian seasoning in the ricotta layer for homemade Cajun spice, for a variation of Cajun chicken alfredo.
Serving Suggestions
I love this chicken alfredo lasagna as a weeknight dinner served with a Caesar salad and garlicky breadsticks on the side. It’s also great with air fryer garlic bread, and veggies, like steamed broccoli, roasted green beans, or sautéed asparagus. For dessert, you can’t go wrong with a batch of fudgy brownies!
How to Store and Reheat Leftovers
- Refrigerate. This chicken alfredo lasagna is at its creamiest on the day it’s made. The sauce tends to turn a little grainy after it’s refrigerated. If you must store leftovers, keep them covered airtight and enjoy them within 2-3 days.
- Reheat. Warm your lasagna slices in the oven or the microwave until they’re hot throughout.
- Can I freeze it? I don’t recommend it. For the same reason it’s best served right away, chicken alfredo lasagna isn’t a great candidate for freezing. Since it contains a lot of dairy, the texture just isn’t the same after it’s thawed out again.
More Chicken Recipes
- Bruschetta Chicken Pasta
- Chicken Spaghetti
- Chicken Cordon Bleu Pasta
- Buffalo Chicken Pasta
- Chicken Bacon Ranch Pasta
- Chicken Bacon Ranch Pasta
Chicken Alfredo Lasagna
Ingredients
Alfredo Sauce
- 2 Tablespoons butter
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 3 cups heavy cream
- 2 cups Parmesan cheese
- Salt & pepper to taste
- 2 cups baby spinach
- 2 cups cooked chicken
Ricotta Layer
- 1 cup ricotta cheese
- 1 whole large egg
- ½ teaspoon Italian seasoning
- 9 lasagna noodles
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat oven to 375º F.
- Bring a large pot of water to boil and boil lasagna noodles for about 8 minutes, drain and set aside until ready to use.
- In a large skillet melt the butter over medium high heat. Add the onion and saute for 3-4 minutes until it starts to soften. Add the garlic and cook for about another minute, until you can start to smell it.
- Stir in the cream and bring to a simmer, do not boil. Whisk in the Parmesan cheese to melt and season with salt and pepper to taste. Add chicken and spinach and cook for a couple minutes to wilt the spinach. Remove from heat.
- Meanwhile mix together the ricotta, egg, and Italian seasoning until well combined.
- To assemble spoon about ¼ cup of alfredo sauce into the bottom of a 9-inch square baking dish. Lay 3 cooked lasagna noodles into a single layer. Add 1/3 of the ricotta mixture and spread evenly along the bottom. Top with about 1/3 of the alfredo sauce and sprinkle Mozzarella cheese over the top. Repeat with the next 2 layers.
- Cover with foil and bake for 40-45 minutes until it is bubbly and hot. Remove the foil and broil for 5 minutes if you want the cheese browned.
- Remove from the oven and let stand for 10 minutes before slicing to serve.
Notes
- I used a 10×7-inch baking dish.
- Time-saving tip: Heat 2 jars of store-bought alfredo sauce. Once warm, add chicken and spinach.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
