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Ultimate Creamy Chicken Alfredo Lasagna

A generous slice of creamy chicken alfredo lasagna, layered with spinach and topped with browned cheese, being lifted from the baking dish.
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This recipe delivers the ultimate comfort food: a rich, cheesy, layered Chicken Alfredo Lasagna. It uses tender chicken and a velvety homemade Alfredo sauce for a satisfying family dinner or gathering centerpiece.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (use rotisserie chicken for a hack)
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • For the Alfredo Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups freshly grated Parmesan cheese
  • For the Cheese Filling:
  • 1 (15 ounce) container ricotta cheese (optional, can omit for ricotta free)
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • For Assembly:
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
  3. Prepare the Alfredo sauce: Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for one minute until fragrant. Whisk in the heavy cream and bring to a gentle simmer. Reduce heat to low and slowly whisk in the Parmesan cheese until the sauce is smooth. Season with salt, pepper, and nutmeg. Remove from heat.
  4. Prepare the cheese filling (if using ricotta): In a medium bowl, combine the ricotta cheese, egg, and parsley. Season lightly with salt and pepper.
  5. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange four lasagna noodles over the sauce, slightly overlapping if necessary.
  7. Spread half of the ricotta mixture (if using) evenly over the noodles. If omitting ricotta, sprinkle with 1 cup of mozzarella cheese.
  8. Spread half of the shredded chicken and half of the wilted spinach over the cheese layer. Drizzle with about 1/3 of the remaining Alfredo sauce.
  9. Repeat the layers: four more noodles, the remaining ricotta mixture (or 1 cup mozzarella), the remaining chicken and spinach, and another 1/3 of the Alfredo sauce.
  10. Top with the final four noodles. Pour the remaining Alfredo sauce over the top layer, spreading to cover completely.
  11. Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top.
  12. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  13. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is golden brown and bubbly.
  14. Let the ultimate cheesy baked dish rest for 10 minutes before slicing and serving.

Notes

  • For a ricotta free lasagna option, substitute the ricotta layer with an extra 1 cup of mozzarella cheese mixed with 1/2 cup of Parmesan cheese.
  • If you are short on time, use 3 cups of good quality store-bought Alfredo sauce instead of making it from scratch.
  • This hearty chicken dinner idea works well as a make ahead chicken lasagna; assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://yummagnet.com/chicken-alfredo-lasagna-recipe/