This rich and creamy Chicken Alfredo Lasagna recipe features a homemade alfredo sauce packed with parmesan. It’s simple to prepare and can be made in advance, ideal for any occasion.
Recipe Details
I truly enjoy this Chicken Alfredo Lasagna because it combines the best elements of both worlds. Who can resist layered lasagna with creamy alfredo sauce? This delightful twist on a classic lasagna will have your family and friends coming back for seconds!
- TASTE: Tender chicken paired with a rich, cheesy sauce makes this lasagna irresistible. The addition of garlic and onion enhances the flavor, complemented by fresh spinach.
- TEXTURE: The al dente noodles are interspersed with creamy alfredo and chunks of juicy chicken, all topped off with bubbling gooey mozzarella.
- TIME: The total time to prepare this dish is 45 minutes; however, most of this is spent in the oven.
- EASE: In this chicken alfredo lasagna recipe, the sauce and filling are combined, eliminating the need for separate layering. This makes the process quicker and more straightforward!
What You’ll Need
Ingredient Notes
- Lasagna noodles– You can opt for either uncooked lasagna noodles or “oven-ready” varieties. Just ensure you add more water if using the latter. Personally, I prefer Barilla uncooked pasta.
- Chicken- Use pre-cooked, shredded chicken; I recommend rotisserie chicken for convenience.
- Spinach- Fresh spinach works best, though thawed and drained frozen spinach can be a substitute if needed.
- Filling flavor- The combination of onion and garlic adds vibrant flavor to the lasagna filling.
- Mozzarella cheese- Shredded mozzarella creates delightful gooey layers. You can use pre-shredded cheese or shred it yourself.
- Alfredo Sauce– A good white sauce includes heavy cream, parmesan, ricotta cheese, and simple seasonings of salt and pepper. While homemade is my favorite, store-bought alfredo sauce is also an option.
Add-ins and Substitutions
- Add a little spice- Sprinkling in some red pepper flakes can give this lasagna a nice kick of heat.
- Substitute the chicken- Although I opted for shredded rotisserie chicken for ease, you can cook your own chicken breast and shred it, or even use turkey.
- Make it gluten-free- Simply replace regular lasagna noodles with gluten-free alternatives to accommodate dietary restrictions.
- Make it lighter- For a lighter option, use part-skim mozzarella, lower-fat ricotta, and whole milk in lieu of heavy cream.
How to Make Chicken Alfredo Lasagna
- Sauté the vegetables. In a large skillet over medium-high heat, melt the butter and add minced garlic and chopped onion. Cook until the onion transitions to a translucent state.
- Incorporate the spinach. Next, stir in the fresh spinach until it wilts.
- Add the sauce ingredients and chicken. Then mix in the heavy cream, grated parmesan, ricotta cheese, black pepper, salt, and shredded chicken. Once the mixture reaches a gentle simmer, remove it from the heat.
- Start assembling. In a 9 x 13-inch deep baking dish, spread a generous spoonful of the chicken alfredo mixture to coat the pan’s bottom, and then layer it with cooked lasagna sheets. About five noodles can typically fit in the dish.
- Layer on the sauce and cheese. Now generously distribute…
- Salt the pasta water liberally – This will infuse the lasagna noodles with flavor as they cook.
- Prevent sticking – Drizzle olive oil on the cooked pasta to keep it from sticking together before layering.
- Do not rinse the noodles – Rinsing washes away the starch that helps the sauce adhere to the pasta, keeping the layers intact.
- Be patient with garlic and onion – Allow time for these ingredients to cook thoroughly and develop their flavors, enhancing their sweetness.
- Bread: Complement this pasta dish with some toasted bread and butter or herb-infused dipping oil. Consider Focaccia, Sourdough, or Rustic Bread (prepared overnight).
- Salad: Pair it with a Cucumber Tomato Feta Salad, Spinach Salad, Warm Broccoli Salad, or Couscous Arugula Salad.
- Soup: Enjoy this chicken lasagna with a bowl of Potato Leek Soup, Chicken Gnocchi Soup, Cream of Mushroom Soup, or Tomato Basil Soup.
- Vegetables: Enhance your meal with Keto Stuffed Mushrooms, Roasted Air Fryer Vegetables, Sautéed Garlic Asparagus, or Roasted Brussels Sprouts.
- Quick Four Cheese Ravioli (15-Minute Meal)
- Stuffed Manicotti
Comprehensive Recipe Instructions
Chicken Alfredo Lasagna
Indulge in a rich and creamy Chicken Alfredo Lasagna recipe crafted with a homemade alfredo sauce enriched with parmesan. This chicken lasagna is simple to prepare and can be made in advance, making it perfect for any gathering.
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RatePrep Time: 15 minutesCook Time:
30 minutesServings:
12Calories:
672
kcal
Ingredients
The sauce
-
2
tablespoons
unsalted butter -
2
Garlic cloves minced -
1
cup
onion chopped -
10
ounces
fresh baby spinach -
4
cups
Heavy cream -
1 1/2
cups
grated Parmesan -
15
ounces
Ricotta cheese -
1/4
teaspoon
black pepper -
1 1/2
teaspoons
salt
Chicken and cheese filling
-
3
cups
shredded rotisserie chicken -
15
Cooked lasagna noodles -
3
cups
shredded Mozzarella cheese
Instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter, then add 2 minced garlic cloves and 1 cup of chopped onion. Sauté until the onion is translucent.
- Next, incorporate 10 ounces of fresh spinach, stirring until it wilts.
- Stir in 4 cups of heavy cream, 1 1/2 cups of grated Parmesan cheese, 15 ounces of ricotta cheese, 1/4 teaspoon of black pepper, 1 1/2 teaspoons of salt, and 3 cups of shredded rotisserie chicken.
- Remove from heat as soon as the heavy cream reaches a gentle simmer.
- In a 9 x 13 inch deep baking dish, spread a spoonful of the chicken Alfredo mixture on the bottom to create a base, then place your cooked lasagna sheets on top. You should be able to fit around 5 noodles.
- Spread a generous portion of your chicken Alfredo sauce over the lasagna sheets, then sprinkle with a third of the shredded mozzarella cheese.
- Continue layering the lasagna sheets with the chicken Alfredo sauce and more shredded mozzarella until all 15 lasagna sheets are used. Cover the dish with foil and bake at 350 degrees Fahrenheit for 35 to 40 minutes. Afterward, broil uncovered for 2 to 3 minutes to achieve a golden cheese top.
Nutrition
Calories:
672
kcal
|
Carbohydrates:
30
g
|
Protein:
30
g
|
Fat:
49
g
|
Saturated Fat:
29
g
|
Cholesterol:
192
mg
|
Sodium:
836
mg
|
Potassium:
400
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
3906
IU
|
Vitamin C:
8
mg
|
Calcium:
442
mg
|
Iron:
2
mg
-
Layer the chicken Alfredo mixture over the lasagna sheets, followed by a sprinkle of one-third of the shredded mozzarella cheese.
**Repeat**. Continue layering the lasagna sheets, chicken Alfredo, and shredded mozzarella until all 15 sheets are used.
**Bake**. Cover the lasagna with aluminum foil and place it in the oven at 350 degrees Fahrenheit for 35-45 minutes. Afterward, remove the foil and broil for 2-3 minutes to achieve a golden-brown cheese topping.
Pro Tip: Be sure to take off the foil during the final minutes of baking. This will help prevent the cheese from burning while still allowing it to brown nicely for a scrumptious top layer.
Cooking Tips
Frequently Asked Questions
White sauce is typically made with oil or butter, milk (or water), and all-purpose flour. While Alfredo sauce is also a type of white sauce, it offers a heightened flavor profile since it includes ricotta cheese, Parmesan cheese, garlic, onion, and heavy cream. Its richness and creaminess set it apart.
Most recipes suggest using three layers as this generally fills a standard baking dish adequately. However, the number of layers may vary based on the thickness of the filling and the height of the baking dish used.
Serving Suggestions
This homemade Chicken Alfredo Lasagna is both versatile and delectable. The creamy and cheesy flavors pair beautifully with bread, salad, soup, or vegetables.
Prepare This Recipe in Advance
Make ahead: You can either prep the alfredo sauce beforehand or assemble the entire lasagna. If stored in the fridge, simply bake it following the instructions when you’re ready. In case it’s frozen, bake it in the oven at 375 degrees Fahrenheit for 50 minutes, remembering to take off the foil during the last few minutes of cooking.
Storing: Keep this Chicken Alfredo Lasagna in the fridge, covered or in an airtight container, for up to 4 days. You can reheat it in the oven or microwave, piece by piece.
Freeze: This lasagna can be frozen either fully cooked or uncooked. Assemble it in a disposable aluminum baking dish, then wrap it tightly in foil or plastic wrap several times to preserve its freshness. It can be stored in the freezer for up to 3 months.
