Combine two Italian-style meals into one with this incredible Chicken Alfredo Lasagna. It’s cheesy, flavorful, and perfect to serve for dinner with a side salad.
What’s in This Chicken Alfredo Lasagna Recipe?
Do you like a creamy, cheesy meal that will leave you satisfied? If so, you’re going to love Alfredo Lasagna. It combines the flavor of traditional Alfredo sauce with ingredients commonly used to prepare lasagna.
- Spinach: Adds bulk and healthy vitamins and minerals to the filling.
- Noodles: Dry lasagna noodles are our preference for this lasagna. Don’t buy the no-boil kind.
- Chicken: We used leftover chopped cooked chicken breasts, but you can cook up and chop chicken day of if needed.
- Alfredo Sauce: We used jarred to save time, but you can make your own if you prefer.
- Cheese: Ricotta cheese creates a creamy center layer, while melty mozzarella gives us that signature cheese pull!
Variations on Chicken Spinach Alfredo Lasagna
It’s easy to swap out the spinach for another leafy green, like arugula or baby kale. Or try using artichoke hearts, peas, or chopped cooked broccoli for a different flavor!
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How to Store and Reheat
Store leftover chicken Alfredo lasagna tightly covered in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 30-45 minutes, or until warmed through.
How to Freeze
Freeze chicken Alfredo lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
It’s not hard to make this Alfredo Lasagna. You can expect your loved ones to come back for seconds and thirds of this delicious dish! It’s a great weeknight meal but is also perfect for date night or a potluck!
Top Reader Review
“This recipe is so easy! And it’s delicious! Very creamy.” – Robyn Gill
Chicken Alfredo Lasagna Recipe
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Ingredients
- 6 ounces fresh spinach
- 15 dry lasagna noodles
- 1½ pounds boneless, skinless chicken breasts cooked and chopped
- 32 ounces Alfredo sauce divided (2 jars)
- 15 ounces ricotta cheese
- 4 cups freshly shredded mozzarella cheese divided
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley or basil optional, for garnish
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
- Place the spinach in a heatproof bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 60 seconds, until wilted. Allow to cool, then squeeze the water from the spinach.6 ounces fresh spinach
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.15 dry lasagna noodles
- In a large bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, stir together ricotta and cooked spinach1½ pounds boneless, skinless chicken breasts, 32 ounces Alfredo sauce, 15 ounces ricotta cheese
- In the prepared baking dish, place 5 lasagna noodles in a layer, edges overlapping. Pour alfredo chicken mixture over the noodle layer and spread evenly.
- Sprinkle 1 cup of shredded mozzarella over the chicken mixture. Top with another layer of 5 noodles. Spread the ricotta-spinach mixture evenly over the noodles. Pour half of the remaining alfredo sauce over the spinach mixture and spread evenly. Sprinkle 1 cup of mozzarella over the sauce.4 cups freshly shredded mozzarella cheese
- Lay on the final 5 noodles, then top with the remaining alfredo sauce, mozzarella, and salt and pepper to taste.Kosher salt and freshly ground black pepper
- Bake for 50-60 minutes, then broil until the top is brown and bubbly. Garnish with fresh parsley or basil and serve hot.Fresh parsley or basil
Notes
- If you’re broiling it at the end, make sure to keep a close eye on the oven because you don’t want to burn the lasagna.
- Choose any tried and tested Alfredo sauce that you personally enjoy. It doesn’t matter which brand you decide to use. You can also use homemade Alfredo sauce too!
- Garnish your Alfredo Lasagna with a bit of fresh chopped parsley if you’d like.
How to Make Chicken Alfredo Lasagna Step by Step
Cook the Spinach: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set aside. Place 6 ounces of fresh spinach in a heatproof bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 60 seconds, until wilted. Allow to cool, then squeeze the water from the spinach.
Boil the Noodles: Bring a large pot of lightly salted water to a boil. Add 15 lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Combine the Filling: In a large bowl, combine 1½ pounds of cooked and cubed chicken breasts and one 16-ounce jar of Alfredo sauce, and stir together. In a separate bowl, stir together 15 ounces of ricotta and the cooked spinach.
Layer the Lasagna: In the prepared baking dish, place 5 lasagna noodles in a layer, edges overlapping. Pour the alfredo chicken mixture over the noodle layer and spread evenly.
Continue to Layer: Sprinkle 1 cup of shredded mozzarella over the chicken mixture. Top with another layer of 5 noodles. Spread the ricotta-spinach mixture evenly over the noodles. Pour half of the remaining 16 ounces of alfredo sauce over the spinach mixture and spread evenly. Sprinkle 1 cup of mozzarella over the sauce.
Bake the Lasagna: Lay on the final 5 noodles, then top with the remaining 8 ounces of alfredo sauce, mozzarella, and salt and pepper to taste. Bake for 50-60 minutes, then broil until the top is brown and bubbly. Garnish with fresh parsley or basil and serve hot.
Robyn Gill says
This recipe is so easy! And it’s delicious! Very creamy.
Becky Hardin says
So glad you enjoyed it, Robyn!
Sue Wetherholt says
Can I use cooked kale instead of spinach?
Becky Hardin says
Sure!