Chicken Alfredo Lasagna

My sister once showed up at my door with three jars of Alfredo sauce and a bag of shredded chicken, claiming she'd bought too much at the warehouse store. We stood in my kitchen debating what to do with it all when I spotted a box of lasagna noodles in the pantry. That improvised dinner turned into this recipe, a creamy twist on the tomato-based classic that somehow felt even more indulgent. Now it's what I make when I want comfort food that feels a little fancy.

I brought this to a potluck once, and someone asked if I'd ordered it from an Italian restaurant. The edges had crisped up just right, and the cheese on top had those golden bubbles that make everyone lean in closer. I watched people go back for seconds, then thirds, scraping the corners of the dish. It was gone before the salad even made it around the table.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time, plus the seasoning adds extra flavor to the layers.
• Lasagna noodles: Oven-ready noodles are convenient, but I prefer boiling regular ones because they hold their texture better and don't soak up too much sauce.
• Fresh baby spinach: It wilts down to almost nothing, so don't worry about the two cups looking like too much in the pan.
• Onion and garlic: Sautéing these first creates a savory base that keeps the Alfredo from feeling one-note.
• Alfredo sauce: Homemade is lovely, but a good jarred version works beautifully and no one will know the difference.
• Ricotta cheese: Whole milk ricotta makes the filling luxurious, and mixing in an egg helps it set so the layers don't slide apart.
• Mozzarella and Parmesan: Mozzarella gives you that gooey stretch, while Parmesan adds a nutty sharpness that cuts through the cream.
• Italian herbs: A simple blend of basil, oregano, and thyme ties everything together without overwhelming the delicate sauce.
• Fresh parsley: A sprinkle on top adds a pop of color and a hint of freshness right before serving.

Instructions

Prep the oven and dish:

Set your oven to 375°F and grease a 9x13-inch baking dish lightly with butter or oil. This prevents sticking and makes cleanup so much easier.

Cook the noodles:

If you're using regular lasagna noodles, boil them until just al dente, then drain and lay them flat on a towel. Slightly undercooking them means they won't turn mushy during baking.

Sauté the aromatics:

Heat a splash of olive oil in a skillet and cook the diced onion until it's soft and translucent, about 3 to 4 minutes. Toss in the minced garlic and stir for another minute until fragrant.

Wilt the spinach:

Add the chopped spinach to the skillet and let it wilt down, stirring occasionally for about 2 minutes. Remove from heat and let it cool slightly so it doesn't scramble the egg in the next step.

Mix the ricotta filling:

In a medium bowl, combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until everything is evenly distributed.

Start layering:

Spread half a cup of Alfredo sauce across the bottom of your baking dish to keep the noodles from sticking. Lay down four noodles, slightly overlapping if needed.

Build the first layer:

Spread half of the ricotta-spinach mixture over the noodles, then scatter half the chicken on top. Drizzle with one cup of Alfredo sauce and sprinkle with two-thirds cup of mozzarella.

Repeat the second layer:

Add another layer of four noodles, then the remaining ricotta-spinach mixture, the rest of the chicken, another cup of Alfredo, and another two-thirds cup of mozzarella. You'll start to see it coming together beautifully.

Finish the top:

Place the final four noodles on top, pour over the remaining Alfredo sauce, and cover generously with the rest of the mozzarella and Parmesan. The cheese should blanket everything.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam, which helps the noodles cook through and the flavors meld.

Bake uncovered:

Remove the foil and bake for another 20 to 25 minutes until the top is bubbly and golden brown. Watch for those irresistible crispy edges.

Rest before serving:

Let the lasagna stand for 10 to 15 minutes before slicing. This resting time lets the layers set so each slice holds together perfectly on the plate.

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One winter evening, I made this for my in-laws who swore they only liked red sauce lasagna. My mother-in-law took one bite, paused, then asked for the recipe before she even finished her portion. That quiet moment of surprise felt like winning a small, delicious victory in the kitchen.

Making It Your Own

This recipe is forgiving and loves a little creativity. Swap the spinach for kale or Swiss chard if that's what you have, or toss in some sautéed mushrooms for an earthy twist. A pinch of nutmeg in the ricotta mixture adds warmth that plays beautifully with the cream. If you want a lighter version, use part-skim ricotta and reduce the mozzarella slightly without sacrificing too much of that gooey factor.

Pairing and Serving

I always serve this with something crisp and bright to cut through the richness. A simple arugula salad with lemon vinaigrette works wonders, or roasted asparagus if you want something warm on the side. A glass of chilled Pinot Grigio or a light Chardonnay complements the creamy sauce without overwhelming it. Garlic bread is tempting, but honestly, this lasagna is filling enough on its own.

Storage and Reheating

Leftovers keep beautifully in the fridge for up to four days, and the flavors deepen as they sit. I reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out. You can also freeze unbaked lasagna tightly wrapped in foil for up to three months, then bake straight from frozen by adding an extra 20 minutes covered. Just remember to label it, or future you will wonder what's hiding under all that foil.

• Let the lasagna cool completely before covering and refrigerating to avoid condensation that makes it soggy.
• Reheat in a 350°F oven covered with foil for the best texture, about 20 minutes from chilled.
• If freezing, use a disposable aluminum pan to save your good baking dish from freezer duty.

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This lasagna has become my answer to cold nights, surprise guests, and days when I need something reliable and satisfying. It never lets me down, and it always disappears faster than I expect.

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, you can assemble the lasagna completely, cover it with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold. You can also freeze it unbaked for up to 3 months; thaw overnight in the refrigerator before baking.

→ What's the best way to prevent a watery lasagna?

Ensure spinach is thoroughly wilted and cooled before mixing into the ricotta. Squeeze excess moisture from fresh spinach if needed. Don't over-saturate layers with Alfredo sauce. Use oven-ready noodles if available, as they absorb less liquid than boiled noodles.

→ Can I make my own Alfredo sauce?

Absolutely. Melt 4 tablespoons butter, whisk in 4 tablespoons flour to create a roux, then gradually add 2 cups heavy cream and 1 cup whole milk. Season with salt, pepper, and nutmeg. Stir in 1 cup grated Parmesan cheese until smooth. This yields approximately 4 cups.

→ What are good side dishes to serve?

Pair with a crisp green salad dressed in light vinaigrette to balance the richness. Garlic bread or a simple arugula salad works well. A glass of Pinot Grigio or a dry white wine complements the creamy Alfredo flavors beautifully.

→ How do I store and reheat leftovers?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power for 3-4 minutes, or cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. Freezer storage is possible for up to 3 months.

→ Can I substitute ingredients for dietary preferences?

Use gluten-free lasagna noodles for a gluten-free version. Substitute kale or Swiss chard for spinach. For vegetarian, omit chicken and increase ricotta to 3 cups. Use dairy-free Alfredo and cheese alternatives for vegan adaptation, though texture may vary slightly.