Chicken Alfredo Lasagna.’

Chicken Alfredo Lasagna is loaded with tender chicken, and spinach, layered with pasta and with a rich ricotta cheese, smothered in an alfredo sauce.

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In just over an hour, you’ll have a fantastic dinner on the table for your family. It’s filling and a fun twist on a family favorite recipe, making it the ideal meal to add to your cooking repertoire.

Continue your love with Alfredo when you make my traditional Garlic Fettuccine Alfredo, Garlic Alfredo Cheese Tortellini, or this yummy Chicken and Broccoli Alfredo Bake.

Why this recipe works

From the layers of luscious, creaminess from all kinds of cheese and the ricotta mixture- to the juicy shreds of chicken in between perfectly cooked lasagna noodles, your whole family will be asking for more of this classic lasagna recipe with a twist! This great dish is wonderful for feeding a crowd served with a side of my Ciabatta Garlic Bread.

Making homemade Alfredo sauce is simple and helps elevate this white lasagna to the next level. 

Simple Ingredients

• Noodles: Lasagna noodles that are cooked to al dente according to the package directions
• Chicken: Leftover cooked chicken breasts or rotisserie chicken that’s diced or shredded. 
• Herbs and spices: Fresh parsley or basil for garnish, salt, black pepper, Italian seasoning, and minced garlic for all the flavors of a fantastic lasagna
• Dairy: Butter, heavy cream, ricotta cheese, grated parmesan cheese, shredded mozzarella cheese.
• Vegetables: Onion and fresh spinach
• All purpose flour: This helps thicken the sauce.
• Chicken stock: Low sodium is what I use.
• Egg: Helps with the binding of the ricotta filling.

How to make chicken alfredo lasagna

• Step 1: In a large skillet, add the butter and diced onions. Cook until soft. 
• Step 2: Add minced garlic and cook. Add flour, whisk, and cook. 
• Step 3: Pour the chicken stock in, add heavy cream, salt, and pepper. Stir until smooth. Simmer until the sauce thickens. 
• Step 4: Toss in fresh spinach with the parmesan cheese and stir to combine before removing it from the heat. 

• Step 5: Add ricotta cheese, egg, grated parmesan cheese, some of the mozzarella cheese, and Italian seasoning to a large bowl. 
• Step 6: Pour cheese sauce mixture into a baking or casserole dish.
• Step 7: Add layers of noodles. 
• Step 8: Top the noodles with more cream sauce and chicken mixture and some more of the cheese mixture. Repeat until all layers are complete. Cover the baking dish with foil and bake then remove foil and bake uncovered until golden brown. Garnish as necessary, let rest before serving, and enjoy.

Recipe tips

• I haven’t tested this recipe with uncooked lasagna noodles, no boil lasagna noodles or, oven oven-ready noodles. I’ve always cooked the pasta before using it. 
• You can use frozen spinach, just thaw it and remove any excess water before using in the homemade sauce. 
• Cottage cheese can be used in place of ricotta.
• Use toothpicks to help tent foil off the cheese so it doesn’t stick.