Chicken Alfredo Lasagna

The oven timer beeped just as my sister walked through the door, snow still clinging to her coat. I had spent the better part of an afternoon layering this lasagna, determined to surprise her with something richer and more indulgent than our usual weeknight dinners. The smell of garlic and cream had already filled every corner of the kitchen. When I pulled back the foil and saw that golden, bubbling top, I knew I had made something worth the effort. She took one bite and declared it better than any restaurant version she had tried.

I made this for a small dinner party once, convinced I had bitten off more than I could chew. My friend arrived early and found me frantically spreading ricotta while trying to keep the noodles from sticking together. She grabbed a spoon and started helping without asking, and we ended up laughing our way through the assembly. By the time everyone sat down, the lasagna had become a group effort, and somehow that made it taste even more special. It has been my go to ever since when I want to feed people I care about.

Ingredients

• Cooked chicken breast: Shredded rotisserie chicken works beautifully here and saves time, though poached or grilled chicken adds a cleaner flavor if you prefer to start from scratch.
• Lasagna noodles: Oven ready noodles are convenient, but I have found that boiling regular noodles gives you more control over texture and they hold up better during baking.
• Fresh baby spinach: It wilts down quickly and adds a pop of color and earthiness that balances the richness of the cream, plus it sneaks in some greens without feeling heavy.
• Onion and garlic: These aromatics form the flavor foundation, so do not rush the saute, let them soften and sweeten before adding the spinach.
• Alfredo sauce: Homemade is luxurious, but a quality jarred version works in a pinch, just taste it first and adjust seasoning as needed.
• Ricotta cheese: Whole milk ricotta gives the best creamy texture, and mixing in an egg helps it set up nicely between the layers without becoming runny.
• Mozzarella and Parmesan: Mozzarella provides that satisfying stretch, while Parmesan brings a sharp, nutty depth that cuts through the cream.
• Italian herbs: A simple blend of dried basil, oregano, and thyme ties everything together with that classic Italian warmth.
• Fresh parsley: A handful of chopped parsley at the end brightens the whole dish and makes it look like you fussed more than you did.

Instructions

Prep the oven and dish:

Set your oven to 375 degrees and give your baking dish a light coat of butter or oil. This prevents sticking and makes cleanup so much easier later.

Cook the noodles:

If you are using regular lasagna noodles, boil them until they are just barely tender, then drain and lay them flat on a towel. Oven ready noodles can skip this step entirely.

Saute the aromatics:

Warm a splash of olive oil in a skillet and cook the diced onion until it turns soft and translucent. Toss in the minced garlic and stir for about a minute until fragrant.

Wilt the spinach:

Add the chopped spinach to the skillet and let it cook down until it shrinks and releases its moisture. Remove from heat and let it cool a bit before mixing with the ricotta.

Mix the ricotta filling:

In a bowl, combine the ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper, then fold in the cooled spinach mixture. This becomes the creamy, herby layer that holds everything together.

Start the first layer:

Spread a thin layer of Alfredo sauce on the bottom of your dish to keep the noodles from sticking. Lay down four noodles, slightly overlapping if needed.

Build the middle layers:

Spread half the ricotta spinach mixture over the noodles, scatter half the chicken on top, drizzle with Alfredo, and sprinkle with mozzarella. Repeat this exact sequence one more time to create a second hearty layer.

Finish with the top layer:

Place the final four noodles on top, pour over the remaining Alfredo sauce, and cover generously with the rest of the mozzarella and Parmesan. This top layer will turn golden and bubbly in the oven.

Bake covered:

Cover the dish tightly with foil and slide it into the oven for 30 minutes. The foil traps steam and helps the noodles soften without drying out the top.

Bake uncovered:

Remove the foil and bake for another 20 to 25 minutes until the cheese is melted, bubbling at the edges, and lightly browned. The kitchen will smell incredible at this point.

Rest before serving:

Let the lasagna sit for at least 10 minutes after you pull it from the oven. This allows the layers to firm up so your slices hold their shape instead of sliding apart.

Pin It

One evening, I brought this lasagna to a potluck where everyone else had made salads and simple sides. I worried it might be too much, too heavy for a casual gathering. But by the end of the night, the dish was scraped clean, and three people asked for the recipe. It reminded me that comfort food does not need an excuse, sometimes it is exactly what people crave, especially when it is made with care.

Making It Your Own

I have swapped the spinach for kale when that is what I had on hand, and the heartier greens held up beautifully without turning mushy. You could also add a handful of sauteed mushrooms for an earthy depth, or stir in some sun dried tomatoes for a tangy contrast. If you want to lighten it slightly, try using part skim ricotta and mozzarella, though I will admit the full fat versions give you that luscious, restaurant quality richness. Feel free to season the chicken itself before layering, a little garlic powder or smoked paprika can add another dimension without overwhelming the Alfredo.

Storing and Reheating

Leftovers keep well in the fridge for up to four days, tightly covered with foil or plastic wrap. I have found that reheating individual slices in the microwave works fine for a quick lunch, but if you want that bubbly, just baked texture again, warm them in a 350 degree oven for about 15 minutes. You can also freeze assembled, unbaked lasagna for up to three months, just add an extra 10 to 15 minutes to the baking time if you are cooking it straight from frozen. Let thawed lasagna come to room temperature for 30 minutes before baking for the most even heating.

Serving Suggestions

This lasagna is rich enough to stand on its own, but I love pairing it with a crisp arugula salad dressed in lemon vinaigrette to cut through the cream. Garlic bread is always a crowd pleaser, though honestly it is more about soaking up any extra Alfredo sauce left on the plate than necessity. A glass of chilled Pinot Grigio or a light Chardonnay complements the creamy flavors without weighing down the meal.

• Add a sprinkle of red pepper flakes for a subtle kick that balances the richness.
• Serve with roasted asparagus or green beans for a pop of color and a fresh, vegetal contrast.
• Top each slice with extra fresh parsley or a few torn basil leaves right before serving for brightness and aroma.

Pin It

There is something deeply satisfying about pulling a golden, bubbling lasagna from the oven and knowing it will feed the people you love. This version has become my favorite because it feels both familiar and just special enough to make any dinner feel like an occasion.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover it with foil and refrigerate, then bake when ready. Add 10-15 minutes to the baking time if baking from cold.

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

Ensure spinach is thoroughly wilted and squeezed dry before mixing into the ricotta. Don't oversaturate with Alfredo sauce, and let the finished dish rest for 10-15 minutes before slicing to allow it to set.

→ Can I use store-bought Alfredo sauce?

Absolutely. Store-bought Alfredo sauce works perfectly and saves time. Choose a quality brand for better flavor, or make your own by simmering butter, cream, garlic, and Parmesan cheese.

→ What are good side dishes to serve with this?

A crisp green salad with lemon vinaigrette complements the richness nicely. Garlic bread or roasted vegetables like broccoli or zucchini are also excellent pairings. A light white wine like Pinot Grigio enhances the meal.

→ How do I reheat leftovers?

Cover leftovers with foil and reheat at 350°F for 20-25 minutes until warmed through. You can also microwave individual portions for 2-3 minutes. Add a splash of cream or milk if reheating to maintain moisture.

→ Can I substitute vegetables in this dish?

Yes, kale, Swiss chard, or broccoli work well instead of spinach. Diced roasted red peppers or mushrooms add nice texture and flavor variations while maintaining the creamy profile.