Why You’ll Love This Recipe
- Rich and creamy: Heavy cream, Parmesan, ricotta, and mozzarella create generous layers of cheese.
- Hearty enough for dinner: Cooked chicken and spinach make each serving satisfying.
- Great for sharing: A 9×13-inch dish serves approximately eight people.
- Convenient preparation: Use leftover cooked chicken or rotisserie chicken.
- Make-ahead friendly: Assemble the lasagna in advance and bake when needed.
Ingredients You’ll Need
Lasagna Noodles
Use 12–15 regular lasagna noodles. The recipe calls for soaking them in hot water while preparing the filling. The exact number needed depends on their width and how they fit your baking dish.
Cooked Chicken
Use 3 cups of cooked, shredded chicken. Rotisserie chicken, poached chicken, or leftover roasted chicken all work well. Remove skin and bones before shredding.
Spinach, Onion, and Garlic
Fresh baby spinach wilts into the creamy sauce, while finely chopped onion and minced garlic provide a savory base. Ten ounces of spinach may look like a lot at first, but it reduces considerably as it cooks.
Heavy Cream and Cheeses
Heavy cream and freshly grated Parmesan form the Alfredo-style sauce. Ricotta adds a soft, creamy texture, and mozzarella melts between the layers and over the top.
Seasonings
Dried basil, kosher salt, and black pepper finish the sauce. Taste before adding more salt because Parmesan and mozzarella can already be salty.
How to Make Chicken Alfredo Lasagna
1. Prepare the Oven and Baking Dish
Preheat the oven to 350°F (175°C). Grease a deep 9×13-inch baking dish with butter or nonstick spray.
2. Soak the Noodles
Arrange the regular uncooked lasagna noodles in a separate long, shallow dish. Pour hot water over them until submerged and let stand for at least 30 minutes.
Move the noodles occasionally to keep them from sticking. Drain before assembling. If your noodle package provides different preparation guidance, follow it; oven-ready noodles may require a different amount of liquid and cooking time.
3. Cook the Onion, Garlic, and Spinach
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
Add the garlic and cook for about 1 minute, until fragrant. Stir in the spinach and cook briefly until wilted.
4. Make the Alfredo Filling
Pour in the heavy cream and add the dried basil, salt, and pepper. Bring to a gentle simmer.
Reduce the heat and stir in the Parmesan and ricotta until evenly combined. Add the cooked shredded chicken. If the mixture is very thin, simmer gently for a few minutes, then remove from the heat.
5. Layer the Lasagna
Spread a thin spoonful of the Alfredo mixture across the bottom of the prepared dish. Add a layer of drained noodles.
Top with about one-third of the remaining chicken Alfredo mixture and one-third of the mozzarella. Repeat the layers, finishing with mozzarella on top.
6. Bake and Rest
Cover with foil and bake for 45 minutes. Check that the noodles are tender and the center is hot; cover and bake longer if needed.
For a golden top, uncover and broil for 2–3 minutes, watching closely and using a broiler-safe dish. Let the lasagna rest for 10 minutes, then garnish with parsley if desired.
Tips for the Best Chicken Alfredo Lasagna
- Use a deep dish: The sauce and cheese make generous layers, so leave room beneath the rim.
- Separate the noodles: Moving them during soaking helps prevent them from sticking together.
- Keep the sauce pourable: It should coat a spoon without becoming so thick that it cannot moisten the noodles.
- Cover the noodles: Spread sauce to the edges so the pasta can soften evenly.
- Rest before slicing: The creamy filling settles as it stands, making portions easier to serve.
Easy Variations
Mushroom chicken Alfredo lasagna: Sauté sliced mushrooms with the onion until their moisture evaporates, then continue with the sauce.
Broccoli version: Replace some of the spinach with small, lightly cooked broccoli florets.
Extra garlic: Add another minced garlic clove if you prefer a stronger flavor.
Different herbs: Replace the dried basil with Italian seasoning for a slightly different flavor.
What to Serve with Chicken Alfredo Lasagna
A green salad with a bright vinaigrette balances the rich sauce. Roasted broccoli, green beans, or asparagus also make simple sides. Add garlic bread or warm rolls if you would like something to enjoy with the extra sauce.
Make-Ahead and Storage
Assemble the lasagna up to one day ahead, using cooled chicken and sauce. Cover and refrigerate. A chilled lasagna may require extra baking time; keep it covered until the center is hot and the noodles are tender.
Refrigerate leftovers promptly in a covered container for up to 3–4 days. Reheat individual portions in the microwave, or cover and warm in a 325°F (165°C) oven until hot throughout.
Freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw in the refrigerator before reheating. The cream sauce may change texture slightly after freezing.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then shred enough meat to measure 3 cups.
Can I use frozen spinach?
Yes. Thaw and squeeze it dry before adding it to the sauce. Use an amount that suits your preference; frozen spinach is more compact than fresh.
Why are my noodles still firm?
They may not have soaked long enough, or some edges may not have been covered with sauce. Cover the dish and continue baking until tender.
Can I use oven-ready noodles?
Possibly, but follow the package instructions. Oven-ready noodles can require different liquid amounts and baking times from the soaked regular noodles used here.