If you’re craving a cozy, comforting dish that combines the creamy richness of Alfredo sauce with the hearty layers of lasagna, you’ve got to try this Easy Chicken Alfredo Lasagna Recipe. It brings together tender chicken, luscious spinach, and three kinds of cheese in a way that feels indulgent but is wonderfully simple to prepare. Whether it’s a weeknight family dinner or a weekend indulgence, this recipe makes every bite feel like a warm hug.
Ingredients You’ll Need
These ingredients are straightforward but each one plays an essential role in making this Easy Chicken Alfredo Lasagna Recipe sing. From the creamy cheeses to the fresh spinach and perfectly seasoned chicken, every element builds toward a harmonious flavor and texture combination.
- Unsalted butter: Adds a subtle richness and helps sauté the onions without overpowering the sauce.
- Chopped onion: Provides a gentle sweetness once softened, creating depth in the sauce.
- Minced garlic: Infuses the sauce with its signature aroma and flavor.
- All-purpose flour: Thickens the Alfredo sauce to just the right creamy consistency.
- Heavy cream (or whole milk): The luxurious base of the Alfredo sauce, making it smooth and velvety.
- Grated Parmesan cheese: Offers a sharp, nutty kick to enrich the cream sauce.
- Cream cheese, softened: Gives extra creaminess and body to the sauce, enhancing the texture.
- Baby spinach leaves: Adds a fresh pop of green color and a nutrient boost.
- Cooked chicken (rotisserie recommended): Ready to go protein that keeps the dish hearty and flavorful.
- Kosher salt: Essential for seasoning and balancing the flavors.
- Ground black pepper: Adds a subtle bite and warmth.
- Ricotta cheese: Provides a soft, creamy layer that complements the Alfredo sauce without overpowering it.
- Large egg: Helps bind the ricotta for smooth, sliceable layers.
- Cooked lasagna noodles: The perfect tender yet sturdy base for layering all the goodness.
- Shredded mozzarella cheese: Melts beautifully to give that classic lasagna stretch and golden topping.
How to Make Easy Chicken Alfredo Lasagna Recipe
Step 1: Preheat and Prepare Sauce
First things first, preheat your oven to 350°F (177°C) and grease your baking dish so the lasagna won’t stick. In a medium saucepan, melt the butter over medium heat, then add the chopped onion. Cook it gently until it becomes soft and translucent – this unlocks its natural sweetness. Next, stir in the minced garlic and flour, letting it cook for about 30 seconds to get rid of that raw flour taste. Gradually whisk in your heavy cream, bringing the mixture to a gentle simmer until it thickens to a creamy consistency.
Step 2: Enrich the Sauce
Once thickened, remove the saucepan from the heat and stir in Parmesan cheese and softened cream cheese, giving the sauce a luscious body. Add your bite-sized cooked chicken pieces along with the fresh baby spinach. Watch the spinach wilt and soften as you stir, folding everything together. Season generously with kosher salt and ground black pepper, tasting as you go to get that balance just right.
Step 3: Prepare the Ricotta Mixture
While the sauce cools a little, whisk together the ricotta cheese and a large egg in a bowl until smooth and creamy. This mixture adds a gentle, creamy layer that makes the lasagna not just saucy but tender and cohesive with every slice.
Step 4: Assemble Your Lasagna
Now comes the fun part. Start by spreading about ¼ cup of the Alfredo sauce in the bottom of your greased baking dish to prevent sticking. Layer three cooked lasagna noodles over the sauce, followed by ¼ cup of the ricotta mixture, then ½ cup of the Alfredo sauce, and about ⅔ cup of shredded mozzarella. Repeat this layering two more times, building up the richness and flavor in layered harmony.
Step 5: Bake and Finish
Top off the final layer with the remaining sauce followed by a generous sprinkle of mozzarella cheese. Cover the dish with foil and bake for 35 to 45 minutes until it is bubbly and hot all the way through. For that irresistible golden cheese crust, remove the foil and broil the lasagna for 2 to 3 minutes until beautifully melted and slightly browned. Let it cool for 15 to 20 minutes before slicing – this helps the layers set beautifully.
How to Serve Easy Chicken Alfredo Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil leaves adds a bright, fresh contrast to the richness of the lasagna. You can also grate a little extra Parmesan on top for an added savory touch that tastes amazing as it melts into the warm layers.
Side Dishes
This Easy Chicken Alfredo Lasagna Recipe pairs wonderfully with simple sides. A crisp green salad tossed with a light vinaigrette helps cut through the creaminess. Roasted or steamed vegetables like broccoli or asparagus bring complementary textures and freshness. For bread lovers, warm garlic bread or crusty Italian bread is the perfect vehicle to soak up any extra sauce.
Creative Ways to Present
If you want to elevate your presentation, try serving individual portions in small ceramic baking dishes topped with mini basil sprigs for an elegant touch. You can also layer the lasagna into a deep-dish pie pan for a rustic, homey look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
This Easy Chicken Alfredo Lasagna Recipe keeps beautifully in the fridge for up to 4 days when covered tightly with plastic wrap or in an airtight container. The flavors deepen after a day, making leftovers just as delightful as the fresh bake.
Freezing
You can freeze the lasagna either before or after baking. Wrap it securely with plastic wrap and then foil, or store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
Reheat individual portions in the microwave, covered loosely to avoid drying out, or warm a larger portion in the oven at 350°F (177°C) for about 20 minutes until hot and bubbly once again. Adding a splash of cream or milk before reheating helps keep the sauce creamy and luscious.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! Poach, grill, or sauté chicken breasts or thighs and then chop them into bite-sized pieces. Just ensure the chicken is fully cooked before layering into the lasagna to maintain food safety.
Is it possible to make this recipe dairy-free?
While this recipe is rich in creamy cheeses, you can substitute with plant-based cream, dairy-free cream cheese, and vegan mozzarella alternatives. Keep in mind the flavor and texture will change but it can still be delicious.
Do I have to cook the lasagna noodles before assembling?
Yes, pre-cooked noodles work best here to ensure the layers bake evenly and the dish comes out perfectly tender without drying out.
Can I add other vegetables to the lasagna?
Definitely! Mushrooms, roasted red peppers, or artichoke hearts would complement the flavors well. Just sauté or roast them beforehand to remove excess moisture.
How many servings does this recipe yield?
This recipe makes about 9 hearty servings, perfect for a family dinner or a small gathering with leftovers to enjoy later.
Final Thoughts
If you want a dish that feels both comforting and a little special, this Easy Chicken Alfredo Lasagna Recipe should be your go-to. It’s rich without being complicated, layered with flavor, and the perfect way to bring a little creamy joy to your table. Trust me, once you make it, it will quickly become one of your absolute favorites to share with family and friends.
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Easy Chicken Alfredo Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Easy Chicken Alfredo Lasagna recipe combines creamy homemade Alfredo sauce, tender cooked chicken, and layers of ricotta and mozzarella cheeses with spinach and lasagna noodles. It’s baked to bubbling perfection and finished under the broiler for a golden cheesy top, making a comforting and delicious dinner that serves 9.
Ingredients
Sauce
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 to 2½ cups heavy cream (or whole milk)
- ¼ cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 4 cups baby spinach leaves
- 2 cups cooked chicken (rotisserie chicken recommended), cut into bite-sized pieces
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
Lasagna Layers
- ¾ cup ricotta cheese
- 1 large egg
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese, plus more for topping
Instructions
- Preheat and Make Sauce: Preheat your oven to 350°F (177°C) and grease an 8×8 inch baking dish. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and flour, cooking for an additional 30 seconds to form a roux.
- Add Cream and Thicken Sauce: Gradually whisk in the heavy cream (or whole milk) and bring the mixture to a gentle simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
- Incorporate Cheese and Chicken: Stir the grated Parmesan cheese and softened cream cheese into the sauce until smooth. Add the cooked chicken, baby spinach leaves, kosher salt, and black pepper. Mix until the spinach wilts and everything is evenly combined.
- Prepare Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese and large egg until smooth and well combined.
- Assemble the Lasagna: Spread ¼ cup of the Alfredo sauce evenly across the bottom of the prepared baking dish. Layer three cooked lasagna noodles over the sauce. Spread a third of the ricotta mixture on top of the noodles, then ½ cup of the Alfredo sauce, followed by approximately ⅔ cup shredded mozzarella cheese. Repeat these layers two more times: noodles, ricotta mixture, sauce, and mozzarella.
- Top and Cover: Finish by spreading the remaining sauce over the final layer and sprinkling with additional shredded mozzarella cheese. Cover the baking dish tightly with aluminum foil.
- Bake and Broil: Bake the lasagna in the preheated oven for 35 to 45 minutes, or until bubbling around the edges. Remove the foil and broil for 2 to 3 minutes to brown and melt the top layer of cheese.
- Rest and Serve: Allow the lasagna to cool for 15 to 20 minutes before slicing and serving. This resting time helps the layers set for easier serving.
Notes
- Rotisserie chicken is recommended for convenience and added flavor but cooked chicken breast can be used.
- Heavy cream will yield a richer sauce, but whole milk can be substituted for a lighter version.
- Cook lasagna noodles according to package instructions before assembling.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles.
