This creamy, crowd-pleasing Chicken Alfredo Lasagna combines everything you love about classic lasagna with the indulgent flavors of Alfredo sauce. Loaded with juicy chicken, a velvety spinach cream sauce, and layers of melty cheese, this simple yet showstopping dish has become my go-to for special gatherings. I recently made it for a Ramadan Iftar dinner and received so many requests for the recipe that I knew I had to share it with you!
Why You’ll Love This Chicken Alfredo Lasagna
- No ricotta needed – uses simple ingredients you likely have
- Silky smooth spinach Alfredo sauce made from scratch
- Perfect make-ahead dish for gatherings
- Tender chicken in every bite
- Less complicated than traditional chicken pasta dishes
- Creates amazing leftovers that reheat beautifully
- Customizable with your favorite veggies or proteins
This recipe holds a special place in my heart because it proves that impressive doesn’t have to mean complicated. The sauce – oh my goodness, this sauce! It’s rich and creamy with just the right balance of Parmesan sharpness and garlic. The fresh spinach wilts perfectly into the sauce, adding both nutrition and flavor without overwhelming the dish. When layered between pasta sheets with juicy seasoned chicken and plenty of melty mozzarella, it creates something truly magical.
What I love most about this lasagna is how it brings people together. There’s something about pulling a bubbling, golden-brown casserole from the oven that makes everyone gather around the kitchen. The aroma of garlic, herbs, and cheese fills the house, and suddenly dinner becomes an event worth celebrating.
Key Ingredients for Success
Let me walk you through the starring ingredients that make this chicken alfredo lasagna absolutely irresistible! Each component plays a crucial role in creating layers of flavor and that perfect creamy texture.
- Chicken Tenders: I prefer tenders over breasts because they stay juicier and cook more evenly. If you’re craving something different, you could try my crispy chicken parmesan style instead!
- Heavy Cream & Milk: This dynamic duo creates the backbone of our velvety sauce. The fat content in heavy cream gives the sauce body and richness, while milk helps keep it from becoming too heavy. For best results, bring these to room temperature before using.
- Parmesan Cheese: Please, please use freshly grated! Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Fresh Parmesan melts beautifully into the sauce, creating that signature alfredo flavor we all love.
- Fresh Spinach: While optional, fresh spinach adds lovely color and nutrients. It wilts perfectly into our creamy alfredo sauce, making this comfort food feel a bit more wholesome.
Essential Success Tips
- Perfect Your Pasta: Cook your lasagna noodles just until al dente – they’ll continue cooking in the oven. I always add a splash of olive oil to my pasta water to prevent sticking.
- Master the Sauce: Keep your heat medium-low when making the alfredo sauce. Too high heat can cause the cream to separate or the cheese to become stringy. Stir constantly and watch as the sauce thickens – it should coat the back of a spoon but still be fluid enough to spread easily.
- Rest Before Serving: Give your lasagna 15 minutes to rest after baking. This isn’t just me being dramatic – it’s crucial! The resting time allows the layers to set and makes for clean, picture-perfect slices. Trust me on this one!
Remember, the key to amazing results lies in taking your time with each step. Your patience will be rewarded with a lasagna that’s creamy, cheesy, and absolutely unforgettable!
Step-by-Step Instructions
Let me walk you through making this incredible chicken alfredo lasagna! The process is easier than you might think, especially if we break it down into manageable steps.
Preparing the Components
- Boil Lasagna Noodles: Cook them until just al dente – they’ll continue cooking in the oven. Keep them separated to prevent sticking. I like to lay them flat on a lightly oiled baking sheet.
- Cook the Chicken: Season those tenders generously! Cook them in a hot skillet until golden brown and cooked through – about 4-6 minutes per side. Here’s my favorite tip: after chopping, toss the pieces back in those flavorful pan juices. Just like my classic chicken alfredo, perfectly cooked chicken makes all the difference!
- Make the Sauce: This creamy sauce is similar to my rich mushroom alfredo – melt butter, sauté onions until soft, add garlic until fragrant. Whisk in flour (this prevents lumps!), then gradually add milk and cream. Keep stirring until thickened but still pourable.
Assembly Guide
Layer your lasagna in this order:
- Thin layer of sauce on bottom
- Lasagna noodles (usually 3 sheets)
- Generous sauce layer
- ⅓ of the chicken
- ¾ cup mozzarella
- Repeat twice more
- Final noodle layer + remaining sauce + extra cheese
Recipe Variations
Love experimenting like I do? This recipe is wonderfully adaptable, just like my chicken marsala pasta! Here are some delicious twists:
- Veggie Power: Mix in sautéed mushrooms, roasted red peppers, or broccoli
- Cheese Choices: Try mixing in fontina or provolone with the mozzarella
- Protein Swap: Replace chicken with turkey or shrimp
- Make-Ahead Option: Assemble up to 24 hours in advance, keep refrigerated, and add 10-15 minutes to baking time
Baker’s Tip: For perfect slices, let the lasagna rest for 15-20 minutes after baking. This helps the layers set and makes cutting much neater!
FAQs & Final Thoughts
Frequently Asked Questions
Yes! You can assemble the lasagna up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, add an extra 10-15 minutes to the baking time since you’re starting with a cold dish.
While traditional lasagna often includes ricotta, I created this version without it to make it more accessible and just as creamy! The rich Alfredo sauce provides all the creamy goodness you need, similar to my marry me pasta recipe.
Yes! If using no-boil noodles, make your sauce slightly thinner as these noodles absorb more liquid during baking. You might need to add an extra ¼ cup of milk to the sauce.
Cover individual portions with foil and reheat in a 350°F oven for 15-20 minutes. For microwave reheating, add a splash of milk or cream to keep the sauce from drying out.
Final Thoughts
Oh my goodness, friends – this chicken alfredo lasagna is pure comfort food magic! Every time I make it, my kitchen fills with the most amazing aroma of garlic, herbs, and melty cheese. The way the creamy sauce hugs each layer of pasta and tender chicken pieces is just heavenly!
Whether you’re cooking for a special occasion or just craving something cozy and delicious, this recipe won’t let you down. I’d love to hear how it turns out in your kitchen – snap a photo and tag me on social media! And remember, don’t worry if your layers aren’t perfect – it’s those little imperfections that make home cooking so special.
Baker’s Tip: If you have any sauce leftover, save it! It’s wonderful tossed with pasta the next day or drizzled over roasted vegetables.
EASY CHICKEN ALFREDO LASAGNA
Ingredients
- 6 chicken tenders (you can also use chicken breast)
- 1 tsp salt (or to taste)
- 1/2 tsp pepper
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or use a mixture of oregano and parsley or basil)
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 1/2 medium onion finely chopped
- 1 tbsp minced garlic
- 1 tsp salt (or to taste)
- 1/2 tsp pepper
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 5 tbsp all purpose flour
- 2 cups whole milk
- 1 cup heavy cream (use any kind of plain cream)
- 1 cup grated Parmesan cheese (freshly grated for best results)
- 2 cups chopped spinach
- 14-15 lasagna sheets (almost 1 pack)
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Boil the lasagna sheets according to the package instructions to al dente. Toss in some oil to prevent them from sticking together
- Coat the chicken tenders in the seasonings and olive oil
- Heat a cast iron skillet on medium-high heat
- Cook the chicken tenders until they are cooked through and lightly seared on both sides. Be careful not to overcook; it took me about ~5 minutes per side
- Rest the tenders on a chopping board for 5 minutes. Then chop them into small chunks, and toss them on the chopping board to pick up all the juices. Set aside
- Melt the butter in a non-stick pan over medium-high heat
- Add the chopped onion and sauté until it softens, ~3-5 minutes
- Add the garlic and cook for 1-2 minutes until fragrant
- Add all the spices and cook for another minute, then add the flour and toast it for a minute
- Add the milk and cream. Turn the heat to low, and cook the sauce for a few minutes while stirring until it thickens up. You don’t want it to be too thick, as it will continue cooking in the oven.
- Turn off the heat, and add the spinach and parmesan cheese
- Taste and adjust as needed
- Pre-heat your oven to 375F (conventional)
- Spread 2-3 tbsp of the sauce on the bottom of a 9×13″ lasagna dish
- First layer: Spread ~3 lasagna sheets in a single layer on the bottom of the dish (do not add multiple sheets on top of one another). Cover with a generous amount of sauce, and then 1/3rd of the chopped chicken. Sprinkle on mozzarella cheese (I used about 3/4 cups per layer)
- Second and third layer: Repeat the same steps for the second and third layers. You will use up all of the chicken in these layers (or adjust quantity as needed), but will save some of the sauce and 3-4 lasagna sheets
- Final layer: Finally, cover with lasagna sheets one last time, and spread on the remaining sauce. Sprinkle over a generous amount of mozzarella cheese (I used 1 cup)
- Take 6-8 toothpicks and stick them into the lasagna in different places. These will serve as tent poles for the foil so it doesn’t touch the lasagna and stick to the cheese
- Cover the sheet tightly with foil, and bake for ~40 minutes. Then remove the foil and broil (top burner or highest oven setting) for 2-3 minutes until the lasagna develops a golden color
- Remove from the oven and rest for 15 minutes at room temperature
- Remove the toothpicks, garnish with fresh parsley, and serve!
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