This Chicken Alfredo Lasagna is easy to make and tastes delicious. It has layers of cooked noodles, shredded chicken, creamy Alfredo sauce, spinach, and cheese. It’s a great meal to share with your family or friends.
Why You’ll Love This Chicken Alfredo Lasagna
There’s something about combining the creamy goodness of Alfredo sauce with tender chicken and classic lasagna layers that just works. This dish is rich without being overwhelming, and the fresh spinach adds a nice touch of color and nutrition. You get the best of both worlds: the familiar comfort of lasagna plus a delicious twist.
Plus, it’s a crowd-pleaser. The cheesy layers and flavorful sauce will have everyone asking for seconds. Because it uses rotisserie chicken, it saves you time on prep while still tasting like you spent hours cooking. You’ll find yourself making this again and again for family gatherings or casual dinners.
Ingredients You’ll Need for Chicken Alfredo Lasagna
Here’s everything you’ll gather to make this creamy, cheesy meal come to life:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
How to Make Your Chicken Alfredo Lasagna
Start by heating a large skillet over medium-high heat. Add the butter, minced garlic, and chopped onion. Cook the onion until it turns translucent and soft—this builds a flavorful base for your sauce.
Add the fresh baby spinach and stir it until it wilts down, releasing its vibrant green color and mild taste into the mix.
Pour in the heavy cream, stirring gently as it begins to warm. Once the cream is hot but not boiling, add in the grated Parmesan cheese and ricotta. Stir continuously until the cheeses melt smoothly into the sauce.
Season your Alfredo mixture with salt and black pepper. Then, fold in the shredded rotisserie chicken. Stir to combine everything evenly.
Remove the skillet from heat once the cream just starts to simmer, allowing the flavors to meld together.
Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch deep baking dish.
Spread a generous spoonful of the chicken Alfredo mixture across the bottom of your dish to prevent sticking.
Lay down about five cooked lasagna noodles side by side to cover the base layer.
Spoon a generous layer of the Alfredo chicken mixture over the noodles, spreading it evenly.
Sprinkle about one-third of the shredded mozzarella cheese over this layer.
Repeat these layers — noodles, Alfredo chicken, mozzarella — until you’ve used all 15 noodles and the mixture is spread evenly on top.
Cover the dish with foil to keep moisture in and bake for 35 minutes.
Remove the foil and switch the oven to broil for 2-3 minutes, or until the mozzarella turns golden and bubbly.
Take your lasagna out and let it rest for a few minutes before cutting into it.
How to Serve Your Chicken Alfredo Lasagna
Serving this dish is simple but rewarding. Cut the lasagna into generous squares and plate it with a fresh side salad or steamed vegetables to balance the richness. A crisp green salad with a light vinaigrette pairs perfectly, providing a refreshing contrast.
If you want to keep it cozy, serve it with garlic bread or warm dinner rolls to soak up any leftover sauce on your plate. This meal is filling and satisfying enough to be a standalone dinner but can be elevated with your favorite sides.
Leftovers make excellent lunches or dinners. You can reheat them gently in the oven or microwave, making this a versatile dish for busy days.
Expert Tips for Perfecting Your Chicken Alfredo Lasagna
- Use rotisserie chicken to save time and add a smoky, tender flavor without extra effort.
- Don’t overcook your lasagna noodles before layering; they’ll finish cooking in the oven soaking up the sauce.
- When making the Alfredo sauce, keep the heat moderate to avoid curdling the cream and cheese.
- Fresh spinach is preferred over frozen for better texture and taste. If you must use frozen, thaw and drain well to avoid excess moisture.
- Let the lasagna rest after baking for about 10 minutes. This helps the layers settle, making it easier to slice cleanly.
- Feel free to adjust seasoning; the salt and pepper can be tweaked depending on your preference and the saltiness of your cheese.
How to Store Your Chicken Alfredo Lasagna
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3-4 days, allowing you to enjoy the flavors without waste.
For longer storage, freeze individual portions wrapped tightly in plastic wrap and then foil or placed in freezer-safe containers. Frozen lasagna can last up to 2-3 months.
When reheating, thaw overnight in the fridge and warm in the oven at a moderate temperature until heated through, keeping the texture close to fresh-baked.
Variations to Try with Your Chicken Alfredo Lasagna
- Swap the rotisserie chicken for cooked shrimp or turkey for a different protein twist.
- Add mushrooms or sun-dried tomatoes in the sauce for an extra layer of flavor.
- Use whole wheat or gluten-free lasagna noodles to cater to dietary needs.
- Mix in some Italian herbs like basil or oregano in the Alfredo sauce to bring in classic flavors.
- For a veggie-packed version, increase the spinach or add zucchini slices between the layers.
- Top the finished lasagna with fresh parsley or basil for a burst of color and aroma.
Frequently Asked Questions About Chicken Alfredo Lasagna
What is Chicken Alfredo Lasagna?
It’s a creamy, cheesy lasagna dish that uses Alfredo sauce instead of traditional tomato sauce. It’s layered with noodles, shredded chicken, spinach, and plenty of cheeses.
Can I use other types of chicken?
Yes, you can use leftover cooked chicken, grilled chicken breasts, or even store-bought rotisserie chicken for convenience.
Do I need to cook the noodles before layering?
Yes, this recipe calls for cooked lasagna noodles. They soften further during baking while absorbing the sauce.
Can I prepare this lasagna ahead of time?
Absolutely. You can assemble it a day before baking and keep it covered in the fridge until you’re ready to bake.
How do I store leftovers?
Refrigerate in airtight containers for up to four days, or freeze portions for longer storage.
Is there a vegetarian version?
Yes, skip the chicken and add more spinach or other vegetables like mushrooms and zucchini for a delicious vegetarian lasagna.
Chicken Alfredo Lasagna
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup onion (chopped)
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Heat a large skillet over medium-high heat. Add butter, garlic, and onion, cooking until the onion is translucent.
- Add spinach and stir until wilted.
- Pour in heavy cream, stirring gently. Once hot, add Parmesan and ricotta, stirring until melted.
- Season with salt and pepper, then fold in shredded chicken.
- Preheat oven to 350°F (175°C) and prepare a 9 x 13-inch baking dish.
- Spread a spoonful of the chicken Alfredo mixture on the bottom of the dish.
- Lay down five lasagna noodles, then top with Alfredo mixture and one-third of mozzarella cheese.
- Repeat layers until all noodles and mixture are used, finishing with cheese on top.
- Cover with foil and bake for 35 minutes. Remove foil and broil for 2-3 minutes until golden.
- Let rest for a few minutes before cutting and serving.
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