Chicken Alfredo Lasagna is a magnificent fusion of Italian-American classics, a dish that masterfully layers the rich, creamy indulgence of fettuccine Alfredo with the hearty, comforting structure of a traditional lasagna. This recipe is a culinary innovation, replacing the standard tomato-based sauce with a luxurious, from-scratch spinach Alfredo sauce—a velvety emulsion of butter, garlic, Parmesan, and heavy cream, wilted with fresh spinach for color and earthy flavor. This lush sauce blankets tender sheets of pasta, savory shredded chicken, and a creamy ricotta filling, creating strata of flavor and texture that are both familiar and excitingly new. The genius lies in the harmonious balance: the ricotta mixture, lightened with egg and sharp Parmesan, provides a tangy, creamy layer that cuts through the richness of the Alfredo sauce, while the melted mozzarella creates the quintessential stretchy, golden-brown cap that every lasagna deserves.
The brilliance of this recipe is in its thoughtful construction and make-ahead prowess. Building a lasagna is an act of layering love, and here each component is designed to complement the next without becoming soggy or heavy. The chicken adds substantial, lean protein, making the dish a complete and satisfying meal. As it bakes, the flavors meld magnificently, the sauces bubble and set, and the top turns into a beautifully bronzed crust. This lasagna is not just a meal; it’s a centerpiece—perfect for feeding a crowd on a Sunday, for holiday gatherings, or for a special weeknight dinner that yields glorious leftovers. It’s a testament to the idea that the most comforting foods are those that combine beloved flavors in a new, spectacularly satisfying form.
Why You’ll Love This Recipe:
- Ultimate Comfort Food Fusion: Combines the creamy dreaminess of Alfredo sauce with the hearty, layered satisfaction of lasagna.
- Rich, From-Scratch Alfredo Sauce: A homemade, spinach-flecked cream sauce that is far superior to any jarred alternative.
- Creamy, Flavorful Ricotta Layer: The ricotta mixture is perfectly seasoned and adds a delightful textural contrast.
- Crowd-Pleasing & Impressive: A stunning, decadent dish that’s perfect for entertaining and special family dinners.
- Excellent for Making Ahead: Can be assembled a day in advance and baked when needed, and leftovers reheat beautifully.
Ingredients:
For the Lasagna Noodles & Chicken:
12 lasagna noodles (regular or no-book)
3 cups cooked chicken, shredded or diced (from a rotisserie chicken or poached breasts)
For the Spinach Alfredo Sauce:
4 tablespoons unsalted butter
1 cup yellow onion, finely diced
3 cloves garlic, minced
⅓ cup all-purpose flour
2 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
5 ounces fresh baby spinach
For the Ricotta Cheese Mixture:
15 ounces (about 1 ¾ cups) whole-milk ricotta cheese
1 large egg
½ cup freshly grated Parmesan cheese
3 cups (12 oz) shredded low-moisture mozzarella cheese, divided
1 teaspoon Italian seasoning
For Garnish:
Fresh parsley or basil, chopped
Instructions:
Step 1: Cook Noodles & Prep
Preheat oven to 375°F (190°C). Cook lasagna noodles in salted boiling water until al dente. Drain, rinse with cool water, and lay flat on kitchen towels or parchment paper to prevent sticking.
Step 2: Make the Spinach Alfredo Sauce
In a large saucepan or Dutch oven, melt butter over medium heat. Add onion and cook until soft, 4-5 minutes. Add garlic and cook 1 minute more. Whisk in flour and cook for 2 minutes to make a roux. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring often, and cook until thickened, about 5-7 minutes. Remove from heat. Stir in salt, pepper, and Parmesan cheese until melted. Add spinach in handfuls, stirring until wilted. Set aside.
Step 3: Make the Ricotta Mixture
In a medium bowl, combine ricotta, egg, ½ cup Parmesan, 2 cups of the mozzarella, and Italian seasoning. Mix until well blended.
Step 4: Assemble the Lasagna
Spread about ¾ cup of the Alfredo sauce in the bottom of a 9×13-inch baking dish. Arrange 4 noodles over the sauce. Spread half of the ricotta mixture over the noodles. Sprinkle with half of the cooked chicken. Spoon about 1 ½ cups of Alfredo sauce over the chicken. Repeat layers: noodles, remaining ricotta, remaining chicken, and another 1 ½ cups sauce. Top with the final 4 noodles. Spread the remaining Alfredo sauce evenly over the top. Sprinkle with the remaining 1 cup of mozzarella cheese.
Step 5: Bake
Cover the dish tightly with aluminum foil (tented so it doesn’t touch the cheese). Bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Step 6: Rest and Serve
Let the lasagna rest on a wire rack for 15-20 minutes before slicing. This allows the layers to set for clean cuts. Garnish with fresh herbs and serve.
Tips:
- No-Boil Noodles: You can use them! Simply skip the boiling step. Ensure there’s plenty of sauce surrounding them, and you may need to add 5-10 minutes to the covered bake time.
- Dry Your Cooked Chicken: If using pre-cooked chicken, pat it dry to prevent excess moisture in the lasagna.
- Freshly Grate Your Cheeses: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Let it Rest: This crucial step firms up the lasagna, making it much easier to serve neat portions.
- Add Vegetables: Sautéed mushrooms or roasted red peppers can be added to the chicken layer for extra flavor.
Storage Options:
- Refrigerator: Store covered tightly in the baking dish or in an airtight container for up to 4 days.
- Reheating: Reheat individual slices in the microwave. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until warmed through, about 20-30 minutes.
- Freezing: Assemble the lasagna but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the covered bake time if needed.
- Make-Ahead: Assemble the entire lasagna up to 24 hours in advance. Cover and refrigerate. Bake as directed, adding 10-15 minutes to the initial covered bake time.
Chicken Alfredo Lasagna is a decadent, show-stopping twist on two beloved classics. It’s a labor of love that rewards you with layers of creamy, cheesy, chicken-filled perfection—a guaranteed crowd-pleaser that will have everyone asking for seconds.
