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Creamy Alfredo Chicken Lasagna

A comforting lasagna featuring layers of tender pasta, creamy Alfredo sauce, and savory chicken, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons unsalted butter Always go for unsalted for better control over seasoning.
  • 2 cloves garlic, minced Fresh garlic elevates the flavors, but powdered garlic is a quick substitute if needed.
  • 1 cup onion, chopped Sweet onion is best for this dish, bringing natural sweetness.
  • 10 ounces fresh baby spinach You can use chopped frozen spinach; just thaw and drain well beforehand.
  • 4 cups heavy cream For that ultra-creamy texture. Substitute with half-and-half for lower fat, though the richness will diminish slightly.
  • 1.5 cups grated parmesan cheese For authentic flavor; try to use fresh, pre-grated options as they lack a bit of finesse.
  • 15 ounces ricotta cheese Full-fat ricotta gives the best flavor and texture.
  • 1/4 teaspoon black pepper Freshly ground pepper gives the best flavor impact.
  • 1.5 teaspoons salt Adjust to taste, depending on the saltiness of your chicken.
  • 3 cups shredded rotisserie chicken An easy shortcut—a great time-saver, and perfectly tender.
For the Lasagna
  • 15 pieces lasagna noodles, cooked al dente You can opt for no-boil noodles to cut back on time, but traditional ones work wonderfully.
  • 3 cups shredded mozzarella cheese For that melting layer on top; feel free to mix with provolone for a new twist!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This step is crucial—ensure it's fully heated for optimal baking.
  2. In a large skillet, melt the butter over medium-high heat. Once melted, add the minced garlic and chopped onion; sauté until the onion is translucent and fragrant, about 3-4 minutes.
  3. Stir in the spinach and cook until wilted, around 2-3 more minutes.
  4. Pour in the heavy cream, followed by the parmesan and ricotta cheese. Sprinkle in the black pepper and salt; stir until the mixture is combined and silky smooth.
  5. Fold in the shredded chicken and bring it to a gentle simmer. Stir for about 2-3 minutes to warm it through, then remove from heat.
Assembly and Baking
  1. In a greased 9×13 inch baking dish, spread a spoonful of the sauce to cover the bottom. Lay down 5 lasagna noodles over the sauce, then top with more creamy sauce and 1/3 of the mozzarella cheese. Repeat this layering process two more times, finishing with mozzarella on top.
  2. Cover the dish with foil and bake for 30–35 minutes. After the time is up, uncover the lasagna and broil under high heat for an additional 2-3 minutes to achieve a beautifully browned cheese topping.
  3. Allow it to rest for 10–15 minutes before slicing and serving to give it time to set.

Notes

Consider making this dish ahead by assembling it a day in advance and refrigerating until you're ready to bake. Store leftovers in an airtight container for 3–5 days, or freeze for up to 3 months.