Easy Chicken Alfredo Lasagna Recipe
Add Preferred SourceChicken Alfredo Lasagna brings together tender layers of pasta, seasoned chicken, and a creamy spinach Alfredo sauce for a meal that’s hearty and satisfying. It’s the kind of recipe that feels indulgent without being complicated, giving you a dish that’s as practical to prepare as it is impressive to serve.
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I always turn to Chicken Alfredo Lasagna when I need a dish that can feed a group without keeping me in the kitchen all day. It’s versatile enough for big gatherings or even a cozy family night, and the layers come together easily without fuss. The best part? You can make it ahead of time, store it in the fridge, and pop it in the oven when you’re ready. Leftovers freeze well, too, so nothing goes to waste. It’s comforting, practical, and always a hit at the table.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Alfredo Lasagna with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this creamy, cheesy Chicken Alfredo Lasagna is straightforward when you follow my simple steps. Each layer comes together quickly, and the results are worth every bite!
Preheat and Prepare
Preheat your oven to 350°F (180ºC) and grease a 9″ x 13″ baking dish.
Prepare the Lasagna Sheets
Start by boiling the lasagna sheets until they’re just pliable. You don’t need to cook them all the way—just enough so they’re flexible for layering.
Lay them flat on a tray to prevent sticking. If your sheets are oven-ready, you can skip this step.
Season the Chicken
In a large bowl, combine your shredded chicken with garlic powder, paprika, salt, and pepper.
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37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Toss everything together to evenly coat the chicken. Set it aside while you prepare the sauce.
Make the Spinach Alfredo Sauce
Melt butter in a skillet over medium heat, then whisk in the flour to create a thick paste.
Add minced garlic and pour in the milk slowly, whisking continuously until the mixture starts to thicken. Stir in mozzarella cheese, heavy cream, Italian seasoning, spinach, salt, and pepper.
Let everything melt together until you have a creamy, rich sauce. If it feels too thick, just add a splash of milk to loosen it up.
Assemble the Lasagna
Begin layering: spread a little sauce on the bottom of your prepared dish, then lay down lasagna sheets, followed by the seasoned chicken, spinach Alfredo sauce, and ricotta cheese (if using).
Repeat the layers until you’ve used everything, finishing with a thick layer of sauce and a sprinkle of Parmesan cheese on top.
Bake to Perfection
Pop your lasagna into the oven and bake for 35-40 minutes. Keep an eye on it during the last few minutes—once it’s bubbling and the top is golden, it’s ready to come out.
Let it rest for about 10 minutes before slicing to let everything settle.
Equipment
Ingredients
For the chicken:
- 4 cups cooked shredded chicken
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- Salt and pepper
Spinach Alfredo sauce:
- ¼ cup unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 2 cups chopped spinach
- Salt and pepper
Assembly:
- 14-15 lasagna sheets almost 1 pack
- 1 cup ricotta cheese optional
- 1 cup Parmesan cheese
Instructions
- If you need to precook your sheets, then boil the lasagna sheets in a pot of water just until they’re soft enough to bend, or follow the package instructions if using oven-ready sheets. Lay them flat on a tray to prevent sticking.14-15 lasagna sheets
- Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- In a bowl, season the cooked shredded chicken with garlic powder, paprika, salt, and pepper, mixing well to coat evenly.4 cups cooked shredded chicken, 1 teaspoon garlic powder, 1 teaspoon paprika powder, Salt and pepper
- Melt butter in a large skillet over medium heat, whisking in the flour to create a thick paste. Add the minced garlic and gradually whisk in the milk. Stir continuously until the mixture begins to thicken.¼ cup unsalted butter, 4 tablespoons all-purpose flour, 2 cups whole milk, 1 tablespoon minced garlic
- Reduce heat and mix in the mozzarella cheese, heavy cream, Italian seasoning, spinach, salt, and pepper. Stir until the cheese has melted and the sauce is smooth. Adjust with more milk if needed for a thinner consistency.2 teaspoons Italian seasoning, 1 cup heavy cream, 2 cups shredded mozzarella cheese, 2 cups chopped spinach, Salt and pepper
- In the prepared baking dish, layer a bit of the spinach Alfredo sauce on the bottom. Add a layer of lasagna sheets, spread ricotta cheese (if using), top with seasoned chicken, and then more sauce. Repeat the layers, finishing with a generous layer of spinach Alfredo sauce on top. Sprinkle Parmesan cheese evenly across the top.1 cup ricotta cheese, 1 cup Parmesan cheese
- Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling. Let it rest for 10 minutes before slicing and serving, and enjoy!
Notes
- Cook the Pasta Right: Boil lasagna sheets until just pliable—they’ll soften more while baking. If using oven-ready sheets, skip the boiling entirely.
- Spinach Prep: If you’re using frozen spinach, make sure to thaw and squeeze out excess water to avoid a watery sauce.
- Even Layers Matter: Take your time to spread each layer evenly. It ensures every slice gets the perfect balance of sauce, chicken, and cheese.
- Season Well: Don’t skimp on the seasoning in your chicken and sauce—it’s what ties the whole dish together.
- Adjust Sauce Thickness: If your Alfredo sauce feels too thick, add more milk a little at a time until it reaches your preferred consistency.
- Cheese Swaps: If you’re feeling adventurous, try swapping mozzarella for provolone or adding a little cheddar for extra flavor.
- Crispy Top Tip: Want an extra-crispy topping? Turn on the broiler for the last 2-3 minutes of baking.
- Rest Time: Let the lasagna sit for 10-15 minutes after baking. This keeps it from falling apart when you slice it.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
∙ French Toast Casserole
∙ Crack Chicken Casserole
∙ Four Cheese Ravioli Casserole
∙ Ratatouille Casserole
∙ Sweet Potato Casserole
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
I’ve learned a few tricks that will make this recipe even easier and more delicious:
- Cook the Pasta Right: Boil lasagna sheets until just pliable—they’ll soften more while baking. If using oven-ready sheets, skip the boiling entirely.
- Spinach Prep: If you’re using frozen spinach, make sure to thaw and squeeze out excess water to avoid a watery sauce.
- Even Layers Matter: Take your time to spread each layer evenly. It ensures every slice gets the perfect balance of sauce, chicken, and cheese.
- Season Well: Don’t skimp on the seasoning in your chicken and sauce—it’s what ties the whole dish together.
- Adjust Sauce Thickness: If your Alfredo sauce feels too thick, add more milk a little at a time until it reaches your preferred consistency.
- Cheese Swaps: If you’re feeling adventurous, try swapping mozzarella for provolone or adding a little cheddar for extra flavor.
- Crispy Top Tip: Want an extra-crispy topping? Turn on the broiler for the last 2-3 minutes of baking.
- Rest Time: Let the lasagna sit for 10-15 minutes after baking. This keeps it from falling apart when you slice it.
How to Store Leftover Chicken Alfredo Lasagna
This lasagna is a great meal to make ahead or save for later. Store leftovers in an airtight container in the fridge for up to 3 days.
If you want to freeze it, wrap portions tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and warm it in the oven at 350°F until heated through.
My Top 3 Money-Saving Tips for This Recipe
Making lasagna doesn’t have to break the bank. Here are a few ways to save while still keeping the dish delicious:
- Rotisserie Chicken Shortcut: Save time and money by shredding a store-bought rotisserie chicken instead of cooking chicken from scratch.
- Bulk Cheese Savings: Buying cheese in bulk can be much cheaper, especially if you’re making a big batch or cooking for a crowd.
- Frozen Spinach for the Win: Frozen spinach is often cheaper than fresh and works perfectly in this recipe. Just be sure to thaw and drain it well.
What to Serve With Chicken Alfredo Lasagna
Chicken Alfredo Lasagna is rich and creamy, so lighter sides work best to balance the flavors.
Garlic bread or soft breadsticks are classic choices, perfect for soaking up the sauce. A fresh salad, like a crisp Caesar or mixed greens with a tangy vinaigrette, adds a refreshing touch.
For warm sides, roasted vegetables such as broccoli, zucchini, or asparagus are great options. Sautéed spinach with garlic also pairs beautifully, especially if spinach is in the lasagna.
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