Creamy Chicken Alfredo Lasagna

Chicken Alfredo Lasagna is the ultimate comfort dish—a rich, cheesy, and creamy pasta layered with tender chicken and a luscious spinach Alfredo sauce. This recipe skips ricotta cheese for a smooth and delicious alternative that’s easy to make and perfect for family dinners or special occasions.

Why You’ll Love This Recipe

• Rich and Creamy: Made with a homemade Alfredo sauce that’s packed with flavor.
• No Ricotta Needed: Uses a smooth, velvety sauce instead.
• Perfect for Make-Ahead Meals: Tastes even better the next day!
• Easy to Customize: Add mushrooms, sun-dried tomatoes, or extra cheese.

Ingredients

For the Chicken:

• 6 chicken tenders (you can also use chicken breast)
• 1 tsp salt (or to taste)
• ½ 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

the Spinach Alfredo Sauce:

• 5 tbsp unsalted butter
• ½ medium onion, finely chopped
• 1 tbsp minced garlic
• 1 tsp salt (or to taste)
• ½ 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

Assembly:

• 14-15 lasagna sheets (almost 1 pack)
• 3-4 cups shredded mozzarella cheese
• Freshly chopped parsley for garnishing

Directions

1: Prepare the Lasagna Sheets

1. Boil a large pot of water and cook the lasagna sheets according to the package instructions until al dente.
2. Drain and toss them with a little olive oil to prevent sticking. Set aside.

2: Cook the Chicken

1. In a bowl, coat the chicken tenders with salt, pepper, cayenne, garlic powder, Italian seasoning, and olive oil. Massage the spices into the chicken for even coating.
2. Heat a cast-iron skillet or non-stick pan over medium-high heat.
3. Cook the chicken for about 4-6 minutes per side, or until golden brown and fully cooked. Be careful not to overcook, as the chicken will continue to cook slightly in the oven.
4. Transfer the chicken to a cutting board, let it rest for 5 minutes, then chop it into small bite-sized pieces. Toss the chopped chicken in its own juices for maximum flavor. Set aside.

3: Make the Spinach Alfredo Sauce

1. In a large pan, melt the butter over medium heat.
2. Add the finely chopped onion and sauté until soft and translucent (about 3-5 minutes).
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
4. Stir in the salt, pepper, chili flakes, and Italian seasoning. Cook for 1 minute.
5. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
6. Slowly pour in the milk and heavy cream, stirring continuously to prevent lumps.
7. Reduce the heat to low and let the sauce simmer, stirring occasionally, until it thickens slightly.
8. Remove from heat and stir in the grated Parmesan cheese and chopped spinach. Mix well and let the spinach wilt in the warm sauce.
9. Taste and adjust seasoning as needed.

4: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with butter or oil.
3. Spread 2-3 tablespoons of the Alfredo sauce evenly on the bottom of the dish.
4. Place 3 lasagna sheets in a single layer (trim if needed to fit).
5. Spread a generous layer of sauce over the noodles, followed by ⅓ of the chopped chicken and a sprinkle of ¾ cup mozzarella cheese.
6. Repeat the layering process for two more layers (lasagna sheets, sauce, chicken, and cheese).
7. For the final layer, place the remaining lasagna sheets, spread the remaining Alfredo sauce on top, and sprinkle with 1 cup of mozzarella cheese.

5: Bake the Lasagna

1. Insert 6-8 toothpicks into the lasagna to prevent foil from sticking to the cheese.
2. Cover the baking dish with foil and bake for 40 minutes.
3. Remove the foil and broil for 2-3 minutes until the cheese is golden brown and bubbly.
4. Remove from the oven and let the lasagna rest for 15 minutes before slicing.

Pro Tips and Variations

• For Extra Creaminess: Add an extra ½ cup of heavy cream to the sauce.
• Spice It Up: Increase the cayenne or chili flakes for a spicier kick.
• Vegetarian Option: Replace the chicken with sautéed mushrooms or zucchini.
• Make-Ahead Tip: Assemble the lasagna a day ahead and refrigerate before baking.

Serving Suggestions

• Serve with garlic bread or a side salad for a complete meal.
• Pair with a light white wine like Chardonnay or Sauvignon Blanc.

Storage & Reheating

Refrigeration:

• Store leftover lasagna in an airtight container in the fridge for up to 4 days.

Freezing:

• You can freeze the unbaked lasagna for up to 3 months. Thaw overnight in the fridge before baking.
• For baked lasagna, freeze individual portions wrapped in plastic wrap and foil.

Reheating:

• Oven: Cover with foil and bake at 350°F (175°C) for 15 minutes.
• Microwave: Heat on medium power in 1-minute intervals until warm.

FAQs

Can I use store-bought Alfredo sauce?

Yes, but homemade sauce gives the best flavor. If using store-bought, you may need to adjust seasoning.

Can I make this with rotisserie chicken?

Absolutely! Shred rotisserie chicken and skip the chicken cooking step.

What can I use instead of lasagna sheets?

You can use oven-ready lasagna sheets, but you may need to add extra sauce to prevent them from drying out.

Can I use low-fat dairy?

Yes, but the sauce won’t be as rich. You can use half-and-half instead of heavy cream for a lighter version.

Conclusion

This Creamy Chicken Alfredo Lasagna is a show-stopping meal that’s comforting, indulgent, and packed with flavor. Whether you make it for a weeknight dinner, a family gathering, or meal prep, it’s guaranteed to be a crowd-pleaser. Enjoy!

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