Enjoy the perfect blend of rich Cheesy Chicken Lasagna with Alfredo Sauce in one unforgettable dish. Layers of tender noodles cradle a smooth ricotta and spinach filling studded with diced chicken, all bathed in velvety Alfredo sauce and crowned with melty mozzarella. Whether for a family dinner or a special gathering, this lasagna Alfredo delivers comforting flavors with minimal fuss.
Why You’ll Love Cheesy Chicken Lasagna with Alfredo Sauce
– Combines the creamy richness of Alfredo sauce with traditional lasagna layers.
– Packed with protein and veggies—tender chicken and nutrient-rich spinach.
– Easy to assemble with pantry staples and frozen spinach.
– Bake-and-forget method frees up time while it cooks.
– Make-ahead and freezer-friendly for stress-free meal planning.
Ingredients
- 1 (16 ounce) package lasagna noodles
- 1 (10 ounce) package frozen chopped spinach
- 3 cooked, boneless chicken breast halves, diced
- 2 (16 ounce) jars Alfredo-style pasta sauce, divided
- 2 pints ricotta cheese
- 4 cups shredded mozzarella cheese
- salt and ground black pepper to taste
Directions
1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Pour water into a large pot, add a generous pinch of salt, and bring to a rolling boil.
3. Add the lasagna noodles one at a time, stirring gently to prevent sticking. Cook for 8 to 10 minutes or until al dente.
4. Drain the noodles in a colander and rinse briefly under cold water to stop cooking and remove surface starch. Lay them flat on a clean kitchen towel or baking sheet.
5. Place the frozen chopped spinach in a microwave-safe bowl. Heat on high for 2 to 3 minutes, stirring halfway, until fully thawed. Transfer to a fine-mesh sieve or cheesecloth and press firmly to remove excess liquid.
6. In a large mixing bowl, combine the ricotta cheese, one 16-ounce jar of Alfredo sauce, the drained spinach, diced chicken, and 2 cups of shredded mozzarella. Season with salt and ground black pepper. Stir until smooth and evenly blended.
7. Lightly coat a 9×13-inch baking dish with nonstick cooking spray or a thin layer of oil.
8. Spread the remaining 16-ounce jar of Alfredo sauce over the bottom of the dish in an even layer.
9. Arrange 4 cooked lasagna noodles side by side over the sauce, slightly overlapping.
10. Spoon one-third of the cheese-spinach-chicken mixture over the noodles and smooth into an even layer.
11. Repeat the layers two more times: noodles, one-third filling; noodles, one-third filling.
12. Top with the final 4 noodles, pour any leftover Alfredo sauce over the top, and sprinkle with the remaining 2 cups of mozzarella.
13. Cover tightly with aluminum foil (spray the underside with cooking spray to prevent sticking).
14. Bake for 25 minutes in the preheated oven.
15. Remove the foil and bake for an additional 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
16. Let the lasagna stand, uncovered, for 10 to 15 minutes before slicing to allow the layers to set.
Pro Tips and Variations
– For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
– Swap to no-boil lasagna noodles to skip the pre-cooking step (add a bit more sauce if needed).
– Stir in minced garlic or sautéed onions for extra depth of flavor.
– Replace chicken with cooked shrimp, Italian sausage, or even ground turkey.
– Fold fresh herbs (basil, oregano, parsley) into the cheese mixture for brightness.
– Assemble ahead—refrigerate overnight and bake when you’re ready.
Serving Suggestions
Serve slices of lasagna Alfredo alongside a crisp green salad with vinaigrette, garlic bread or crusty Italian rolls, and roasted or steamed vegetables like broccoli or asparagus. A chilled glass of Chardonnay or light Pinot Grigio makes a lovely pairing.
Storage/Reheating
Cover cooled leftovers tightly with foil or plastic wrap and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the entire dish, covered, at 350°F for 15 to 20 minutes. To freeze, assemble (but don’t bake), wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake, adding 5–10 minutes if still cold.
Notes
– Nutritional values vary based on brands used.
– If the top browns too quickly, loosely tent with foil during the final bake.
– Add extra vegetables—sliced zucchini, mushrooms, or bell peppers—between layers.
– Leftover Alfredo sauce freezes well for future pasta dishes.
FAQs
Can I use fresh spinach instead of frozen?
Yes. Blanche 6–8 cups of fresh spinach in boiling water for about 1 minute, then drain and squeeze out excess moisture before using.
Do I have to cook the chicken beforehand?
You can use rotisserie or leftover chicken. If starting with raw chicken, sauté diced breasts until cooked through, let cool, then dice.
Can I assemble this lasagna in advance?
Absolutely. Cover and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the bake time if baking straight from the fridge.
How do I prevent the noodles from sticking together?
Rinse them under cold water after draining and lay them flat on a towel. A light drizzle of oil also helps.
Is this recipe adaptable for gluten-free diets?
Yes. Substitute gluten-free lasagna noodles and ensure your Alfredo sauce and other ingredients are labeled gluten-free.
Conclusion
Creamy, cheesy, and surprisingly simple, this Cheesy Chicken Lasagna with Alfredo Sauce is the ultimate comfort dish. With layers of ricotta, spinach, tender chicken, and Alfredo sauce, every bite delivers rich flavor and satisfying texture. Perfect for family dinners, potlucks, or make-ahead meals—give it a try and watch it become a new favorite!
