A swirl of creamy Alfredo sauce loaded with tender rotisserie chicken, fresh spinach, and layers of melty mozzarella make this Chicken Alfredo Lasagna the ultimate comfort dish. Whether you’re feeding a family on a busy weeknight or entertaining friends, this decadent casserole comes together in a snap and bakes to cheesy perfection every time.
Why You’ll Love Creamy Chicken Alfredo Lasagna
– Ultra-creamy homemade Alfredo sauce that’s way better than store-bought.
– Uses shredded rotisserie chicken for quick prep without sacrificing flavor.
– Layers of tender noodles, rich ricotta, and gooey mozzarella create irresistible texture.
– Easy to assemble ahead of time and perfect for freezer meals.
– Feeds a crowd—ideal for potlucks, meal prep, or cozy family dinners.
Ingredients
The sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1 1/2 cups grated Parmesan
- 15 ounces ricotta cheese
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
Chicken and cheese filling
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Directions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or softened butter.
2. If your lasagna noodles aren’t cooked, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package directions, about 8–10 minutes. Drain and arrange the noodles flat on a clean towel or sheet pan to keep them from sticking.
3. In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Once frothy, add the minced garlic and sauté for 30 seconds, stirring constantly, until fragrant.
4. Add the chopped onion and continue cooking for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
5. Pour in the 4 cups of heavy cream. Increase heat slightly and bring the mixture to a gentle simmer, stirring frequently to prevent scorching.
6. Reduce heat to medium-low and slowly whisk in the 1 1/2 cups of grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce begins to thicken, about 4–5 minutes.
7. Stir in the 10 ounces of fresh baby spinach, folding it into the sauce until just wilted, about 2 minutes.
8. Remove the saucepan from the heat. Add the 15 ounces of ricotta cheese and gently stir until the ricotta is evenly incorporated and the sauce is creamy.
9. Season the Alfredo sauce with 1/4 teaspoon black pepper and 1 1/2 teaspoons salt. Taste and adjust seasoning if desired.
10. Spread about 1 1/2 cups of the Alfredo sauce in an even layer across the bottom of the prepared baking dish.
11. Arrange 5 of the cooked lasagna noodles side by side over the sauce, slightly overlapping to cover the entire surface.
12. Evenly sprinkle 1 cup of shredded rotisserie chicken over the noodles, then top with 1 cup of shredded mozzarella cheese.
13. Repeat the layering: 1 1/2 cups sauce, 5 noodles, 1 cup chicken, 1 cup mozzarella.
14. For the final layer, place the remaining 5 noodles on top. Spread the remaining Alfredo sauce over the noodles and finish with the last 1 cup of shredded mozzarella cheese.
15. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
16. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden, bubbly, and just starting to brown.
17. Take the lasagna out of the oven and let it rest, uncovered, for at least 10 minutes before slicing. This helps the layers set and makes slicing easier.
18. Cut into squares and serve while warm.
Pro Tips and Variations
• Use freshly grated Parmesan cheese for the smoothest, creamiest sauce and superior flavor.
• To save time, make the Alfredo sauce a day ahead and store it in the fridge; simply reheat gently before assembling.
• Swap half of the spinach with sautéed mushrooms or artichoke hearts for extra depth.
• For a lighter version, substitute half the heavy cream with whole milk or half-and-half.
• Make ahead: assemble the unbaked lasagna, cover tightly with foil, and refrigerate up to 24 hours before baking.
Serving Suggestions
This Chicken Alfredo Lasagna pairs beautifully with garlic bread or cheesy breadsticks and a crisp green salad, such as Caesar or arugula with lemon vinaigrette. Roasted broccoli or asparagus on the side adds color and nutrients. Finish the meal with a glass of Chardonnay or a crisp Pinot Grigio.
Storage/Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F for 15–20 minutes, or heat individual portions in the microwave for 1–2 minutes until warmed through. For longer storage, freeze unbaked portions in freezer-safe containers for up to 3 months—thaw overnight in the fridge before baking according to the directions above.
Notes
Feel free to adjust the salt and pepper to taste—if your Parmesan is very salty, start with a little less. Letting the lasagna rest before cutting helps prevent it from falling apart. You can swap in gluten-free lasagna noodles if needed.
FAQs
Can I use a different protein instead of rotisserie chicken?
Absolutely! Leftover grilled chicken or turkey works well. You can also use cooked sausage or ground chicken for a heartier version.
Can I make this lasagna vegetarian?
Yes—simply omit the chicken and add extra vegetables like zucchini, mushrooms, or roasted red peppers to the layers.
Do I have to cook the spinach first?
No—the baby spinach wilts quickly when stirred into the hot Alfredo sauce. If you prefer, you can sauté it separately to remove excess moisture first.
How do I prevent my lasagna from being too runny?
Ensuring your sauce is thick enough before assembling and allowing the lasagna to rest for at least 10 minutes after baking will help it set properly.
Can I use no-boil lasagna noodles?
Yes—if using no-boil noodles, increase the sauce slightly to ensure they cook through and achieve a tender texture.
Conclusion
This Chicken Alfredo Lasagna delivers layers of creamy, cheesy goodness with minimal effort, making it a standout dinner any night of the week. With its make-ahead convenience and freezer-friendly assembly, it’s sure to become a favorite go-to in your recipe rotation. Enjoy!
