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Homemade chicken alfredo lasagna with a creamy, cheesy slice being lifted from the baking dish.

Chicken Alfredo Lasagna

A comforting and indulgent dish, filled with tender chicken, creamy Alfredo sauce, and layers of melted cheese.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 15 minutes
Total Time 1 minute
Servings: 11
Calories: 450kcal
Course: dinner, Main Course
Cuisine: American, Italian
Keyword: alfredo, Chicken Alfredo Lasagna, Chicken lasagna, comfort food, easy lasagna
Cost: $12

🍳 Equipment

  • 1 8×8-inch baking dish For baking the lasagna
  • 1 Large saucepan For preparing the sauce
  • 1 Small bowl For mixing the ricotta and egg
  • 1 Aluminum foil For covering the lasagna while baking
  • 1 Whisk For stirring the ricotta mixture
  • 1 Wooden spoon For stirring the sauce

🛒 Ingredients

Sauce

  • 1 Tablespoon unsalted butter For cooking
  • ½ cup onion chopped Adds sweetness and flavor
  • 2 teaspoons garlic minced Adds depth to the sauce
  • 3 Tablespoons all-purpose flour For thickening the sauce
  • 2 ½ cups heavy cream For a rich and creamy sauce
  • ¼ cup grated parmesan cheese For a salty, nutty flavor
  • 4 ounces cream cheese softened Adds creaminess and richness
  • 4 cups baby spinach leaves Adds freshness and color
  • 2 ½ cups rotisserie chicken Convenient, pre-cooked protein)
  • 1 teaspoon Kosher salt plus extra to taste For seasoning
  • ½ teaspoon ground black pepper For seasoning

Lasagna

  • 1 large egg For binding the ricotta mixture
  • ¾ cup ricotta cheese Provides a creamy, rich layer
  • 10 cooked lasagna noodles For the lasagna layers
  • 2 ½ cups shredded mozzarella cheese For melting and flavor

📋 Instructions

  • Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray.
  • In a large saucepan over medium heat, melt 1 Tablespoon of butter. Add the chopped onion and cook for 4 minutes until translucent. Stir in minced garlic and flour, cooking for 30 seconds. Gradually whisk in 2 cups of cream. Bring to a simmer and cook until the sauce thickens. Remove from heat and stir in the grated parmesan, cream cheese, chicken, spinach, salt, and pepper. Continue stirring until the spinach has wilted.
  • In a small bowl, whisk together the egg and ricotta cheese until smooth.
  • Spread about ¼ cup of the sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top, then layer with ¼ cup of the ricotta mixture, ½ cup of sauce, and ⅔ cup of shredded mozzarella. Repeat the layers two more times, finishing with any remaining sauce. Pour the remaining sauce on top and sprinkle with additional mozzarella.
  • Cover the dish with foil and bake for 35 to 45 minutes, or until the sauce is bubbling. Then, remove the foil and broil for 2 to 3 minutes, or until the cheese is golden and melted.
  • Let the lasagna cool for 15 to 20 minutes before slicing and serving.

📝 Notes

This rich and satisfying lasagna is perfect for family dinners, and it tastes even better as leftovers!

🥗 Nutrition

Serving: 300g | Calories: 450kcal | Carbohydrates: 36g | Protein: 25g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 750mg | Potassium: 450mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 10mg