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Easy Chicken Alfredo Lasagna Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x
  • Category: Main Course, Casserole
  • Method: Bake
  • Cuisine: Italian-American

Description

This Easy Chicken Alfredo Lasagna is a creamy and cheesy twist on a classic dish! Tender pasta, chicken, and a rich Alfredo sauce are layered to perfection in this simple and satisfying casserole.


Ingredients

Units Scale
  • Sauce:

    • 1 tablespoon unsalted butter
    • 1/2 cup chopped onion
    • 2 teaspoons minced garlic
    • 3 tablespoons all-purpose flour
    • 22 1/2 cups heavy cream (or whole milk)
    • 1/4 cup grated Parmesan cheese
    • 4 ounces cream cheese, softened
    • 4 cups baby spinach leaves
    • 2 cups cooked chicken (rotisserie chicken recommended), cut into bite-sized pieces
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon ground black pepper, plus more to taste
  • Lasagna:

    • 3/4 cup ricotta cheese
    • 1 large egg
    • 9 cooked lasagna noodles
    • 2 cups shredded mozzarella cheese, plus more for topping

Instructions

  1. Preheat and Make Sauce: Preheat oven to 350°F (177°C). Grease an 8×8 inch baking dish. In a saucepan, melt butter over medium heat. Add onion and cook until softened. Stir in garlic and flour; cook for 30 seconds. Gradually whisk in heavy cream and bring to a simmer. Cook until thickened. Remove from heat and stir in Parmesan cheese, cream cheese, chicken, spinach, salt, and pepper. Stir until spinach wilts.
  2. Prepare Ricotta: In a bowl, whisk together egg and ricotta cheese until smooth.
  3. Assemble Lasagna: Spread ¼ cup sauce in the baking dish. Layer 3 noodles, ¼ cup ricotta mixture, ½ cup sauce, and ⅔ cup mozzarella. Repeat layers twice. Top with remaining sauce and mozzarella cheese. Cover with foil.
  4. Bake: Bake for 35-45 minutes, or until bubbly. Uncover and broil for 2-3 minutes to melt the cheese. Let cool for 15-20 minutes before slicing and serving.

Notes

  • Variations:
    • Add vegetables like mushrooms, zucchini, or bell peppers.
    • Make it vegetarian by skipping the chicken and adding more vegetables.
    • Swap chicken for Italian sausage or ground meat.
  • Freezing: Freeze baked or unbaked lasagna, wrapped tightly, for up to 3 months.
  • Storage: Store leftovers in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1/9 of recipe
  • Calories: 450
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 100mg