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If you have been searching for a comforting yet effortlessly delicious dinner to impress your family or friends, this Easy Chicken Alfredo Lasagna Recipe is going to be your new best friend. Creamy Alfredo sauce mingles with tender chicken, fresh spinach, and layers of cheesy goodness, all nestled between perfectly cooked noodles. It’s a rich and flavorful twist on classic lasagna that feels indulgent but comes together with surprising ease, making it a weeknight winner or weekend showstopper you’ll want to make over and over again.
Ingredients You’ll Need
These ingredients are straightforward, and each one plays a key role in building the dish’s luscious flavor and inviting texture. From the savory cream sauce to the melty cheeses and fresh spinach, every element complements one another perfectly, creating a harmonious and satisfying lasagna experience.
- Unsalted butter: Adds creaminess and a subtle richness to the sauce base.
- Chopped onion: Provides a delicate sweetness as it softens in the butter.
- Minced garlic: Brings an aromatic punch that wakes up the flavors.
- All-purpose flour: Thickens the sauce to the perfect consistency.
- Heavy cream (or whole milk): Creates the comforting, velvety Alfredo sauce.
- Grated Parmesan cheese: Lends a sharp, nutty dimension to the sauce.
- Cream cheese, softened: Adds extra indulgence and richness to the Alfredo blend.
- Baby spinach leaves: Brightens the dish with freshness and vibrant color.
- Cooked chicken (rotisserie recommended): Provides tender, flavorful protein in every bite.
- Kosher salt and ground black pepper: Essential seasonings to balance and enhance all the tastes.
- Ricotta cheese: Adds creamy, dreamy texture and mild tanginess layered between noodles.
- Large egg: Helps bind the ricotta filling for smooth assembly.
- Cooked lasagna noodles: Form the sturdy, tender structure for all the delicious layers.
- Shredded mozzarella cheese: Melts to gooey, stringy perfection, crowning each bite with cheesy goodness.
How to Make Easy Chicken Alfredo Lasagna Recipe
Step 1: Preheat and Make Sauce
Start by preheating your oven to 350°F (177°C) and greasing an 8×8 inch baking dish to ensure your lasagna layers don’t stick. Melt the butter in a saucepan over medium heat, then add the chopped onion and cook until soft and translucent. Stir in the minced garlic and flour, cooking it just long enough to get rid of the raw flour taste, about 30 seconds. Slowly whisk in the heavy cream and bring this creamy mixture to a gentle simmer, stirring frequently until it thickens beautifully. Remove the sauce from heat and stir in the Parmesan cheese and softened cream cheese until smooth. Next, fold in the tender chicken, fresh spinach leaves, kosher salt, and black pepper. The warmth of the sauce will wilt the spinach perfectly, creating a smooth, savory base that holds everything together.
Step 2: Prepare Ricotta Mixture
While your sauce cools slightly, whisk the large egg into ricotta cheese in a medium bowl until you achieve a smooth, creamy texture. This mixture will add a tender, rich layer that contrasts perfectly with the saucy chicken and spinach, binding the ingredients beautifully in the final bake.
Step 3: Assemble the Lasagna
Spread about a quarter cup of the Alfredo sauce over the bottom of your prepared baking dish to keep the noodles from sticking and to ensure every layer stays moist. Layer three cooked lasagna noodles side by side on top of the sauce. Spread one third of your ricotta mixture over the noodles, followed by half a cup of the creamy chicken Alfredo sauce, then sprinkle about two-thirds of a cup of shredded mozzarella. Repeat this layering process two more times, making sure to evenly distribute the ricotta, sauce, and cheese. Finish off with a final generous layer of sauce and a topping of mozzarella cheese to create that irresistible golden crust. Cover the dish tightly with foil to lock in moisture for baking.
Step 4: Bake
Bake your assembled lasagna in the preheated oven for 35 to 45 minutes until it’s bubbling all over and the cheese filling is melted through. Remove the foil and switch to the broil setting for 2 to 3 minutes to brown and crisp the top layer of mozzarella cheese until it’s perfectly golden and inviting. Once out of the oven, be patient and let the lasagna cool for 15 to 20 minutes—this makes slicing easier and helps all those wonderful layers settle into one another.
How to Serve Easy Chicken Alfredo Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a pop of color and a bright herbal note that cuts through the rich, creamy layers. For an extra touch, a light dusting of grated Parmesan brings an elegant finish and extra umami boost.
Side Dishes
This lasagna pairs beautifully with a crisp green salad dressed with lemon vinaigrette to refresh your palate. Garlic bread or warm crusty bread is also a fantastic companion, perfect for sopping up any leftover sauce.
Creative Ways to Present
For a festive touch, serve individual portions in ramekins or mini baking dishes, broiled to form a bubbly cheesy crust just before serving. You can also layer the lasagna into large, flat glass containers for a rustic, family-style presentation reflecting its hearty and comforting nature.
Make Ahead and Storage
Storing Leftovers
After enjoying your Easy Chicken Alfredo Lasagna Recipe, store any leftovers in an airtight container in the refrigerator. Properly sealed, it will keep well for up to 4 days, allowing you to enjoy this creamy comfort food long after the first serving.
Freezing
This lasagna freezes wonderfully, making it an excellent dish to prepare ahead of time. Wrap the entire assembled dish (before baking) tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. To freeze after baking, let it cool completely, then cover tightly before storing.
Reheating
Reheat leftovers in the oven at 350°F (177°C) covered with foil for about 20 minutes or until warmed through to retain moisture and texture. Microwaving works for a quick fix, but to preserve that great baked texture, a slow oven warm-up is the way to go.
FAQs
Can I use regular milk instead of heavy cream for this Easy Chicken Alfredo Lasagna Recipe?
Yes, you can substitute whole milk for heavy cream to lighten the dish, but the sauce will be slightly less rich and creamy. Using at least 2 ½ cups of milk helps keep the sauce thick enough.
Is it necessary to cook the lasagna noodles before assembling?
Yes, for this recipe you want cooked noodles to ensure the layers cook evenly and the noodles soften up fully during baking without becoming mushy.
Can I make this Easy Chicken Alfredo Lasagna Recipe vegetarian?
Absolutely! Simply omit the chicken and increase the spinach or add other vegetables like mushrooms or zucchini to keep the dish hearty and satisfying.
What’s the best cheese to use for the top layer?
Shredded mozzarella is ideal for its melting quality and mild flavor, but you can also mix in a bit of Parmesan or provolone for extra depth.
How long can I keep this lasagna in the freezer?
For best flavor and texture, consume frozen lasagna within 3 months. Beyond that, it may start to lose quality but will still be safe to eat if properly stored.
Final Thoughts
If you’re ready for a dish that combines creamy, comforting flavors with simple preparation, the Easy Chicken Alfredo Lasagna Recipe is an absolute must-try. It’s the kind of meal that welcomes everyone to the table with warm smiles and full hearts, turning an everyday dinner into something truly special. Give it a go and watch it become one of your most requested favorites!
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Easy Chicken Alfredo Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Easy Chicken Alfredo Lasagna recipe combines creamy Alfredo sauce, tender cooked chicken, spinach, and layers of ricotta and mozzarella cheeses for a comforting, crowd-pleasing Italian-American casserole. It’s baked to bubbly perfection and topped with golden melted cheese, making it an ideal dish for family dinners or special occasions.
Ingredients
Sauce
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 to 2 ½ cups heavy cream (or whole milk)
- ¼ 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
- ½ teaspoon ground black pepper, plus more to taste
Lasagna
- ¾ cup ricotta cheese
- 1 large egg
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese, plus more for topping
Instructions
- Preheat Oven and Grease Dish: Preheat your oven to 350°F (177°C). Grease an 8×8 inch baking dish to prevent the lasagna from sticking during baking.
- Make Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and flour, cooking for about 30 seconds to form a roux. Gradually whisk in the heavy cream, stirring constantly, and bring the mixture to a simmer. Continue cooking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in Parmesan cheese, softened cream cheese, cooked chicken pieces, baby spinach, kosher salt, and black pepper until the spinach wilts and the sauce is creamy and well combined.
- Prepare Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese and the large egg until smooth and creamy. This will help provide structure and moisture to the cheese layer in the lasagna.
- Assemble the Lasagna: Spread ¼ cup of the prepared Alfredo sauce evenly on the bottom of the greased baking dish. Layer 3 cooked lasagna noodles on top. Spread ¼ cup of the ricotta mixture over the noodles, followed by ½ cup of Alfredo sauce, then sprinkle ⅔ cup of shredded mozzarella cheese. Repeat this layering process two more times, building three layers in total. Finish by topping the final layer with the remaining Alfredo sauce and additional shredded mozzarella cheese. Cover the dish tightly with foil to prevent drying out during baking.
- Bake the Lasagna: Place the covered dish in the preheated oven and bake for 35 to 45 minutes, or until the lasagna is bubbly and heated through. Remove the foil and switch the oven to broil. Broil the top of the lasagna for 2 to 3 minutes to melt and lightly brown the cheese for an appealing golden finish. Watch carefully to avoid burning.
- Rest and Serve: Allow the lasagna to cool for 15 to 20 minutes before slicing. This resting period helps the layers set for cleaner, easier serving. Enjoy warm.
Notes
- Rotisserie chicken is recommended for ease and added flavor, but you can use any cooked chicken.
- If heavy cream is unavailable, whole milk can be used but the sauce will be thinner.
- Pre-cook your lasagna noodles according to package instructions to avoid chewy pasta layers.
- Foil covering during baking prevents the top from drying out.
- Use fresh spinach for best flavor and texture; frozen spinach can be substituted but be sure to thaw and squeeze out excess moisture.
