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Chicken Alfredo Lasagna

A rich, creamy lasagna made with layers of tender chicken, gooey cheese, and flavorful Alfredo sauce for an indulgent twist on a classic.
Course Dinner
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author FastPrep Recipes

Ingredients

  • Lasagna noodles: 9-12 noodles, cooked to al dente
  • Chicken breasts: 2 large, cooked and shredded about 2 cups
  • Alfredo sauce: 2 cups, homemade or store-bought
  • Ricotta cheese: 1 cup
  • Mozzarella cheese: 2 cups shredded
  • Parmesan cheese: ½ cup grated
  • Spinach: 1 cup, fresh or frozen optional
  • Garlic: 2 cloves, minced
  • Olive oil: 1 tablespoon for cooking
  • Salt and pepper: To taste
  • Italian seasoning: 1 teaspoon
  • Fresh parsley: For garnish

Instructions

  • Begin by preheating the oven to 350°F (175°C) and apply grease to a 9×13-inch baking dish.
  • In a skillet, heat olive oil over medium heat, sauté minced garlic until aromatic, then add shredded chicken, seasoning with salt, pepper, and Italian herbs. Cook for 2-3 minutes and set aside.
  • Spread a thin layer of Alfredo sauce in the baking dish and layer 3-4 cooked lasagna noodles on top. Add half of the chicken mixture, a layer of ricotta cheese, spinach (if using), mozzarella, and more Alfredo sauce. Repeat layers, finishing with Alfredo sauce and topping with remaining mozzarella and Parmesan.
  • Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until bubbly and golden. Let rest for 10 minutes, garnish with parsley, and serve warm.

Notes

  • Spinach adds a layer of nutrition, but feel free to omit it if you prefer.
  • Using pre-cooked rotisserie chicken can save time without sacrificing flavor.
  • To avoid a watery lasagna, make sure to drain cooked spinach well.

Nutrition Information

  • Calories: 750 kcal
  • Fat: 40g
  • Protein: 45g
  • Carbohydrates: 45g
  • Fiber: 3g