Let’s make a cozy, crowd-pleasing dish that combines the creamy comfort of Alfredo sauce with the hearty layers of lasagna: Chicken Alfredo Lasagna! This recipe is perfect for family dinners, potlucks, or anytime you’re craving something indulgent but easy to put together. With tender chicken, velvety Alfredo sauce, and gooey cheese, it’s a guaranteed hit—even picky eaters will ask for seconds!
Why You Will Love This Recipe
This Chicken Alfredo Lasagna is like a hug on a plate. It’s rich, satisfying, and so much simpler to make than traditional lasagna. By using no-boil lasagna noodles and pre-cooked chicken, you’ll save time without sacrificing flavor. Plus, the creamy Alfredo sauce gives it a luxurious twist that pairs perfectly with simple sides like garlic bread or a crisp salad. Trust me, this dish will become your new comfort food favorite!
Ingredients:
- 12 no-boil lasagna noodles
- 3 cups cooked shredded chicken (rotisserie chicken works great!)
- 4 cups Alfredo sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 1⁄2 cups fresh spinach, chopped
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive oil
Ingredient Prep Guide
Chicken: If you’re not using pre-cooked rotisserie chicken, season 2 large chicken breasts with salt, pepper, and garlic powder, then bake at 375°F for 25 minutes, or until fully cooked. Shred using two forks.
Spinach: Rinse leaves thoroughly under cold water to remove grit, then pat dry with a paper towel. Chop into bite-sized pieces.
Alfredo sauce: If making homemade, prepare it first and let it cool slightly. Store-bought works just fine, but taste it first—if it’s too thick, thin it with a splash of milk.
Equipment & Tools
- 9×13-inch baking dish
- Mixing bowls (medium and large)
- Whisk or spoon for sauce
- Sharp knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
Start by preheating your oven to 375°F. Lightly grease the baking dish with olive oil to prevent sticking. Spread 1⁄2 cup of Alfredo sauce evenly across the bottom of the dish. Arrange 4 lasagna noodles in a single layer over the sauce (they’ll expand as they cook). Next, layer half the shredded chicken, 1⁄3 of the spinach, and 1⁄2 cup of mozzarella. Drizzle 1 cup of Alfredo sauce over the top, then sprinkle with 1⁄4 cup Parmesan. Repeat another layer of noodles, chicken, spinach, cheese, and sauces. Finish with a final layer of noodles, the remaining Alfredo sauce, and a generous topping of mozzarella and Parmesan. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing—this helps the layers hold together!
Key Details
Total Time: 70 mins (Prep: 20 mins | Cook: 50 mins)
🍽️ Servings: 8 people
⚙️ Equipment: 9×13-inch baking dish, mixing bowls, whisk, knife, cutting board
Serving Suggestions
Pair this lasagna with a simple green salad tossed in a lemony vinaigrette to balance the richness. Garlic knots or toasted ciabatta are perfect for soaking up extra sauce. For a cozy dinner, serve with roasted veggies like broccoli or asparagus. This dish also shines at potlucks—just bake it in a disposable pan for easy transport!
Pro Tips
Spinach tip: If you’re not a spinach fan, swap it for sautéed mushrooms or roasted red peppers. Just make sure to drain any excess liquid from veggies to keep the lasagna from getting soggy.
Cheese hack: Combine shredded mozzarella with a handful of provolone or fontina for extra gooeyness. And never skip the Parmesan—it adds a salty, nutty depth that takes this dish to the next level!
Storage and Reheating Instructions
Let leftovers cool completely, then cover tightly with plastic wrap or foil and refrigerate for up to 3 days. To reheat, place individual portions in the microwave for 2-3 minutes, or bake uncovered at 350°F for 20-25 minutes until heated through. For longer storage, freeze unbaked or baked lasagna for up to 3 months. Thaw overnight in the fridge before reheating.
Troubleshooting
Too runny? Let the lasagna rest longer after baking—up to 15 minutes. If the sauce seems thin next time, reduce it on the stove for 5 minutes before assembling.
Dry noodles? If your no-boil noodles aren’t fully softened, add an extra 1⁄4 cup of Alfredo sauce to each layer or brush the noodles with a little milk before layering.
Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil?
Yes! Boil them until al dente (about 8 minutes), then lay them flat on a baking sheet to prevent sticking before assembling.
How can I make this vegetarian?
Replace the chicken with sliced zucchini, roasted eggplant, or meatless chicken strips. Use vegetable broth in homemade Alfredo sauce for full veggie-friendly status.
Can I prepare this ahead of time?
Absolutely! Assemble the lasagna up to 24 hours in advance and store it covered in the fridge. Add 5-10 minutes to the baking time if cooking from cold.
Chicken Alfredo Lasagna
Ingredients
- 12 no-boil lasagna noodles
- 3 cups cooked shredded chicken
- 4 cups Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 1/2 cups fresh spinach chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil. Spread 1⁄2 cup of Alfredo sauce on the bottom. Arrange 4 lasagna noodles in a single layer. Layer half the chicken, 1⁄3 of the spinach, and 1⁄2 cup mozzarella. Drizzle 1 cup Alfredo sauce, then sprinkle with 1⁄4 cup Parmesan.
- Repeat layers: noodles, chicken, spinach, cheese, and sauces.
- Top with remaining noodles, Alfredo sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before slicing.
