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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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Course: dinner, Main Course
Cuisine: American, Italian
Keyword: alfredo, Chicken Alfredo Lasagna, Chicken lasagna, comfort food, easy lasagna
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 minute
Servings: 11
Calories: 450kcal
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