Description
This Easy Chicken Alfredo Lasagna combines creamy, cheesy Alfredo sauce with tender chicken, spinach, and layers of ricotta and mozzarella cheese, all baked to bubbly perfection. A comforting Italian-American classic that’s simple to prepare and perfect for family dinners.
Ingredients
Scale
Sauce
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 to 2½ 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, cut into bite-sized pieces (rotisserie chicken recommended)
- 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 and Make Sauce: Preheat your oven to 350°F (177°C) and grease an 8×8 inch baking dish. In a medium saucepan, melt the unsalted butter over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Stir in minced garlic and all-purpose flour, cooking for 30 seconds to form a roux.
- Add Cream and Simmer: Gradually whisk in the heavy cream or whole milk and bring the mixture to a gentle simmer. Continue cooking and stirring until the sauce thickens to a creamy consistency, about 5-7 minutes. Remove from heat.
- Incorporate Cheese and Chicken: Stir in grated Parmesan cheese and softened cream cheese until melted and combined. Fold in the cooked chicken pieces, baby spinach leaves, kosher salt, and ground black pepper. Continue stirring until spinach wilts slightly.
- Prepare Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese and one large egg until smooth and well blended.
- Assemble Lasagna: Spread about ¼ cup of the Alfredo sauce on the bottom of the prepared baking dish. Layer three cooked lasagna noodles on top. Spread ¼ cup of the ricotta mixture evenly over the noodles, followed by ½ cup of Alfredo sauce and then ⅔ cup of shredded mozzarella cheese. Repeat these layers two more times, finishing with the remaining Alfredo sauce and a generous topping of mozzarella cheese. Cover the dish tightly with foil.
- Bake and Broil: Bake the covered lasagna in the preheated oven for 35-45 minutes, or until bubbly and heated through. Remove the foil and broil for 2-3 minutes to melt and lightly brown the cheese topping.
- Rest and Serve: Let the lasagna cool for 15-20 minutes before slicing and serving. This resting time helps the layers set for easier cutting and better texture.
Notes
- Rotisserie chicken works wonderfully for quick and flavorful protein but feel free to use cooked shredded or diced chicken breast.
- Whole milk can be substituted for heavy cream for a lighter sauce, but heavy cream yields the creamiest texture.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- Cooking the lasagna noodles ahead ensures they layer easily without added liquid.
- Allowing the dish to rest after baking helps the lasagna hold together better when sliced.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
