This chicken Alfredo lasagna with spinach is rich, creamy, and packed with comforting flavors. Layers of tender noodles, shredded rotisserie chicken, garlicky spinach Alfredo sauce, and plenty of melted cheese bake together in one cozy dish. It’s a great way to feed a crowd or make sure you have leftovers for tomorrow, and our step-by-step method keeps it simple without skimping on flavor.
Y’all. This chicken alfredo lasagna is AMAZING. It’s probably not something you’re going to want to throw together on a Tuesday, but it’s actually less time-consuming than you would think. We’re using rotisserie chicken to save time, and you could also buy pre-chopped onions. I can’t help you with the garlic and parsley, though — you’ll have to chop those yourself.
Testing results for chicken alfredo lasagna
- We tested this recipe with a rotisserie chicken, and one whole chicken was perfect.
- For the best results, use regular lasagna noodles, not the no-bake kind.
- We shredded the mozzarella and parmesan cheeses and did not use any pre-shredded cheese.
I hope you make this recipe. I think you’ll love it!
Looking for more delicious baked pasta recipes? Try our Lasagna Without Ricotta, a spin on the classic red-sauce lasagna where we use a bechamel sauce with cheese rather than ricotta. You might also like our Pasta Bake with Chicken, an everything-but-the-kitchen-sink baked pasta recipe. And our simple Baked Ziti is always a hit with the kids.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Lasagna noodles: The regular lasagna noodles work best in this recipe.
Fresh baby spinach: You can coarsely chop this and pull the stems off if you like, but it’s not necessary.
Rotisserie chicken: We love the flavor of a rotisserie chicken, but if you prefer to bake your own or use chicken breasts instead, that’s perfectly fine as well. You’ll need about 4 cups.
Pin this now to save it for laterHow to make chicken alfredo lasagna
This is a great recipe to make ahead and do some meal prepping. If you want to serve this chicken alfredo lasagna for a weeknight meal, you can pre-chop the onion, garlic, and parsley and shred the cheeses a couple of days in advance.
- Cook the lasagna noodles. While waiting for the water to boil and then the noodles to cook, you can work on the rest of the recipe.
- Sauté the onion and butter until the onion begins to turn translucent. Add the garlic and saute for 30 seconds, then add the flour. Stir for a couple of minutes before pouring in the heavy cream and milk.
- Stir in the cheeses, spinach, and seasonings, and mix until well combined.
- Layer the lasagna and bake for 20 minutes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Chicken Alfredo Lasagna Recipe
Ingredients
Ingredients
- 12 cooked lasagna noodles
- ½ cup finely chopped yellow onion
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 3 cups heavy cream
- 1 cup whole milk
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese
- 5 ounces fresh baby spinach
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3-4 cups/ 1 pound shredded rotisserie chicken
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 350 degrees F.
- Cook the lasagna noodles according to the directions. This will take approximately 10 minutes. While the pasta is cooking more forward with the recipe.12 cooked lasagna noodles
- In a saute pan add ½ cup finely chopped yellow onion and 4 tablespoons unsalted butter and saute until onion becomes translucent, 3-4 minutes. Add 2 garlic cloves, minced and cook for 30 seconds.
- Add 4 tablespoons all-purpose flour. Stir for 2 minutes.
- Add 3 cups heavy cream and 1 cup whole milk. Mix for 2-3 minutes or until sauce begins to thicken.
- Add 15 ounces ricotta cheese, 1 cup mozzarella cheese, 1 cup grated parmesan cheese, 5 ounces fresh baby spinach, 1 teaspoon coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix until combined.
- Taste to see if you need to add more salt and pepper. Remove the saute pan from the heat.
- To a 9×13 baking dish add one cup of sauce. Evenly spread it on the bottom of the baking dish.
- Layer the baking dish with 3 noodles.
- Top the noodles with a ¼ of the 3-4 cups/ 1 pound shredded rotisserie chickenhredded chicken and cheese sauce. Evenly spread that over the noodles.
- Repeat until all 4 layers are complete.
- Top the final layer with the remainder of the mozzarella cheese.
- Cover with foil and bake for 30-35 minutes. Remove the foil and broil on high or 500 degrees F for 3-5 minutes or until golden brown. Keep an eye on it after 3 minutes as it can brown very quickly. Allow the lasagna to rest for 15 minutes before slicing. Garnish with 2 tablespoons chopped parsley.
Notes
Nutrition
Questions and tips
Storage
Store the leftover chicken alfredo lasagna in an airtight container in the refrigerator for up to three days.
You can freeze chicken alfredo lasagna either fully baked or unbaked.
Assemble the lasagna in a disposable aluminum pan if you’re going to freeze it. Once assembled, wrap the pan well with parchment paper and then seal with aluminum foil. Freeze for up to four months.
Thaw the unbaked or previously baked lasagna in the refrigerator and then follow the normal baking instructions (for unbaked). For previously baked lasagna, reheat in the oven for best results.
