Chicken Alfredo Lasagna Bake

Creamy Chicken Alfredo Lasagna has become my go-to when everyone wants a cozy dinner but also something a little different from the usual marinara version. You still get all the traditional lasagna layering fun but with a rich Alfredo sauce, plenty of melty cheese, and juicy cooked chicken packed between the noodles.

I remember making this on a chilly fall evening after a long day. My family went back for seconds and I had almost no leftovers. It quickly became “our” comfort casserole.

Ingredients

• Butter: the starting point for silky rich Alfredo sauce. Choose unsalted butter for better control over flavor
• Heavy whipping cream: makes the sauce extra creamy and luscious. Use the freshest possible for best taste
• Parmesan cheese: adds sharp nutty notes to the sauce. Shred your own from a block instead of using pre-grated for smoother melting
• All purpose flour: helps thicken the sauce so the lasagna slices neatly
• Baby spinach: brings brightness and extra nutrition. Pick leaves that are bright green and tender
• Boneless skinless chicken breasts: offer lean protein and soak up flavors well. You can swap for chicken thighs or use cooked rotisserie chicken if needed
• Olive oil: coats chicken for seasoning and prevents sticking when sautéed. Choose extra virgin for the richest flavor
• Seasoned salt: deepens chicken flavor. Pick a blend with minimal additives for the cleanest taste
• Garlic powder: infuses mild garlic throughout without the texture of fresh cloves
• Onion powder: gently layers in sweetness and savory notes
• Italian seasoning: gives that classic herby lasagna thing everyone loves
• Black pepper: provides a hint of warmth
• Ricotta cheese: creates the creamy layer. Look for fresh ricotta with minimal liquid
• Egg: binds the ricotta mixture so it stays thick between layers
• Mozzarella cheese: melts into gooey topping. Seek out whole milk mozzarella for best melt
• Lasagna sheets: hold every layer together. Classic dried is best for reliable structure

Step-by-Step Instructions

Boil the Lasagna Noodles:

Fill a large pot with water and bring to a boil. Add a small splash of olive oil to the water. Cook the lasagna noodles following package directions until just al dente. Drain immediately and set aside so they do not overcook

Season and Sear Chicken:

Place chicken breasts on a clean cutting board. Drizzle both sides of each piece with olive oil and sprinkle generously with seasoned salt, onion powder, garlic powder, Italian seasoning, and black pepper. Gently rub in seasonings for full coverage

Cook Chicken:

Heat olive oil in a large skillet on medium high. Add the seasoned chicken and cook undisturbed until the first side is deeply golden. Flip once and finish cooking until both sides are browned and the center reaches 165 degrees Fahrenheit

Dice Cooked Chicken:

Transfer cooked chicken onto a plate or board and let rest for a few minutes before chopping into small bite sized pieces

Make Alfredo Sauce:

Without cleaning the skillet add butter and melt over low heat. Sprinkle in flour while whisking to form a smooth paste. Stir and cook until just golden. Slowly pour in heavy whipping cream whisking constantly until the mixture simmers and thickens. Add grated parmesan little by little whisking as it melts. Fold in spinach and diced chicken letting the spinach just wilt before turning off the heat

Prepare Ricotta Mixture:

In a medium bowl blend together ricotta cheese egg and a handful of shredded mozzarella. This becomes the rich filling. Set aside

Layer Lasagna:

Spray a 9 by 13 inch baking dish lightly with nonstick spray. Spoon a thin layer of Alfredo sauce on the bottom. Lay 3 to 4 cooked lasagna noodles lengthwise on top. Spread a portion of the ricotta blend over the noodles then add more chicken Alfredo mixture. Repeat layers finishing with a final layer of noodles then sauce

Add Cheese and Bake:

Sprinkle a generous layer of mozzarella cheese across the top. Cover the pan tightly with foil and bake in a 350 degree Fahrenheit oven until bubbling about 30 to 45 minutes

Brown the Cheese:

Remove foil and place the pan back in the oven under the broiler for a couple of minutes. Watch closely until the cheese is golden and bubbly

Let Rest:

Allow the lasagna to set for at least 10 minutes before cutting into squares. This helps the layers hold together beautifully

Bookmark

This is the meal my youngest calls “layer pasta” and proudly requests for birthday dinners. That creamy Alfredo with chicken is what keeps everyone lingering at the table for just one more slice

Storage Tips

Always let leftover lasagna cool to room temperature before refrigerating. Store tightly wrapped or in a sealed container for up to four days. Reheat slices gently in the microwave or oven until steaming hot to preserve the best texture and rain in moisture

Ingredient Substitutions

No ricotta cheese on hand Try cottage cheese blended smooth. Out of chicken Swap in turkey or even sautéed mushrooms for a vegetarian spin. For a shortcut use your favorite jarred Alfredo sauce and rotisserie chicken for a speedy assembly

Bookmark

Serving Suggestions

Chicken Alfredo Lasagna shines as the main event served with simple sides. Garlic bread or focaccia soaks up the extra sauce. A crisp Caesar or mixed green salad balances the richness. For a crowd or potluck cut into small squares for easy serving

Simple History

Traditional lasagna traces back to Italy but the creamy Alfredo twist is pure comfort food classic in American homes. Combining Alfredo with lasagna noodles brings together iconic flavors in every forkful for a dish that feels both nostalgic and new

Common Recipe Questions

→ Can I use store-bought Alfredo sauce?

Yes, using ready-made Alfredo sauce is a great way to save time. It still delivers rich flavor and creaminess in each bite.

→ Do I need to use spinach in the dish?

Spinach is optional—you can leave it out if preferred. It brings a pop of color and nutrients but won’t impact the creamy layers if omitted.

→ Should I use oven-ready lasagna noodles?

Oven-ready noodles work well, but add extra cream to the sauce since they will soak up more moisture while baking.

→ What pairs well with this pasta bake?

Garlic bread and a mixed green salad make excellent sides, balancing the rich flavors and rounding out the meal easily.

→ How long do leftovers last?

Store leftovers in the refrigerator for up to 3–4 days in an airtight container. Reheat gently to enjoy again.

→ Can I freeze portions for later?

It's best enjoyed fresh—freezing may alter texture as the sauce can separate and the pasta softens after thawing.