Chicken Alfredo Lasagna Bake (Printer-Friendly Version)
Creamy chicken Alfredo with spinach and cheese nestled between pasta layers and baked until perfectly golden brown.
# Required Ingredients:
→ Alfredo Sauce
01 -
60 g unsalted butter
02 -
30 g all-purpose flour
03 -
480 ml heavy whipping cream
04 -
100 g freshly grated Parmesan cheese
05 -
60 g fresh baby spinach, roughly chopped (optional)
→ Chicken
06 -
800 g boneless, skinless chicken breasts
07 -
30 ml olive oil, divided
08 -
5 g seasoned salt
09 -
2 g garlic powder
10 -
2 g onion powder
11 -
2 g Italian seasoning
12 -
1 g freshly ground black pepper
→ Ricotta Layer
13 -
450 g ricotta cheese
14 -
1 large egg
15 -
150 g shredded mozzarella cheese, divided
→ Assembly
16 -
300 g dried lasagna sheets
17 -
Nonstick cooking spray
18 -
Aluminum foil
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add a small drizzle of olive oil and cook lasagna sheets according to package instructions until al dente. Drain and lay flat on a tray to prevent sticking.
02 -
Pat chicken breasts dry. Drizzle with 15 ml olive oil and massage to coat. Season both sides with seasoned salt, garlic powder, onion powder, Italian seasoning, and black pepper.
03 -
Heat 15 ml olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 4–5 minutes per side, until golden and internal temperature reaches 74°C. Transfer to a board, let rest briefly, then dice into small pieces.
04 -
In the same skillet over low heat, add butter and allow to melt. Whisk in flour to form a smooth roux; cook 2–3 minutes. Gradually add heavy cream, whisking constantly. Simmer mixture until slightly thickened, then stir in Parmesan cheese. Add diced chicken and spinach, stirring until cheese is melted and spinach is wilted. Remove from heat.
05 -
In a bowl, combine ricotta cheese, one egg, and 50 g shredded mozzarella. Mix until fully blended; set aside.
06 -
Preheat oven to 175°C. Coat a 22 x 33 cm baking dish with nonstick spray. Spread a small amount of chicken Alfredo sauce on the base. Arrange a layer of lasagna sheets followed by half of the ricotta mixture and one third of the chicken Alfredo sauce. Repeat the layers, ending with a final layer of sauce.
07 -
Top with remaining 100 g shredded mozzarella. Cover tightly with aluminum foil and bake 30–45 minutes, until bubbling at edges and heated through. Remove foil, broil 2–3 minutes until the top is golden brown.
08 -
Remove from oven and allow to rest 10–15 minutes before slicing. Portion and serve warm.
# Handy Cooking Tips:
01 -
Use a drizzle of olive oil in boiling water to prevent pasta from sticking and make layering easier.
02 -
Thin, even layers yield neater portions and prevent overflow during baking.
03 -
Letting the dish rest after baking preserves structure and makes for cleaner servings.
04 -
For a shortcut, substitute with store-bought Alfredo sauce and pre-cooked or rotisserie chicken.