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Chicken Alfredo Lasagna

Featured in Simple, Tasty Pasta for Every Day.

A lasagna that stands out with rich spinach alfredo sauce, tender chicken pieces, and cheesy layers. Most of the 100 minutes is easy baking time.

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Emily Watson
Updated on Thu, 20 Mar 2025 02:30:58 GMT
A lasagna topped with golden melted cheese and parsley served in a black baking dish. Pin it
A lasagna topped with golden melted cheese and parsley served in a black baking dish. | thefamilycooks.com

This chicken and Alfredo lasagna brings together rich flavors in a filling dish that's great for both family meals and special occasions. Layers of spinach-infused cream sauce, juicy chicken, and stretchy mozzarella come together for a truly satisfying dinner option.

Ultimate Comfort Dish

I whipped up this dish when I wanted something different from regular tomato lasagna, and now everyone asks for it. The way the velvety Alfredo mixes with chunks of chicken and gooey cheese creates amazing flavor depth. I love how flexible it is too - I can prep it earlier for busy nights or bring it out when company's coming over.

Ingredients List

  • Chicken Tenders: 1.5 pounds of boneless, skinless tenders with salt, pepper, cayenne, garlic powder, and Italian herbs for flavor.
  • Butter: 2 tablespoons for cooking and building the base of your Alfredo.
  • Onion: 1 medium, chopped small to build the flavor foundation.
  • Garlic: 3 cloves, finely diced for that aromatic kick.
  • All-Purpose Flour: 2 tablespoons to help the sauce get nice and thick.
  • Milk and Cream: 2 cups milk and 1 cup cream for that smooth, silky sauce texture.
  • Parmesan Cheese: 1 cup, freshly shredded for the best taste.
  • Spinach: 2 cups fresh leaves to add color and good-for-you greens.
  • Lasagna Sheets: 14-15 sheets, cooked just firm enough.
  • Mozzarella Cheese: 3 cups, shredded for those stretchy, melty layers.
  • Seasonings: Salt, pepper, chili flakes, and Italian herbs for depth.

Step By Step Guide

Cook Your Chicken
Mix seasonings with chicken tenders and fry them in hot olive oil for 4-6 minutes each side until they're golden and cooked through. Let them cool a bit, chop them up small, and toss them in their own cooking juices.
Whip Up The Sauce
Heat butter in a non-stick pan over medium. Cook the onion until soft, then drop in the garlic until you can smell its aroma. Add flour and stir for 1-2 minutes. Pour in milk and cream bit by bit, whisking constantly for smoothness. Mix in Parmesan and add spinach, cooking until it wilts down.
Build Your Lasagna
Set your oven to 375°F (190°C). Smear some sauce across the bottom of a 9x13" dish. Stack layers of pasta, sauce, chicken chunks, and mozzarella. Do this three times, finishing with sauce and loads of mozzarella on top.
Cook And Enjoy
Cover with foil using toothpicks to keep it from touching the cheese. Bake for 40 minutes, then switch to broil for 2-3 minutes to get that golden top. Rest it for 15 minutes before cutting. Sprinkle with parsley before serving.

Extra Success Tips

After making this dish many times, I've picked up some key tricks. Don't rush the sauce thickening stage as it really affects how the final dish turns out. Those little toothpicks holding up the foil save you from losing half your cheese topping. And that waiting period after it comes out of the oven isn't just for show - it helps everything firm up so you can cut neat slices.

Storage Solutions

The flavors in this lasagna actually get better overnight as everything mingles together. You can keep leftover portions in your fridge for up to a week with no problem. When I'm planning ahead, I often make two batches and pop one in the freezer for later. Just don't forget to move it to the fridge the night before you want to eat it, and add about 10 minutes to your cooking time.

A creamy, cheesy lasagna with layers of pasta and spinach, topped with melted cheese and fresh parsley. Pin it
A creamy, cheesy lasagna with layers of pasta and spinach, topped with melted cheese and fresh parsley. | thefamilycooks.com

Frequently Asked Questions

→ What's the point of using toothpicks with the foil?

Toothpicks keep the foil off the cheese, so it doesn’t get stuck and mess up the melted topping when you pull the foil away.

→ Why wait 15 minutes before cutting?

It helps everything settle so slices hold together better. Plus, nobody burns their mouth on lava-hot cheese!

→ Can I skip fresh parmesan and use the pre-grated stuff?

You can, but freshly grated melts better and tastes way nicer. Packaged ones often have additives that mess with the texture.

→ What’s so important about cooking pasta to al dente?

If the pasta’s too soft to begin with, baking it will turn it mushy. Al dente is perfect since it softens just enough in the oven.

→ Why bother with the broil step?

Broiling gives you that golden, bubbly cheese top that’s both crunchy and super tasty. It also looks awesome!

Conclusion

A lasagna that stands out with rich spinach alfredo sauce, tender chicken pieces, and cheesy layers. Most of the 100 minutes is easy baking time.

Chicken Alfredo Lasagna

Layers of pasta with creamy spinach alfredo sauce, tender chicken, and loads of cheese. A deliciously different lasagna.

Prep Time
30 Minutes
Cook Time
70 Minutes
Total Time
100 Minutes

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian-inspired

Yield: 14 Servings (One 9x13 pan)

Dietary: ~

Ingredients

01 6 tender chicken pieces.
02 1 tsp of salt.
03 A half-teaspoon of black pepper.
04 1 tsp of spicy cayenne.
05 A teaspoon of garlic powder.
06 1 tsp of mixed Italian herbs.
07 2 spoonfuls of olive oil.
08 5 spoonfuls of butter (unsalted).
09 ½ onion, chopped finely.
10 1 tbsp of minced garlic.
11 A tsp of chili flakes.
12 5 big spoonfuls of plain flour.
13 2 cups whole-fat milk.
14 1 cup rich heavy cream.
15 A cup of grated Parmesan cheese.
16 2 cups fresh spinach, chopped small.
17 14 to 15 sheets of lasagna pasta.
18 3 to 4 cups of shredded mozzarella.
19 Chopped parsley for decoration.

Instructions

Step 01

Boil the lasagna noodles until firm to the bite. Toss 'em with oil so they don’t stick together.

Step 02

Sprinkle seasoning on the chicken tenders. Fry each side for about 5 minutes, let them rest, then dice into chunks.

Step 03

Melt butter and cook onions and garlic. Add the seasoning mix and sprinkle flour. Slowly whisk in milk and cream until it’s thick. Finally, mix in spinach and parmesan.

Step 04

Build layers of sauce, pasta sheets, chicken, and mozzarella in your dish. Repeat this three times. On top, finish with pasta, sauce, and a final mozzarella layer.

Step 05

Cover the dish with foil lightly (toothpicks can keep it off the cheese). Bake at 375°F for 40 minutes. Remove foil and broil for a few minutes to make it golden. Let it cool 15 minutes before eating.

Notes

  1. Tender chicken breasts also work well.
  2. Grate parmesan yourself for extra flavor.
  3. Let the dish cool before serving. It slices better this way.

Tools You'll Need

  • A baking dish (9x13).
  • An iron skillet.
  • A non-stick frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy: butter, milk, cream, and cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~