If there’s one dish that brings pure comfort and crowd-pleasing magic to the table, it has to be this EASY CHICKEN ALFREDO LASAGNA. Imagine juicy, spiced chicken layered between ruffled pasta sheets, all swimming in a creamy, dreamy spinach Alfredo sauce, and baked beneath a gooey crown of mozzarella. Every bite wraps you in warmth, and there’s just no resisting seconds — or thirds! This recipe transforms simple ingredients into a showstopper, promising both decadence and the familiar embrace of home-cooked goodness.
Ingredients You’ll Need
The beauty of EASY CHICKEN ALFREDO LASAGNA lies in its honest ingredients — each one chosen to add either cozy flavor, irresistible texture, or a pop of color. Don’t skip on the freshness, and take a moment to enjoy the process as these essentials come together into something unforgettable!
- Chicken tenders or breast: Tender, protein-packed slices that soak up all those delicious seasonings.
- Salt & pepper: Always the foundation – helps every other flavor sing.
- Cayenne: A little heat to offset the creamy sauce and awaken your taste buds.
- Garlic powder: Boosts flavor right into the chicken for savory depth.
- Italian seasoning or dried herbs: Earthy, fragrant notes that scream Italian comfort food.
- Olive oil: Adds a subtle richness and keeps chicken moist during searing.
- Unsalted butter: The creamy start to a perfect Alfredo.
- Onion (finely chopped): Brings sweetness and builds body into the sauce.
- Minced garlic: Perfumes the entire dish with warmth and flavor.
- Chili flakes: Just the right bit of kick to balance all that creaminess.
- All-purpose flour: Thickens the sauce into luscious layers.
- Whole milk & heavy cream: The duo that ensures your Alfredo is ultra-silky and moves like velvet over every layer.
- Grated Parmesan cheese: Nutty, salty, and rich — always opt for freshly grated for best melting and flavor.
- Chopped spinach: A fresh burst of color and nutrition, rounding out those creamy notes.
- Lasagna sheets: The sturdy vehicle that holds everything together, catching every bit of sauce.
- Shredded mozzarella: For that melty, bubbling blanket everyone loves.
- Fresh chopped parsley: A bright, herby finishing touch for color and freshness.
How to Make EASY CHICKEN ALFREDO LASAGNA
Step 1: Boil the Lasagna Sheets
Get things rolling by bringing a large pot of salted water to a boil. Cook the lasagna sheets until al dente, just slightly firm so they’ll hold up during layering and baking. Don’t forget to toss the cooked noodles with a drizzle of olive oil — this simple trick keeps them from clumping together as you prep.
Step 2: Cook and Chop the Chicken
Season the chicken tenders generously with salt, pepper, cayenne, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium-high, and cook each tender until golden and cooked through, about five minutes per side. Let the chicken rest on a cutting board for five minutes before chopping into bite-sized chunks; make sure to sweep up those flavorful juices, too. Set aside for layering glory.
Step 3: Make the Spinach Alfredo Sauce
Start your sauce with melted butter in a pan. Sauté the finely chopped onion for about three to five minutes until soft, then toss in the minced garlic for another minute or two until aromatic. Sprinkle in your spices, then the flour, stirring for a minute to cook out any raw taste. Pour in the milk and heavy cream, lower the heat, and whisk steadily as the sauce thickens to a creamy consistency. Off the heat, stir in the chopped spinach and grated Parmesan until everything is melty and vibrant. Taste and tweak seasoning as you like!
Step 4: Assemble the EASY CHICKEN ALFREDO LASAGNA
Preheat your oven to 375F and spread a couple of spoonfuls of sauce at the bottom of your baking dish — this prevents sticking and boosts flavor. Start your first layer with a single sheet of lasagna, cover with sauce, then scatter over one-third of the chicken and a healthy handful of mozzarella. Repeat this process for two more layers, saving some sauce and sheets for the top. Finish strong with a final layer of noodles, the rest of the sauce, and a blanket of mozzarella.
Step 5: Bake to Golden Perfection
Tent the lasagna with foil using toothpicks as handy risers, so the cheese doesn’t stick. Bake for about 40 minutes, remove the foil, then broil for two to three minutes until the cheese gets irresistibly golden and bubbly. Let the lasagna rest for 15 minutes before slicing; this wait ensures the layers hold together for a true lasagna moment!
How to Serve EASY CHICKEN ALFREDO LASAGNA
Garnishes
Fresh chopped parsley is a must for that burst of color and herbal finish. If you’re feeling extra, a sprinkle of shaved Parmesan or a dusting of cracked black pepper adds even more personality right before serving.
Side Dishes
Balance the cozy richness of EASY CHICKEN ALFREDO LASAGNA with crisp Caesar salad, buttery garlic bread, or even steamed green beans. These sides cut through the creaminess, making each mouthful feel fresh and delightful.
Creative Ways to Present
Cut the lasagna into clean squares, stack them high for a dramatic effect, or serve as mini portions in ramekins for a dinner party twist. A drizzle of extra Alfredo sauce or a light lemon zest on top can make your presentation pop.
Make Ahead and Storage
Storing Leftovers
Chill any leftover EASY CHICKEN ALFREDO LASAGNA in an airtight container, where it will stay fresh and tasty for up to four days. The flavors deepen overnight, so the next-day slice might be even more delicious!
Freezing
This lasagna freezes beautifully! Slice individual squares and wrap them tightly, or freeze the entire cooled lasagna pan with a double layer of foil. It keeps well for up to three months, ready for a future comfort food craving.
Reheating
To keep your EASY CHICKEN ALFREDO LASAGNA moist and melty, reheat slices covered in foil in a 350F oven until warmed through, about 20 minutes. In a pinch, a microwave works too — just be sure to cover and add a splash of milk for the creamiest bite.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Rotisserie chicken makes this recipe even quicker, and it’s a fantastic way to use up leftovers. Just shred or chop and layer as directed.
Can I make EASY CHICKEN ALFREDO LASAGNA ahead of time?
Yes! You can assemble the whole dish a day in advance, then simply bake when ready. It’s a lifesaver for busy days and makes entertaining totally stress-free.
What’s the best way to avoid watery lasagna?
Drain your spinach well if using frozen, and don’t make the sauce too thin before baking — it thickens as it cooks. Letting the baked lasagna rest before slicing is also key to perfect, tidy layers.
Can I substitute different cheeses?
Mozzarella and Parmesan are classic, but feel free to experiment with Gruyère, provolone, or even a sharp white cheddar for a different flavor profile. Layering cheeses adds richness and melts beautifully!
Is it possible to make this dish vegetarian?
Definitely! Simply leave out the chicken and double up on sautéed mushrooms or roasted vegetables for a meatless but equally creamy version of this EASY CHICKEN ALFREDO LASAGNA.
Final Thoughts
There’s just something about sitting down to a bubbling, golden dish of EASY CHICKEN ALFREDO LASAGNA that feels special every single time. Whether you’re cooking for family, friends, or treating yourself, don’t hesitate to dive in and make it your own. I promise, with each cheesy, creamy forkful, you’ll be glad you did!
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EASY CHICKEN ALFREDO LASAGNA Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12-14 servings
- Diet: Halal
Description
This easy Chicken Alfredo Lasagna is a deliciously creamy and cheesy twist on the classic Italian dish. Layers of tender chicken tenders, homemade spinach Alfredo sauce, and gooey mozzarella cheese are stacked between perfectly cooked lasagna sheets and baked until golden and bubbling. This comforting casserole is perfect for feeding a crowd or making ahead for busy weeknights, and it’s sure to become a family favorite!
Ingredients
For the Chicken:
- 6 chicken tenders (or chicken breasts)
- 1 tsp salt (or to taste)
- 1/2 tsp pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or a mix of oregano, parsley, or basil)
- 2 tbsp olive oil
For the Spinach Alfredo Sauce:
- 5 tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp salt (or to taste)
- 1/2 tsp pepper
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 5 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (any plain cream)
- 1 cup grated Parmesan cheese (preferably freshly grated)
- 2 cups chopped spinach
For Assembly:
- 14–15 lasagna sheets (almost 1 pack)
- 3–4 cups shredded mozzarella cheese
- Freshly chopped parsley, for garnish
Instructions
- Cook the Lasagna Sheets: Boil the lasagna sheets according to package instructions until al dente. Toss them with a little oil after draining to prevent sticking, and set aside.
- Prepare the Chicken: Combine the chicken tenders with salt, pepper, cayenne, garlic powder, Italian seasoning, and olive oil until well coated. Heat a cast iron skillet over medium-high heat and cook the tenders for about 5 minutes per side, or until cooked through and lightly seared. Let them rest on a chopping board for 5 minutes, chop into small chunks, and toss with any remaining juices. Set aside.
- Make the Spinach Alfredo Sauce: In a non-stick pan, melt the butter over medium-high heat. Add the chopped onion and sauté until soft, about 3-5 minutes. Add the minced garlic and cook for 1-2 minutes more. Stir in salt, pepper, chili flakes, and Italian seasoning, then add the flour and cook for another minute to toast. Gradually whisk in the milk and cream, reduce heat, and cook, stirring continuously, until the sauce thickens (but not too thick). Turn off the heat, fold in chopped spinach and Parmesan cheese, and adjust seasoning if needed.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Assemble the Lasagna: Spread 2-3 tablespoons of Alfredo sauce on the bottom of a 9×13-inch baking dish. Lay down a single layer of lasagna sheets (about 3 sheets). Spread a generous amount of sauce, sprinkle about a third of the chopped chicken, then top with mozzarella cheese (about 3/4 cup per layer). Repeat this process for the second and third layers, using up all the chicken, and saving some sauce and lasagna sheets for the top layer. For the final layer, top with lasagna sheets, spread the remaining sauce and finish with a generous layer of mozzarella (about 1 cup).
- Bake the Lasagna: Insert 6-8 toothpicks into different places of the lasagna to prevent foil from sticking to the cheese. Cover tightly with foil and bake for about 40 minutes. Remove foil and broil for 2-3 minutes, or until the top is golden and bubbling.
- Rest and Serve: Let the lasagna rest at room temperature for at least 15 minutes so it slices neatly. Remove the toothpicks, garnish with fresh parsley, and serve warm!
Notes
- You can substitute chicken breasts for tenders—just adjust cooking time accordingly.
- If using no-boil lasagna sheets, check the package directions and adjust as needed.
- Use freshly grated Parmesan for the best flavor in the Alfredo sauce.
- The lasagna can be assembled a day in advance and baked before serving.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
