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
