Chicken Alfredo Lasagna

My neighbor brought over a casserole dish one Tuesday evening, still warm under a checkered towel. She called it her "comfort stack" and refused to leave until I tasted it. One forkful of creamy chicken Alfredo lasagna and I understood why she was so insistent. The next weekend, I stood in my own kitchen with a pile of noodles and a determination to recreate that exact feeling.

I made this for my book club on a rainy April night when nobody wanted to venture out but we all craved something indulgent. The pan came out of the oven bubbling at the edges, golden and fragrant. We ate seconds in our socks, rain drumming on the windows, and someone declared it the best thing I'd ever served. I wrote the recipe down on three napkins before anyone left.

Ingredients

• Cooked chicken breast: Rotisserie chicken saves time and adds a subtle roasted flavor that plain poached chicken just cannot match.
• Lasagna noodles: Oven ready noodles work in a pinch, but I prefer boiling regular ones for a better texture that holds up under all that sauce.
• Fresh baby spinach: It wilts down to almost nothing, so do not be shy with the handful, and it adds a pop of color between all that cream.
• Onion and garlic: These two build the savory foundation, softening into sweetness that balances the richness of the Alfredo.
• Alfredo sauce: Homemade is lovely, but a good quality jar works beautifully when life is busy and you still want comfort food.
• Ricotta cheese: Whole milk ricotta is worth it here, the creaminess binds everything together and keeps each layer distinct.
• Mozzarella and Parmesan: Mozzarella melts into gooey strings, while Parmesan adds that sharp, nutty finish on top.
• Egg: It helps the ricotta mixture hold its shape so your layers do not slide apart when you cut into the pan.
• Italian herbs, salt, and pepper: Just enough seasoning to wake up the ricotta without competing with the Alfredo.
• Fresh parsley: A sprinkle at the end makes it look like you fussed, even when you did not.

Instructions

Prep your oven and dish:

Set the oven to 375°F and grease your baking dish lightly so nothing sticks. This is the moment to clear some counter space because things are about to get layered.

Cook the noodles:

If you are using regular lasagna noodles, boil them until just al dente, they will finish cooking in the oven. Drain them and lay them flat so they do not stick together.

Sauté the aromatics:

Warm a splash of olive oil in a skillet and cook the diced onion until it turns soft and translucent. Toss in the garlic and let it sizzle for a minute until your kitchen smells amazing.

Wilt the spinach:

Add the chopped spinach to the skillet and stir until it shrinks down and darkens. Let it cool a bit before mixing it with the ricotta, or the egg might scramble.

Mix the ricotta layer:

In a bowl, combine ricotta, egg, half the Parmesan, herbs, salt, and pepper, then fold in the cooled spinach mixture. It should look creamy and flecked with green.

Start layering:

Spread half a cup of Alfredo on the bottom of your dish to prevent sticking. Lay down four noodles, then spread half the ricotta spinach mixture over them.

Add chicken and sauce:

Scatter half the shredded chicken over the ricotta layer, drizzle with a cup of Alfredo, and sprinkle with mozzarella. Press gently so everything settles.

Repeat the layers:

Add another layer of noodles, the rest of the ricotta mixture, remaining chicken, more Alfredo, and another layer of mozzarella. You are building something beautiful here.

Top it off:

Finish with the last noodles, pour over the remaining Alfredo, and cover with the rest of the mozzarella and Parmesan. It should look generous and ready to bubble.

Bake covered:

Cover the dish with foil and bake for 30 minutes so the layers meld together. The foil keeps the top from browning too fast.

Finish uncovered:

Remove the foil and bake another 20 to 25 minutes until the cheese is golden and the edges are bubbling. The smell will make everyone gather in the kitchen.

Rest before serving:

Let the lasagna sit for 10 to 15 minutes before slicing, this helps it hold together instead of oozing everywhere. Sprinkle with parsley and serve warm.

Save

The first time I served this to my family, my youngest asked if we could have it every Sunday. My partner went quiet, scraping every last bit of sauce from the corner of the dish. It was one of those meals where nobody left the table right away, we just sat there, full and content, talking about nothing in particular. That is when I knew this recipe was a keeper.

How to Store and Reheat Leftovers

Leftovers keep beautifully in the fridge for up to four days, covered tightly with foil or in an airtight container. I reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out. For a crowd, cover the whole dish with foil and warm it in a 350°F oven for about 20 minutes until heated through. The flavors deepen overnight, making day two just as satisfying as day one.

Swaps and Substitutions

If you want to skip the meat, swap the chicken for sautéed mushrooms or leave it out entirely and add extra spinach or kale. You can also use turkey, leftover Thanksgiving bird works surprisingly well here. For a lighter version, try part skim ricotta and reduce the mozzarella slightly, though I will say the full fat version is worth every creamy bite. Gluten free noodles work without any other adjustments, just follow the package instructions.

What to Serve Alongside

A crisp green salad with a tangy vinaigrette cuts through all that richness and makes the meal feel more complete. I like to serve garlic bread on the side, even though it is carbs on carbs, because nobody ever complains. A chilled glass of Pinot Grigio or Chardonnay pairs beautifully, but sparkling water with lemon works just as well if you are keeping things simple.

• Toss arugula with lemon juice, olive oil, and shaved Parmesan for a peppery contrast.
• Roasted broccoli or green beans add a veggie without much effort.
• Keep some crusty bread handy for mopping up every last bit of sauce on the plate.

Save

This lasagna has become my go to whenever I need to feed a crowd or comfort someone going through a tough week. It is the kind of dish that makes people linger at the table, and that is exactly the kind of cooking I love most.

Recipe FAQs

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly and saves preparation time. Choose a quality brand for best flavor, or make your own by melting butter, adding flour and cream, then finishing with Parmesan cheese.

→ How do I prevent the lasagna from being watery?

Cook spinach until completely wilted and squeeze out excess moisture before mixing with ricotta. Use oven-ready noodles if available to reduce liquid absorption, and ensure the Alfredo sauce isn't too thin.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the lasagna completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.

→ What's the best way to slice and serve?

Let the lasagna rest for 10-15 minutes after removing from the oven. This allows the layers to set, making clean slices easier. A sharp knife dipped in hot water helps prevent tearing.

→ Are there good substitutions for ingredients?

Substitute kale for spinach, use gluten-free noodles for dietary needs, or swap rotisserie chicken for added flavor. A pinch of nutmeg in the ricotta mixture adds traditional Italian depth.