Easy Chicken Alfredo Lasagna

Featured in: Main Dishes

Layers of creamy spinach sauce, seasoned chicken, pasta, and gooey cheese make this lasagna a standout. It’ll take around 100 minutes, with most of the work happening while it bakes.

Twistytaste.com
Updated on Tue, 29 Apr 2025 19:49:48 GMT
A cheesy baked lasagna topped with parsley, served in a black dish. Pin it
A cheesy baked lasagna topped with parsley, served in a black dish. | twistytaste.com

Chicken and Alfredo Lasagna brings together layers of creamy spinach sauce, juicy chicken pieces, and stretchy mozzarella for an incredible twist on traditional pasta bakes. It's got everything you want for family meals or when friends come over - tons of flavor packed into each forkful.

Soul-Warming Comfort Food

I came up with this dish when I wanted something different from the usual tomato lasagna, and now my family asks for it all the time. There's something magical about how the rich Alfredo coats every bite of chicken and gets all melty with the cheese. I love that I can put it together earlier in the day when things aren't crazy, or make it special for gatherings.

What You'll Need

  • Chicken Tenders: 1.5 pounds of boneless, skinless tenders with salt, pepper, cayenne, garlic powder, and Italian seasoning mixed in.
  • Butter: 2 tablespoons to cook with and kick off your sauce base.
  • Onion: 1 medium, chopped small to build flavor depth.
  • Garlic: 3 cloves, finely chopped for that punch of taste.
  • All-Purpose Flour: 2 tablespoons to make your sauce nice and thick.
  • Milk and Cream: 2 cups of milk with 1 cup of cream for that silky-smooth texture.
  • Parmesan Cheese: 1 cup, freshly grated works way better than pre-packaged.
  • Spinach: 2 cups of fresh leaves adding color and goodness.
  • Lasagna Sheets: 14-15 sheets, cooked until just firm.
  • Mozzarella Cheese: 3 cups, shredded for those amazing cheese pulls.
  • Seasonings: Salt, pepper, chili flakes, and Italian herbs for the perfect taste balance.

Let's Make It Together

Get Your Chicken Ready
Mix your seasonings all over the chicken tenders. Throw them in a hot pan with some olive oil for about 4-6 minutes each side until they're golden and fully done inside. Let them cool a bit, chop them up small, and mix them back with the pan juices.
Whip Up the Alfredo Sauce
Drop your butter in a non-stick pan over medium heat. Cook those onions until they're soft, then toss in your garlic until you can smell it. Stir the flour in and cook for a minute or two. Pour in your milk and cream bit by bit, stirring the whole time. Mix in your Parmesan and add spinach, letting it wilt down.
Stack Your Lasagna
Turn your oven to 375°F (190°C). Spread a thin layer of your sauce on the bottom of a 9x13" dish. Start layering with pasta sheets, sauce, chicken pieces, and mozzarella. Do this three times, ending with plenty of sauce and a thick layer of cheese on top.
Cook and Enjoy
Cover with foil but stick toothpicks in to keep it from touching the cheese. Bake for 40 minutes, then switch to broil for 2-3 minutes to get that cheese golden brown. Let it sit for 15 minutes, sprinkle with parsley, and dig in.

Making It Perfect

After making this lasagna countless times, I've picked up some tricks along the way. You'll want to wait until your sauce gets really thick before you start layering, it makes such a big difference when you cut into it later. Those toothpicks in the foil really work wonders and save your cheese topping. And definitely give it that rest time after it comes out of the oven, it'll be so much easier to slice nicely.

Keeping It Fresh

I actually think this tastes way better the day after when all the flavors have gotten friendly with each other. You can keep it in your fridge for about a week, no problem. Sometimes I'll make two at once and pop one in the freezer for a no-cook night down the road. Just don't forget to let it thaw in the fridge overnight before you heat it up, and give it a few extra minutes in the oven.

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. | twistytaste.com

Frequently Asked Questions

→ Why do toothpicks keep foil off the cheese?

Toothpicks work like mini poles, stopping the foil from sticking to the cheese and keeping it looking great once baked.

→ Why wait 15 minutes before slicing?

Letting it sit helps the lasagna firm up so you get clean slices. It also cools a bit, avoiding mouth burns from hot cheese.

→ Is pre-grated parmesan okay?

You can use it, but freshly grated parmesan melts smoother and tastes fresher. The pre-grated kind often has additives that can affect texture.

→ Why not overcook pasta?

Pasta that’s cooked to al dente keeps cooking in the oven. If it’s fully cooked beforehand, it’ll end up too soft in the final dish.

→ What’s the point of broiling?

Broiling gives the top a crispy, golden finish. It adds a pop of flavor and makes the dish look as good as it tastes.

Conclusion

Layers of creamy spinach sauce, seasoned chicken, pasta, and gooey cheese make this lasagna a standout. It’ll take around 100 minutes, with most of the work happening while it bakes.

Chicken Alfredo Lasagna

This lasagna is packed with creamy spinach alfredo sauce, seasoned chicken, and cheesy layers for a comforting, satisfying meal.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Fusion of Italian and American

Yield: 14 Servings (A 9x13 pan full)

Dietary: ~

Ingredients

01 14-15 lasagna noodles.
02 3-4 cups mozzarella, shredded.
03 2 cups spinach, chopped.
04 1 cup Parmesan, grated.
05 1 cup heavy cream.
06 2 cups whole milk.
07 ½ medium onion, finely diced.
08 1 tablespoon garlic, minced.
09 1 teaspoon chili flakes.
10 5 tablespoons flour (all purpose).
11 5 tablespoons unsalted butter.
12 2 tablespoons olive oil.
13 1 teaspoon Italian herbs blend.
14 1 teaspoon garlic powder.
15 1 teaspoon cayenne pepper.
16 ½ teaspoon black pepper.
17 1 teaspoon salt.
18 6 pieces of chicken tenders.
19 Chopped parsley for topping.

Instructions

Step 01

Cook noodles until firm but tender, then toss in oil so they don't stick together.

Step 02

Coat chicken tenders in seasonings and cook in a pan for around 5 minutes each side. Cool and dice.

Step 03

Cook garlic and onion in butter. Add spices and flour, cook briefly. Pour in milk and cream. Let thicken, then stir in cheese and spinach.

Step 04

Start layering: sauce, noodles, chicken, cheese. Repeat three times. Finish with noodles, sauce, and cheese on top.

Step 05

Cover with foil (use toothpicks to lift it slightly) and bake at 375°F for 40 minutes. Remove foil and broil for 2 minutes. Cool for 15 minutes before slicing.

Notes

  1. Swap tenders with chicken breasts if you'd prefer.
  2. Fresh Parmesan adds the best flavor.
  3. Let it sit before cutting for neater slices.

Tools You'll Need

  • 13x9 lasagna pan.
  • Non-stick frying pan.
  • Cast iron skillet for chicken.

Allergy Information

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

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: ~