This Chicken Alfredo Lasagna is the ultimate comfort food with layers of tender chicken, a creamy spinach Alfredo sauce, and gooey mozzarella cheese. It’s rich, savory, and satisfying—perfect for gatherings or cozy family dinners. No ricotta, no fuss—just simple, wholesome ingredients that come together into one irresistible lasagna. The Best Easy Chicken Alfredo Lasagna

Why I Love This Recipe

I love how indulgent and hearty this lasagna turns out without requiring overly complicated steps. It skips ricotta altogether (which I rarely have on hand) and instead focuses on a rich, homemade spinach Alfredo sauce. The chicken is perfectly seasoned and seared before being tucked between layers of pasta, creamy sauce, and loads of mozzarella cheese. I also appreciate that it can be prepared ahead and baked fresh when needed. It’s a crowd-pleaser every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

Chicken tenders (or chicken breast), about 400–500g
Salt
Black pepper
Cayenne pepper
Garlic powder
Italian seasoning (or a mix of oregano and parsley/basil)
Olive oil

For the Spinach Alfredo Sauce:

Unsalted butter
Onion, finely chopped
Garlic, minced
Salt
Black pepper
Chili flakes
Italian seasoning
All-purpose flour
Whole milk
Heavy cream (or more milk for a lighter version)
Grated Parmesan cheese (freshly grated if possible)
Chopped spinach

For Assembly:

14–15 lasagna sheets (regular or oven-ready)
Shredded mozzarella cheese (3–4 cups or to taste)
Fresh parsley, chopped (for garnish)

Directions

Boil the Lasagna Sheets
I cook the sheets until al dente, then lightly oil them to prevent sticking. If I’m using oven-ready sheets, I just follow the package instructions.
Cook the Chicken
I marinate the chicken tenders with seasoning and olive oil, then sear them on both sides in a skillet until golden and cooked through (about 5 minutes per side). I let them rest, then chop them into small chunks and toss them in their own juices.
Make the Spinach Alfredo Sauce
In a non-stick pan, I melt the butter, sauté the onion until soft, then add garlic. After the spices go in, I toast the flour briefly before pouring in the milk and cream. I cook until the sauce thickens slightly, then stir in spinach and Parmesan cheese off the heat. I always taste and adjust seasoning here.
Assemble the Lasagna
In a 9×13″ baking dish, I spread a bit of sauce, then layer lasagna sheets, sauce, chicken, and mozzarella. I repeat this for three full layers. For the top, I finish with lasagna sheets, the remaining sauce, and a generous layer of mozzarella cheese.
Bake the Lasagna
I tent the lasagna with foil (using toothpicks to keep it off the cheese), then bake at 375°F for 40 minutes. After that, I broil for 2–3 minutes until the top is bubbly and golden. I let it rest for 15 minutes before serving.

Servings and Timing

Servings: 12–14
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

This recipe feeds a crowd, making it ideal for parties, potlucks, or a big family dinner.

Variations

Add Mushrooms: I sometimes sauté mushrooms with the onions for an earthy flavor.
Make it Spicier: A bit more chili flakes or a pinch of paprika in the sauce adds extra warmth.
Use a Different Cheese: Mixing in shredded provolone or smoked gouda adds great depth.
Vegetarian Version: I skip the chicken and use roasted vegetables like zucchini, bell peppers, and mushrooms.
Use Store-Bought Sauce: When I’m short on time, I’ve used jarred Alfredo sauce boosted with sautéed spinach and extra cheese.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This lasagna freezes beautifully. I freeze in portions or as a whole dish, tightly wrapped, for up to 2 months.
Reheating: I reheat in the oven at 350°F, covered, until warmed through (about 20 minutes), or microwave individual slices.

FAQs

How long does Chicken Alfredo Lasagna last in the fridge?

I keep it for up to 4 days in the fridge. It tastes great even after reheating, especially with a little extra cheese sprinkled on top.

Can I freeze this lasagna?

Yes, absolutely. I often freeze the fully assembled, unbaked lasagna or freeze individual baked portions. It makes weeknight meals a breeze.

Do I need to boil oven-ready lasagna sheets?

No. If I’m using oven-ready sheets, I don’t boil them, but I do make sure the sauce is slightly looser to help soften the pasta as it bakes.

Can I make this lasagna ahead of time?

Definitely. I often assemble it a day in advance, cover it well, and store it in the fridge. I bake it fresh when I’m ready to serve.

What can I substitute for cream in the Alfredo sauce?

If I’m looking for a lighter option, I just use all milk, or sometimes I add a bit of cream cheese instead. It still turns out rich and flavorful.

Conclusion

This Chicken Alfredo Lasagna is everything I love in a cozy, creamy pasta dish—layers of flavor, hearty ingredients, and just the right touch of indulgence. It’s simple to make yet impressive enough for special occasions. Whether I’m cooking for a dinner party or meal-prepping for the week, this recipe always hits the spot.