Chicken Alfredo Lasagna
Chicken Alfredo Lasagna
Ingredients
For the Chicken
- 2 chicken breasts, boneless, skinless
For the Alfredo Sauce
- 1/4 cup unsalted butter
- 8 ounces cream cheese, softened
- 1 1/2 cups milk
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 5 ounces fresh spinach
For the Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For Assembly
- 9 lasagna noodles, no-boil or regular, cooked according to package directions if not no-boil
- 3 cups mozzarella cheese, shredded
Instructions
- 1
Boil the chicken breasts in a pot of lightly salted water until cooked through, about 15-20 minutes. Remove from water, let cool slightly, then shred the chicken using two forks. Set aside.
⏱️ 20 min
- 2
While the chicken is cooking, prepare the Alfredo sauce. In a medium saucepan over medium heat, melt the butter. Add the softened cream cheese and milk. Whisk continuously until the cream cheese is fully melted and the mixture is smooth and creamy.
⏱️ 8 min
- 3
Stir in 1 cup of grated Parmesan cheese until melted and well combined. Season the Alfredo sauce with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon black pepper. Stir to incorporate all seasonings.
⏱️ 5 min
- 4
Add the shredded chicken and fresh spinach to the Alfredo sauce. Stir until the spinach wilts and all ingredients are evenly mixed. Remove from heat.
⏱️ 3 min
- 5
In a separate large bowl, combine the ricotta cheese, 1 large egg, and 1/2 cup grated Parmesan cheese. Season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 6
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 7
Begin layering the lasagna. Spread about 1 cup of the chicken Alfredo sauce mixture evenly on the bottom of the prepared baking dish.
⏱️ 2 min
- 8
Place a single layer of lasagna noodles over the sauce. (If using regular noodles, ensure they are cooked and drained according to package instructions before this step).
⏱️ 1 min
- 9
Spread half of the ricotta cheese mixture evenly over the noodles. Top with about 1 1/2 cups of the chicken Alfredo sauce mixture, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 2 min
- 10
Repeat the layering process: another layer of lasagna noodles, the remaining ricotta cheese mixture, about 1 1/2 cups of the chicken Alfredo sauce mixture, and 1 cup of shredded mozzarella cheese.
⏱️ 2 min
- 11
For the final top layer, place the last layer of lasagna noodles. Spread any remaining chicken Alfredo sauce mixture over the noodles and sprinkle generously with the remaining 1 cup of shredded mozzarella cheese.
⏱️ 2 min
- 12
Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
⏱️ 40 min•🌡️ 350
- 13
Let the lasagna rest for 10-15 minutes before slicing and serving to allow it to set.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo Lasagna
For the Chicken
- 2 chicken breasts, boneless, skinless
For the Alfredo Sauce
- 1/4 cup unsalted butter
- 8 ounces cream cheese, softened
- 1 1/2 cups milk
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 5 ounces fresh spinach
For the Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For Assembly
- 9 lasagna noodles, no-boil or regular, cooked according to package directions if not no-boil
- 3 cups mozzarella cheese, shredded
Instructions
- 1
Boil the chicken breasts in a pot of lightly salted water until cooked through, about 15-20 minutes. Remove from water, let cool slightly, then shred the chicken using two forks. Set aside.
⏱️ 20 min - 2
While the chicken is cooking, prepare the Alfredo sauce. In a medium saucepan over medium heat, melt the butter. Add the softened cream cheese and milk. Whisk continuously until the cream cheese is fully melted and the mixture is smooth and creamy.
⏱️ 8 min - 3
Stir in 1 cup of grated Parmesan cheese until melted and well combined. Season the Alfredo sauce with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon black pepper. Stir to incorporate all seasonings.
⏱️ 5 min - 4
Add the shredded chicken and fresh spinach to the Alfredo sauce. Stir until the spinach wilts and all ingredients are evenly mixed. Remove from heat.
⏱️ 3 min - 5
In a separate large bowl, combine the ricotta cheese, 1 large egg, and 1/2 cup grated Parmesan cheese. Season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 6
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 7
Begin layering the lasagna. Spread about 1 cup of the chicken Alfredo sauce mixture evenly on the bottom of the prepared baking dish.
⏱️ 2 min - 8
Place a single layer of lasagna noodles over the sauce. (If using regular noodles, ensure they are cooked and drained according to package instructions before this step).
⏱️ 1 min - 9
Spread half of the ricotta cheese mixture evenly over the noodles. Top with about 1 1/2 cups of the chicken Alfredo sauce mixture, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 2 min - 10
Repeat the layering process: another layer of lasagna noodles, the remaining ricotta cheese mixture, about 1 1/2 cups of the chicken Alfredo sauce mixture, and 1 cup of shredded mozzarella cheese.
⏱️ 2 min - 11
For the final top layer, place the last layer of lasagna noodles. Spread any remaining chicken Alfredo sauce mixture over the noodles and sprinkle generously with the remaining 1 cup of shredded mozzarella cheese.
⏱️ 2 min - 12
Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
⏱️ 40 min•🌡️ 350 - 13
Let the lasagna rest for 10-15 minutes before slicing and serving to allow it to set.