Chicken Alfredo Lasagna with Spinach is rich, cheesy, and satisfying. It’s not complicated to make, either.
You get layers of noodles, creamy Alfredo sauce, juicy chicken, and a spinach-ricotta filling. Altogether, it’s comforting but still easy enough for a weeknight.
The kitchen smells amazing while it bakes. Honestly, people start poking their heads in, asking when dinner’s ready.
I usually grab a jar of Alfredo sauce to keep things simple. Using pre-cooked chicken makes prep go a lot faster. Mixing spinach into the ricotta gives it a nice pop of color. It also helps balance out all that creamy sauce.
Once you’ve layered everything and scattered plenty of mozzarella on top, it bakes up golden and bubbly.
That pan of cheesy goodness is just begging to be shared. Add a salad or some roasted veggies on the side if you want to round out the meal. It doesn’t take a ton of effort, but it still feels special.
This is simple comfort food, and honestly, it always hits the spot.
Why You’ll Love This Chicken Alfredo Lasagna with Spinach
Comforting and creamy
Layers of Alfredo, ricotta, and mozzarella create a rich, cheesy bite with tender noodles and chicken in every slice.
Easy assembly with cooked chicken
Using pre-cooked chicken speeds up prep and keeps the layers neat and consistent.
Balanced with spinach
Spinach adds color and a mild, earthy note that evens out the creamy sauce.
Great for make-ahead
Assemble earlier, bake later, and enjoy reliable leftovers that hold up well.
Crowd-friendly casserole
A 9×13-inch pan serves eight, making it a practical dinner for family or guests.
Tips and Tricks
Noodles
Parboil to al dente so they finish in the oven without getting soft. Drain well to avoid extra water in the pan.
Spinach
Squeeze spinach thoroughly after cooking. Excess moisture can thin the sauce and make layers slide.
Sauce Coverage
Spread a thin layer of Alfredo on the bottom of the dish to prevent sticking and help the first noodle layer lie flat.
Cheese Placement
Keep most mozzarella on the top layer for color and stretch. A light sprinkle inside the layers is enough.
Clean Slices
Rest the lasagna 10 minutes after baking. This helps the layers set for tidy squares.
Make-Ahead
Assemble, cover tightly, and refrigerate up to 24 hours. Add 10 to 15 minutes to the bake time if starting cold.
Ingredient Substitutions
Noodles → No-boil lasagna
Use no-boil sheets. Ensure good sauce coverage so they hydrate properly during baking.
Spinach → Fresh spinach
Wilt 10 to 12 ounces fresh spinach in a skillet, then drain and squeeze well before mixing with ricotta.
Chicken → Rotisserie chicken or turkey
Shred rotisserie chicken or use leftover turkey for fast assembly and similar texture.
Ricotta → Cottage cheese
Blend cottage cheese briefly for a smoother texture, then use in place of ricotta.
Alfredo sauce → Homemade or lighter style
Use homemade Alfredo or a lighter jarred version if you prefer a thinner, less rich sauce.
Mozzarella → Provolone or Italian blend
Swap part or all of the mozzarella with provolone or a mild Italian cheese blend.
Gluten-free option
Use gluten-free lasagna noodles and confirm the Alfredo sauce is gluten-free.
How to Store and Reheat
Refrigerate
Cool completely, cover, and refrigerate up to 4 days. Store in the baking dish or transfer to airtight containers.
Freeze
Wrap tightly and freeze up to 2 months. For best quality, freeze in portions.
Reheat in the oven
Cover with foil and reheat at 325°F until hot, about 20 to 30 minutes for a large portion. Remove foil for the last few minutes to refresh the top.
Reheat in the microwave
Heat slices on a microwave-safe plate in short bursts, 50% power, stirring any escaping sauce back over the pasta between bursts to keep it moist.
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Chicken Alfredo Lasagna
Equipment
- Medium Nonstick Saucepan
Ingredients
- 1 package (16 ounce) lasagna noodles
- 1 package (10 ounce) frozen chopped spinach
- 3 cooked boneless chicken breast halves diced
- 2 jars (16 ounce each) Alfredo-style pasta sauce divided
- 2 pints ricotta cheese
- 4 cups shredded mozzarella cheese
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 350°F
- Bring a large pot of lightly salted water to a boil.
- Add lasagna noodles and cook 8 to 10 minutes until al dente. Drain noodles in a colander.
- Place frozen spinach and ½ cup water in a medium nonstick saucepan.
- Bring to a boil, then reduce heat to medium-high and cover.
- Cook, stirring occasionally, until spinach is tender, 6 to 7 minutes
- Drain spinach and squeeze out excess water.
- Stir diced chicken and 1 jar Alfredo sauce in a medium bowl.
- Mix ricotta and drained spinach in a second medium bowl.
- Spread a thin layer of Alfredo sauce from the second jar in a 9×13-inch baking dish.
- Arrange a single layer of noodles, edges slightly overlapping.
- Spread the chicken-Alfredo mixture evenly over the noodles.
- Sprinkle 1 cup mozzarella over the chicken layer. Add a second layer of noodles.
- Spread the spinach-ricotta mixture evenly over the noodles.
- Pour ½ of the remaining jar of Alfredo sauce over the spinach mixture and spread evenly.
- Sprinkle 1 cup mozzarella over the sauce. Add a final layer of noodles.
- Top with the remaining ½ jar Alfredo sauce.
- Sprinkle the remaining 2 cups mozzarella over the top.
- Season the surface lightly with salt and black pepper.
- Bake until the top is browned and bubbly, 50 to 60 minutes.
- Rest 10 minutes before slicing and serving.
Notes
How to Store and Reheat
Refrigerate – Cool completely, cover, and refrigerate up to 4 days. Store in the baking dish or transfer to airtight containers. Freeze – Wrap tightly and freeze up to 2 months. For best quality, freeze in portions. Reheat in the oven – Cover with foil and reheat at 325°F until hot, about 20 to 30 minutes for a large portion. Remove foil for the last few minutes to refresh the top. Reheat in the microwave – Heat slices on a microwave-safe plate in short bursts, 50% power, stirring any escaping sauce back over the pasta between bursts to keep it moist.Nutrition
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