Chicken Alfredo Lasagna with Spinach is a great change-up to a traditional lasagna. Filled with cheese, a creamy alfredo sauce, and topped with tender chicken breasts.
Chicken Alfredo Lasagna
Pasta is life around here, but even I need a change sometimes from Spaghetti and Meat Sauce, or our traditional Lasagna recipe. When that day finally arrives (and it takes a WHILE, just ask my family) in comes this delicious Chicken Alfredo Lasagna recipe!
This has all of the good things I love about alfredo. Cream, loads of parmesan cheese, butter, lots of garlic, and that’s about it. Then we saute some spinach to add to the mix too, and once you throw in the chicken? Forget about it. You’re about to be in pasta heaven.
This recipe is homemade, but if you have a favorite jarred alfredo you can totally get away with cracking that bad boy open. You can also use pre-cooked chicken from a rotisserie chicken too. I’m all about hitting that easy button while still cooking at home when life gets crazy.
You need more PASTA in your life.
Chicken Alfredo Lasagna shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lasagna noodles
- Mozzarella cheese
- Whole milk ricotta cheese
- Small curd whole milk cottage cheese
- Garlic salt
- Onion powder
- Chicken breasts
- Olive oil
- Fresh garlic
- Heavy cream
- Frozen spinach
- Parmigiano Reggiano
Try Mock Lasagna too!
How to make Chicken Alfredo Lasagna
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat & Prep
Turn on your oven and get it preheated to 325°F. Prep a large pan with cooking spray.
Parboil the pasta in well-salted water while you’re doing everything else.
Prep the layers
Make the sauce by melting the butter. Saute garlic. Whisk in cream. Simmer until reduced. Slowly add in cheese while stirring. Remove from heat.
To make the spinach, remove all the water you can and then saute it with the butter, cream, nutmeg, salt, and garlic.
Mix together the cottage cheese, ricotta, parmesan, egg, and seasonings and set aside.
Layer in this order:
1/2 of cottage cheese mixture
all of the spinach mixture
1/3 of the mozzarella cheese
1/3 of the sauce, noodles
other half of cottage cheese mixture
1/3 of mozzarella cheese
1/3 of the sauce mixture
the rest of the sauce
the rest of the mozzarella cheese
Bake & Make Chicken
Cover with tin foil and bake for 35-45 minutes. Uncover and bake for an additional 15 minutes.
While the lasagna cooks, make the chicken by seasoning and sauteing on the stove until no more pink remains. Let rest for 5 minutes before slicing. Don’t overcook!
Let the lasagna sit for 15-20 minutes to set up before slicing. Serve with chicken on top!
My Lasagna Stuffed Shells are great too!
Chicken Alfredo Lasagna FAQ
Can This Recipe Be Doubled?
If you are feeding a crowd, have neighbors you love, or just want easy lunches for your whole family all week long, definitely just double the recipe and whip out two pans!
It really isn’t more work than one pan, and you can freeze one or bring one to a neighbor or friend who could use a meal. If a pan of this showed up on my doorstep unexpectedly? I might kiss whoever delivers it. Fair warning.
What’s The Best Way To Reheat Leftovers?
This recipe is perfect to reheat in the microwave. Talk about easy! If you don’t have a microwave the air fryer or oven will work well too.
Substitutions and Variations
As with almost all of my recipes, you are welcome to play around like this.
Feeding vegans? Here’s an awesome Vegan Lasagna Recipe from JZ Eats that will make your vegetarian and vegan friends happy! Check it out, and let me know what you think!
Don’t skip my Traeger Feta Pasta recipe!
My Favorite Pasta Recipes
- Easy Shrimp Scampi Pasta
- Meatball Stuffed Manicotti
- Super Simple Herbed Marinara
- Chicken and Zucchini Pasta Bake
- BLT Bucatini Pasta Salad
- Pepperoni Rotini Bake
- 1 box lasagna noodles, parboiled
- 2 pounds mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- 1 egg
- 8 ounces whole milk ricotta cheese
- 8 ounces small curd whole milk cottage cheese
- salt, pepper, garlic salt, onion powder
- 4-5 inch chicken breasts, sliced into 1/2 strips
- 2 - 3 tablespoons olive oil
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- 3 tablespoons butter
- 16 ounces frozen spinach, thawed and drained
- 1/2 teaspoon salt, taste final product and add additional as needed
- 2-3 cups parmigiano reggiano
- 1 pint heavy cream
- 2 cloves fresh garlic, thinly sliced
- 6 tablespoons butter, salted
- Prepare the bottom of a 10x13 pan with cooking spray. Preheat oven to 325.
- Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
- Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
- Boil your noodles until they are about 1/2 to 2/3 done, and then drain well and rinse in cold water.
- To prepare the spinach layer, thaw and drain your frozen spinach well. I like to use a fine mesh strainer and really squeeze allllll the liquid out that I can. Once it is well-drained, place it into a medium saute pan with the butter, cream, nutmeg, salt, and garlic. Simmer over medium heat, stirring frequently, for 3-4 minutes. Remove from heat and set aside.
- In a separate bowl, combine the cottage cheese, ricotta, parmesan, egg, and seasonings. Mix until well combined.
- Layer the ingredients in the pan in this order: noodles, 1/2 of cottage cheese mixture, all of the spinach mixture, 1/3 of the mozzarella cheese, 1/3 of the sauce, noodles, other half of cottage cheese mixture, 1/3 of mozzarella cheese, 1/3 of the sauce mixture, noodles, the rest of the sauce, the rest of the mozzarella cheese.
- Bake lasagna, covered, for 30-40 minutes. Remove the cover during the last 15 minutes of cooking to allow for a slight browning of the top layer.
- Remove from oven and let sit for 15 minutes before cutting. While the lasagna is resting, liberally season the chicken with the salt, pepper, garlic salt, and onion powder. Place the olive oil in a large skillet, and heat over medium- low heat.
- Cook slowly over medium-low heat until no pink remains.
- Serve chicken on top of the individual pieces of lasagna.
Amount Per Serving: Calories: 873Total Fat: 67gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 247mgSodium: 1944mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 52g
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.