Chicken Alfredo Lasagna is a decadent and comforting twist on the classic Italian pasta dish. This indulgent lasagna features layers of tender cooked chicken, creamy Alfredo sauce, lasagna noodles, and a blend of melted cheeses.
To prepare this dish, cooked chicken is typically seasoned with herbs and spices, then shredded or diced and mixed with a creamy Alfredo sauce. This sauce is often made with butter, garlic, heavy cream, and Parmesan cheese, creating a rich and velvety texture with a savory flavor.
The lasagna is assembled by layering the cooked chicken Alfredo mixture between lasagna noodles and a generous amount of shredded mozzarella cheese. This layering process is repeated until the baking dish is filled, creating a hearty and satisfying dish.
Once assembled, the Chicken Alfredo Lasagna is baked until the cheese is bubbly and golden brown, and the noodles are tender. The result is a creamy, cheesy, and utterly delicious lasagna that’s sure to become a favorite for pasta and Alfredo sauce lovers alike
Ingredients
1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce, divided
2 pints ricotta cheese
4 cups shredded mozzarella cheese
salt and ground black pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.
Mix together ricotta and spinach in a second medium bowl until well combined.
Arrange a single layer of lasagna noodles in a 9×13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.
