Creamy Chicken Alfredo Lasagna with Spinach

Creamy Chicken Alfredo Lasagna

Layers of chicken, spinach-ricotta filling, and Parmesan cream sauce make this a soft, creamy lasagna with a golden mozzarella top. Rotisserie chicken saves preparation time, while traditional noodles are boiled separately so they cook evenly in the casserole.

The two details that matter most are squeezing the thawed spinach dry and keeping the sauce thick enough to coat a spoon. Bake the lasagna covered to heat the layers, then uncover it to brown the cheese. A short rest makes the portions easier to lift while the filling stays creamy.

Ingredients for Creamy Chicken Alfredo Lasagna

• 12 traditional dried lasagna noodles (300g)
• 3 cups cooked shredded chicken (420g), such as rotisserie chicken
• 10 ounces frozen chopped spinach (280g), thawed and squeezed very dry
• 15 ounces whole-milk ricotta (425g)
• 3 cups shredded mozzarella (340g), divided
• 1 cup finely grated Parmesan (100g), divided
• 4 tablespoons unsalted butter (55g), plus a little for the dish
• 1/4 cup all-purpose flour (30g)
• 3 garlic cloves, finely minced
• 2 cups whole milk (490g)
• 1 cup heavy cream (240g)
• About 1 teaspoon kosher salt, divided or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Optional: Add a small pinch of freshly grated nutmeg to the sauce, or a pinch of red pepper flakes to the sauce or filling.

How to Make Creamy Chicken Alfredo Lasagna

1. Prepare the oven and noodles: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly butter a 9-by-13-inch baking dish. Boil the noodles according to the package directions until al dente; they will continue cooking in the oven. Drain and separate them so they do not stick together.
2. Mix the filling: Squeeze the thawed spinach firmly until it no longer releases water. Stir it into the ricotta with 1/4 cup of the Parmesan, about half the salt, and the black pepper. The filling should be thick enough to hold together. Keep the chicken separate for layering.
3. Make the sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook briefly, then whisk in the flour until no dry pockets remain. Gradually whisk in the milk and cream. Bring to a gentle simmer and cook, whisking, until the sauce is smooth and coats a spoon but still pours easily. Stir in 1/2 cup of the Parmesan and season with the remaining salt to taste. Add the optional nutmeg or red pepper flakes, if using.
4. Layer the lasagna: Spread a thin layer of sauce in the dish. Add four noodles, half the ricotta mixture, half the chicken, 1 cup of mozzarella, and some sauce. Repeat with four more noodles and the remaining filling and chicken, another cup of mozzarella, and more sauce. Finish with the last four noodles, the remaining sauce, the remaining 1 cup mozzarella, and the remaining 1/4 cup Parmesan. Spread the sauce to the edges so exposed noodles do not dry out.
5. Bake covered: Tent the dish with foil, keeping it clear of the cheese. Bake for about 30 minutes, then check for bubbling around the edges. Set the dish on a rimmed baking sheet if it is very full.
6. Brown the top: Remove the foil and bake for another 15–20 minutes. Start checking at about 15 minutes: the cheese should have golden-brown spots, and sauce should bubble at the edges and in a few places near the center. Carefully insert a knife into the center; it should come out hot, and the noodles should be tender, not firm or chalky. If the top browns before the center is hot, loosely cover the dish again and continue baking.
7. Rest and serve: Let the lasagna rest for about 20 minutes so the layers settle. Scatter the parsley over the top, then cut into portions and lift them with a broad spatula.

How to Keep the Lasagna from Getting Watery

Thawed frozen spinach can release enough water to loosen the ricotta filling. Squeeze it by hand or in a clean towel until it feels damp but no longer drips. Extra cheese or a longer bake will not correct a filling made with wet spinach.

The cream sauce should coat a spoon while still flowing between the layers. If it looks thin, let it thicken at a gentle simmer before assembling the lasagna. Resting the baked casserole also helps the soft layers settle before cutting.

Noodle and Spinach Choices

This version uses traditional dried noodles boiled to al dente. Oven-ready noodles absorb liquid differently and are not a direct swap without changing the sauce and baking directions.

Fresh spinach needs to be wilted and drained before it goes into the ricotta. Do not replace the frozen spinach with the same volume of raw leaves.

Make-Ahead, Storage, and Reheating

The assembled lasagna can be covered and refrigerated before baking. A cold casserole may need longer in the oven; check for a hot center, tender noodles, and bubbling sauce rather than relying only on the stated bake time.

Cool leftovers, then cover the dish or transfer portions to an airtight container. Refrigerate for 3–4 days. Reheat portions in a 350°F oven until hot through, loosely covering them if the cheese starts to brown too much. Individual portions can also be microwaved, though the layers may soften.

Baked or unbaked lasagna can be frozen. Wrap it tightly and thaw it overnight in the refrigerator before baking or reheating. Allow extra time if it is still cold when it goes into the oven.

Serving Ideas

Serve the lasagna warm from the baking dish with a green salad or simple vegetables. Garlic bread also works well alongside it.

For another creamy chicken dinner, try Creamy Tuscan Chicken Pasta. For a different creamy spinach pasta, make Creamy Sausage and Spinach Pasta with Farfalle. Bowtie Pasta Lasagna is a separate skillet-style option.

Nutrition

Approximate nutrition per serving, based on 1/9 of the casserole: 630 calories, 41g protein, 36g fat, and 36g carbohydrates. Approximate nutrition per 100g: 185 calories, 12g protein, 10g fat, and 10g carbohydrates. Values will vary with the noodles, chicken, dairy, and cheeses used.