Chicken Alfredo Lasagna: Creamy Pasta Bake
The success of your chicken alfredo lasagna depends on the quality of the heavy cream. Buy a full-fat variety to ensure the sauce thickens correctly and maintains a velvet texture. Avoid low-fat substitutes or non-dairy creams that separate under heat, as these will compromise the stability of the roux.
This dish combines shredded chicken breast and fresh spinach within a rich, homemade alfredo sauce. You will layer this mixture with no-boil lasagna noodles and a blend of ricotta, mozzarella, and Parmesan cheese in a 22.8 x 33 cm (9 x 13 inch) baking dish. Bake at 190°C (375°F) until the top is golden brown and bubbly. You must let the lasagna rest for 10 minutes after baking so the layers set, ensuring clean slices when you serve it hot.
Chicken Alfredo Lasagna: Creamy Pasta Bake
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 190°C (375°F). Ensure the oven is fully heated before the dish goes in to ensure even cooking.
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Sauté the garlic
Heat the butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Do not let the garlic brown, as it will turn bitter.
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Create the roux
Stir in the flour and cook for 1–2 minutes to form a smooth roux. Gradually whisk in the heavy cream and milk. This process prevents lumps and ensures a velvety texture.
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Thicken the sauce
Cook the sauce for 4–5 minutes, stirring constantly, until it thickens and coats the back of a spoon. Season with salt, pepper, nutmeg, and Italian seasoning to build the savoury base.
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Mix the filling
Blend in the ricotta, half the mozzarella, and 190ml (3/4 cup) of Parmesan. Fold in shredded chicken, spinach, and mushrooms. Stir until fully incorporated for a consistent distribution of ingredients.
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Layer the lasagna
Spread a thin layer of sauce in a 23x33cm (9x13 inch) dish to stop the noodles from sticking. Place a layer of noodles, spoon over a third of the sauce, and sprinkle 60ml (1/4 cup) mozzarella. Repeat this three times.
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Bake the pasta
Top the final noodles with remaining sauce, mozzarella, and 60ml (1/4 cup) Parmesan. Cover with foil and bake for 30 minutes, then remove foil and bake for 10–15 minutes until the top is golden and bubbly.
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Set the layers
Let the lasagna rest uncovered for 10 minutes. You must do this to allow the layers to set, which ensures clean slices when you cut the dish.
Watch the consistency of your sauce. If it looks too thin to coat the spoon after five minutes, whisk in an additional tablespoon of flour. A runny sauce will make the lasagna collapse when sliced, so ensure it is thick and creamy before layering.
No-boil lasagna noodles
Substitute with traditional dried sheets if required. You must boil them in salted water until al dente first. No-boil sheets absorb moisture from the sauce to cook; pre-boiled sheets will not do this, so you may need to increase the liquid in your sauce to avoid dryness.
What to serve with it
Pair this dish with a crisp green salad tossed in lemon vinaigrette to balance the richness. Serve alongside warm garlic bread or a lightly buttered baguette to soak up extra sauce. Finish each plate with a sprinkle of extra grated Parmesan and a handful of fresh arugula for a peppery contrast.
Storing and reheating
Cool the lasagna to room temperature before covering and refrigerating in an airtight container for up to 3 days. For long-term storage, wrap tightly in foil and freeze for 3 months. Thaw in the refrigerator overnight before reheating to ensure the centre reaches a safe temperature throughout.
Nutrition per serving
- Calories
- 680
- Protein
- 34.5 g
- Carbs
- 32.0 g
- Fat
- 42.0 g
- Fiber
- 2.5 g
- Sugar
- 6.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can you use Alfredo sauce for chicken lasagna?
Yes. Using an Alfredo sauce provides a creamy, garlic-forward base that pairs well with chicken and spinach, offering a rich alternative to the traditional tomato-based ragu found in classic lasagna recipes.
Can I make chicken alfredo lasagna with no-boil noodles?
Yes. No-boil noodles save preparation time. Ensure you spread a thin layer of sauce on the bottom of the 22.8 x 33 cm (9 x 13 inch) dish to prevent the bottom layer from sticking.
Can I use Alfredo sauce in lasagna?
Yes. Alfredo sauce creates a savoury, white lasagna. It works best when combined with cheeses like ricotta and mozzarella to maintain structural integrity and prevent the layers from sliding when sliced.
