Description
This Easy Chicken Alfredo Lasagna is a creamy, comforting dish combining tender seasoned chicken, layers of rich spinach Alfredo sauce, and gooey mozzarella cheese between perfectly cooked lasagna sheets. Baked to bubbly perfection and garnished with fresh parsley, it makes a hearty meal ideal for family dinners or special occasions.
Ingredients
Scale
Chicken:
- 6 chicken tenders (or chicken breast)
- 1 tsp salt (or to taste)
- ½ tsp pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or mixture of oregano, parsley, basil)
- 2 tbsp olive oil
Spinach Alfredo Sauce:
- 5 tbsp unsalted butter
- ½ medium onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp salt (or to taste)
- ½ tsp pepper
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 5 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (plain cream of any kind)
- 1 cup grated Parmesan cheese (freshly grated)
- 2 cups chopped spinach
Assembly:
- 14-15 lasagna sheets (about 1 pack)
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Boil Lasagna Sheets: Cook the lasagna sheets according to package instructions until al dente. Toss them with a bit of oil afterward to prevent sticking. Set aside.
- Prepare Chicken Tenders: Coat the chicken tenders evenly with salt, pepper, cayenne, garlic powder, Italian seasoning, and olive oil. Heat a cast iron skillet over medium-high heat and cook the chicken tenders for about 5 minutes on each side until fully cooked and lightly seared. Let them rest on a chopping board for 5 minutes, then chop into small chunks, collecting all the juices. Set aside.
- Make Spinach Alfredo Sauce: In a non-stick pan over medium-high heat, melt the butter. Add finely chopped onion and sauté for 3-5 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in salt, pepper, chili flakes, and Italian seasoning; cook for another minute. Add flour and toast it briefly for 1 minute. Slowly whisk in whole milk and heavy cream, reduce heat to low, and cook while stirring until the sauce thickens slightly. Remove from heat and stir in chopped spinach and grated Parmesan cheese. Adjust seasoning as needed.
- Preheat Oven: Set the oven to 375°F (conventional).
- Assemble Lasagna Layers: Spread 2-3 tablespoons of the spinach Alfredo sauce on the bottom of a 9×13 inch lasagna dish. Place about 3 lasagna sheets side-by-side for the first layer, avoiding overlap. Spread a generous amount of sauce over the sheets, then add one-third of the chopped chicken. Sprinkle approximately ¾ cup shredded mozzarella cheese. Repeat this layering two more times to create the second and third layers, using all the chicken and most of the sauce, reserving some sauce and 3-4 sheets for the top layer. For the final layer, cover with lasagna sheets, spread remaining sauce evenly, and top with 1 cup mozzarella cheese.
- Prepare for Baking: Insert 6-8 toothpicks evenly across the lasagna to prevent foil from touching the cheese during baking. Cover the dish tightly with foil.
- Bake and Broil: Bake covered for about 40 minutes. Remove the foil and broil for 2-3 minutes or until the top turns golden brown and bubbly.
- Rest and Serve: Remove from oven and let lasagna rest for 15 minutes at room temperature. Remove toothpicks, garnish with freshly chopped parsley, and serve warm.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- Resting the chicken after cooking lets the juices redistribute for tender, flavorful pieces.
- Adding toothpicks before baking ensures foil doesn’t stick to the cheese layer.
- Do not overcook lasagna sheets during boiling; al dente prevents sogginess after baking.
- This recipe yields 12-14 servings, ideal for large gatherings.
Nutrition
- Serving Size: 1 slice (~1/12th of lasagna)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
