If you're one of the naysayers who think there's no such thing as chicken lasagna, I'm about to change your mind with this incredibly easy Chicken Alfredo Lasagna Recipe! This Lasagna is simple to make and absolutely delicious, with a cheesy, creamy spinach alfredo sauce and juicy chicken. Let's go!
I recently shared a short vlog preparing for a Ramadan Iftar Dinner at my place, and SOOO many people requested to see a recipe for my chicken lasagna! So of course, I had to film it for you guys.
If you've learned anything about my style of cooking by now, you know I like to keep it simple. A lot of the chicken lasagna recipes I've seen online have a lot of unnecessary steps in them and require ricotta cheese, which is not easily available everywhere. So I developed this recipe with no-fuss and no ricotta cheese for a lasagna that is still drool-worthy.
Here's everything you will need for this Chicken Alfredo Lasagna (remember, the exact quantities are listed at the end in the recipe card!)
- Chicken tenders (you can also use breast or any boneless chicken of choice)
- Cayenne or chili powder
- Garlic powder (you can sub minced or chopped garlic)
- Italian seasoning (if you don't have this, try a mix of dried oregano and parsley or basil)
- Olive oil
Creamy Spinach Alfredo Sauce:
- Butter - you can use salted, but if you do, reduce the amount of additional salt added accordingly
- Garlic (minced or finely chopped)
- Chili flakes
- Italian Seasoning
- All purpose flour - this helps thicken the sauce, so don't skip it!
- Cream - if you want to make a lighter sauce, you can substitute this with more milk
- Parmesan cheese - if possible, use freshly grated parmesan cheese! This will have the strongest flavor
- Spinach - can you skip it? Sure. Should you skip it? No. It tastes delicious, I promise.
- 14-15 lasagna sheets (almost 1 full box)
- Mozzarella cheese - you can add as much or as little as you like, but I like to go in with a heavy hand
- Freshly chopped parsley for serving
HOW TO MAKE CHICKEN ALFREDO LASAGNA
Now let's break down the process of making this lasagna. Check out this video that might be helpful for you guys:
1. Boil the lasagna sheets
You can do this step any time you want before assembly. Boil the sheets following the package instructions until al dente (i.e., not all the way cooked). Keep them separated so they don't stick together.
2. Prepare the chicken
Marinate the chicken in the seasoning and olive oil, and rub for 1 minute to coat thoroughly on all sides. Heat a cast iron skillet or a non-stick pan of choice, and cook the chicken tenders on medium-high heat until they are cooked through and nicely seared on both sides.
Tip: Be careful not to overcook the chicken as it can then become a bit dry! I cooked for about 4-6 minutes per side. If in doubt, slice a tender into half at the fattest point - if you don't see pink, it's done cooking.
Rest the chicken on a chopping board for 5 minutes. Then chop it into small chunks, and toss the chicken in its own juice on the chopping board to pick back all the flavor.
Set it aside.
3. Make the creamy Alfredo sauce
Now let's make the sauce! Let me just say - this spinach alfredo sauce is DELICIOUS. I am so proud of it. It goes really well served with just chicken or veggies or steak, or in a pasta, too!
Tip: It's helpful to have all ingredients prepped and ready to go before you start making the sauce, since you do need to keep an eye on the pan.
Melt the butter in a non-stick pan. Sauté the onion until it softens, then add the garlic and sauté for 1-2 minutes until it is fragrant and the raw smell has disappeared. Add all the seasoning, and cook for 1 minutes. Then add the flour and toast it for 1-2 minutes, before adding the milk and cream. Turn the heat to medium/low and cook for a few minutes, stirring constantly, until the mixture reaches a sauce consistency (you don't want it to be too thick; remember, it will continue to cook in the oven).
At this point, turn off the heat and stir in the spinach and parmesan cheese. Taste the sauce and adjust the flavor as you wish.
4. Assemble the lasagna
Now comes the fun part! Pre-heat your oven to 375F (conventional, bottom burner only), and now let's get our hands dirty.
Take a 9x13" baking dish, ideally glass or ceramic. Spread a thin layer of the Alfredo sauce on the bottom. Then spread out lasagna sheets in 1 layer (3 sheets should be enough, but you may need to add some small strips to fill gaps). Follow this with a generous amount of sauce, followed by ⅓rd of the chopped chicken, and mozzarella cheese. I used ~¾ cups mozzarella cheese per layer, but the amount depends on your preference.
Now repeat so you have 3 complete layers of lasagna, sauce, chicken and mozzarella cheese.
For the final layer, lay out the lasagna sheets (if your pan tapers, you may need to add more strips in the top than you did in the bottom layer), followed by the remaining sauce, and end with a generous amount of mozzarella cheese. I added 1 cup in the final layer.
And your lasagna is now assembled!
5. Bake the lasagna
Here's a quick tip: stick 6-8 toothpicks or skewers that are roughly the same height as your pan, and stick them into your lasagna in different spots. These will prevent the foil from touching the lasagna and sticking to the cheese while baking. Cover the pan with foil, and chuck the lasagna into the oven.
A lot of recipes ask to bake lasagna for more than 45 minutes, but I don't find that necessary. I suggest baking for 40 minutes, and then broiling (i.e., turn on the top burner) for 2-3 minutes to get the cheese on the top melted and charred.
Yay! That's it - the lasagna is now done. Garnish with freshly chopped parsley (or herb of choice), let it rest for ~15 minutes at room temperature, and then slice into it.
The lasagna is best fresh out of the oven, but will heat up well after refrigeration too.
This recipe doesn't require any equipment you won't already have in your kitchen. You will need:
- A bowl
- Chopping board and knife
- A nonstick pan
- Cast iron skillet (or just use the same pan)
- A lasagna baking dish like this one (9x13", ideally glass or ceramic)
- Aluminum foil
FREQUENTLY ASKED QUESTIONS
This lasagna will keep well in the fridge for up to a week. Reheat in the microwave before eating.
Yes, you can freeze this Chicken Lasagna both unbaked and baked for several months. For unbaked, assemble the lasagna and cover the dish with a lid or cling wrap. Remove from the freezer and thaw in the fridge overnight before baking, and you may need to add ~10 minutes to the baking time. For baked, freeze after baking by covering the dish with a lid of cling wrap. Thaw in the refrigerator overnight, and then reheat in the oven by covering with foil and baking for ~15 minutes at 350F.
Yes, you can. If possible, turn off the fan setting and use the provided directions. if you can't turn off the fan, bake at 350F instead of 375F for 40 minutes, since fan-forced ovens tend to run hotter.
Yes, you can double this recipe, but you will need 2 lasagna dishes (~9x13" each).
If you enjoyed this recipe, here are some more of my popular savory recipes for you to try!
- Tandoori Chicken Naan Buns (with 24 5 star reviews!)
- The softest, fluffiest Homemade Garlic Knots
- Pakistani Chicken Kachoris (a fried pastry snack)
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