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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.
INGREDIENTS REQUIRED
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:
- Chicken tenders (you can also use breast or any boneless chicken of choice)
- Salt
- Pepper
- 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
- Onion
- Garlic (minced or finely chopped)
- Salt
- Pepper
- Chili flakes
- Italian Seasoning
- All purpose flour – this helps thicken the sauce, so don’t skip it!
- Milk
- 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.
Assembly:
- 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.
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 9×13″ 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 1/3rd of the chopped chicken, and mozzarella cheese. I used ~3/4 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.
6. Enjoy!
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.
EQUIPMENT NEEDED
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 (9×13″, ideally glass or ceramic)
- Aluminum foil
- Oven
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 (~9×13″ each).
RELATED
If you enjoyed this recipe, here are some more of my popular savory recipes for you to try!
- Tandoori Chicken Naan Buns
- The softest, fluffiest Homemade Garlic Knots
- Pakistani Chicken Kachoris (a fried pastry snack)
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Ingredients
Chicken:
- 6 chicken tenders (you can also use chicken breast)
- 1 tsp salt (or to taste)
- 1/2 tsp pepper
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or use a mixture of oregano and parsley or basil)
- 2 tbsp olive oil
Spinach Alfredo sauce:
- 5 tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp salt (or to taste)
- 1/2 tsp pepper
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 5 tbsp all purpose flour
- 2 cups whole milk
- 1 cup heavy cream (use any kind of plain cream)
- 1 cup grated Parmesan cheese (freshly grated for best results)
- 2 cups chopped spinach
Assembly:
- 14–15 lasagna sheets (almost 1 pack)
- 3–4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Boil the lasagna sheets according to the package instructions to al dente. Toss in some oil to prevent them from sticking together
Chicken Tenders
- Coat the chicken tenders in the seasonings and olive oil
- Heat a cast iron skillet on medium-high heat
- Cook the chicken tenders until they are cooked through and lightly seared on both sides. Be careful not to overcook; it took me about ~5 minutes per side
- Rest the tenders on a chopping board for 5 minutes. Then chop them into small chunks, and toss them on the chopping board to pick up all the juices. Set aside
Spinach Alfredo Sauce
- Melt the butter in a non-stick pan over medium-high heat
- Add the chopped onion and sauté until it softens, ~3-5 minutes
- Add the garlic and cook for 1-2 minutes until fragrant
- Add all the spices and cook for another minute, then add the flour and toast it for a minute
- Add the milk and cream. Turn the heat to low, and cook the sauce for a few minutes while stirring until it thickens up. You don’t want it to be too thick, as it will continue cooking in the oven.
- Turn off the heat, and add the spinach and parmesan cheese
- Taste and adjust as needed
Assembly
- Pre-heat your oven to 375F (conventional)
- Spread 2-3 tbsp of the sauce on the bottom of a 9×13″ lasagna dish
- First layer: Spread ~3 lasagna sheets in a single layer on the bottom of the dish (do not add multiple sheets on top of one another). Cover with a generous amount of sauce, and then 1/3rd of the chopped chicken. Sprinkle on mozzarella cheese (I used about 3/4 cups per layer)
- Second and third layer: Repeat the same steps for the second and third layers. You will use up all of the chicken in these layers (or adjust quantity as needed), but will save some of the sauce and 3-4 lasagna sheets
- Final layer: Finally, cover with lasagna sheets one last time, and spread on the remaining sauce. Sprinkle over a generous amount of mozzarella cheese (I used 1 cup)
Baking
- Take 6-8 toothpicks and stick them into the lasagna in different places. These will serve as tent poles for the foil so it doesn’t touch the lasagna and stick to the cheese
- Cover the sheet tightly with foil, and bake for ~40 minutes. Then remove the foil and broil (top burner or highest oven setting) for 2-3 minutes until the lasagna develops a golden color
- Remove from the oven and rest for 15 minutes at room temperature
- Remove the toothpicks, garnish with fresh parsley, and serve!
Comments
Keren Gibson
Hi , l look forward to making this. It looks delicious . Do I have to boil instant dried lasagna sheets ?
Zoha
I don’t use instant lasagna sheets, but if you use them, you can simply follow the package instructions on them!
Hiba Ayub
So simple and So delicious !
easiest lasagne I’ve ever made
thank youu!!
Zoha
Made my day :’)
Ohio Mom
I’m in heaven! This recipe was so easy! I had to feed 25 oil riggers, so I needed a lot of food! I did a cheat, shhhh. I made the sauce with triple the spice, the chicken also got the extra. (ROTISSARIE) Then when finished I added 3 jars of Ragu Alfredo to the sauce. It was perfect!I could have eaten with a bowl and spoon! seriously was licking every inch of the pan!
Zoha
AWWWWW thank you SO SO SO much!!!! Made my day!!!!
Zahra
Tasted so nice I had to make it twice! Made this for a family iftar and everyone devoured it so quickly, there was nothing left! Thanks so much!!
Zoha
YAY thank you Zahra!
Zoha
Hi, another fellow Zoha here 🙂 Wondering if I can use oven-ready lasagna sheets instead? Also, can I make this a day before, store it in the fridge and then put it in the oven before serving? Or maybe I can make the sauce ahead of time? Thank you!
Zoha
Hi!!! I think you should be ok using oven ready lasagna sheets, just read the instructions on their package. And yes, you can assemble one day and bake the next.
Zoha
Thanks so much!
Zara
What brand lasagne sheets did you use? Please let me know as I haven’t had the best experience with lasagne sheets in the US. Yours looked just perfect!
Zoha
I have tried different brands like Barilla and even Good And Gather from Target!
Zee
Alfredo chicken lasagna turned out quite dry and bland.
Zoha
Sorry it did not work for you. You can always add more milk if you prefer the sauce more runny.
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Bindu C.
This lasagna was AMAZING!!! SO SO SO GOOD!!!!!!
and this coming from someone who is not a fan of Alfredo sauce. My family absolutely LOVED it and the leftovers were gone the next day. Will definitely be making this again and again. Thank you Zoha for a great recipe that’s also really easy!
Angie
Hi, this tasted delicious! Thanks so much!
Just one question. My alfredo sauce turned green because of the spinach. Is there anything I can do to stop this? Thanks!
Claire
I’m going to make this at the weekend. How many grams of mozerella and parmesan do I need?
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