The Best Easy Chicken Alfredo Lasagna

Zoha Malik

by Zoha Malik

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Rated 4.90 out of 5

143 Comments
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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!

chicken alfredo lasagna baked in a glass dish. lasagna has a golden crispy cheese layer on top. Black cloth in background.
Slice of chicken alfredo lasagna on a small plate revealing creamy cheesy interior. Full lasagna dish in background

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!)

Lasagna assembly ingredients: chopped chicken on a cutting board, mozzarella cheese in a bowl, spinach alfredo sauce in a pan and lasagna sheets in a basket

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.

marinated chicken tenders in a glass bowl
4 chicken tenders being cooked in a black cast iron skillet

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.

cooked chicken tenders in cast iron skillet showing charred, seasoned tops
8 cooked chicken tenders on a large cutting board with a knife next to them

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).

onion being sauted in butter in a blue nonstick pan
alfredo sauce in a pan with a thick and creamy consistency

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.

chopped spinach and grated parmesan cheese added to a pan with white sauce
creamy and cheesy spinach alfredo sauce in a pan

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.

3 lasagna sheets laid out at the bottom of a glass dish
Spinach alfredo sauce spread on top of lasagna sheets in a lasagna dish
chopped chicken spread on top of alfredo sauce while assembling lasagna

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.

process of assembling final layer of lasagna with lasagna sheets, alfredo sauce and mozzarella cheese
process of assembling final layer of lasagna with lasagna sheets, alfredo sauce and mozzarella cheese
process of assembling final layer of lasagna with lasagna sheets, alfredo sauce and mozzarella cheese

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.

close up of chicken alfredo lasagna in the dish with 1 slice taken out revealing cheesy creamy layers
close up of chicken lasagna slice

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

How long does Chicken Alfredo Lasagna last in the fridge?

This lasagna will keep well in the fridge for up to a week. Reheat in the microwave before eating.

Can this Chicken Lasagna be frozen?

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.

Can I make this Chicken Lasagna in a convection / fan forced oven?

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.

Can I double this recipe?

Yes, you can double this recipe, but you will need 2 lasagna dishes (~9×13″ each).

If you enjoyed this recipe, here are some more of my popular savory recipes for you to try!

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chicken alfredo lasagna in a dish. lasagna has a beautiful golden cheesy crust and is garnished with chopped parsley

Easy Chicken Alfredo Lasagna Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 65 reviews

This is a simple recipe that makes the most delicious, creamy and cheesy Chicken Alfredo Lasagna with a beautiful Spinach Alfredo sauce.

Yield:12 servings

Prep Time:
1 hr
Cook Time:
40 mins
Total Time:
1 hr, 40 mins

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

  1. Boil the lasagna sheets according to the package instructions to al dente. Toss in some oil to prevent them from sticking together

Chicken Tenders

  1. Coat the chicken tenders in the seasonings and olive oil
  2. Heat a cast iron skillet on medium-high heat
  3. 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
  4. 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

  1. Melt the butter in a non-stick pan over medium-high heat
  2. Add the chopped onion and sauté until it softens, ~3-5 minutes
  3. Add the garlic and cook for 1-2 minutes until fragrant
  4. Add all the spices and cook for another minute, then add the flour and toast it for a minute
  5. 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.
  6. Turn off the heat, and add the spinach and parmesan cheese
  7. Taste and adjust as needed

Assembly

  1. Pre-heat your oven to 375F (conventional)
  2. Spread 2-3 tbsp of the sauce on the bottom of a 9×13″ lasagna dish 
  3. 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)
  4. 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
  5. 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

  1. 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
  2. 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
  3. Remove from the oven and rest for 15 minutes at room temperature
  4. Remove the toothpicks, garnish with fresh parsley, and serve!

Video Tutorial

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  6. Dani

    Literally the BEST lasagna I have ever eaten, easy to make and extremely good!
    Thank you for sharing your art:)

    1. Zoha

      Awwwwww thank you SO much!!!

  7. Datagirl

    Woah! This turned out soooooo yummy! Worth the effort! My kids loved it . My husband who is usually not a fan of non-desi food was licking his fingers because it was so good! A win!

    1. Zoha

      Yayyyy!! So thrilled to hear that

      1. Zee

        Hey Zoya ♡ this recipe looks great, i am using chicken breast how many grams shall i use.
        thanks so much!

        1. Zoha

          Hi there! 1 pound should be good (about 500g)

  8. Z

    This lasagne was tooo good ?? Shukran for the recipe ?

    1. Zoha

      You are most welcome ❤️

  9. Humera

    WOW. This recipe is SO GOOD! The yummiest & easiest!

    1. Zoha

      YAY!!!!

  10. magdalena sapién

    deli

  11. Asra

    Hey, i really wanted to make this today but ended up making a pasta version using your recipe simply because of the baking time. 40mins is too long in our heat retaining house in the summer. Please let me know what i can do differently to reduce the time the lasagne needs in the oven?

    1. Zoha

      Hi Asra! Unfortunately I don’t think you can reduce the baking time – the only way to do so would be to make a larger lasagna with fewer layers (i.e., make it thinner) but that would kind of ruin the fun of it

  12. Aalia

    Thankyou !! I just made this and the master chef food critique teens in my house loved it ! So that’s a HUGE success !
    they were actually scraping their plates clean after seconds and thirds and asking when I ll be making it next !

    1. Zoha

      Hahahaha “master chef food critic teens” – that’s what I call my husband too 😉 Glad you liked the recipe!

  13. Anna

    I can’t wait to try this! Do you think I could replace the lasagne sheets with just use pasta spirals? I guess it would be more of a pasta bake rather than a lasagne? Trying to use what it already at home!

    1. Zoha

      Hi Anna! If you don’t have lasagna sheets, try making this into a pasta 🙂 Once your sauce is cooked, add the pasta to it (boiled to al dente) along with the chopped chicken and cook for 1 more minute. Then if you want, you can put the pasta in a dish, top with cheese, and broil for a few minutes to get the cheesy effect.

      1. Deb Vinski

        I would not put this under this under the broiler. Mine totally burnt on the top and my oven rack is down lower. Next time I will just take the foil off and leave in oven for a few minutes.

        1. Zoha

          Hi Deb! Thanks for sharing your experience.

  14. Nida

    I tried the alfredo lasagna and omg i could never get my alfredo so good and i made it using ur recipe while fasting and not even tasting it while making, god!! Turned out perfect ??
    Loved every bit of it ?

    1. Sadiaaf

      hi parmesan is haram here, can i use hard cheese instead?

      1. Zoha

        whole foods has vegetarian parmesan!

    2. Zoha

      Yay!! I am so happy to hear that. Thank you for trusting my recipe <3

  15. Kiran Wajahat

    I tried this recipe for iftar last night and it turned out incredibly delicious.It was super easy to make, the layers of cheese made it all the more yummy.. Thankyou Zoha for being so generous and sharing recipes I will certainly try out your other recipes.. ?❤️

    1. Zee

      Love all your recipes . Thanks for being generous and sharing with us all. ♡

      1. Zoha

        It’s my pleasure!

    2. Zoha

      Thank you so much Kiran, this made my day! I really appreciate you!

  16. Hafsa

    Made this for iftari in under an hour. So easy and delicious!

    1. Zoha

      Wow!! Thank you so much!!

  17. Barbara Shoffner

    Hello Zoha
    I must give this recipe 5 stars +⭐️. This is a fantastic tasty recipe. I made it for Suhoor. I follow everything exactly. The only step I did differently was I doubled the sauce and used ready oven baked lasagna noodles. My family devoured it. This recipe is a keeper. Thank you so much Zoha and by the way, the lasagna held us all day.

    1. Zoha

      Wow, thank you SO much Barbara! This truly made my day. Thank you for trying my recipe and so glad you and your family loved it.

      1. Tara

        nutrition facts??

  18. Kulsum

    Such a simple and easy recipe to make and boy was it a people pleaser!!
    Everyone loved it!! Would definitely make it again.
    Thank you so much for sharing your lovely recipe.?

    1. Zoha

      Aww, thank you SO much Kulsum! I am so happy to read this.

  19. Aashna

    I just made this recipe amd it’s absolutely amazing. It was packed with the best flavors and very easy to put together. This will definitely be going down as one of my favorite ways to make lasagna. Thank you for the great recipe, Zoha. Xoxo

    1. Zoha

      Hi Aashna! Thank you SO much for trying my recipe and I’m so so pleased to hear you enjoyed it. Made my day 🙂

  20. Husna Hyder

    Hi zoha

    I love to watch ur recepies they r so precise and to the point .

    Also as we r approaching Eid cud u please try making rasmalai cake which is trending like crazy . M sure it’s gonna be a hit recepie from u as always

    1. Zoha

      Thank you so much, Husna! <3 I appreciate you so much. I already shared a Rusmalai cake recipe bake in the day – if you scroll back on my IG you will find it and the recipe is in the caption 🙂

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