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


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4.9 from 38 reviews

  • Author: Zoha
  • Total Time: 1 hour 40 minutes
  • Yield: 12-14


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



  • 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


  • 14-15 lasagna sheets (almost 1 pack)
  • 3-4 cups shredded mozzarella cheese 
  • Freshly chopped parsley for garnishing 


  • 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


  • Pre-heat your oven to 375F (conventional)
  • Spread 2-3 tbsp of the sauce on the bottom of a 9x13" 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)


  • 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!
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Dinner
  • Cuisine: American