Love Lasagna AND Fettuccine Alfredo? We sure do at our house! So we did a little bit of a mash-up of our two favorite recipes and boy is it AMAZING!! This Creamy Chicken Alfredo Lasagna is quite literally the best thing to hit our house in a while.
If you enjoy recipes using alfredo sauce, then you will love this easy fettuccine alfredo recipe or this alfredo pizza recipe. Both are perfect for quick and easy weeknight dinners! For another recipe mash-up, I think you will love this penne rosa with its creamy marinara sauce.
Why This Recipe Works
Deliciously creamy alfredo lasagna with chicken and spinach the whole family will love.
An easy-to-make one-dish meal that’s perfect for an entire meal or you can serve it up with your favorite salad and toasted garlic bread.
Chicken spinach alfredo lasagna is a comfort food classic that’s the perfect home-cooked dinner meal for families of all sizes.
The best chicken alfredo lasagna recipe thanks to a punch of flavor in the ricotta layer thanks to some pesto!
About the Ingredients
Don't be scared off by the long list of ingredients in this easy chicken alfredo lasagna recipe. It's actually quite easy to make and most of the ingredients are easy to find in your local grocery store.
- Chicken: I love to use rotisserie chicken or any leftover shredded chicken as a way to save time when making this recipe.
- Lasagna noodles: This recipe uses traditional lasagna noodles you need to boil before layering into the lasagna.
- Baby spinach: Perfectly tender and requires almost no prep in order to add to the lasagna.
- Heavy cream: Gives the alfredo sauce its rich creamy texture. For best results don’t swap out with regular whole milk or half and half.
- Nutmeg: Our signature secret ingredient we add to alfredo sauce. It gives it a truly unique flavor.
- Fresh lemon: The second secret ingredient for making the best alfredo sauce. It adds plenty of brightness to all the flavors of the alfredo sauce.
- Pesto: Mixing pesto into the ricotta is a simple way to add flavor to this layer of the recipe.
The complete list of ingredients and quantities is in the recipe card.
How to Make Chicken Alfredo Lasagna
I'm going to walk you through making this alfredo lasagna recipe step by step so you will see how easy it is to make. We're going to start with prepping the pasta, ricotta, and sauce. Then I will show you exactly how to layer the lasagna perfectly.
Step 1: Heat salted water to boil. Add the lasagna noodles and cook just until al dente. When they're ready, remove from the water, drain and rinse with cold water.
Step 2: Combine the lightly scrambled egg with the ricotta cheese and pesto in a small bowl and mix to combine. Set aside until ready to layer the lasagna.
Step 3: Make the homemade alfredo sauce for lasagna. In a small sauce slowly melt your butter and add in your minced fresh garlic (always fresh people, not from a jar!)
Let them melt and heat together for a minute or two to allow the garlic flavors to infuse into the butter. Keep the heat on low, med-low. You don't want to brown your butter.
Step 4: Add your cream, cheese, fresh ground nutmeg, and freshly squeezed lemon juice. DO NOT SKIMP!
On medium heat stir these together until the cheese is completely melted. Then you are ready to layer your lasagna.
Step 5: Now that everything is prepped you're ready to layer the chicken lasagna with alfredo sauce. There's a certain order to how to layer this lasagna!
- ALWAYS add a little sauce to the bottom of your pan to prevent from sticking.
- Shredded chicken (I love to use rotisserie chicken!)
- Chopped Spinach
- about ¼ cup alfredo sauce
- Top final layer with noodles.
LAYERING PRO TIP: Count your noodles and decide how many layers you will be doing. I wanted 5 layers of noodles so I divided my ingredients into fourths so it would all be even. Top layer noodles don't count when calculating splitting up the ingredients.
Step 6: Now that you've finished your layering pour the remaining alfredo sauce (it should be a lot!) on top of the noodles. Covering the entire surface.
Step 7: Add one final layer of mozzarella cheese and a sprinkle of parsley!
Step 8: Cook lasagna until the internal temp is 165 degrees. I love to cover my lasagna with foil for about 20-30 minutes to keep the cheese from browning and drying out too much. I remove the foil for the last 15 minutes and let it bubble just slightly.
- Roast your favorite veggies and add them into the layers. Check the notes in the recipe card for instructions for roasting vegetables to add to the lasagna.
- Remove chicken for a meat-less option.
- Use gluten-free noodles and the entire dish will be GLUTEN FREE! The sauce does not use any wheat flour!
- Or use flat zucchini noodles for a lower carb option.
Salt the water before adding pasta! This will enhance the flavor of the pasta.
Rinse the noodles with cold water or toss in a little bit of oil to prevent them from sticking and tearing when you go to assemble the lasagna.
For the best flavor use FRESH ground nutmeg. I was taught to buy them whole and grate them. Sooo good!
The FRESH squeeze of lemon is the difference between a good and GREAT alfredo sauce. The lemon changes everything.
For ANY pasta you are boiling follow the directions on the box for al dente time. It's as easy as that! No guessing is needed. If a box says boil for 8-10 minutes- boil for 8. Keep it on the shorter end because the noodles will be cooking more as they bake in the lasagna.
Adding an egg to your ricotta will not change the flavor or make anything more fluffy. The reason we add an egg is that it helps to bind the cheese in the layers so when you cut into the lasagna it doesn't all slide out.
The last ingredient added to the top of lasagna is the last of your sauce followed by cheese. The cheese seals everything in and holds it together.
More Easy Pasta Recipes for Dinner
Our French bread is the perfect companion for a weekend dinner with this chicken alfredo lasagna with spinach. I also love serving it with one of our delicious salads. If you're looking for more pasta recipes - try out our:
Stay in Touch
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Creamy Chicken Alfredo Lasagna
- 3 cloves garlic fresh, minced
- ½ cup butter
- ¼ Teaspoon nutmeg
- 1 cup chicken broth or vegetable
- 1 cup heavy cream
- ½ lemon juiced
- 1 ½ c parmesan cheese
- 14 oz ricotta cheese
- ½ cup pesto
- 1 egg lightly beaten
- 1 cup baby spinach
- 1 box lasagna noodles
- 2-3 cups mozzarella cheese
- 2-3 cups shredded chicken
- 3 tbsp parsley
- Prepare noodles by boiling. Chop Spinach and parsley. set aside.
- Lightly beat one egg, add ricotta and pesto. Stir till combined.
- In small pan add butter and garlic. Melt on low until butter is melted. Let Garlic and butter sit on low for about 2 minutes so butter is infused with garlic flavors.
- Turn heat to med. Add in cream and broth. Slowly stir in parmesan cheese so it melts. Add nutmeg and lemon juice. Stir until cheese is melted and all in combined smoothly. Do not bring to a boil!
- Spread some sauce on bottom of 9X13 pan. Layer noodles, ricotta, chicken, veggies, cheese, sauce. Continue to layer in this order times to make 3-4 layers. When at top layer add rest of alfredo sauce, mozzarella cheese and parsley.
- Cover with foil, Bake at 350, bake 30 minutes. Remove foil and cook for 15-20 more minutes. Serve. Internal temp should be 165 degrees.
Absolutely delicious with the roasted vegetables. My kids ate it up without complaint (even from the pickiest). My daughter who normally does not ask for seconds asked for a second plate. Definitely a win for my kids. Thank you for this incredible recipe that has been added to my personal cookbook.
Amazing taste and not too difficult to make. Loved this recipe and it's easy follow along instructions
Lisa Puckett says
Asking I am fixing to make this recipe and wanted to double check on the amount of nutmeg.
It is 1 teaspoon
Ashley L says
One of the best recipes I’ve ever made and I’ve made a lot! Thank you!
It was good but adding roasted veggies like I think you suggested, along with some additional seasoning would have really added a lot to the dish! A bit on the bland side and texture a bit chewy with the chicken. Recommend 3/4 cups each broth and cream rather than 1 cup each. Also suggest 1 tsp sugar to the ricotta cheese mix to off set the lemon.
I’m wondering how your Alfredo sauce had any kind of thickness without flour or cornstarch.
I’m in the middle of making this now and had to take some Alfredo out, add corn starch and mix it back in. Otherwise it was the consistency of broth.
When I do it again I’ll probably add flour to the melted butter/garlic before the cream and broth.
Sandra Marie Detwiler says
I just made this for my brother's wedding. Seven pans of it to be exact!! It was incredible!! The lemon really does make it completely amazing. Everyone LOVED it! Thanks for a great new recipe and a smash hit at the wedding today!
My favorite comment of the month! So glad you loved it!
Margi Warecki says
Can I use no-boil noodles
Ashley L says
I’ve made this four times and it’s turned out amazing with no boil noodles.
What a delicious recipe! Thanks so much for sharing. I added salt, pepper, and crushed red pepper flakes to the ricotta and the Alfredo sauce, just because I’m a spicy girl and it turned out perfectly!
Does the sauce thicken up after you cook it in the oven?
YES!! and it thickens as it stands
Sonya J Broughten says
Can this be made ahead and frozen
I dont think fresh alfredo sauce will do as well frozen and reheated, in fresh alfredo sauce the cream and cheese after heated will separate some. You will see the oil separate.You can still eat it! it is just better immediately after its heated. You could possible substitute with store bought alfredo sauce. I dont like store bought but if you need freezer meals that might help. If you do it please let me know how it turns out
This might be a stupid question, but the Parmesan cheese is the grated kind, like you put on cooked pizza, right? Not the shredded kind? I’m excited to make this tonight!
I prefer fresh shredded but you can use the parmesan if you like!
Did you use Basil Pesto or Tomato Pesto?
yes! Basil pesto is what I mean when the ingredients say "pesto" Thanks for clarifying. I have not used tomato pesto- if you give it a go tell me how it is!
If I didnt want to make homemade sauce. What would be the best to buy ? Just curious !
yes. store bought alfredo sauce is on the thicker side so I would recommend heating it up first so it will distribute further. However, you won't regret making the real stuff!
Tim Noblett says
Towards the top, you say cook for 30 minutes, remove foil, then cook another 15 minutes. Then at the bottom, you say cook for 30 minutes with foil, then remove foil and "broil" for 5 minutes. Neither of these match the cook time of 50 minutes. Which do I do????
Hi Tim, The 50 minutes cook time is the 30 min with foil + the 15-20 minutes without foil. The recipe card does not allow me to add two different cook times, so I added those together.
This was great! You guys are the best! It was my first time ever making alfredo from scratch and your instructions were so helpful! We all loved it, and it turned out so well! I added roasted veggies like you suggested and we were really happy with the recipe. Your instructions and photos really helped, I love this site...it is so beautiful and SO GOOD...or should I say SO DELICIOUSO!
seriously this made my day! thank you for such a great review!
What is a mozzarella sauce? I only saw alfredo sauce. Regarding Step #2 of the Ricotta layer.
typo! mozzarella *cheese*
Just throwing into oven. Concerned about the lack of flour. Will my sauce thicken a bit? We shall see ????
Hi Jenn! YES! Alfredo sauce thickens as it rests!
Michelle Clauss says
Made this tonight and would not change anything, it was awesome!
Is 2 sticks of butter (1 cup) correct for the Alfredo sauce? Thanks!
ah! thank you for catching that. I just put the ingredient in there twice. only half cup of butter.
Love the twist. This recipe did not disappoint!
Sandra J. says
Tried this last night and it turned out amazing! One of family’s new favorites. Thank you!
Can this be made the day before I need it?
yes, you can assemble this ahead of time, refrigerate it and then cook the day of. Make sure it is air tight, and I would maybe double the alfredo sauce to make sure there is enough liquid.
love all the veggies
Could you freeze this?
Yes! Lasagnas freeze really well. You could assemble and freeze before you bake it, you'd just have to add 15-20 minutes on to the baking time. Enjoy!
can you alternate chicken with mushrooms or anything else?
sure! or you can omit it :)