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Easy Chicken Alfredo Lasagna Recipe

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4.4 from 2 reviews

This easy chicken Alfredo lasagna combines tender chicken tenders seared to perfection, layers of creamy spinach Alfredo sauce, and three types of cheese, all nestled between perfectly cooked lasagna sheets. Baked until bubbly and golden, it's a comforting and impressive dish perfect for family dinners or special occasions.

Ingredients

Chicken

  • 6 chicken tenders (or chicken breast)
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning (or mixture of oregano, parsley, and 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 (any plain cream)
  • 1 cup grated Parmesan cheese (freshly grated recommended)
  • 2 cups chopped spinach

Lasagna & Cheese

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

Instructions

  1. Boil Lasagna Sheets: Cook the lasagna sheets according to package instructions until al dente. Toss them with a bit of oil to prevent sticking and set aside.
  2. Season Chicken: Coat the chicken tenders evenly with salt, pepper, cayenne, garlic powder, Italian seasoning, and olive oil.
  3. Sear Chicken: Heat a cast iron skillet over medium-high heat. Cook the chicken tenders about 5 minutes per side until cooked through and lightly seared. Avoid overcooking. Rest the chicken for 5 minutes, then chop into small pieces, keeping the juices.
  4. Make the Alfredo Sauce: In a non-stick pan over medium-high heat, melt the butter. Add chopped onion and sauté 3-5 minutes until soft. Add garlic and cook 1-2 minutes until fragrant. Stir in salt, pepper, chili flakes, and Italian seasoning; cook for 1 minute. Add the flour and toast for 1 minute. Slowly whisk in milk and cream, reduce heat to low, and stir until sauce thickens but remains pourable. Remove from heat, then fold in chopped spinach and grated Parmesan. Adjust seasoning to taste.
  5. Preheat Oven: Set your oven to 375°F (conventional).
  6. Assemble Lasagna: Spread 2-3 tbsp of sauce on the bottom of a 9x13 inch baking dish. Lay about 3 lasagna sheets in a single layer (no overlapping). Spread a generous amount of sauce on top, followed by one-third of the chopped chicken and about 3/4 cup shredded mozzarella. Repeat for the second and third layers, finishing the chicken and using 3-4 more sheets. For the final layer, cover with remaining lasagna sheets, spread remaining sauce, and top with 1 cup mozzarella.
  7. Prepare for Baking: Insert 6-8 toothpicks into the lasagna to serve as foil tent poles to prevent foil from sticking to the cheese. Cover tightly with foil.
  8. Bake the Lasagna: Bake covered for about 40 minutes. Remove foil, then broil on the top rack or highest oven setting for 2-3 minutes until cheese is golden and bubbly.
  9. Rest and Serve: Allow the lasagna to rest at room temperature for 15 minutes. Remove toothpicks, garnish with freshly chopped parsley, slice, and serve.

Notes

  • Use freshly grated Parmesan for the best cheesy flavor and smooth sauce texture.
  • Be careful not to overcook chicken to keep it tender and juicy.
  • Using toothpicks as tent poles prevents the foil from sticking to the cheese.
  • The sauce should be thick enough to coat but still pourable; it will thicken more during baking.
  • Resting the lasagna before serving helps it set and makes slicing easier.

Find it online: https://cookedbygrace.com/easy-chicken-alfredo-lasagna-recipe/