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Chicken alfredo lasagna on a blue plate garnished with parsley

Chicken Alfredo Lasagna

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 9 slices
Calories: 886kcal
Author: Catalina
Chicken Alfredo Lasagna made with chicken breast, parmesan, Alfredo sauce and mozzarella cheese is delicious and rich. A cheesy and hearty lasagna your family will absolutely love!


  • 18 lasagna noodles boiled per package directions
  • 4 cups Alfredo sauce homemade or store-bought

Chicken Layer:

  • 3 tablespoons olive oil
  • 5 chicken breasts boneless and skinless
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried thyme

Spinach Layer:

  • 2 tablespoons olive oil
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 teaspoon Italian seasoning dried herbs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 package fresh spinach

Ricotta Layer:

  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese
  • 2 eggs beaten
  • 1 teaspoon dried parsley
  • Pinch of salt and pepper



  • Preheat oven to 350 degrees F.
  • Grease a 9x13 inch baking dish with cooking spray and set aside.
  • Boil noodles per package directions. Set aside.

Chicken Layer:

  • Season the chicken breast with salt, pepper and thyme on each side.
  • Place a large skillet or cast iron pan over medium heat and once warm, add 3 tablespoons of olive oil.
  • Once the oil is hot, add the chicken breasts to the skillet and cook for 5 minutes on each side, or until golden brown and no longer pink in the center. If needed cook in batches.
  • Transfer cooked chicken to a plate and cover with foil. Let stand while you work on the other layers.

Spinach Layer:

  • Add two tablespoons of olive oil to the skillet in which you cooked the chicken. Add the oil only if needed, if there is oil left in the skillet, skip this step.
  • Add diced onion and garlic, cook stirring for 1 minute, until the onion gets softer.
  • Add the spinach, Italian seasoning, salt and pepper. Stir and cook for a few minutes, until the spinach is wilted.
  • Remove from pan and set aside.

Ricotta Layer:

  • Combine ricotta cheese, mozzarella cheese, beaten eggs, parsley, salt and pepper in a medium bowl and stir with a spatula until well combined.

Assemble Lasagna:

  • Add 1/2 cup of the ricotta cheese mixture to the bottom of the prepared pan. Spread evenly.
  • Add on top of the ricotta mixture 5 cooked lasagna noodles, so they cover the bottom of the pan. You may have to add 5 vertically and 1 horizontally.
  • Cover the lasagna noodles with 1/2 of the remaining ricotta cheese mixture. Spread evenly.
  • Slice the chicken into small cubes, and add half of the chicken on top of the ricotta cheese layer. Distribute evenly over the surface of the lasagna.
  • Scoop evenly half of the spinach mixture over the chicken.
  • Drizzle 2 cups of Alfredo sauce on top. Distribute evenly.
  • Using a rubber spatula, level the top layer.
  • Add another layer of 6 cooked lasagna noodles, followed by all the remaining ricotta mixture, remaining chicken, remaining spinach mixture and 2 cups Alfredo Sauce. Level the top with a spatula.
  • Add final layer of lasagna noodles.
  • Top with 1 cup of Alfredo sauce and spread it evenly over the surface of the noodles.
  • Sprinkle one cup of mozzarella cheese, distribute evenly over the surface.
  • Bake lasagna in the preheated oven for 30-40 minutes or until the cheese is bubbly and golden brown.
  • Remove from oven, let it stand for 20-30 minutes before slicing.
  • Garnish with chopped fresh parsley before serving.


Calories: 886kcal | Carbohydrates: 47g | Protein: 54g | Fat: 51g | Saturated Fat: 23g | Cholesterol: 264mg | Sodium: 1586mg | Potassium: 817mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3545IU | Vitamin C: 11.8mg | Calcium: 365mg | Iron: 3.7mg