5 from 12 votes
Chicken Alfredo Lasagna
Chicken Alfredo Lasagna layers ricotta and spinach filling, shredded chicken, and a creamy Alfredo sauce with mozzarella and Parmesan cheeses between cooked lasagna noodles. The rich and cheesy sauce combined with tender chicken creates a creamy and comforting baked pasta casserole, perfect as a filling main dish.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
16
servings
Calories:
339 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
- 9 lasagna noodles
- 3 cups mozzarella cheese shredded
For the Ricotta Filling
- 2 cups ricotta cheese
- 1/2 cup sour cream full fat
- 1 egg
- 1/2 cup Parmesan Cheese freshly grated
- 1 tbsp basil dried
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 oz package spinach drained and thawed very well, frozen, chopped
For the Alfredo Sauce
- 1/2 cup butter salted
- 4 cloves garlic minced
- 5 tbsps flour
- 2 cups chicken broth
- 2 cups half and half
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 2 cups Parmesan Cheese freshly grated
- 2 cups chicken cut up rotisserie chicken, shredded chicken or well-drained canned chicken, cooked
- parsley optional, chopped fresh, for garnish
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 baking rimmed baking dish or lasagna pan.
Cup of Yum
To Prep the Lasagna:
- Make ricotta filling by placing all of the filling ingredients, ricotta cheese, sour cream, egg, parmesan, basil, salt, pepper, nutmeg, and spinach, into a bowl. Mix well and set aside.
- Cook the noodles according to package directions. They should boil for about 10 minutes. Drain and set aside.
- Begin making the alfredo sauce by melting the butter over medium heat in a large saucepan. Add garlic, stir well, and cook until tender and fragrant.
- Stir in the flour and let it simmer until bubbly.
- Add chicken broth, half and half, onion powder, Italian seasoning, and pepper. Bring to a boil, stirring often. Then reduce heat back to medium and let simmer for 5 minutes. Remove from heat.
- Stir in Parmesan cheese until melted. Stir in chicken.
To Assemble and Bake Lasagna
- Add the ingredients in layers. Spread 1/3 of the alfredo sauce in the bottom of the prepared baking dish.. Then place 4 ½ lasagna noodles on top. Spread ricotta filling on top of noodles. Sprinkle on 1 cup of mozzarella cheese. Add 1/3 of alfredo sauce on top. Lay out the remaining 4 ½ noodles on top of the sauce. Spread remaining alfredo sauce on noodles. Top evenly with 2 cups of mozzarella cheese.
- Cover pan with tin foil. Bake covered for 30 minutes. Then remove the foil and continue baking for another 30 minutes. The cheese will be brown and bubbly! After removing the lasagna from the oven, let it sit for 10 minutes before serving.
Notes
- Drain excess water from thawed spinach by squeezing with a dish towel before mixing into the ricotta filling.
- Adjust the number of noodles per lasagna layer to fit your pan; breaking noodles to cover the surface is acceptable.
- Use rotisserie, cooked chicken, or well-drained canned chicken for convenience in the Alfredo sauce.
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
18g
(6%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
78mg
(26%)
Sodium
556mg
(23%)
Potassium
318mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2312IU
(46%)
Vitamin C
8mg
(9%)
Calcium
281mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 556mg | 23% |
| Potassium | 318mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2312IU | 46% |
| Vitamin C | 8mg | 9% |
| Calcium | 281mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.