Chicken Alfredo Lasagna
Savor the irresistible blend of creamy Alfredo sauce and tender chicken in this delightful Chicken Alfredo Lasagna. Perfectly layered with no-boil noodles, fresh spinach, and gooey mozzarella, this dish is not just a meal but an experience that brings warmth to family gatherings or cozy nights at home. Dive into the comfort of this scrumptious lasagna that promises to impress everyone around your table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 pounds)
- 9 no-boil lasagna noodles
- 2 cups Alfredo sauce (store-bought or homemade)
- 3 cups shredded whole milk mozzarella cheese
- 2 cups fresh spinach
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; cook in a skillet over medium heat until no longer pink. Remove and shred.
- In the same skillet, sauté garlic until fragrant, then add heavy cream and simmer. Stir in Parmesan until melted; season to taste.
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Layer with three lasagna noodles, half of the shredded chicken, some spinach leaves, and mozzarella. Repeat layers.
- Top with remaining noodles and pour any leftover Alfredo sauce over them. Sprinkle extra mozzarella on top.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let rest for ten minutes before slicing.
Nutrition
- Serving Size: 1 piece (180g)
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg