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A slice of Creamy Chicken Lasagna being lifted from the pan.

Creamy Chicken Alfredo Lasagna

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Created by Mariam Ezzeddine
This white sauce Creamy Alfredo Chicken Lasagna is one of our favorite comfort food. Shredded pieces of chicken layered with spinach, cheese, and lasagna noodles in a rich thick sauce just hit the spot. Your family will be asking for seconds!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 5 servings
servings

Ingredients

  • 4 tbsps. unsalted butter divided
  • 3 cups baby spinach fresh
  • 3 tbsps. flour all purpose
  • 4-6 cloves garlic minced
  • 2 cups chicken broth low sodium
  • 1 ½ cup heavy cream
  • 1 tsp. ground black pepper
  • 1 tsp. Italian seasonings
  • ¾ tsp. salt
  • 2 cups cheddar cheese shredded
  • 2 cups rotisserie chicken shredded
  • 9-12 sheets oven ready lasagna sheets
  • 2 cups mozzarella cheese divided
  • Fresh basil to garnish (optional)

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
  • Heat a pot with a tablespoon of butter; add the spinach and cook until wilted. Transfer the cooked spinach to a plate and add the remaining butter to the same pot.
  • Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes.
  • Add the seasonings; black pepper, Italian seasonings and salt. Stir in the cheddar cheese and mix well until the cheese is melted and sauce is thickened. Reserve about 1 cup prepared sauce in a bowl.
  • Add the spinach and rotisserie chicken back to the pot with the remaining sauce and combine everything together.
  • Spread ½ cup of reserved sauce over the baking dish, arrange a layer of lasagna sheets, spread half of the chicken mixture and top with ¼ cup mozzarella cheese. Arrange the lasagna sheets again and repeat the same.
  • Pour the remaining sauce over and sprinkle the mozzarella cheese on top evenly.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook further for 20-25 minutes until the cheese is melted.
  • Once done garnish the lasagna with basil and slice the lasagna to equal squares and serve.

Notes

  • After removing from the oven, allow the creamy chicken lasagna to sit for a few minutes before cutting into it. This stops your layers from sliding apart.
  • You can sneak more veggies in if you like; just be wary that this can increase the water content, you don’t want to end up with a soupy lasagna.
  • The top layer of pasta needs to be totally covered in cheese to prevent the lasagna sheets from becoming too brittle and dry.
  • If you don’t have a rotisserie chicken, you can make my Oven Baked Chicken Breasts and shred it.
  • If the cheese is browning too quickly, you can cover the top of the creamy chicken lasagna with some aluminum foil.
  • If you’re using dried lasagna sheets, be sure to cook them per the packet directions before assembling the lasagna. Use the very thin lasagna sheets for this recipe. You can also par boil the thicker lasagna sheets and use instead if you can't find this one.

Nutrition

Calories: 830kcal | Carbohydrates: 49g | Protein: 59g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 1187mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2773IU | Vitamin C: 6mg | Calcium: 600mg | Iron: 4mg
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