Creamy Chicken Alfredo Lasagna with Spinach Recipe

Chicken Alfredo Lasagna with Spinach reinvents classic lasagna with a creamy Alfredo sauce, layers of ricotta and cottage cheese, plenty of mozzarella and Parmesan, sautéed spinach, and tender sliced chicken breasts. This comforting baked pasta dish is rich, cheesy, and perfect for family dinners or when you want a satisfying twist on a familiar favorite.

Chicken Alfredo Lasagna

If you love pasta but want something different from red-sauce lasagna, this Chicken Alfredo Lasagna with Spinach is an excellent change of pace. It combines a silky heavy-cream Alfredo sauce with plenty of Parmesan, shredded mozzarella, a ricotta-cottage cheese mixture, well-drained sautéed spinach, and simply seasoned chicken. The result is a rich, layered casserole that stays moist and slices beautifully when allowed to rest.

You can make the Alfredo sauce from scratch using butter, heavy cream, garlic, and Parmigiano-Reggiano, or use a high-quality jarred Alfredo sauce when you need a shortcut. Rotisserie chicken also works well if you prefer a faster assembly. The recipe adapts easily—keep the core flavors of cream, garlic, and Parmesan for the best result.

You need more PASTA in your life.

Recipe Shopping List

Before you start cooking, gather these ingredients. Quantities and full details are in the recipe card below.

• Lasagna noodles
• Mozzarella cheese, shredded
• Salt and pepper
• Oregano
• Parsley
• Egg
• Whole milk ricotta cheese
• Small curd whole milk cottage cheese
• Garlic salt and onion powder
• Chicken breasts
• Olive oil
• Fresh garlic
• Nutmeg
• Heavy cream
• Butter
• Frozen spinach
• Parmigiano-Reggiano

Try Mock Lasagna too!

How To Make This Recipe

This overview outlines the main steps so you know what to expect. For exact measurements and step-by-step details, follow the recipe card below.

1. Preheat & Prep – Preheat the oven to 325°F (163°C). Spray a 10×13-inch pan with cooking spray. Parboil lasagna noodles in well-salted water until they are about halfway to fully cooked.
2. Make the Sauce & Spinach – Melt butter over medium-low heat, sauté sliced garlic briefly, then whisk in heavy cream and simmer to thicken. Gradually stir in Parmigiano-Reggiano until smooth. For the spinach layer, thaw and drain frozen spinach thoroughly, then sauté it with butter, a splash of cream, nutmeg, salt, and fresh garlic.
3. Prepare the Cheese Mixture – Combine small-curd cottage cheese, whole milk ricotta, grated Parmesan, an egg, parsley, oregano, salt, and pepper. Mix until smooth and set aside.
4. Assemble – Layer noodles, half the cheese mixture, the entire spinach mixture, one-third of the mozzarella, one-third of the sauce, more noodles, the remaining cheese mixture, another third of the mozzarella, another third of the sauce, more noodles, the remaining sauce, and the remaining mozzarella.
5. Bake & Cook Chicken – Cover the pan with foil and bake for 30–40 minutes. Uncover and bake an additional 15 minutes to brown the top. While the lasagna bakes, season chicken breasts with salt, pepper, garlic salt, and onion powder, then sauté in olive oil over medium-low heat until cooked through. Let the chicken rest 5 minutes before slicing into strips.
6. Rest & Serve – Allow the lasagna to rest for 15–20 minutes before slicing. Serve slices topped with the sliced chicken.

FAQ

Don’t skip my Traeger Feta Pasta recipe!

My Favorite Pasta Recipes

• Easy Shrimp Scampi Pasta
• Meatball Stuffed Manicotti
• Super Simple Herbed Marinara
• Chicken and Zucchini Pasta Bake
• BLT Bucatini Pasta Salad
• Pepperoni Rotini Bake

Yield: 12 pieces

Chicken Alfredo Lasagna with Spinach

Delicious Chicken Alfredo Lasagna offers a creamy, cheesy alternative to traditional red lasagna—perfect for special dinners or a comforting family meal.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients

Main

• 1 box lasagna noodles, parboiled
• 2 pounds mozzarella cheese, shredded

Sauce

• 6 tablespoons salted butter
• 2 cloves fresh garlic, thinly sliced
• 1 pint heavy cream
• 2 cups Parmigiano-Reggiano, grated
• ½ teaspoon salt (adjust to taste)

Cheese Mixture

• 8 ounces small-curd whole milk cottage cheese
• 8 ounces whole milk ricotta cheese
• 1 egg
• 1 teaspoon parsley
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon pepper

Spinach

• 16 ounces frozen spinach, thawed and drained
• 3 tablespoons butter
• ½ cup heavy cream
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ½ teaspoon fresh garlic

Chicken

• 4 chicken breasts, sliced into ½-inch strips
• Salt, pepper, garlic salt, onion powder for seasoning
• 3 tablespoons olive oil

Instructions

1. Prepare a 10×13-inch pan with cooking spray and preheat oven to 325°F (163°C).
2. Melt butter over medium-low heat, add garlic and cook about 30 seconds until fragrant. Add heavy cream, keep at medium-low, and stir frequently until it begins to bubble lightly.
3. Slowly add Parmigiano-Reggiano while stirring. Reduce heat and simmer until the sauce reaches your desired thickness.
4. Boil lasagna noodles until they are about ½ to ⅔ cooked, then drain and rinse with cold water to stop cooking.
5. To make the spinach layer: thaw and drain frozen spinach thoroughly, squeezing out excess liquid. Sauté spinach with butter, cream, nutmeg, salt, and garlic for 3–4 minutes, then remove from heat.
6. In a bowl, combine cottage cheese, ricotta, Parmesan, egg, parsley, oregano, salt, and pepper. Mix until smooth.
7. Assemble the lasagna in the pan in this order: noodles; half the cheese mixture; all of the spinach mixture; one-third of the mozzarella; one-third of the sauce; noodles; remaining cheese mixture; one-third of mozzarella; one-third of sauce; noodles; remaining sauce; remaining mozzarella.
8. Cover the pan and bake for 30–40 minutes. Remove the cover for the last 15 minutes to allow the top to brown slightly.
9. Remove from the oven and let rest 15 minutes before cutting. While resting, season the chicken with salt, pepper, garlic salt, and onion powder. Heat olive oil in a large skillet over medium-low heat and cook chicken strips until no pink remains.
10. Slice the chicken and serve on top of individual lasagna portions.

Nutrition Information

Yield: 12 servings • Serving Size: 1 piece

Amount per serving (estimate): Calories: 656 • Total Fat: 51g • Saturated Fat: 28g • Unsaturated Fat: 23g • Cholesterol: 331mg • Sodium: 1207mg • Carbohydrates: 9g • Fiber: 1g • Sugar: 2g • Protein: 40g

Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition source.

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