Description
This Creamy Chicken Alfredo Lasagna is a decadent, layered Italian-American dish featuring rich homemade Alfredo sauce, creamy pesto ricotta cheese, tender baby spinach, shredded chicken, and two types of cheese. Perfectly baked to golden perfection, it’s an impressive yet easy-to-make comfort food that pleases any crowd.
Ingredients
Scale
Alfredo Sauce
- 3 cloves garlic, fresh minced
- 1/2 cup butter
- 1/4 teaspoon nutmeg
- 1 cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1/2 lemon, juiced
- 1 1/2 cups Parmesan cheese
Pesto Ricotta Mixture
- 14 oz ricotta cheese
- 1/2 cup pesto
- 1 egg, lightly beaten
- 1 cup baby spinach
Lasagna Assembly
- 1 box lasagna noodles
- 2-3 cups shredded chicken
- 2-3 cups shredded mozzarella cheese
- 3 tablespoons parsley, chopped
Instructions
- Prepare the Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in nutmeg, then slowly whisk in chicken broth and heavy cream. Bring to a gentle simmer while stirring frequently. Add lemon juice and gradually incorporate Parmesan cheese until the sauce is smooth and creamy. Remove from heat.
- Mix the Pesto Ricotta: In a medium bowl, combine the ricotta cheese, pesto, beaten egg, and baby spinach. Mix well until ingredients are evenly distributed. Set aside.
- Cook Lasagna Noodles: Prepare the lasagna noodles according to box instructions. Drain and set aside to prevent sticking.
- Layer the Lasagna: Preheat the oven to 350°F (175°C). In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Add a layer of noodles, followed by a layer of shredded chicken. Spread some pesto ricotta mixture over the chicken layer, then sprinkle with mozzarella cheese. Repeat this layering process—Alfredo sauce, noodles, chicken, pesto ricotta, mozzarella—until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Bake the Lasagna: Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from oven and let the lasagna rest for 10 minutes to set. Sprinkle chopped parsley over the top before serving to add freshness and color.
Notes
- This lasagna is easy to assemble and offers a creamy, rich flavor perfect for special occasions or comforting dinners.
- Using shredded rotisserie chicken saves time and enhances flavor, but you can use any cooked chicken.
- For a vegetarian version, omit chicken and add extra spinach or mushrooms.
- Leftovers store well refrigerated for up to 3 days and freeze beautifully for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 2 g
- Sodium: 682 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 139 mg
