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Easy Chicken Alfredo Lasagna

A creamy, cheesy chicken lasagna built around a from-scratch spinach alfredo sauce — no ricotta, no fuss, and no unnecessary steps. Juicy seasoned chicken, layers of al dente pasta, and a golden broiled mozzarella crust make this one of the most satisfying pasta bakes you'll put on the table.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken:
  • 6 chicken tenders or boneless breast
  • 1 tsp salt ½ tsp pepper, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp Italian seasoning
  • 2 tablespoons olive oil
Spinach alfredo sauce:
  • 5 tablespoons unsalted butter
  • ½ medium onion finely chopped
  • 1 tablespoon minced garlic
  • 1 tsp salt ½ tsp pepper, 1 tsp chili flakes, 1 tsp Italian seasoning
  • 5 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan
  • 2 cups chopped spinach
Assembly:
  • 14 –15 lasagna sheets
  • 3 –4 cups shredded mozzarella
  • Fresh parsley to garnish

Method
 

  1. Boil lasagna sheets to al dente per package instructions. Toss in oil, lay flat, and set aside.
  2. Coat chicken in all seasonings and olive oil. Cook in a cast iron or non-stick pan over medium-high heat for 4–6 minutes per side until cooked through and seared. Rest for 5 minutes, then chop into chunks and toss through the resting juices. Set aside.
  3. Melt butter in a non-stick pan over medium-high heat. Sauté onion until soft (3–5 minutes), then add garlic and cook for 1–2 minutes. Add seasoning and cook for 1 minute. Add flour and toast for 1 minute. Pour in milk and cream, reduce to medium-low, and stir until the sauce thickens enough to coat a spoon. Turn off heat and stir in spinach and Parmesan. Taste and adjust.
  4. Preheat oven to 375°F (conventional). Spread 2–3 tablespoons of sauce on the bottom of a 9×13 inch baking dish. Layer: 3 lasagna sheets, generous sauce, one-third of the chicken, ¾ cup mozzarella. Repeat for layers two and three. Finish with a final layer of lasagna sheets, remaining sauce, and 1 cup mozzarella.
  5. Press 6–8 toothpicks into the lasagna to tent the foil. Cover tightly and bake for 40 minutes. Remove foil and broil for 2–3 minutes until golden on top. Rest for 15 minutes before removing toothpicks, garnishing with parsley, and slicing.

Notes

Don't overcook the sauce: It should coat a spoon but still move easily — it thickens further in the oven.
Toothpick tent: Always use the toothpick method under the foil to prevent the cheese from peeling off with it.