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If you’re looking for a filling, bold meal that fits a chill night or a family get-together, this Chicken Alfredo Lasagna totally hits the spot. Creamy spinach Alfredo, juicy chicken chunks, and loads of mozzarella come together to deliver a cozy, crave-worthy dinner you’ll want again and again.
Dreamy Comfort Dinner
So, I whipped this up one night when I didn’t want plain old red sauce lasagna and now my crew asks for it nonstop. The Alfredo is super creamy and grabs onto the chicken and melty cheese in every layer, so every bite is loaded with flavor. It works great for prepping ahead and saves me so much time on busy nights or when folks come over.
What to Grab
- Lasagna Sheets: 14 to 15 noodles cooked just until tender.
- Butter: 2 tablespoons—good for both that sauce base and getting that pan ready.
- Spinach: 2 cups fresh to sneak in some greens and brighten everything up.
- Milk & Cream: 2 cups milk plus 1 cup heavy cream because why not.
- Mozzarella Cheese: 3 cups shredded, bring on the cheese pull!
- Chicken Tenders: 1.5 pounds, boneless, skinless, and loaded with salt, pepper, cayenne, garlic powder, and Italian herbs.
- Seasonings: Salt, pepper, Italian herbs, and a dash of chili flakes for a kick.
- Onion: 1 medium, chopped—brings sweetness and depth.
- Garlic: 3 cloves, minced small for max flavor.
- All-Purpose Flour: 2 tablespoons—helps thicken things up nicely.
- Parmesan Cheese: 1 cup, freshly grated, makes the sauce taste super fancy.
Let’s Pull This Together
- Bake and Serve
- Throw on some foil (stick a few toothpicks in so it doesn’t steal your cheese). Leave it to bake for 40 minutes. Then, go wild with the broiler for two or three minutes to get that toasty top. Chill for 15 minutes so everything’s easier to slice. Add a parsley shower if you want.
- Build the Layers
- Get your oven hot at 375°F (190°C). Spoon just enough sauce into a 9x13" pan to cover the bottom. Now layer: noodles, sauce, chopped chicken, cheese, and repeat—three stacks deep. Top it all off with a sea of sauce and more cheese.
- Alfredo Sauce Time
- Melt butter in a pan on medium. Sauté onion till soft, toss in your garlic, and stir till it smells amazing. Sprinkle in the flour, cooking out the raw taste for a minute or two. Slowly pour in milk and cream, whisking as you go so you get a smooth, thick sauce. Fold in Parmesan and fresh spinach—keep stirring till everything’s melted and just wilted.
- Chicken Prep
- Season your chicken really well with salt, pepper, cayenne, garlic powder, and Italian seasoning. Sear it in a hot skillet with olive oil—just a few minutes per side till it’s gold and cooked through. Rest it, then slice it into small bites and roll them around in the juices.
Nail Every Bite
After lots of practice, I figured out a few tricks. Let your sauce actually get nice and thick before piling on the layers—it seriously improves the texture. Those toothpicks are a lifesaver to keep foil from grabbing your cheese. And wait before cutting into it out of the oven. A little rest makes slicing so much easier and the layers stay put.
Leftovers Are Awesome
This dish somehow gets even tastier the day after as the flavors soak in. I stash leftovers in the fridge all week, or freezer stash one for later. Just remember to move a frozen one to the fridge the night before, then tack on a little extra oven time to reheat.
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Frequently Asked Questions
- → How do toothpicks help with foil?
They keep the foil lifted off the cheesy top, so it doesn’t stick or ruin the look of your lasagna.
- → Why let it cool before serving?
Cooling sets the layers and makes slicing easier. Plus, you won't burn yourself on piping hot cheese.
- → Is pre-grated parmesan okay?
Sure, but fresh parmesan melts smoother and has better taste. Pre-grated often has additives that can affect texture.
- → Why cook the pasta al dente?
Partly cooking it means it’ll finish in the oven without getting too soft or mushy.
- → Why broil at the end?
It creates a nice browned top that’s crispy and looks great next to the creamy inside.
Conclusion
Layer alfredo-coated spinach and chicken with pasta and cheese in this lasagna. While it bakes for about 100 minutes, most of that time is hands-off.