Description
Indulge in layers of tender chicken, rich alfredo sauce, and gooey cheese with this creamy chicken alfredo lasagna. Perfect for cozy dinners and special gatherings!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 9 no-boil lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp garlic powder
- 2 cups heavy cream
- 2 cups store-bought or homemade alfredo sauce
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- Season chicken breasts with salt, pepper, and garlic powder. Cook in a skillet over medium heat for about 6-7 minutes per side until golden brown. Shred or chop into bite-sized pieces.
- In the same skillet, add fresh spinach and sauté for about two minutes until wilted. Set aside with the chicken.
- Spread a thin layer of alfredo sauce on the bottom of the baking dish.
- Layer three lasagna noodles, then half of the ricotta cheese, half of the shredded chicken, and spinach mixture. Add another layer of sauce topped with mozzarella and Parmesan cheeses.
- Repeat until all ingredients are used, finishing with noodles topped by alfredo sauce and remaining cheeses.
- Cover with foil and bake for about 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown on top.
- Let cool for about ten minutes before slicing into squares. Drizzle with extra sauce if desired.
Nutrition
- Serving Size: 1 square (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
Keywords: Customize by swapping chicken for shredded turkey or adding vegetables like zucchini. For added flavor, mix herbs into ricotta cheese.