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This Chicken Alfredo Lasagna is super filling and really hits the spot when you want to feed a bunch or just chill out with some comfort food at home. All the best bits come together in layers—creamy spinach, soft chicken pieces, loads of mozzarella, and that good Alfredo flavor in every bite.
Ultimate Comfort Meal
I first put this together while trying to switch things up from the usual red sauce lasagna and now my crew requests it all the time. The rich Alfredo mixed with juicy chicken and oozy cheese just works, trust me. You can whip it up a day before a hectic weeknight or save it for a fun get-together—it kind of fits any vibe.
Here's What Goes In
- Seasonings: A mix of salt, black pepper, garlic powder, cayenne, Italian spices, and a pinch of chili flakes.
- Mozzarella Cheese: You’ll want about 3 cups, shredded for those gooey cheese pulls.
- Lasagna Sheets: Roughly 14-15, cooked just enough so they’re still firm.
- Spinach: Grab 2 cups of fresh spinach—it adds a pop of green and some nutrients.
- Parmesan Cheese: Get 1 cup, the fresher the better. You’ll notice the flavor difference.
- Milk and Cream: 2 cups milk, 1 cup cream for a lush, dreamy sauce.
- All-Purpose Flour: 2 spoons—this helps your sauce get nice and thick.
- Garlic: 3 cloves, chopped up for major flavor.
- Onion: 1 medium, diced up to boost the taste.
- Butter: 2 tablespoons, mainly for making your Alfredo and sautéing.
- Chicken Tenders: 1.5 lbs boneless, skinless, seasoned and ready to cook up juicy.
Jump Right In
- Bake and Enjoy
- Pop foil over the dish—stick in a few toothpicks to stop it sticking to the cheese. Bake at 375°F for 40 minutes. Flip the broiler on for a couple minutes at the end so your top turns golden. Leave it alone for 15 minutes to set up before you dig in. Parsley on top is always a win.
- Stack Up the Layers
- Spoon a little sauce in the bottom of your casserole. Lay noodles, top them with sauce, sprinkle your chicken, then pile on mozzarella. Repeat until you hit three full layers. Finish with the last of your sauce and lots of mozzarella.
- Alfredo Time
- Get butter bubbling in a pan on medium heat. Toss in onion until it softens, then garlic for a quick, fragrant stir. Add flour and stir for a minute or two. Pour in the milk and cream bit by bit, whisking so it stays smooth. Parmesan and spinach go in last until the greens wilt.
- Chicken First
- Mix your chicken with salt, black pepper, cayenne, Italian spices, and garlic powder. Cook ‘em in a skillet with a splash of olive oil—about 4–6 minutes per side. Take them off, chop them up, and stir those juices in too.
Get It Just Right
After making this plenty of times, a few tricks help a lot. Don’t rush the sauce—it should be thick so your lasagna holds together. Stick with the toothpick tip so your cheese stays perfect. Most important, let the whole thing rest after baking or you’ll end up with a melty mess.
For Later
I think this gets even tastier after a night in the fridge when all the flavors really settle in. Leftovers stay good up to a week, easy. I like to make an extra one when I can and stash it in the freezer. Just thaw it in the fridge overnight, and add a few minutes to your bake if it’s coming straight from cold.
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Frequently Asked Questions
- → Why put toothpicks under the foil?
Toothpicks keep the foil raised so it doesn't stick to the cheesy topping. This helps maintain the dish's perfect look.
- → Why let it cool for 15 minutes?
Cooling time helps the layers set, making it easier to slice neatly and keeps the cheese from burning your mouth.
- → Should I avoid pre-grated parmesan?
Freshly grated parmesan melts better and tastes fresher. Pre-grated ones often include additives that affect the texture.
- → Why cook pasta just al dente?
Al dente pasta keeps its shape while baking. Fully cooked pasta could soften too much and get mushy.
- → What does broiling do?
Broiling gives the top layer of cheese a golden, crispy finish, adding beautiful texture and flavor.
Conclusion
This dish blends spinach alfredo, chicken, and cheese between pasta layers for a rich, flavorful meal. With just 20 minutes of prep, the oven does the rest in a quick bake.