Easy Chicken Alfredo Lasagna

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Get ready to drool over the Creamiest Yummiest Chicken Alfredo Lasagna! I’m here to prove that chicken lasagna with white sauce is a real delight. Trust me, this recipe is not just good; it’s downright delicious. 🤤 And let’s talk about that incredible white sauce—it’s a game-changer and one of the best things I’ve ever whipped up!

Easy Chicken Alfredo Lasagna

Prep Time 1 hour
Cook Time 40 minutes
Course Dinner
Servings 14



  • 6 chicken tenders or chicken breast if you prefer
  • 1 tsp salt adjust to taste
  • ½ tsp pepper
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning or a mix of oregano and parsley/basil
  • 2 tbsp olive oil

*Spinach Alfredo sauce:*

  • 5 tbsp unsalted butter
  • ½ medium onion finely chopped
  • 1 tbsp minced garlic
  • 1 tsp salt adjust to taste
  • ½ tsp pepper
  • 1 tsp chili flakes
  • 1 tsp Italian seasoning
  • 5 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese freshly grated for the best results
  • 2 cups chopped spinach


  • 14-15 lasagna sheets almost 1 pack
  • 3-4 cups shredded mozzarella cheese
  • Freshly chopped parsley for garnishing


  • Boil lasagna sheets according to package instructions until al dente. Toss them in oil to prevent sticking.

*Chicken Tenders:*

  • Coat chicken tenders with seasonings and olive oil.
  • Heat a cast-iron skillet on medium-high heat.
  • Cook chicken tenders until cooked through and lightly seared on both sides (about ~5 minutes per side).
  • Rest tenders for 5 minutes, chop into small chunks, and set aside.

*Spinach Alfredo Sauce:*

  • Melt butter in a non-stick pan over medium-high heat.
  • Sauté chopped onion until softened (~3-5 minutes).
  • Add garlic and cook for 1-2 minutes until fragrant.
  • Add spices, then flour, and toast for a minute.
  • Add milk and cream, cook on low heat until the sauce thickens.
  • Turn off the heat, add spinach and Parmesan cheese, taste, and adjust as needed.


  • Preheat oven to 375°F.
  • Spread 2-3 tablespoons of sauce in a 9×13″ lasagna dish.
  • Layer lasagna sheets, sauce, and ⅓rd of chopped chicken. Sprinkle mozzarella cheese.
  • Repeat steps for the second and third layers, reserving some sauce and lasagna sheets.
  • For the final layer, cover with lasagna sheets, remaining sauce, and a generous amount of mozzarella cheese.


  • Use toothpicks to create tent poles for foil. Cover tightly and bake for ~40 minutes.
  • Remove foil and broil for 2-3 minutes until golden.
  • Rest for 15 minutes, remove toothpicks, garnish with parsley, and serve!

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