Description
This Easy Chicken Alfredo Lasagna combines tender, seasoned chicken tenders with a creamy spinach Alfredo sauce layered between perfectly cooked lasagna sheets and melty mozzarella cheese. Baked to golden perfection, this comforting Italian-American casserole is perfect for family dinners or special occasions, delivering rich flavors and satisfying textures in every bite.
Ingredients
Scale
Chicken:
- 6 chicken tenders (or chicken breast)
- 1 tsp salt (or to taste)
- ½ tsp pepper
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or a mix of oregano, 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 (or 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 (any kind of plain cream)
- 1 cup freshly grated Parmesan cheese
- 2 cups chopped spinach
Assembly:
- 14-15 lasagna sheets (almost 1 pack)
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Prepare Lasagna Sheets: Boil the lasagna sheets according to package instructions until al dente. Toss them in a little oil to prevent sticking. Set aside.
- Cook Chicken Tenders: Coat the chicken tenders evenly with salt, pepper, cayenne, garlic powder, Italian seasoning, and olive oil. Heat a cast iron skillet over medium-high heat. Cook chicken tenders about 5 minutes per side until cooked through and lightly seared. Avoid overcooking. Let rest on a chopping board for 5 minutes, then chop into small chunks, tossing to collect the juices. Set aside.
- Make Spinach Alfredo Sauce: Melt butter in a non-stick pan over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened. Add garlic and cook 1-2 minutes until fragrant. Stir in salt, pepper, chili flakes, and Italian seasoning, cooking for 1 minute. Add flour and toast for one minute, stirring constantly. Slowly pour in milk and cream; reduce heat to low and cook, stirring, until sauce thickens slightly. Remove from heat and stir in chopped spinach and Parmesan. Taste and adjust seasoning as needed.
- Assemble Lasagna: Preheat oven to 375°F (conventional). Spread 2-3 tablespoons of sauce on the bottom of a 9×13″ lasagna dish. Arrange about 3 lasagna sheets in a single layer (no overlapping). Spread a generous layer of sauce, then one-third of the chopped chicken, followed by roughly ¾ cup shredded mozzarella. Repeat the layering two more times, using up the chicken, sauce (reserve some), and 3-4 lasagna sheets. For the final layer, cover with lasagna sheets, spread remaining sauce, and sprinkle about 1 cup mozzarella cheese evenly on top.
- Bake Lasagna: Insert 6-8 toothpicks spaced around the lasagna to act as tent poles to prevent foil from sticking to cheese. Cover dish tightly with foil and bake for approximately 40 minutes. Remove foil and broil under top oven burner or highest setting for 2-3 minutes until golden and bubbly on top.
- Rest and Serve: Remove lasagna from oven and rest at room temperature for 15 minutes. Remove toothpicks, garnish with freshly chopped parsley, slice, and serve warm.
Notes
- Make sure not to overcook the chicken to keep it juicy and tender.
- Keep an eye on the sauce thickness; it should be slightly thin as it will thicken more during baking.
- Use freshly grated Parmesan for the best flavor and melting quality.
- To prevent lasagna sheets from sticking after boiling, toss them with a bit of olive oil while hot.
- Letting the lasagna rest after baking helps it set and makes serving easier.
- Adjust cayenne and chili flakes to control spice level according to preference.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of lasagna)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
