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Easy Chicken Alfredo Lasagna Recipe (with Video)

Shellfish-free, American, Peanut-free
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Discover our Easy Chicken Alfredo Lasagna Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 40min


- 6 chicken tenders
- 1 tsp Salt, or to taste
- 0.5 tsp Pepper
- 1 tsp Cayenne
- 1 tsp Garlic powder
- 1 tsp Italian seasoning, or use a mixture of oregano and parsley or basil
- 2 tbsp Olive oil
Spinach Alfredo Sauce
- 5 tbsp Unsalted butter
- 0.5 Onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp Salt, or to taste
- 0.5 tsp Pepper
- 1 tsp Chili flakes
- 1 tsp Italian seasoning
- 5 tbsp All purpose flour
- 2 c whole milk
- 1 c Heavy cream, use any kind of plain cream
- 1 c Parmesan cheese, freshly grated for best results
- 2 c Spinach, chopped
- 14 lasagna sheets
- 3.5 c Mozzarella cheese, shredded
- Parsley, freshly chopped for garnishing
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Boiling the lasagna sheets
1. Boil the lasagna sheets according to the package instructions to al dente.
2. Toss in some oil to prevent them from sticking together.
Preparing the Chicken Tenders
1. Coat the chicken tenders in the seasonings and olive oil.
2. Heat a cast iron skillet on medium-high heat.
3. Cook the chicken tenders until they are cooked through and lightly seared on both sides. Be careful not to overcook; it took me about ~5 minutes per side.
4. Rest the tenders on a chopping board for 5 minutes. Then chop them into small chunks, and toss them on the chopping board to pick up all the juices. Set aside.
Preparing the Spinach Alfredo Sauce
1. Melt the butter in a non-stick pan over medium-high heat.
2. Add the chopped onion and sauté until it softens, ~3-5 minutes.
3. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add all the spices and cook for another minute, then add the flour and toast it for a minute.
5. Add the milk and cream. Turn the heat to low, and cook the sauce for a few minutes while stirring until it thickens up. You don't want it to be too thick, as it will continue cooking in the oven.
6. Turn off the heat, and add the spinach and parmesan cheese.
7. Taste and adjust as needed.
Assembling the Lasagna
1. Pre-heat your oven to 375F (conventional).
2. Spread 2-3 tablespoon of the sauce on the bottom of a 9x13" lasagna dish.
3. First layer: Spread ~3 lasagna sheets in a single layer on the bottom of the dish (do not add multiple sheets on top of one another). Cover with a generous amount of sauce, and then ⅓rd of the chopped chicken. Sprinkle on mozzarella cheese (I used about ¾ cups per layer).
4. Second and third layer: Repeat the same steps for the second and third layers. You will use up all of the chicken in these layers (or adjust quantity as needed), but will save some of the sauce and 3-4 lasagna sheets.
5. Final layer: Finally, cover with lasagna sheets one last time, and spread on the remaining sauce. Sprinkle over a generous amount of mozzarella cheese (I used 1 cup).
Baking the Lasagna
1. Take 6-8 toothpicks and stick them into the lasagna in different places. These will serve as tent poles for the foil so it doesn't touch the lasagna and stick to the cheese.
2. Cover the sheet tightly with foil, and bake for ~40 minutes. Then remove the foil and broil (top burner or highest oven setting) for 2-3 minutes until the lasagna develops a golden color.
3. Remove from the oven and rest for 15 minutes at room temperature.
4. Remove the toothpicks, garnish with fresh parsley, and serve!

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