Description
This Easy Chicken Alfredo Lasagna combines tender, seasoned chicken tenders with a creamy spinach Alfredo sauce layered between perfectly cooked lasagna sheets and melted mozzarella cheese. Baked to golden perfection, this comforting Italian-American dish offers rich flavors and a satisfying texture, perfect for family dinners or special occasions.
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 mixture of oregano, parsley, and 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 (approximately 1 pack)
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Boil Lasagna Sheets: Boil the lasagna sheets according to the package instructions until al dente. Toss them in some oil to prevent sticking, then set aside.
- Prepare 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 and cook the chicken tenders for about 5 minutes per side until cooked through and lightly seared. Rest the chicken for 5 minutes before chopping into small chunks, keeping all the juices on the chopping board. Set aside.
- Make Spinach Alfredo Sauce: Melt the butter in a non-stick pan over medium-high heat. Add finely chopped onions and sauté until softened, about 3-5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in salt, pepper, chili flakes, and Italian seasoning and cook for another minute. Add flour and toast it for about a minute. Gradually pour in milk and cream, reduce heat to low, and cook the sauce while stirring until it thickens to a smooth consistency. Remove from heat, then stir in chopped spinach and grated Parmesan cheese. Adjust seasoning to taste.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Spread 2-3 tablespoons of the Alfredo sauce on the bottom of a 9×13” lasagna dish. Layer approximately 3 lasagna sheets evenly without overlapping. Spread a generous amount of sauce over the sheets, then one-third of the chopped chicken, and sprinkle about ¾ cup mozzarella cheese. Repeat this layering process for the second and third layers using chicken, sauce, mozzarella, and lasagna sheets. For the final layer, cover with lasagna sheets, spread the remaining sauce, and top with 1 cup of mozzarella cheese.
- Bake Lasagna: Insert 6-8 toothpicks into the lasagna at different spots to hold the foil away from the cheese. Cover tightly with foil and bake for about 40 minutes. Remove the foil and broil under the top oven setting for 2-3 minutes until the cheese browns and becomes golden.
- Rest and Serve: Remove from oven and allow the lasagna to rest at room temperature for 15 minutes. Remove toothpicks, garnish with freshly chopped parsley, slice, and serve.
Notes
- Be careful not to overcook the chicken to keep it juicy and tender.
- To prevent lasagna sheets from sticking after boiling, toss them with a little oil.
- Keep toothpicks in place to prevent foil from touching the cheese when baking.
- You can substitute chicken breast for chicken tenders if preferred.
- Freshly grated Parmesan cheese enhances the flavor significantly.
- Adjust seasoning for salt, pepper, and cayenne to your preference.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 740mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
