Creamy Chicken Alfredo Lasagna (No Ricotta)

A comforting, family-friendly Chicken Alfredo Lasagna built on a silky spinach Alfredo sauce, juicy seasoned chicken, and golden-melted mozzarella, without ricotta and without unnecessary steps.
This version focuses on reliability, minimal equipment, and clear cues for texture, doneness, and assembly so the result slices neatly and tastes rich, savory, and crowd-pleasing.

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Why this works

• A no-ricotta spinach Alfredo delivers creamy body and depth without extra curds or complicated prep.
• Straightforward sequencing al dente noodles, quick-seared chicken, thickened sauce, then clean three-layer assembly keeps the process efficient and repeatable.

Ingredients

Chicken

• 6 chicken tenders or equivalent breast, cut later after searing
• 1 tsp salt, ½ tsp pepper, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp Italian seasoning
• 2 tbsp olive oil

Spinach Alfredo sauce

• 5 tbsp unsalted butter
• ½ medium onion, finely chopped
• 1 tbsp minced garlic
• 1 tsp salt, ½ tsp pepper, 1 tsp chili flakes, 1 tsp Italian seasoning
• 5 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream, or replace with milk for a lighter sauce
• 1 cup freshly grated Parmesan
• 2 cups chopped spinach

Assembly

• 14–15 lasagna sheets, cooked to al dente unless using oven-ready
• 3–4 cups shredded mozzarella
• Fresh parsley, chopped, for garnish

Method

• Boil lasagna sheets to al dente per package, then oil lightly to prevent sticking.
• Season chicken with salt, pepper, cayenne, garlic powder, and Italian seasoning, then coat with olive oil.
• Sear tenders in a hot skillet over medium-high heat until cooked through and lightly browned, about 4–6 minutes per side depending on thickness.
• Rest chicken 5 minutes, chop into small chunks, and toss on the board to recapture juices.
• For the sauce, melt butter in a nonstick pan, soften onion 3–5 minutes, stir in garlic 1–2 minutes until fragrant.
• Add salt, pepper, chili flakes, Italian seasoning; toast flour 1 minute to remove raw taste.
• Whisk in milk and cream, lower heat, and stir until a pourable sauce consistency forms; avoid over-thickening as it will cook again in the oven.
• Off heat, fold in spinach and Parmesan; taste and adjust seasoning.

Assembly

• Heat oven to 375°F conventional (bottom heat only).
• Spread a thin layer of Alfredo in a 9×13 inch glass or ceramic baking dish.
• Layer 3 noodles to cover, add generous sauce, one-third of the chopped chicken, and mozzarella.
• Repeat to build three complete layers of noodles, sauce, chicken, and mozzarella.
• Finish with noodles, the remaining sauce, and a generous final layer of mozzarella.

Baking and finish

• Insert 6–8 toothpicks as tent posts so foil doesn’t touch the cheese, then cover tightly.
• Bake about 40 minutes, uncover, and broil 2–3 minutes until the top is golden with light char.
• Rest 15 minutes before slicing; garnish with parsley.

Equipment

• Bowl; cutting board and knife; nonstick pan; skillet; 9×13 inch baking dish; foil; oven.

Pro tips

• Keep chicken juicy by pulling as soon as no pink remains at the thickest point.
• If a looser sauce is preferred, whisk in a splash of milk before assembly; oven time will still tighten the layers.

Make-ahead, storage, freezing

• Refrigeration: Keeps up to 1 week; reheat in the microwave or covered in the oven.
• Freeze unbaked: Assemble, cover well, freeze; thaw overnight, then bake, adding ~10 minutes if needed.
• Freeze baked: Cool, cover, and freeze; thaw overnight, then reheat covered at 350°F for ~15 minutes.

Variations and substitutions

• Chicken options: tenders, breast, or other boneless cuts work well.
• Oven-ready sheets: Follow package directions; no prior boiling needed.
• Pasta bake pivot: Combine cooked short pasta with the finished sauce and chicken, top with mozzarella, and broil briefly.
• Spinach optionality: Skippable, but recommended for flavor and balance.
• Lighter sauce: Replace cream with additional milk for a leaner profile.

Convection guidance

• If fan cannot be disabled, bake at 350°F for 40 minutes as fan ovens run hotter.