Chicken Alfredo Lasagna with Spinach & Artichokes

Name: Chicken Alfredo Lasagna
Prep time: 35 min
Cook time: 1 min
Total time: 1 min
Ingredients: 15 pieces classic lasagna noodles (NOT no-boil); 1 pound shredded mozzarella (4 cups); 5 tablespoons unsalted butter (may substitute half with olive oil); 8 cloves garlic (minced); 1/3 cup all-purpose flour; 2 cups low sodium chicken broth; 3 cups half and half; 1 tsp onion powder, dried parsley, dried basil, dried oregano, salt (each); 1/2 tsp dried thyme, pepper, chicken bouillon, red pepper flakes (each); 2 cups freshly grated Parmesan cheese; 3 cups shredded Rotisserie chicken; 2 eggs; 3 cups whole milk ricotta cheese; 1 cup full fat sour cream; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh basil (or 1 tablespoon dried); 1/2 tsp salt, pepper (each); 1/4 teaspoon nutmeg; 114 14 oz. can artichoke hearts (chopped, patted VERY DRY); 16 oz. frozen chopped spinach (thawed, patted VERY DRY)

This Chicken Alfredo Lasagna is rich, silky, and cheesy: tender classic lasagna noodles layered with a creamy Alfredo sauce, shredded rotisserie chicken, tangy artichokes and bright spinach, all baked until bubbly and lightly golden.

Chicken Alfredo Lasagna with Spinach & Artichokes

It comes together in about 95 minutes total—roughly 35 minutes active prep (including noodle soaking) plus 1 hour baking—making it ideal for a make-ahead family dinner or a freezer-ready meal to reheat later.

Why You’ll Love This Recipe

A family-size, crowd-pleasing casserole that stays creamy after baking and reheats beautifully—perfect for feeding a crowd or assembling ahead when you want a hands-off evening. Prep time is mostly active for about 35 minutes; most of the remaining time is passive while the noodles soak and the lasagna bakes.

Silky Alfredo sauce combined with shredded rotisserie chicken makes this faster than a traditional meat lasagna.
Spinach and artichokes add color and bright flavor without overpowering the creamy sauce.
Large yield (Servings: 18 -22) — great for potlucks, meal prep, or freezing in portions.
Designed to be assembled ahead or frozen for up to 3 months with clear thaw-and-bake instructions.

If you want a different chicken-and-cream-sauce lineup, try the slightly spicy Cajun Chicken Alfredo Recipe with Linguine Pasta for another quick weeknight option.

Ingredients You’ll Need

15 pieces classic lasagna noodles, NOT no-boil: Classic lasagna noodles create the layered structure—they are soaked before assembling so they become pliable and cook through in the oven.
1 pound shredded mozzarella, 4 cups: Shredded mozzarella provides the melty, gooey cheese layers and a golden top when broiled.
5 tablespoons unsalted butter, may substitute half with olive oil: Unsalted butter is the base for the roux that thickens the Alfredo; substituting half with olive oil is optional for flavor or lower dairy.
8 cloves garlic, minced: Minced garlic gives the Alfredo its savory aromatic backbone—add with the roux so the flavor disperses through the sauce.
1/3 cup all-purpose flour: All-purpose flour is whisked into the melted butter to form the roux that thickens the sauce.
2 cups low sodium chicken broth: Low sodium chicken broth thins the sauce while contributing savory depth—use low sodium so you can control final seasoning.
3 cups half and half: Half and half makes the Alfredo rich and creamy without being as heavy as straight cream.
1 tsp onion powder, dried parsley, dried basil, dried oregano, salt, each: The onion powder, dried parsley, dried basil, dried oregano and salt are the core dried seasonings that flavor the Alfredo consistently.
1/2 tsp dried thyme, pepper, chicken bouillon, red pepper flakes, each: Dried thyme, pepper, chicken bouillon and red pepper flakes add aromatic depth, savory boost and a touch of heat to the sauce.
2 cups freshly grated Parmesan cheese: Freshly grated Parmesan melts into the sauce for salty, nutty umami and helps slightly thicken the Alfredo.
3 cups shredded Rotisserie chicken: Shredded rotisserie chicken is the quick cooked protein—already cooked, it heats through in the sauce and in the oven.
2 eggs: Eggs bind the ricotta filling so it sets slightly in the oven and holds together when sliced.
3 cups whole milk ricotta cheese: Whole milk ricotta forms the creamy, slightly tangy base of the cheese filling between pasta layers.
1 cup full fat sour cream: Full fat sour cream adds richness and a gentle tang to the ricotta mixture for balanced flavor and creaminess.
1/2 cup freshly grated Parmesan cheese: Extra freshly grated Parmesan folded into the ricotta boost savory flavor inside the filling.
1/4 cup chopped fresh basil, or 1 tablespoon dried: Chopped fresh basil (or dried) introduces herbal brightness into the ricotta layer to lift the richness.
1/2 tsp salt, pepper, each: Salt and pepper in the ricotta filling season and balance the dairy and vegetables so the layers taste complete.
1/4 teaspoon nutmeg: Nutmeg is a subtle warm note that complements the cheeses—use sparingly to enhance depth.
114 14 oz. can artichoke hearts, chopped, patted VERY DRY: Artichoke hearts add tangy, meaty bites to the filling—they must be patted VERY DRY to avoid adding extra liquid to the ricotta.
16 oz. frozen chopped spinach, thawed, patted VERY DRY: Frozen chopped spinach provides color and bulk—thaw and press VERY DRY so the lasagna layers don’t become watery.

How to Make Chicken Alfredo Lasagna

NOODLES: Place the classic lasagna noodles into the bottom of a long pan and pour hot tap water over them until they are submerged. Let them soak for at least 30 minutes while you prep everything else, agitating the noodles occasionally so they don’t stick together.
FILLING: In a large bowl, combine the ricotta filling ingredients (eggs, ricotta, sour cream, 1/2 cup Parmesan, basil, salt, pepper, nutmeg, chopped artichokes and squeezed spinach) and mix until uniform. Set the filling aside until assembly.
PREHEAT: Preheat the oven to 350 degrees F before you assemble so it’s ready once the pan is layered.
ALFREDO SAUCE: Melt 5 tablespoons unsalted butter in a large skillet over medium heat, whisk in the all-purpose flour and minced garlic, and cook while stirring for 2 minutes to form the roux. Turn the heat to low and gradually whisk in the half and half, low sodium chicken broth and all dried seasonings until smooth.
SIMMER & FINISH SAUCE: Bring the sauce to a boil while whisking constantly, then reduce heat to medium and simmer, whisking occasionally, until the sauce thickens but is not overly thick (about 5 minutes). Remove from the heat and whisk in 2 cups freshly grated Parmesan until melted. Stir in the shredded rotisserie chicken and add additional milk or chicken broth if needed to reach a spreadable consistency.
ASSEMBLE: Lightly grease a deep 9×13 pan. Spread 1 cup Alfredo sauce thinly across the bottom of the prepared pan. Lay 4 drained noodles lengthwise plus part of a 5th noodle to cover. Spread with one third of the ricotta filling, then top with 1 cup shredded mozzarella.
REPEAT LAYERS: Repeat the layers two more times: spread roughly one third of the remaining Alfredo sauce (about 2 cups per middle layer), noodles, ricotta mixture, and mozzarella for a total of three complete layers. Finish with the remaining third of Alfredo sauce and the remaining mozzarella (1 cup) on top.
BAKE & BROIL: Cover the lasagna with foil and bake in the preheated 350 degrees F oven for 30 minutes. Remove the foil and bake an additional 30 minutes or until hot and bubbly. Switch the oven to broil (550 degrees F) and broil the lasagna until the top is golden in spots, about 3 minutes—watch closely so it doesn’t burn. Let the lasagna stand 15 minutes before slicing to allow the layers to set.

Chicken Alfredo Lasagna with Spinach & Artichokes close-up view

Sauce Texture Tips

Alfredo can thicken if simmered too long or kept hot without stirring. Keep the heat moderate while finishing the sauce and adjust consistency at the end.

If the sauce looks thicker than you’d like when assembling, don’t worry—the layer will spread and melt into the pasta as it bakes, but you can also thin it before assembling for easier spreading.

Fix a thick sauce: stir in small amounts of milk or low-sodium chicken broth, one tablespoon at a time, until desired thinness.
Avoid over-simmering: simmer just until thickened (about 5 minutes) and remove from heat before adding Parmesan.
Warm gently: if making the sauce ahead, gently reheat and thin with milk or broth rather than boiling again.

Avoid Watery Layers

Moisture is the most common reason lasagna becomes watery. Follow these drying steps exactly so the ricotta layer stays creamy, not sloppy.

Squeeze and pat ingredients until they release no excess liquid—this step is worth the extra minute or two for a clean, slicable lasagna.

Squeeze spinach dry: fine-mesh sieve + press with the bottom of a measuring cup until no liquid is released.
Pat artichokes dry: pat with paper towels before chopping, then gather in a clean kitchen towel and pat dry again.
Check both again after chopping: even small puddles of liquid from veggies will thin the filling.

Noodle Soaking Method

This recipe uses classic (not no-boil) lasagna noodles soaked in hot water to soften before layering—this prevents uneven cooking and gummy pasta.

After soaking, remove excess water and dry the noodle surfaces so they don’t add moisture between layers.

Soak noodles in hot tap water submerged for at least 30 minutes, agitating occasionally to keep them from sticking.
Dry off noodles before layering: lay each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then fold the towel over the noodles and pat them dry.
If a noodle rips, overlap a small piece of a 5th noodle (as the recipe instructs) to ensure coverage.

Tips for Success

Thin a too-thick Alfredo: If your Alfredo becomes too thick, stir in small amounts of milk or low-sodium chicken broth a tablespoon at a time until it reaches a spreadable consistency—avoid high heat and long simmering which concentrate and thicken the sauce.

Dry the spinach thoroughly: Use a fine-mesh sieve over the sink and press the thawed spinach down with the bottom of a measuring cup until no liquid is released to prevent a watery lasagna.

Pat artichokes double-dry: Pat artichokes with paper towels before chopping, then gather them in a clean kitchen towel and pat again to remove as much moisture as possible before adding to the ricotta.

Reheating frozen or cold lasagna: If baking from refrigerated or frozen, add 10–15 minutes to the covered bake time. For individual frozen servings, bake at 350 degrees F for 30–35 minutes until heated through.

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Chicken Alfredo Lasagna with Spinach & Artichokes Pinterest pin

More Recipes

Frequently Asked Questions

Yes. Assemble the lasagna in the 9×13 pan, cover tightly, and refrigerate up to 24 hours before baking. Baking time stays the same; if starting cold straight from the fridge, allow an extra 10–15 minutes covered.

Assemble in a freezer-safe dish, wrap tightly with two layers of plastic wrap and a layer of foil, and freeze up to 3 months. Thaw in the refrigerator overnight, remove plastic wrap, cover with foil, and bake according to directions adding 10–15 minutes. For individual portions, bake at 350 degrees F for 30–35 minutes.

You can swap the shredded rotisserie chicken for cooked ground turkey, cooked Italian sausage, or even lump crab meat for a different flavor profile—just fold it into the Alfredo sauce the same way.

Ready to Serve

Let the lasagna rest 15 minutes after baking so it holds together when sliced. Serve warm with a simple green salad to cut the richness.

Leftovers keep well in the refrigerator for 3–4 days and reheat evenly in a 350 degrees F oven until heated through.

Equipment

long pan
Large bowl
large skillet
deep 9×13 pan
whisk

Ingredients

15 pieces classic lasagna noodles NOT no-boil
1 pound shredded mozzarella 4 cups
5 tablespoons unsalted butter may substitute half with olive oil
8 cloves garlic minced
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp onion powder, dried parsley, dried basil, dried oregano, salt each
1/2 tsp dried thyme, pepper, chicken bouillon, red pepper flakes each
2 cups freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 eggs
3 cups whole milk ricotta cheese
1 cup full fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil or 1 tablespoon dried
1/2 tsp salt, pepper each
1/4 teaspoon nutmeg
114 14 oz. can artichoke hearts chopped, patted VERY DRY
16 oz. frozen chopped spinach thawed, patted VERY DRY

Instructions

Place lasagna noodles in the bottom of a long pan and pour hot tap water over them until submerged; let soak at least 30 minutes, agitating occasionally so they do not stick together.
In a large bowl, add all ricotta filling ingredients and mix until combined; set the filling aside.
Preheat the oven to 350 degrees F.
Make the Alfredo sauce: melt 5 tablespoons unsalted butter in a large skillet over medium heat, whisk in the all-purpose flour and minced garlic, and cook while stirring for 2 minutes. Reduce heat to low and gradually whisk in the half and half, low sodium chicken broth, and all spices/seasonings.
Bring the sauce to a boil while whisking constantly, then reduce heat to medium and simmer, whisking occasionally, until thickened but not overly thick, about 5 minutes. Remove from heat and whisk in the freshly grated Parmesan cheese until melted. Stir in the shredded Rotisserie chicken until well combined. Add additional milk or chicken broth if needed to thin the sauce.
Lightly grease a deep 9×13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (the layer will be thin). Place 4 drained noodles lengthwise and part of a 5th noodle on top to cover. Spread with one third of the ricotta cheese mixture and top with 1 cup shredded mozzarella.
Repeat the layers two more times: spread Alfredo sauce (use one third of the remaining Alfredo per layer, about 2 cups), noodles, ricotta mixture, and mozzarella, for a total of 3 complete layers. To finish, top with the remaining third of Alfredo sauce and the remaining mozzarella (1 cup).
Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 30 minutes or until hot and bubbly. Set the oven to broil (550 degrees F) and broil the lasagna until the top is golden in spots, about 3 minutes, watching closely so it does not burn. Let the lasagna stand 15 minutes before slicing.

Notes

Thin sauce if needed.Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it thins to desired consistency.

Squeeze spinach dry.We want VERY DRY spinach so the Chicken Lasagna doesn’t become watery. I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.

Pat artichokes dry.Same goes for the artichokes – we want VERY DRY artichokes or they can make the ricotta filling watery. Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.

Drylasagna noodles.Take care you pat your noodles dry after soaking them before layering. I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.

Don’t worry about thin layers.The chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.

Swap protein.I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up! You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.

Add veggies.You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc. You will want to steam, roast or boil the veggies before adding to the pasta.

Add sun-dried tomatoes.Sun-dried tomatoes are a delicious addition with the artichokes and spinach. Take care to rinse and pat them very dry before chopping. Reduce the spinach to 12 oz. if adding sun-dried tomatoes.

Add olives.Add a layer of olives on top of the ricotta mixture or swap some of the artichokes or spinach for olives. You can even add some feta cheese to give it more of a Greek flair.

Make casserole gluten-free. To make this Lasagna recipe gluten free, use your favorite gluten freelasagna noodlesand gluten free flour.

Assemble and Refrigerate.You can make and assemble the entire lasagna a day in advance and refrigerate (without baking). I actually prefer assembling it the day before because it allows time for the flavors to build and marry.

Make Sauce in Advance.You can make the sauce up to 2 days in advance and refrigerate it in an airtight container. You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use.

Assemble lasagna according to recipe directions in a freezer safe dish.

Cover lasagna tightly all around the dish with 2 layers of plastic wrap.

Cover the lasagna tightly with one layer of aluminum foil.

Label lasagna.

Place evenly in the freezer for up to 3 months.

When ready to bake, place lasagna in the refrigerator the night before to thaw completely.

Remove plastic wrap and cover tightly with foil.

Bake lasagna according to directions, adding an additional 10-15 minutes.

Bake lasagna according to directions in a freezer safe dish.

Let cool on the counter for one hour.

Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).

Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.

Cover the lasagna tightly with one layer of aluminum foil.

Label lasagna.

Place evenly in the freezer for up to 3 months.

When ready to bake, place lasagna in the refrigerator the 48 hours ahead of time to thaw completely.

Remove plastic wrap and cover lasagna tightly with foil.

Bake entire lasagna according to directions, adding an additional 10-15 minutes.

Bake lasagna according to directions.

Let lasagna cool completely then slice into individual servings.

Freeze lasagna in freezer safe plastic bags.

To reheat, bake individual servings at 350 degrees F for 30-35 minutes.

Remove plastic wrap from lasagna and cover tightly with foil.

Bake lasagna covered at 350 degrees F for 1 ½ hours.

Uncover and bake an addition 15-30 minutes or until hot and bubbly.