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This cheesy chicken Alfredo lasagna brings together comfort food flavors for casual get-togethers or quiet nights in. Layering silky spinach Alfredo, juicy chicken, and stretchy mozzarella gives you a filling dish that'll make everyone ask for seconds.
Soul-Warming Comfort Food
I whipped this up when I wanted something different from the usual tomato lasagna and now my family begs for it. The way the smooth Alfredo blends with chunks of chicken and gooey cheese makes every bite amazing. I love how flexible it is—I can fix it earlier for busy nights or bring it out when company comes over.
What You'll Need
- Chicken Tenders: 1.5 pounds of boneless, skinless tenders with salt, pepper, cayenne, garlic powder, and Italian seasoning.
- Butter: 2 tablespoons for cooking and starting your sauce base.
- Onion: 1 medium, chopped small for extra taste.
- Garlic: 3 cloves, minced or finely cut for deep flavor.
- All-Purpose Flour: 2 tablespoons to make the sauce thicker.
- Milk and Cream: 2 cups of milk and 1 cup of cream for a smooth, creamy sauce.
- Parmesan Cheese: 1 cup, freshly grated for the best taste.
- Spinach: 2 cups of fresh spinach for color and goodness.
- Lasagna Sheets: 14-15 sheets, cooked until firm to bite.
- Mozzarella Cheese: 3 cups, shredded for stretchy goodness.
- Seasonings: Salt, pepper, chili flakes, and Italian mix for taste balance.
Let's Cook It Up
- Fix the Chicken
- Season your chicken with salt, pepper, cayenne, garlic powder, and Italian seasoning. Cook in hot oil for 4-6 minutes each side until golden and done inside. Let it cool a bit, chop it up small, and mix with the pan juices.
- Create the Alfredo Sauce
- Melt butter in a non-stick pan on medium. Cook the onion until soft, then throw in garlic until you can smell it. Add flour and stir for 1-2 minutes. Slowly pour in milk and cream while stirring to avoid lumps. Mix in Parmesan and watch the spinach wilt into the sauce.
- Build Your Lasagna
- Heat your oven to 375°F (190°C). Smear some sauce on the bottom of a 9x13" dish. Add lasagna sheets, more sauce, chicken chunks, and mozzarella. Do this three times, ending with lots of sauce and a thick layer of mozzarella on top.
- Cook and Enjoy
- Cover with foil and stick toothpicks in to keep it from touching the cheese. Bake for 40 minutes, then broil 2-3 minutes for a golden top. Let it sit for 15 minutes before cutting. Sprinkle with parsley if you want.
Nailing Every Batch
After making this dozens of times, I've picked up some key tricks. Don't rush the sauce thickening step, it really affects how the finished dish turns out. Those toothpicks in the foil are so smart, they stop that frustrating cheese-stuck-to-foil problem. And always let it rest after baking, it'll slice much better and won't fall apart on your plate.
Saving For Later
This tastes even better the day after you make it when all the flavors have gotten cozy together. You can keep leftovers in your fridge for up to a week no problem. Sometimes I make two at once and freeze one for later. Just don't forget to put it in the fridge overnight to thaw before you want to eat it, and cook it a little longer than usual.
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Common Questions
- → What's the point of using toothpicks with the foil?
The toothpicks work like tiny stands that keep the foil from sticking to your cheese topping, so your lasagna looks perfect when it's done.
- → Why should I wait 15 minutes before cutting?
Waiting helps the lasagna firm up so you can cut nice, clean slices. Plus, you won't burn your tongue on super hot cheese.
- → Can I just use the parmesan in a shaker?
You can, but freshly grated cheese melts way better and tastes stronger in the sauce. Store-bought grated stuff has additives that stop it from melting properly.
- → Why shouldn't I fully cook the pasta?
Your pasta will keep cooking in the oven. If you start with fully cooked noodles, they'll turn soggy and fall apart in the finished dish.
- → What's the reason for broiling at the end?
Broiling gives you that yummy brown cheese top that looks amazing and adds a slight crunch that goes great with the soft, creamy inside.
Final Thoughts
This special lasagna layers tender chicken pieces with a smooth spinach cream sauce and sheets of pasta topped with melty cheese. It needs about 100 minutes from start to finish, but you'll spend most of that time waiting while it bakes.