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Chicken Lasagna Alfredo

Chicken Lasagna Alfredo

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Sybil Gregory

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Sybil Gregory.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
  2. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
  3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.
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Reviews

Consuelo
57
11/9/2010

Pampered chef has this recipe. If you want to cut out some steps, use a rotisserie chicken from the grocery store, preferably the Italian seasoned kind. Use the whole thing. It's the perfect amount. I also use oven ready lasagna noodles. Be sure to add about 1/4 of water and 1/4 of milk to the Alfredo sauce because the no boil noodles absorb some of the liquid.

Peninnah
49
11/11/2010

This is an exceptional recipe!! It was easy to make, and you can modify it to suit your taste. I followed the recipe with a few changes: I used 2 cloves minced garlic with the chicken/Alfredo mixture, and made it ahead of time and let it sit in the fridge and get all garlicky and happy! Like the other review I also sprinkled about 1/2 cup of Parmesan cheese between the layers. Also, instead of cooking up an entire package of lasagna noodles I used 4 per layer (12). I did use a 9x13 glass baking pan, and found that 35mins at 350F was enough to heat it through and melt the mozzarella, with a crispy brown edge! Yummo!!! This is a must try, you'll love it.

chicklet
27
12/15/2010

This was very good. I did use three jars of alfredo sauce and switched the spinach for broccoli because my family does not like spinach. Nice twist to regular lasagna.