This Chicken Alfredo Lasagna is incredibly easy, stuffed with spinach in a light Boursin Alfredo sauce. It's cozy and comforting, a recipe the whole family will love, and perfect to make ahead.
Inspired by my Boursin pasta, which is like fettuccine Alfredo without parmesan, I wanted to combine the creamy sauce with a chicken lasagna. This white lasagna is decadent, but very simple, making it ideal for holidays.
There's nothing more cozy than a creamy pasta recipe and this chicken Alfredo lasagna is sure to become just as well loved as my famous lazy lasagna. All you need to pair it with is a simple green butter lettuce salad.
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Why You'll Love This Recipe
My journey with migraine taught me that you can make a great alfredo sauce without parmesan. Not being able to automatically choose it for recipes made me rely more on other cheeses, like Boursin, to bring in the flavor.
What I love about Boursin is it makes recipes so simple, you really don't need a lot of extra spices when you add it. You'll love this chicken Alfredo lasagna because:
- Comfort food - This recipe is that creamy, cozy comfort food that you just crave in the winter months.
- Great for holidays - A great recipe for a crowd, this is one you can make a big batch of for a large family.
- Meal prep - I made lasagna so many times when I was pregnant and it was so wonderful to have in the freezer for a comforting meal when the baby was here.
- Tomato-free lasagna - If tomatoes give you trouble, this is a great alternative.
This recipe is special diet friendly, fitting the Heal Your Headache diet, a gluten free diet, and potentially a dairy free diet (but with a few changes!).
Ingredients
This chicken lasagna with spinach requires a few basic ingredients.
- Lasagna noodles - Any lasagna noodles will work for this recipe. I usually recipe test with Barilla. Gluten free works here too.
- Boursin cheese - I recommend Boursin Garlic and Fine Herb cheese for this recipe. The black pepper or shallot and chive would also work, but that one is my favorite.
- Heavy cream - Use a brand without carrageenan for the smoothest sauce. This would be Horizon, Organic Valley, or sometimes local brands.
- Broth - Vegetable or chicken broth can be used. I like to use this rotisserie chicken broth if I have it in my freezer!
- Whole milk ricotta - I recommend Calabro, Liuzzi, or BelGiosio for the best texture. None of these are grainy, but all very creamy and smooth.
- Spinach - Chopped kale would also work here for a low histamine alternative.
- Pre-cooked chicken - You can use leftover chicken from this cast iron roast chicken or rotisserie chicken from the store. I recommend a plain rotisserie chicken with only salt and pepper added. These can be found at Whole Foods, Sprouts, and HEB.
For the full ingredient list and amounts, check the recipe card printed below.
Substitutions and Variations
This recipe has not been tested with any substitutions, except for gluten free noodles which work fine.
Vegetarian - If you'd like to make this recipe vegetarian, you can simply leave out the chicken and add a little more spinach, if preferred.
How to Make Chicken Alfredo Lasagna
Start by preheating the oven to 375 degrees Fahrenheit and greasing a 9x13 inch baking dish with butter or olive oil.
- Step 1: In a large pot over high heat, bring salted water to a boil. Carefully add in the lasagna noodles and par cook the noodles. After 4 minutes, use tongs to remove the noodles and spread them out on parchment or wax paper to cool while you make the Alfredo sauce and filling.
- Step 2: In a large non-stick skillet, melt the butter on medium heat. Add the garlic, heavy cream and broth and bring to a simmer on medium high heat, cooking for about 5 to 7 minutes, stirring consistently.
- Step 3: Add the Boursin cheese and mix until fully melted and incorporated into the sauce, about 2-3 minutes. Mix in kosher salt and pepper. Remove from the heat.
- Step 4: To a medium sized mixing bowl, add the chicken, spinach and ½ cup of the Alfredo sauce and toss with tongs until fully mixed. Season to taste and set aside.
- Step 5: To a small mixing bowl, add the ricotta, ½ teaspoon of salt and ¼ teaspoon of pepper and mix well.
- Step 6: Add a small layer of sauce at the bottom, then layer 3 lasagna noodles across the baking dish then spread ⅓ of the ricotta across the noodles with the back of a spoon.
- Step 7: Top with ⅓ of the chicken mixture and sprinkle ½ cup shredded mozzarella. Repeat this layering 2 more times then add one more layer of lasagna noodles. Top with the remaining Alfredo sauce and sprinkle ½ cup of shredded mozzarella.
- Step 8: Cover the baking dish with aluminum foil and bake on the middle rack for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes, till lightly brown and bubbly on top. Remove from the oven and let the lasagna cool for 10 minutes. Garnish with fresh parsley, slice and serve.
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Expert Tips
- Boil a few extra lasagna noodles in case some stick or break while cooking.
- It’s important to use whole milk ricotta instead of part-skim for the best flavor and texture!
Storage and Reheating
Meal prep: This chicken Alfredo lasagna can be made up to 2 days ahead, up until baking. Store in the fridge covered with foil until ready to bake.
Freezer: This recipe also freezes well! I make up until baking, then place plastic wrap directly over top, then cover that in foil. If you're freezing longer than 1 month, I'd recommend using a freezer safe container you can also bake it in. Defrost overnight in the fridge before baking.
Extra tip: Sometimes with freezing, the sauce may separate. You can add more mozzarella cheese on top to make it look good - it will still taste good!
Serving Suggestions
Because lasagna can be a lot of work on it's own, I love to serve this white lasagna with a simple side salad like rocket pear salad or a fennel apple salad.
For dessert, I would recommend French apple cake or protein brownies.
Alfredo Lasagna Recipe FAQ
Alfredo sauce is usually made with cream, butter, and parmesan, although the traditional recipe was just butter, parmesan, and pasta water. This chicken Alfredo lasagna is a white lasagna, made without tomatoes. For a more classic recipe, you'll love this lazy lasagna.
Lasagna will keep well in the fridge for up to 3-4 days, just wait till the dish has cooled a bit before placing it in the fridge. Keep it in the same baking dish and cover, or transfer it to a smaller dish to save room. Some say the flavors get better the next day!
I prefer to freeze lasagna assembled, but uncooked (not baked). Baking and then freezing can sometimes produce dried out or hard pasta. There may be some separation of the sauce when it's cream based, like this one, but adding more cheese to the top can help with this!
White lasagna typically uses a white sauce instead of a tomato-based sauce, which pairs wonderfully with chicken. Sometimes the white sauce is made of flour and milk, like a béchamel, or a cream sauce, like Alfredo sauce.
Boursin Recipes
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Chicken Alfredo Lasagna
Ingredients
- 3 tablespoons unsalted butter, plus more for greasing
- 12 lasagna noodles, uncooked *
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup chicken or vegetable broth
- 1 5.3 oz container of Boursin garlic and herb cheese
- Kosher salt
- ground black pepper
- 4 cups cooked, shredded chicken
- 3 ounces fresh spinach
- 2 cups mozzarella cheese, shredded
- 15 ounces whole milk ricotta cheese
- fresh Italian parsley for garnish
Instructions
- Preheat oven to 375 degrees F (190C). Grease a 9x13 baking dish with butter or oil and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles carefully and par cook for 4 minutes, stirring them occasionally to prevent the sheets from sticking together. After 4 minutes, use tongs to remove the noodles and spread them out on parchment or wax paper to cool while you make the Alfredo sauce and filling.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute or until fragrant. Add heavy cream and broth and bring to a simmer on medium high heat, cooking for about 5 to 7 minutes. Stir consistently as it bubbles and thickens, scraping down the sides of the pan.
- Add the Boursin cheese to the cream sauce and mix until fully melted and incorporated into the sauce, about 2-3 minutes. Stir in 1 teaspoon of kosher salt and ½ teaspoon of pepper. Remove from the heat.
- In a medium bowl, add the chicken, spinach and ½ cup of the Alfredo sauce and toss with tongs until fully mixed. Season to taste and set aside. To a small mixing bowl, add the ricotta, ½ teaspoon of salt and ¼ teaspoon of pepper and mix well.
- Assemble the lasagna - Spread ⅓ cup of alfredo sauce evenly across the bottom of the baking dish with the back of a spoon. Layer 3 lasagna noodles across the baking dish then spread ⅓ of the ricotta across the noodles with the back of a spoon. Top with ⅓ of the chicken mixture and sprinkle ½ cup shredded mozzarella. Repeat this layering 2 more times, then add one more layer of lasagna noodles. Spoon the remaining Alfredo sauce on top and then sprinkle ½ cup of shredded mozzarella over it.
- Cover the baking dish with aluminum foil and bake at 375F on the middle rack for 20 minutes. After 20 minutes, remove the foil and bake, uncovered, for another 10 minutes. Remove from the oven and let the lasagna cool for 10 minutes. Garnish with fresh parsley, slice and serve.
Notes
- *Lasagna noodles - Boil a few extra just in case some break or rip if you care about them looking pretty! I used Barilla in recipe testing. Gluten free noodles can be subbed.
- Use whole milk ricotta brands like Calabro, BelGiosio, or Liuzzi for best results. These are super creamy and not grainy.
- Use leftover chicken or a plain rotisserie chicken. I like to get mine from Sprouts or Whole Foods with just salt and pepper.
- Spinach can be subbed with chopped kale for low histamine. This recipe fits HYH as is.
Can someone tell me when do you ncorporate the boursin cheese sauce? Confusing recipe....
Hi - I'm sorry, I'm not sure if I can explain it in more detail - the recipe states to add in 1/2 cup of the boursin alfredo sauce with the chicken mixture, then 1/3 cup at the bottom of the layers and the rest to finish off at the top. I label it as the "alfredo sauce" - maybe that's what is confusing? It's mixed throughout by being in the chicken mixture, then some on the bottom and some on the top.
This is amazing! We made it over the weekend and I’ll admit, had it three nights in a row! I was so happy for a non tomato lasagna and this, this was just delightful! I want to make another and see how it freezes for lunch times.
This is a keeper! The whole family LOVED it! And my honey wants me to make it for some business associates in January! DELICIOUS!!!
Thanks a bunch, Lynn. I appreciate it.
This recipe was fabulous! My family and I enjoyed it very much. It was rich and delicious and even good the next day. I would make this again!
Fantastic recipe! We loved it! Very rich and delicious!