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Close up view of multi-layered White Chicken Lasagna showing wavy noodles and wilted spinach.

White Chicken Lasagna with Creamy Alfredo and Wilted Spinach

A luxurious White Chicken Lasagna featuring bubbly mozzarella, toasted parmesan, and tender chicken. This creamy Alfredo-based dish is layered with wavy noodles and wilted spinach for the ultimate Pinterest-worthy family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American-Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb shredded chicken breast 450g, cooked and shredded
  • 9-12 sheets wavy lasagna noodles Cooked al dente
  • 24 oz Alfredo sauce 710ml, divided
  • 5 oz baby spinach 140g, fresh
  • 2 cups mozzarella cheese 225g, shredded
  • 0.5 cup parmesan cheese 50g, freshly grated
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 1 Rectangular White Ceramic Baking Dish 9x13 inch
  • 1 Large pot For boiling noodles

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Boil the lasagna noodles in salted water until al dente. Drain and set aside on parchment paper.
  2. In a large bowl, mix the shredded chicken breast with 1.5 cups of Alfredo sauce and the fresh baby spinach.
  3. In a white ceramic baking dish, spread a thin layer of sauce. Layer noodles, chicken mixture, and mozzarella cheese. Repeat for 3-4 layers.
  4. Top with remaining sauce, mozzarella, and parmesan cheese.
  5. Bake for 25-30 minutes until the cheese is bubbly and golden. Broil for 2 minutes for toasted spots.
  6. Let rest for 10 minutes, then garnish with fresh parsley and serve.

Notes

Use a white ceramic dish for even heat distribution.
Ensure chicken is finely shredded for the best mouthfeel.