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Chicken Lasagna Alfredo

When I make a whole chicken, this is one of my go to recipes to use the leftovers. It's packed with extra veggies and has great flavor. It is also Carter approved! You can prepare this recipe a day in advance or freeze as well and pop it in the oven (directions in notes).

Prep Time: 10 Minutes | Cook Time: 1 Hour and 15 Minutes


  • 10 uncooked lasagna noodles

  • 1 jar (16 oz) white Alfredo Pasta sauce

  • 1/4 cup milk

  • 1 1/2 teaspoons dried oregano leaves

  • 3 cups coarsely chopped cooked chicken

  • 1 can (14 oz) artichoke hearts in water, drained and chopped

  • 1/2 cup chopped red bell pepper

  • 1/4 cup finely chopped onion

  • 1 garlic clove,  pressed

  • 3 cups (12 oz) shredded mozzarella cheese

  • 1 package (4 oz) crumbled feta cheese

  • 2 cups packed fresh baby spinach leaves (about 4 oz)


  1. Preheat oven to 375 degrees. Cook noodles in a large pot according to package directions, using shortest cook time; drain. In a small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended; set aside.

  2. Coarsely chop chicken. Chop artichokes, bell pepper and onion; place in a large bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.

  3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of 9x13x2" pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.

  4. Cover pan with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Prepare lasagna as recipe directs up to 1 day in advance. Cover with aluminum foil and refrigerate. When ready to bake, remove from refrigerator while preheating oven. Increase covered baking time to 55 minutes. Continue as recipe directs.

Recipe can also be frozen after assembly and baked later. Simply remove lasagna from freezer the night before you plan to use and place in the refrigerator. Two to three hours before cooking, remove from refrigerator. Increase covered baking time to 55 minutes. Continue as recipe directs.


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