Creamy Chicken Spinach Lasagna is a dish I hold close to my heart. It was a chilly Sunday afternoon when I first decided to make it for my family. I wanted something warm and comforting, something that would wrap us in love just like a cozy blanket. As I gathered my ingredients, the bright green spinach and tender chicken made me smile. I could already picture everyone around the table, eagerly waiting to taste my Creamy Chicken Spinach Lasagna.
The Joy of Cooking
Cooking has always been a joyful experience for me, and making Creamy Chicken Spinach Lasagna is no exception. I started by sautéing garlic and onion in a bit of olive oil, filling the kitchen with a delightful aroma. As the chicken cooked, I added the fresh spinach, watching it wilt and shrink. It’s amazing how a handful of greens can transform into something so flavorful. I stirred in creamy ricotta cheese and a splash of cream, creating a luscious filling that made my mouth water.
Layers of Love
When it came time to assemble the Creamy Chicken Spinach Lasagna, I felt a rush of excitement. I layered the cheesy mixture with tender lasagna noodles and homemade marinara sauce. The colors of the dish were vibrant—greens from the spinach, creamy whites from the cheese, and rich reds from the sauce. Each layer felt like a hug, and I couldn’t wait for my family to enjoy it. After sprinkling the top with melted mozzarella cheese, I slid it into the oven and let it bake until bubbly and golden.
As the timer chimed, I could hardly contain my excitement. The aroma of Creamy Chicken Spinach Lasagna filled the house, drawing my family to the kitchen. We gathered around the table, and as I served each portion, I felt a warm glow inside. My family’s smiles and compliments filled my heart with joy. There’s something truly special about sharing food that brings people together, and I knew that this lasagna would become a beloved family recipe for years to come.
Table of Contents
Chef’s Notes-Creamy Chicken Spinach Lasagna
- Don’t overcook the lasagna noodles; aim for al dente. They will absorb moisture from the sauce while baking, so they should retain some firmness.
- Ensure the chicken is cooked thoroughly, but avoid overcooking to keep it juicy. Letting it rest after cooking helps retain its moisture.
- The Alfredo sauce should be creamy but not too thick before baking. If it thickens too much, you can whisk in a little more milk to adjust.
- When assembling, press down gently on each layer to help it hold together when sliced. Use a spatula to help spread the sauce evenly.
- Feel free to mix different types of cheese for more flavor; a blend of mozzarella and fontina or a bit of ricotta can enhance creaminess.
- Consider adding sautéed mushrooms, bell peppers, or even artichokes for extra flavor and nutrition. Just make sure to reduce moisture to prevent the lasagna from becoming soggy.
- Leftovers can be refrigerated for up to 3-4 days. Reheat in the oven for best results. If freezing, cover tightly and use within 2-3 months for optimal flavor.
- Freshly chopped herbs like basil or thyme can add a nice aromatic touch just before serving. A sprinkle of red pepper flakes can also enhance the dish’s visual appeal and flavor.
Creamy Chicken Spinach Lasagna
4
servings30
minutes50
minutes600
kcal5
minutes1
hour25
minutesIndulge in the ultimate comfort food with our Creamy Chicken Spinach Lasagna! This delightful twist on classic lasagna combines tender chicken, rich Alfredo sauce, and vibrant spinach layers, all enveloped in gooey mozzarella and topped with a golden, bubbly crust. Perfect for family dinners or entertaining guests, this recipe is both hearty and satisfying while staying simple and affordable. Whether you’re a seasoned cook or a kitchen novice, you’ll love how easy it is to create this delicious, customizable dish. Get ready to impress with flavors that blend Italian tradition with a creamy, luxurious touch!
Ingredients
- Protein
2 skinless chicken breasts thinly sliced or 4 chicken tenderloins
2/3 teaspoon sea salt to taste
1/4 teaspoon freshly ground black pepper
1/3 teaspoon cayenne pepper
1/3 teaspoon garlic powder
1/3 teaspoon Italian seasoning blend (use a mix of oregano, parsley, or basil)
2/3 tablespoon extra virgin olive oil
- Alternative Ingredients
Chicken: Substitute with turkey breast or firm tofu for a vegetarian option.
Lasagna Sheets: Use gluten-free lasagna noodles or thin-sliced zucchini for a gluten-free alternative.
Heavy Cream: Replace with coconut cream or a dairy-free cream substitute for a dairy-free version.
Butter: Use vegan butter or margarine to make the recipe dairy-free.
Parmesan Cheese: Opt for nutritional yeast or a dairy-free Parmesan alternative for those avoiding dairy.
Mozzarella Cheese: Use dairy-free mozzarella or omit for a dairy-free diet.
Directions
- Prepare Lasagna Noodles – Begin by bringing a large pot of salted water to a boil. Cook the lasagna noodles following the package instructions until al dente, typically 8-10 minutes. Once cooked, drain the noodles and lightly toss them with a bit of olive oil to prevent sticking. Set aside to cool.
- Cook the Chicken – In a medium bowl, mix the sliced chicken breasts with sea salt, black pepper, cayenne pepper, garlic powder, and Italian seasoning until well coated. Heat the extra virgin olive oil in a cast iron skillet over medium-high heat. Once hot, add the seasoned chicken and cook for approximately 5 minutes on each side or until fully cooked and lightly seared. Remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. After resting, chop the chicken into bite-sized pieces, ensuring to capture all the flavorful juices.
- Prepare Spinach Alfredo Sauce – In a non-stick saucepan, melt the unsalted butter over medium heat. Add the finely diced onion and sauté until it becomes translucent and soft, about 3-5 minutes. Incorporate the minced garlic and cook for an additional 1-2 minutes until fragrant. Sprinkle in the sea salt, black pepper, red chili flakes, and Italian herb seasoning, stirring well to combine. Add the all-purpose flour to the saucepan, stirring continuously to toast the flour for about 1 minute, creating a roux.
- Combine Milk and Cream – Gradually pour in the whole milk and heavy whipping cream into the saucepan, whisking constantly to prevent lumps. Reduce the heat to low and let the sauce simmer, stirring frequently, until it thickens to a creamy consistency, approximately 5-7 minutes. Be cautious not to over-thicken, as the sauce will continue to set in the oven.
- Incorporate Spinach and Parmesan – Remove the saucepan from heat and stir in the freshly chopped spinach and grated Parmesan cheese. Allow the residual heat to wilt the spinach and melt the cheese into the sauce. Taste the sauce and adjust seasoning if necessary.
- Assemble the Lasagna – Preheat your oven to 375°F (190°C). Begin by spreading 2-3 tablespoons of the prepared Alfredo sauce evenly across the bottom of a 9×13-inch casserole dish. Lay down the first layer of lasagna noodles, ensuring they cover the entire base without overlapping. Spoon and spread a generous portion of the Spinach Alfredo sauce over the noodles, followed by approximately one-third of the chopped chicken pieces. Sprinkle about 3/4 cup of shredded mozzarella cheese over the layer.
- Build Additional Layers – Repeat the layering process for the second and third layers: noodles, sauce, chicken, and mozzarella cheese. Ensure all the chicken is used, reserving some sauce and noodles for the final layer.
- Finish with Final Layer and Cheese – For the final layer, cover with the remaining lasagna noodles and spread the remaining Alfredo sauce evenly on top. Finish by sprinkling approximately 1 cup of shredded mozzarella cheese over the final layer to create a golden, bubbly top.
- Bake the Lasagna – Insert 6-8 toothpicks into various spots within the lasagna to act as tent poles, preventing the foil from touching the cheese. Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for about 40 minutes. After baking, remove the foil and switch the oven to the broil setting. Broil the lasagna for an additional 2-3 minutes or until the top develops a beautiful golden color.
- Rest and Serve – Once baked, remove the lasagna from the oven and let it rest for about 10 minutes before serving. Garnish with freshly chopped parsley and enjoy your delicious Creamy Chicken Spinach Lasagna!
Equipment
- Cast Iron Skillet
- nonstick pan
- casserole dish
- chef’s knife
- cutting board
Notes
- To ensure a perfectly creamy lasagna, make sure not to overcook the lasagna noodles; they will continue to soften as the dish bakes. For added flavor, consider incorporating sautéed mushrooms or bell peppers into the sauce layers. This lasagna pairs beautifully with a crisp green salad or garlic bread for a complete meal. Leftovers can be refrigerated and enjoyed the next day, making it a great option for meal prepping. Feel free to customize the spice level by adjusting the cayenne and chili flakes according to your taste preferences!
Nutrition Facts
- Calories: 600kcal
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 300mg
- Iron: 3mg
FAQ- Creamy Chicken Spinach Lasagna
Can I use gluten-free lasagna noodles?
Yes, gluten-free lasagna noodles work well in this recipe. Just follow the cooking instructions on the package and ensure they are cooked al dente before assembling.
Can I make this dish ahead of time?
Absolutely! You can prepare the lasagna up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature before placing it in the oven.
What can I substitute for heavy cream?
You can substitute heavy cream with coconut cream for a dairy-free option, or use a mixture of whole milk and a bit of cornstarch to thicken the sauce.
How do I prevent my lasagna from being watery?
To prevent a watery lasagna, make sure to drain any excess liquid from the spinach before adding it to the sauce. Also, avoid overloading the layers with sauce or vegetables that release water during baking.
Can I freeze the lasagna?
Yes, you can freeze the assembled lasagna before baking. Just wrap it tightly in plastic wrap and foil. When ready to cook, thaw it in the refrigerator overnight and then bake as directed, adding a bit more time if it’s still cold from the fridge.
