Chaat Masala Cooks

Creamy, cheesy and wonderfully comforting, this Chicken Alfredo Lasagna is an indulgent twist on traditional lasagna. It combines seasoned chicken with layers of pasta, mozzarella and a silky spinach Alfredo sauce, all baked until beautifully golden and bubbling.

It’s an impressive yet family-friendly dinner that’s perfect for cosy evenings, gatherings and special occasions.

Recipe Details

• Preparation time: 50 minutes
• Cooking time: 45 minutes
• Resting time: 15 minutes
• Total time: Approximately 1 hour 50 minutes
• Serves: 10–12

Ingredients

For the Chicken

• 500 g boneless chicken breast or chicken tenders
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper or chilli powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

For the Spinach Alfredo Sauce

• 70 g unsalted butter
• ½ medium onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chilli flakes
• 1 teaspoon Italian seasoning
• 40 g plain flour
• 475 ml whole milk
• 240 ml double cream
• 100 g freshly grated vegetarian or halal-certified Parmesan-style cheese
• 60 g fresh spinach, roughly chopped

For Assembly

• 14–15 lasagna sheets
• 350–450 g grated mozzarella
• Fresh parsley, finely chopped, for garnishing

Method

1. Prepare the Lasagna Sheets

Cook the lasagna sheets in salted boiling water according to the packet instructions, stopping when they are just al dente. Drain carefully and lightly coat with oil to prevent them from sticking together.

2. Season and Cook the Chicken

Coat the chicken with the salt, black pepper, cayenne, garlic powder, Italian seasoning and olive oil. Heat a large frying pan over medium-high heat and cook for approximately 4–5 minutes on each side, until golden and completely cooked through. Rest for 5 minutes, then cut into small pieces.

3. Make the Spinach Alfredo Sauce

Melt the butter in a large pan over medium heat. Add the onion and cook for 3–5 minutes, until softened. Add the garlic and cook for another minute, then stir in the salt, black pepper, chilli flakes and Italian seasoning.

Add the flour and cook for approximately 1 minute, stirring continuously. Gradually pour in the milk, followed by the cream, whisking well to keep the sauce smooth.

Reduce the heat and cook gently until the sauce begins to thicken. Keep it slightly loose because it will thicken further in the oven. Remove from the heat, then stir in the spinach and grated Parmesan-style cheese. Taste and adjust the seasoning.

4. Assemble the Lasagna

Preheat the oven to 190°C/170°C fan/gas mark 5. Spread a little Alfredo sauce across the base of an approximately 23 × 33 cm baking dish.

Add a single layer of lasagna sheets, followed by Alfredo sauce, one-third of the chicken and mozzarella. Repeat twice more, then finish with a final layer of lasagna sheets, the remaining sauce and a generous covering of mozzarella.

5. Bake

Cover with foil, tenting it so it does not touch the cheese. Bake for approximately 40 minutes. Remove the foil and cook uncovered for another 5–10 minutes, until golden and bubbling.

6. Rest and Serve

Allow the lasagna to rest for 15 minutes before slicing. Garnish with freshly chopped parsley and serve warm.

Tips and Variations

• If you’re short on time, replace the homemade Alfredo sauce with 1–2 jars of good-quality white lasagne sauce.
• Avoid overcooking the chicken because it will cook further inside the lasagna.
• Keep the Alfredo sauce slightly loose so the finished lasagna remains creamy.
• Oven-ready lasagna sheets can be used without boiling; check the packet instructions.
• Add sliced mushrooms with the onion for extra savoury flavour.
• For a milder version, reduce or omit the cayenne and chilli flakes.
• Use vegetarian or halal-certified Parmesan-style cheese if avoiding animal rennet.

Make Ahead

The lasagna can be assembled a day in advance. Cover tightly and refrigerate, then bake when required. Add a few extra minutes if baking it directly from the refrigerator.

Storage

Keep leftovers covered in the refrigerator for up to 3 days and reheat thoroughly. The lasagna can also be frozen before or after baking; defrost overnight in the refrigerator before cooking or reheating.

Allergy information: Contains milk, wheat and gluten.

Recipe adapted and rewritten from inspiration by Bake With Zoha.