Article first published as Alfredo Chicken, Spinach & Artichoke Lasagna on Blogcritics.
It's that time of year where I'm all about comfort food and one of my favorites is a serving of lasagna. There are so many variations on lasagna and the most recent one I made is this Alfredo Chicken, Spinach & Artichoke Lasagna. A spinach artichoke mixture is mixed with creamy alfredo sauce and layered with shredded chicken, mozzarella cheese and noodles. Seriously, what's not to love about that combination?!
If you want comfort food, this one will deliver. It's creamy, cheesy and easy to put together! I used gluten free lasagna noodles but of course, you can use your standard lasagna noodles for this recipe. I found the recipe works with either no boil noodles or ones you cook first before layering. Whatever you prefer will do just fine.
As for the chicken, you can save yourself some time by using a store bough cooked rotisserie chicken and using just the chicken breasts. Remove the skin and shred the breast meat for the recipe. Otherwise, if you prefer baking up a roast chicken to use for the dish, that will work just as well.
When it comes to alfredo sauce, I'd much prefer making it from scratch. However, if you want another time saver, use a store bought jarred alfredo sauce. Maybe add some freshly shredded parmesan to it for a little more cheesy flavor - a little cheese never hurt anyone, right?!
I made this in advance and prepped it as a freezer meal (directions included below) which is great for nights you don't have the time to make things from scratch. In doing this in advance, you don't have to bake the lasagna first before freezing - just assemble, cover and freeze. All the baking can be done when it's popped in the oven before you serve. This is a great spin on lasagna using the ever popular spinach artichoke dip as inspiration!
Alfredo Chicken, Spinach & Artichoke Lasagna
recipe adapted from AllRecipes
- 1 1/2 cups water
- 9 no-boil lasagna noodles
- 1 tablespoon chopped fresh rosemary
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (28 ounce) jar alfredo sauce (or 3 cups homemade alfredo sauce)
- 2 cups cooked boneless skinless chicken breasts, shredded
- 3 cups shredded mozzarella cheese, divided + additional 1/2 cup for topping