Main Dishes Pasta Lasagna Recipes Chicken Lasagna Recipes Sheet Pan Chicken Alfredo Lasagna 5.0 (2) 2 Reviews 1 Photo Use a sheet pan to create this easy chicken Alfredo lasagna with store-bought Alfredo sauce and shredded chicken. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Updated on January 16, 2025 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound lasagna noodles 2 tablespoons olive oil, divided 3/4 cup finely chopped onion 5 ounces fresh spinach, chopped 22 ounces Alfredo sauce (such as Prego Homestyle Alfredo) 3 cups cooked, shredded chicken 2 cups shredded mozzarella cheese, divided 1/4 cup torn fresh basil leaves (optional) 1/2 cup ricotta cheese 1/2 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions Bring a large pot of salted water to a boil. Break lasagna noodles into 4 to 5 pieces and drop into the boiling water. Cook for 8 minutes, stirring occasionally, until just al dente. Drain and set aside. Meanwhile, heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add onion and cook until soft, stirring constantly, about 3 minutes. Add spinach and cook, stirring constantly until wilted and liquid has evaporated. Stir in alfredo sauce and cook for 1 minute. Stir in chicken, 2/3 cup mozzarella and basil, if using. Remove from heat and stir in cooked pasta. Preheat the oven to 375 degrees C (190 degrees C). Drizzle remaining olive oil evenly over a 18 x 13-inch rimmed baking sheet (half sheet pan). Pour lasagna mixture into the pan and spread it evenly to the edges. Dollop ricotta randomly over the pasta and sprinkle with remaining mozzarella and Parmesan cheese. Bake in the preheated oven until lightly browned and bubbly, about 25 minutes. Sprinkle with parsley and serve. I Made It Print Nutrition Facts (per serving) 700 Calories 50g Fat 29g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 700 % Daily Value * Total Fat 50g 63% Saturated Fat 27g 136% Cholesterol 164mg 55% Sodium 1161mg 50% Total Carbohydrate 29g 11% Dietary Fiber 2g 7% Total Sugars 3g Protein 35g 70% Vitamin C 11mg 12% Calcium 569mg 44% Iron 2mg 14% Potassium 446mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.