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Pioneer Woman Chicken Spinach Artichoke Lasagna

Pioneer Woman Chicken Spinach Artichoke Lasagna - recipe card
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This hearty lasagna layers tender chicken, creamy spinach-artichoke filling, and gooey melted cheese between no-boil noodles, all baked to golden, bubbling perfection. Rich, savory, and indulgent, it’s a comforting twist on a classic Italian favorite.

Ingredients

Scale
  • 9 no-boil lasagna noodles (about 8 oz / 225 g)
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 (10 oz / 285 g) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 oz / 400 g) can artichoke hearts, drained and coarsely chopped
  • 1 1/2 cups cooked chicken breast, shredded (about 8 oz / 225 g)
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp red pepper flakes (optional)
  • 2 cups shredded mozzarella cheese (about 8 oz / 225 g)
  • 2 cups prepared Alfredo sauce (store-bought or homemade)
  • 1/4 cup chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F / 190°C. Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil or nonstick spray to prevent sticking.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, until translucent and fragrant, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn the garlic.
  3. Add the squeezed-dry spinach and chopped artichoke hearts to the skillet. Cook for 2-3 minutes, stirring, to remove excess moisture and meld flavors. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
  4. In a medium bowl, combine the shredded chicken, ricotta cheese, egg, half of the Parmesan cheese, the spinach-artichoke mixture, 1 tsp kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Mix well until thoroughly combined.
  5. Spread a thin layer (about 1/2 cup) of Alfredo sauce evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and adds moisture.
  6. Place 3 no-boil lasagna noodles side by side over the sauce, slightly overlapping if needed. They will expand as they bake.
  7. Spread one-third of the chicken-spinach-artichoke filling evenly over the noodles. Drizzle with about 1/3 cup of Alfredo sauce and sprinkle with 1/2 cup of shredded mozzarella.
  8. Repeat the layers: 3 noodles, another third of the filling, 1/3 cup Alfredo sauce, and 1/2 cup mozzarella. Finish with the remaining 3 noodles, the last of the filling, the remaining Alfredo sauce, and the rest of the mozzarella.
  9. Sprinkle the remaining Parmesan cheese evenly over the top. This creates a golden, savory crust during baking.
  10. Cover the dish with aluminum foil (lightly sprayed with nonstick spray to prevent sticking) and bake for 30 minutes in the preheated oven.
  11. Remove the foil and continue baking for an additional 15 minutes, or until the sauce is bubbly and the top is golden brown. Let the lasagna rest for 10 minutes before serving – this allows the layers to set and makes slicing cleaner.
  12. Garnish with chopped fresh parsley if desired and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the lasagna without baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. To reheat individual portions, microwave on high for 1-2 minutes or reheat in a 350°F / 177°C oven for 15-20 minutes until heated through.

Nutrition

Keywords: chicken lasagna, spinach artichoke lasagna, pioneer woman, creamy chicken lasagna, baked pasta, comfort food, Italian-American casserole, no-boil lasagna, weeknight dinner, family dinner, spinach artichoke dip lasagna, chicken casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-spinach-artichoke-lasagna-recipe/