Chicken Alfredo Lasagna Bowls
These Chicken Alfredo Lasagna Bowls are a high-protein, low-carb comfort meal made for real life—layered with chicken, creamy alfredo sauce, and a noodle alternative so good you won't believe it's not traditional pasta. Prep ahead in single-serve containers for easy baking, air frying, or microwaving whenever you need an easy, cheesy dinner that hits like lasagna without the carbs.
1 bowl
4
Servings
549
Calories
29g
Fat
54g
Protein
6.5g
Net Carb
7.3g
Total Carbs
This recipe is what happens when chicken alfredo pasta and lasagna have a baby—and that baby gets portioned into meal prep containers for easy, high-protein lunches or dinners. It’s everything you love about creamy Alfredo and cheesy lasagna, but made low carb, packed with protein, and perfectly prepped for your oven, air fryer, or microwave. Each bowl is layered with juicy chicken, a rich and creamy Alfredo sauce, and three types of cheese for that ultimate comfort food vibe. But instead of traditional lasagna noodles, I use egg white wraps cut into bite-sized pieces—they’re zero carbs and sneak in 5.5 grams of protein per wrap. Once baked, they take on that tender noodle texture that makes you do a double take.
To keep things light but still super cheesy, I swap out the usual ricotta for cottage cheese. It blends in beautifully, adds extra protein, and bakes up creamy without being overly heavy. Mozzarella gives that gooey, pull-apart top layer, and parmesan adds a salty, nutty punch that balances the Alfredo perfectly. If you’re not into egg white wraps, hearts of palm lasagna noodles work great too—just as low carb and a little more traditional in shape. You can layer everything raw into an oven-safe container, pop on the lid, and keep it in the fridge or freezer until you’re ready to bake. From start to finish, they’re ready in about 30 minutes.
And let me just say—this dish doesn’t last long in our house. The first time I made it, my husband walked into the kitchen mid-bake, took one whiff, and asked, “What smells insane?” Before I even had a chance to tell him what it was, he’d grabbed a fork and claimed one of the bowls as his own. It’s one of those meals that feels indulgent but still fits into a high-protein, low-carb lifestyle, which is exactly the kind of balance I’m always aiming for.
Whether you’re feeding a family or stocking your freezer for the week, these Chicken Alfredo Lasagna Bowls are a cozy, creamy, cheesy win. No boiling noodles, no complicated layering—just simple, wholesome ingredients stacked into single-serve portions you’ll actually look forward to eating.
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Chicken Alfredo Lasagna Bowls Ingredients
4 egg white wraps
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1⅓ cup cottage cheese
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1/2 cup shredded parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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1 cup cooked wilted spinach
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1 cup alfredo sauce
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12 oz cooked, shredded or diced chicken
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8 oz shredded mozzarella cheese
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2 cup meal prep containers
Chicken Alfredo Lasagna Bowls Directions
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Mix the lasagna white sauce
In a small bowl, mix together cottage cheese, parmesan cheese, salt, pepper, garlic powder, and italian seasoning. Set aside.
Ingredients
- 1 ⅓ cup cottage cheese
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
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Cut the egg wrap
To each bowl, cut ½ of an egg white wrap into pieces (like about 1-2 inch squares) and place on the bottom of each bowl. Or if using hearts of palm noodles, add 2 noodles to the bottom of each dish.
Ingredients
- 4 egg white wraps
Quick Tip
Hearts of palm noodles can be used in place of the egg white wraps as another low carb alternative. -
Spread on white sauce
Evenly divide and spread half of the cottage cheese mixture over the top of the “noodles” across all four bowls.
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Finish layering the chicken lasagna
Then to each bowl, add the following layers in this order: 1/4 cup cooked spinach, 2 tablespoons alfredo sauce, 2 oz chicken, repeat the noodle layer, remaining cottage cheese mixture, 2 oz chicken, 2 tablespoons alfredo sauce, and 2 oz mozzarella cheese.
Ingredients
- 1/4 cup cooked spinach
- 2 tablespoons alfredo sauce
- 2 oz chicken
- repeat the noodle layer
- remaining cottage cheese mixture
- 2 oz chicken
- 2 tablespoons alfredo sauce
- 2 oz mozzarella cheese
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Bake or store for later
If enjoying now, place the bowls on a rimmed baking sheet and bake at 350°F for 30 minutes or until the cheese is bubbly and starts to turn golden. Or place in the air fryer, and bake at 350°F for 10–15 minutes. Or microwave for 3-5 minutes. To store in the refrigerator or freezer, cover with lid and place in the refrigerator for up to 5 days or freezer for 2-3 months.
