Easy chicken alfredo lasagna made with layers of tender chicken, creamy Alfredo sauce, ricotta and mozzarella cheese. This rich and hearty chicken lasagna is a family favorite!
If you love creamy pasta recipes, you’ll also enjoy my chicken Alfredo, my chicken alfredo bake recipe and white sauce pasta.
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Key Takeaways: Chicken Alfredo Lasagna Recipe
- Chicken Alfredo lasagna is a creamy twist on classic lasagna made with tender chicken, Alfredo sauce, ricotta, mozzarella and Parmesan cheese.
- Layers of pasta, chicken and creamy white sauce bake together until hot, cheesy and bubbly.
- Homemade Alfredo sauce gives the lasagna a rich, creamy texture, but jarred Alfredo sauce can be used as a shortcut.
- This chicken lasagna can be assembled ahead of time, making it a great option for family dinners or entertaining.
Why I Love This Recipe
I love a good classic lasagna, but this chicken Alfredo lasagna recipe is such a fun way to switch things up when I’m craving something extra creamy and comforting. The homemade Alfredo sauce makes it feel a little more special without being complicated.
It’s also one of those easy pasta recipes that works just as well for a family dinner as it does for sharing with friends. If you love white lasagna, my white chicken lasagna with pesto is another favorite.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Homemade Alfredo sauce: Butter, chopped onion and minced garlic, heavy cream, Parmesan cheese, softened cream cheese, salt and pepper.
- Filling: Cooked rotisserie chicken, leftover shredded chicken or chopped baked chicken, spinach, ricotta and mozzarella.
- Lasagna noodles: Cook noodles according to the directions on the package or box. You can also use oven-ready lasagna noodles if you want.
Variations
- Add vegetables. Sautéed mushrooms, spinach or broccoli are easy additions that pair well with the creamy Alfredo sauce.
- Swap the chicken. Use leftover turkey, cooked Italian sausage or even bacon for a different flavor.
- Make it meatless. Leave out the chicken and add extra vegetables for a vegetarian Alfredo lasagna.
How to Make Chicken Alfredo Lasagna
Step 1: Whisk the egg and ricotta together until smooth. The egg will help the ricotta set once baked, otherwise, it’ll be too runny.
Step 2: Cook onion with butter in a saucepan over medium heat. Stir in garlic and flour until a roux has formed. Whisk in milk, bring to a simmer until thickened then remove from heat and stir in Parmesan, cream cheese, chicken, spinach, and salt and pepper.
Step 3: In the bottom of a greased 8 x 8 baking dish, spread 1/4 cup of the sauce across the bottom. Add 2 or 3 noodles overtop and follow this with 1/4 cup of ricotta mixture, 1/2 cup of sauce, and 2/3 cup of mozzarella. Repeat layers 2 more times and top with the remaining sauce and a sprinkle of mozzarella.
Step 4: Cover the dish with aluminum foil and bake for 35-45 minutes until the sauce is bubbling. Remove the foil and broil for 2-3 minutes until the cheese is melted and golden brown on top. Allow it to cool for up to 20 minutes before slicing. Garnish with fresh parsley.
Recipe Tips
- Add more flavor. Season with Italian seasoning, red pepper flakes for a little heat or a small pinch of nutmeg to complement the Alfredo sauce.
- Avoid a watery lasagna. Let the Alfredo sauce thicken before assembling, drain any added vegetables well and allow the lasagna to rest for 15 to 20 minutes before slicing.
- Serve it with sides. Pair chicken Alfredo lasagna with Olive Garden salad and easy homemade breadsticks for a complete meal.
- Skip the layering. For the same cozy white-lasagna flavors in an easier format, try my white chicken lasagna soup.
Chicken Alfredo Lasagna FAQs
Yes. Oven-ready noodles should work, but they absorb more liquid as they bake. Add about 1/2 cup extra cream or Alfredo sauce so the lasagna stays creamy and doesn’t dry out.
Yes. A good-quality jarred Alfredo sauce is an easy shortcut if you don’t want to make it from scratch. Use enough to generously coat each layer so the noodles have plenty of moisture while baking.
The sauce may have been too thin, added vegetables may have released extra moisture, or the lasagna may have been sliced too soon. Let the Alfredo sauce thicken before assembling and rest the baked lasagna for 15 to 20 minutes before cutting.
Cottage cheese is the easiest substitute. For a texture closer to ricotta, mix it with an egg before layering it into the lasagna.
Absolutely. Assemble the lasagna, cover it tightly and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if it goes into the oven cold.
More lasagna recipes to try include cast iron skillet lasagna, crockpot lasagna soup or this lazy lasagna casserole.
More Lasagna Recipes
Chicken Alfredo Lasagna
Video
Ingredients
Sauce
- 1 Tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 Tablespoons all-purpose flour
- 2-2 ½ cups heavy cream , or whole milk
- ¼ cup grated parmesan cheese
- 4 ounces cream cheese , softened
- 4 cups baby spinach leaves
- 2 cups rotisserie chicken , cut into bite-sized pieces
- 1 teaspoon Kosher salt , plus more to taste
- ½ teaspoon ground black pepper , plus more to taste
Lasagna
- ¾ cup ricotta cheese
- 1 large egg
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese , plus more for topping
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick cooking spray.
Sauce
- In a large saucepan over medium heat, melt 1 Tablespoon butter. Add 1/2 cup onion and cook 4 minutes, or until translucent. Stir in 2 teaspoons garlic and 3 Tablespoons flour and cook 30 seconds. Gradually whisk 2 cups cream into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in 1/4 cup parmesan, 4 ounces cream cheese, 2 cups chicken, 4 cups spinach, 1 teaspoon salt, and 1/2 teaspoon pepper. Continue stirring until the spinach is wilted.
Lasagna
- In a small bowl, whisk 1 egg and 3/4 cup ricotta until smooth.
- In the bottom of the baking dish, spread about 1/4 cup sauce. Add 3 noodles over the top, followed by even layers of 1/4 cup ricotta mixture, 1/2 cup sauce, and 2/3 cup mozzarella. Repeat the layers 2 more times and pour any remaining sauce over the top. Sprinkle with additional mozzarella cheese. Cover with foil.
- Bake 35 to 45 minutes, or until the sauce is bubbling. Remove the foil and broil 2 to 3 minutes, or until the cheese is melted.
- Let cool for 15 to 20 minutes before slicing.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Cathy Nohavitza
What can I use instead of ricotta I don’t care for it
Sarah @IHeartNaptime
Cottage cheese mixed with egg is a common substitution, although you may be able to omit it as well (it won’t be as creamy).
Sam
I made it with oven ready and jarred Alfredo sauce with caramelized onion and garlic in it. Used two jars plus I added 1/4 cup of marinara sauce each layer and it turned out amazing. Oh I added some bacon cut up and extra cream cheese. Family loved it cooked it at 325 covered for an hour and then another 1/2 hour uncovered.
Sarah @IHeartNaptime
Yum! Thanks for sharing how you made the chicken Alfredo lasagna!
Sandee
Could you use leftover turkey instead of chicken for this recipe?
Sarah @IHeartNaptime
Yes, that would work great!
Jeannette Shields
This sounds very good. I just have one question: I always get confused by the words “grated” and “shredded “ when parmesan cheese is used in a recipe. Is there anything I can use for a tip of some kind to know when to use which one? Also, thank you very much for not using the jar of Alfredo Sauce; it has stuff in it I can’t have and I wouldn’t know what to use in its place.
Jamielyn Nye
Hi Jeanette, Grated cheese is finer and melts quickly, ideal for pizzas and sauces, while shredded cheese consists of longer, thicker strips, suitable for adding texture to tacos and salads. Grated cheese is made using the fine holes of a grater, resulting in a powdery or crumbly texture. In contrast, shredded cheese is produced with larger holes or a shredder, creating thin ribbons of cheese.
Jeannette Shields
Thank you.
I Heart Naptime Community
Of course, anytime!
Patricia
Could I use the jarred alfredo sauce if I don’t want to go to the trouble of making homemade? And how much would I need? thanks much!
I Heart Naptime
Yes! That will work too. It may not have the authentic flavor but a high end alfredo sauce will be best. Use the alfredo sauce in step two of the instructions and it will walk you through exactly how much jarred alfredo sauce you will need.
Kristin
This was absolutely delicious! Big hit! It will definitely be on my meal rotation in my house!
Kristyn
My family prefers this alfredo version over regular lasagna any day!! It’s so creamy & delicious!! We make it often!
Jamielyn Nye
Such a delicious variation!
Pam
What did you serve with it? Thanks
I Heart Naptime Community
Hi Pam! You could serve a side salad and some french bread with this :)
Mia R
Amazing!! This was a favorite and I am making it again for New Year’s Eve!
Jamielyn Nye
So glad you enjoyed the chicken alfredo recipe!
Jennifer
Can I use oven ready lasagna noodles instead of boiling them?
Jamielyn Nye
I haven’t tried those, but that should work :)
Grant
Tried it and was dry. Make extra sauce if you do the oven ready noodles.