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!

Chicken alfredo lasagna in a white baking dish.

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Chicken Alfredo Lasagna Recipe

This chicken Alfredo lasagna is a delicious twist on a classic lasagna made with tender chicken and creamy homemade Alfredo sauce for a comforting white lasagna that’s every bit as hearty and satisfying as the traditional version.

This version swaps tomato sauce for a luscious white sauce similar to my white chicken lasagna with pesto. If you love creamy pasta recipes, you’ll also enjoy my chicken Alfredo, my chicken alfredo bake recipe and white sauce pasta for more cozy dinner inspiration.

Why You’ll Love This Recipe

  • Family-friendly meal. This delicious chicken alfredo lasagna recipe is just one of my easy pasta recipes that are perfect for a comforting weeknight meal.
  • Make ahead & freeze. Alfredo lasagna is a great freezer meal for a friend or neighbor in need. It’s also great to plan ahead and have something to throw in the oven!

Ingredient Notes

Chicken alfredo lasagna ingredients on the counter.

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.

How to Make Chicken Alfredo Lasagna

Whisk the egg and ricotta together until smooth. The egg will help the ricotta set once baked, otherwise, it’ll be too runny.

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.

Egg and ricotta whisked together in a bowl.
Alfredo sauce with spinach in a pot.

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.

Assembled unbaked chicken alfredo lasagna.
Baked lasagna on the counter.

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.

Slice of chicken alfredo lasagna being removed from the pan with a spatula.

Recipe Tips

  • Seasoning: For some extra flavor add Italian seasoning, chili flakes for spice or a pinch of nutmeg.
  • Feed a crowd: Double the recipe and bake it in a 9×13 to serve a large group.
  • Too soupy: If you find that the chicken alfredo lasagna is too saucy, add an extra layer of noodles.
  • Serve this chicken alfredo lasagna with a side Olive Garden salad and easy homemade breadsticks for a complete meal.
  • No layering: Want to skip the layering? Try this white chicken lasagna soup instead!
A slice of alfredo lasagna on white plate.

More lasagna recipes to try include classic lasagna, crockpot lasagna soup or this lazy lasagna casserole.

More Lasagna Recipes

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Chicken alfredo lasagna in a white baking dish.

Chicken Alfredo Lasagna

5 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Easy chicken alfredo lasagna made with tender chicken, creamy alfredo sauce, ricotta and mozzarella cheese. This rich and hearty recipe is a family favorite!
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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

Storage: Store in an airtight container in the fridge up to 3 days.
Freeze: This lasagna can be frozen baked or unbaked. Assemble the lasagna. Bake or unbaked. Wrap it in foil or plastic wrap. Store in the freezer up to 3 months.

Nutrition

Serving: 1slice, Calories: 574kcal, Carbohydrates: 26g, Protein: 30g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 180mg, Sodium: 736mg, Potassium: 241mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2551IU, Vitamin C: 5mg, Calcium: 265mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Gluten-free noodles. For those with a dietary preference, swap regular lasagna noodle with gluten-free noodles.
  • Add even more veggies: Mushrooms, zucchini, squash, broccoli, cauliflower, bell peppers, olives, or marinated artichokes.
  • Make it vegetarian: Omit the chicken and bulk it up with extra vegetables.
  • A different protein: Turn this chicken lasagna recipe into something different! Substitute the chicken for Italian sausage, bacon or leftover turkey.

Recipe FAQs

Can I use oven ready lasagna noodles?

That should work, but you will need to increase the cream by another 1/2 cup so it doesn’t absorb too much liquid and end up dry.

Can I make alfredo lasagna ahead of time?

Absolutely! Assemble it, wrap it tightly with plastic wrap, then put it in the refrigerator until you’re ready to bake it the next day. You can even freeze it this way for up to 3 months. Thaw in the fridge overnight or bake from frozen for a little longer.

How to store leftovers?

Keep leftover creamy chicken alfredo lasagna stored in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through or a piece or two in the microwave.

Can I freeze leftovers?

Yes! You can freeze the entire lasagna once baked and cooled completely for up to 3 months. I often like to freeze individual slices for quick meals. Thaw in the refrigerator overnight and reheat in the microwave or oven.