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Easy Chicken Alfredo Lasagna

Easy chicken alfredo lasagna made with tender chicken and the best creamy alfredo sauce made with Parmesan cheese, cream cheese and spinach. Layered with mozzarella cheese and baked until golden, it will be a family favorite!

More pasta recipes with creamy sauces that we love include chicken Alfredo and white sauce pasta!

White chicken lasagna in a white baking dish.
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White Lasagna with Alfredo Sauce

When it comes to Italian food, classic lasagna is a favorite with layers of pasta, meat sauce, cheese then baked until bubbly. This chicken alfredo lasagna is a delicious twist on a classic!

It’s a white lasagna (or lasagna bianca) that is Italian-inspired and made with a creamy Alfredo sauce and similar to white chicken lasagna with pesto. Serve with a side Olive Garden salad and easy homemade breadsticks or garlic bread, for a delicious dinner!

Why This Recipe Works

  • Family-friendly meal. This delicious lasagna is just one of my easy pasta recipes that are perfect for a comforting weeknight meal or when you are looking to jazz things up a bit.
  • Customizable. There are plenty of ways to make it your own by adding in some extras. No matter what, I know you all will love it as much as we do!
  • 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 at the end of a long day.

Lasagna Ingredients

Simple ingredients make this chicken alfredo lasagna recipe easy to make, you can even take a shortcut by using pre-cooked rotisserie chicken!

Chicken alfredo 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 them according to the directions on the package or box. You can also use oven-ready lasagna noodles if you want.

Substitutions and Variations

  • 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.
  • Seasoning: For some extra flavor add Italian seasoning, chili flakes for spice or a pinch of nutmeg.
  • A different protein: Turn this chicken lasagna recipe into something different! Substitute the chicken for Italian sausage, diced ham, bacon, ground chicken or turkey.
  • No layering: Want to skip the layering? Try this white chicken lasagna soup instead!

How to Make Chicken Alfredo Lasagna

All you need is 20 minutes to prep this alfredo lasagna recipe, then it’s off to the oven to bake. To start, you will need to preheat your oven and prep an 8×8 inch baking pan.

Showing how to make white chicken lasagna.
  1. Get the ricotta layer ready. Whisk the egg and ricotta together until smooth. The egg will help the ricotta set once baked, otherwise, it’ll be too runny.
  2. Make the sauce. Cook the onion in melted butter in a saucepan over medium heat. Stir in garlic and flour for 30 seconds until the roux has formed. Whisk in milk and bring it to a simmer until thickened. Remove from heat and stir in Parmesan, cream cheese, chicken, spinach, and salt and pepper.
  3. Assemble the lasagna. 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.
  4. Bake. 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.

Expert Tips

  • Salt the water when cooking the lasagna noodles. It’ll give them extra flavor.
  • Cook noodles only to al dente. They will continue to cook in the oven.
  • Allowing the creamy chicken alfredo lasagna to cool and set once out of the oven will prevent a mess when trying to slice!
  • If you don’t have an 8×8 dish and find your noodles aren’t quite fitting, feel free to rip or cut them as needed so that they do fit.
  • Use enough sauce to cover the lasagna noodles, especially at the edges. If left uncovered with sauce, they will become brown and crispy.
  • Serve with fresh parsley to give it a vibrant finish!
Slice of white chicken lasagna in pan.

Recipe FAQs

Can I make this 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.

Can I double the recipe for chicken lasagna?

Yes, to serve a crowd bake it in a 9×13 pan. Add a few veggies sides to stretch it even further like steamed vegetables, or easy green beans.

How to fix soupy lasagna?

If you find that your lasagna is too sauce, you can add an extra layer of noodles.

What to serve with lasagna?

A pan of Alfredo chicken lasagna is a meal in itself but here are some sides if you need a little something extra! Try antipasto salad or Parmesan roasted broccoli and then some copycat Olive Garden breadsticks recipe.

Storing, Freezing & Reheating

Keep leftover creamy chicken alfredo lasagna stored in an airtight container in the fridge for up to 3 days.

You can also freeze the entire lasagna once baked and cooled completely, or leftovers for up to 3 months.

Reheat in the oven until warmed through or a piece or two in the microwave.

White chicken alfredo lasagna on white plate.

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Slice of white chicken lasagna in pan.

Chicken Alfredo Lasagna

5 from 20 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Easy chicken alfredo lasagna made with tender rotisserie chicken and the best creamy alfredo sauce made with Parmesan cheese, cream cheese and spinach.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 9




  • 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


  • ¾ cup ricotta cheese
  • 1 large egg
  • 9 cooked lasagna noodles
  • 2 cups shredded mozzarella cheese , plus more for topping


  • Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick cooking spray.


  • In a large saucepan over medium heat, melt the butter. Add the onion and cook 4 minutes, or until translucent. Stir in the garlic and flour and cook 30 seconds. Gradually whisk the cream into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in the parmesan, cream cheese, chicken, spinach, salt, and pepper. Continue stirring until the spinach is wilted.


  • In a small bowl, whisk the egg and 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.


  • Mix things up with some veggies, like mushrooms, zucchini, summer squash, broccoli, cauliflower, bell peppers, olives, or marinated artichokes. 
  • Make this vegetarian by skipping the chicken and adding a lot of the veggies mentioned above. 
  • Swap the chicken for Italian sausage or ground chicken, turkey, or pork.
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.
Storage: Store in an airtight container in the fridge up to 3 days.


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.

Course: Main Dish
Cuisine: Italian

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