Layers of noodles topped with a creamy white sauce made with cream cheese, Parmesan, tender shredded chicken, cream, spinach, and aromatics. Creamy chicken alfredo lasagna has it all! Of course, we can’t forget the melty mozzarella!
Table of Contents
White Lasagna with Alfredo Sauce
When it comes to Italian food, we’re all familiar with the classic lasagna. Layers of pasta, meat sauce, and cheese, baked until bubbly, there’s nothing better!
Except maybe a creamy chicken alfredo lasagna! You might be thinking this is an American twist on an Italian classic, but it’s actually not!
There is a white lasagna (or lasagna bianca) that Italians have perfected, and this cross between chicken alfredo and my popular white chicken lasagna with pesto is definitely Italian-inspired!
With a side of Olive Garden salad and easy homemade breadsticks or garlic bread, it may just take the reigns as your family’s new favorite!
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.
Recipe Ingredients
While this list for alfredo lasagna may seem longer than usual, we are taking a few shortcuts by using pre-cooked rotisserie chicken so it comes together easily!
Find the full printable recipe with specific measurements below.
- Aromatics: We use both chopped onion and minced garlic to create the base flavor of the sauce.
- Heavy cream or whole milk: Either can be used to turn the roux into a rich creamy alfredo sauce.
- Grated parmesan: Whenever possible, use parmesan freshly grated from a block (meaning, try doing it yourself!). It melts much easier into the sauce without leaving grainy bits.
- Cream cheese: Knowing how to soften cream cheese can come in handy if you’ve forgotten to take it out ahead of time. Cold cream cheese will have a harder time melting into the sauce.
- Chicken: Cooked rotisserie chicken from the store or use leftover shredded chicken or chopped baked chicken.
- Ricotta: This is a very mild and soft cheese widely used in lasagna to give it a creamy texture and added flavor.
- Lasagna noodles: Cook them according to the directions on the package or box. You can also use oven-ready lasagna noodles if you want.
- Mozzarella: Even chicken alfredo lasagna needs some fresh mozzarella!
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.
- 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 this Chicken Alfredo Lasagna Recipe
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.
- 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.
- 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. Gradually whisk in milk and bring it to a simmer until thickened. Remove from the heat and stir in the Parmesan, cream cheese, chicken, spinach, and salt and pepper. Let the spinach wilt.
- 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 the layers 2 more times and top with the remaining sauce and a sprinkle of mozzarella.
- 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 them 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!
Recipe FAQs
If we’re talking very authentically traditional, actual Alfredo sauce is made with just Parmesan, butter, and black pepper. Seriously, not even salt! That’s supposed to be added to the water.
Over time, we’ve adapted it to include heavy cream and sometimes onion and garlic. This recipe has taken it one step further and added cream cheese too so that it is nice and thick enough not to fall apart once out of the oven.
These are noodles that come in a package just like regular lasagna noodles, but you do not need to boil them first. They can be layered uncooked, just as you would layer cooked noodles and they will cook and soften as they bake.
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.
A pan of Alfredo chicken lasagna is a meal in itself but here are some sides we love if you need a little something extra! This chopped antipasto salad and copycat Olive Garden breadsticks recipe are two favorites.
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.
Looking to pair it with a veggie side dish? Try this parmesan roasted broccoli, steamed vegetables, or easy green beans.
More Lasagna Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Creamy Chicken Alfredo Lasagna
Ingredients
Sauce
- 1 Tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 Tablespoons all-purpose flour
- 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 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 milk 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.
Lasagna
- 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.
Video
Notes
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This was absolutely delicious! Big hit! It will definitely be on my meal rotation in my house!
My family prefers this alfredo version over regular lasagna any day!! It’s so creamy & delicious!! We make it often!
Such a delicious variation!
Amazing!! This was a favorite and I am making it again for New Year’s Eve!
So glad you enjoyed the chicken alfredo recipe!
Can I use oven ready lasagna noodles instead of boiling them?
I haven’t tried those, but that should work :)
Tried it and was dry. Make extra sauce if you do the oven ready noodles.