Rich, creamy, and delicious Chicken Alfredo Lasagna recipe that is made with a homemade alfredo sauce that is loaded with parmesan. This chicken lasagna is easy to prepare and can be made ahead of time and served for any occasion.
Can’t get enough of Alfredo recipes?! Then try my cajun chicken pasta or blackened chicken alfredo.
Chicken Alfredo Lasagna
This delicious twist to a classic lasagna recipe will have your family and friends asking for more! Made with white alfredo sauce, chicken, and Barillo lasagna noodles.
Chicken lasagna recipe ingredients
The pasta: You can use uncooked lasagna noodles or the “oven-ready” kind. Just make sure to add more water if you use this type. I personally prefer the barilla uncooked pasta.
The filling: Here you’ll need shredded chicken, garlic, onion, spinach, and shredded mozzarella.
The Alfredo Sauce: Like any good white sauce, you’ll need heavy cream, parmesan, ricotta cheese, and a simple seasoning of salt and pepper.
How to make homemade chicken alfredo lasagna
Lasagna sauce
In this chicken alfredo lasagna recipe, the sauce and the filling are together. So there’s no need to layer them between each other. This makes it easier and faster! Once you’ve got the garlic, onion, and spinach nicely sauteed, then add in the parmesan, heavy cream, ricotta, and seasoning. Let is come to a simmer and set it aside.
How to cook lasagna
In order to layer the lasagna, you’ll want to cook the pasta first. Do this by boiling it in a stockpot filled with water and a generous amount of salt for flavor. Cook the pasta until al dente. You can also drizzle some olive oil into the pasta. This helps prevent the pasta from sticking to each other.
How to layer lasagna
A typical lasagna goes in the following order: Sauce, lasagna noodles, sauce, filling, and then cheese. Now you want to continue this pattern starting from the lasagna noodles again. This is usually done at least 3 times.
Lasagna bake time
Depending on if your lasagna is fresh or frozen, your baking time will be different. You’ll want to make sure to cover your chicken alfredo lasagna with aluminum foil. Then remove the foil the last few minutes of baking, this is to prevent the cheese from burning.
- For fresh lasagna– Bake in the oven at 350 degrees Fahrenheit for 30-35 minutes.
- For frozen lasagna- (see below for more details)
Can you freeze lasagna/How to freeze lasagna?
- You can freeze baked and unbaked lasagna. You’ll want to make sure to assemble the lasagna in a disposable aluminum baking dish prior to freezing.
- Before the lasagna goes into the freezer you’ll want to wrap it in foil or plastic wrap a few times to ensure a fresh taste later on. You can keep the lasagna in the freezer for up to 3 months.
How long to bake frozen lasagna?
If your chicken alfredo lasagna is frozen then you want to bake it in the oven at 375 degrees Fahrenheit for 50 minutes. Don’t forget to remove the foil for the last few minutes of baking.
What to serve with lasagna
- Garlic toast or breadsticks
- Chopped antipasto salad
- Caprese salad with balsamic glaze
- Roasted vegetables
Chicken Alfredo Lasagna
Ingredients
The sauce
- 2 tablespoons unsalted butter
- 2 Garlic cloves minced
- 1 cup onion chopped
- 10 ounces fresh baby spinach
- 4 cups Heavy cream
- 1 1/2 cups grated Parmesan
- 15 ounces Ricotta cheese
- 1/4 teaspoons black pepper
- 1 1/2 teaspoons salt
Chicken and cheese filling
- 3 cups shredded rotisserie chicken
- 15 Cooked lasagna noodles
- 3 cups shredded Mozzarella cheese
Instructions
Sautee vegetables
- Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
- Now add 10 ounces of fresh spinach and stir until the spinach wilts.
Make the Alfredo sauce
- Then add in 4 cups of heavy cream, 1 1/2 cup of grated Parmesan, 15 ounces ricotta cheese, 1/4 tsp black pepper, 1 1/2 tsp salt, and 3 cups of shredded rotisserie chicken.
- Once the heavy cream comes to a slight simmer, remove it from the heat.
Fill your baking dish with noodles and chicken alfredo sauce
- In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna sheets. I was able to squeeze about 5 noddles.
- Now add a generous amount of your chicken Alfredo mixture on top of the lasagna sheets and sprinkle on one-third of the shredded mozzarella cheese.
- Repeat layering the lasagna sheets, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna sheets are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.
Nutrition
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Nancy M says
OMG! This was really good. My only issue was the sauce ended up being a little too runny. Do you think maybe I didn’t cook it long enough or is that the way it’s supposed to be? Even still, it didn’t change the taste. So so good!!
Dina says
Hi Nancy 🙂 So happy that you loved this chicken alfredo lasagna! Cooking a little longer would help thicken the sauce a little. Also, once the sauce sits for a little it should also thicken up a bit. I hope that helps clarify. Thank you so much for your feedback! 🙂
Nancy M. says
Thanks Dina, I’ll try that next time. Another thing I did was I did a rough chop on the spinach. Sometimes when I have fresh cooked spinach in things I always seem to get a long stem, so I wanted to keep that from happening. Thanks again for the wonderfully tasting Chicken Alfredo Lasagna. 😊
Dina says
No problem Nancy! I am so glad that you loved this recipe! 🙂
Sue says
Can this be prepared the night before & refrigerated? If so, would the baking time need to be adjusted?
Dina says
Hi Sue 🙂 Yes, this chicken alfredo lasagna can be prepared the night before. You can add about 5-10 minutes to the bake time but it should be about the same as the current recipe. You would want to add time if it is frozen. Hope that helps. Let me know how it goes 🙂
Cindy McDow says
My husband does not like ricotta cheese, can i omitt this ?
Dina says
Hi Cindy 🙂 I have not tried making this lasagna recipe without the ricotta cheese or a substitute. So I can’t say how it will turn out. You can substitute the ricotta cheese for equal parts of cottage cheese. Let me know how it goes. 🙂
Renee says
If using oven-ready noodles, how much extra water should I add?
Dina says
Hi Renee, I have not tried this exact recipe with oven-ready noodles so I am not too sure how much more liquid you will need without testing it out first. I do know that oven-ready noodles absorb 50 % more liquid than regular, so you would either need to increase the amount of liquid in your sauce by 50%, or reduce the simmering time.
Crystal G Carroll says
Can this be frozen?
Dina says
Hi Crystal 🙂 Yes, you can freeze this chicken alfredo lasagna. I would freeze it before you bake it. Then you would bake it at 375 degrees F for about 50 minutes. Don’t forget to leave it uncovered for the last few minutes on broil 🙂 I hope you love this recipe!
Blondie says
I totally agree. The precooked lasagna noodles are much easier and quicker but I don’t care for the taste to me they taste gummy or gluey. I always prefer to pre cook my own. Can’t wait to ok try this. I will use a mix of cheeses-mozzarella provolone fontina asiago or parmesan and
Romano whatever Italian cheese is in fridge. I’ve always done this with pizza. Ignoring nutritional sometimes you just have to feed your soul.
Dina says
Hi 🙂 Yes cooking your own lasagna is the way to go! You are always welcome to use the cheeses that you prefer or have on hand 🙂 I hope you love this alfredo lasagna! Please let me know how it goes 🙂
Mariana says
Hi,
Does it matter the color of the onion?
Dina says
White or yellow onions are preferred but you can use red onion instead. Green onion won’t work though.