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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Ishaira says
Is only take me 8 lasagna sheets for me but turn out Good!
simplyhomecooked says
Glad to hear you loved this chicken alfredo lasagna recipe! Thank you for your feedback 🙂
Bette Barkley says
Delicious! I had a jar of Alfredo sauce, so I used that. It is still pretty good! I also halved the recipe. Not as many mouths to feed in an empty nest.
simplyhomecooked says
Thank you Bette! Happy to hear that you loved this Chicken Alfredo Lasagna 🙂 You can make the full portion and freeze the 2nd half. This way you can enjoy it again without all the work 🙂 Thank you for your feedback and I hope you find many more delicious recipes on my blog 🙂
camille e kazmierczak says
I am going to make this for dinner today….I will let you know how it comes out. I have a question . I am going to make it ahead of time and put it in the fridge. Will the baking time still be 35 minutes. Should i take it out of the fridge and let it sit before putting it in the oven? thank you
simplyhomecooked says
Hi Camille, I hope you absolutely love this chicken alfredo lasagna! Yes, you will want to remove it from the fridge for several hours before baking to let it come to room temperature. If it isn’t fully at room temperature you might have to add some extra baking time. Hope that helps 🙂
Andrea says
Hello. I want to make this for a Christmas party to fit in a large aluminum pan. Do you recommend tripling the ingredients?
simplyhomecooked says
Hi Andrea, if you make this in a large aluminum pan, you can definitely double it. I think triple might not fit. Let me know how it turns out! 🙂
Penny says
I love this lasagna but the sauce is not just a little runny it is like water and takes quiet awhile to thicken.. it the 35 minutes the recipe says. I also notice the blog says 375 for 50 minutes. But even then I am cooking longer then that. What is the milk fat content of the heavy you using? Maybe that is a issue but I have tried regular heavy cream and also whipping cream but they were both runny 🙁
simplyhomecooked says
Hi Penny, I am so sorry to hear that 🙁 I have now realized why some people’s lasagna turned out runny. My heavy cream had a very high-fat content, therefor it thickened up quickly. If you use any kind of heavy cream that is below 36 percent you’ll need to reduce the amount of cream you use. I hope this helps answer your question! Thank you for your feedback.
Jbee says
Hubby loved this and has requested it frequently’ I added sautéed mushrooms and peppers and loved the outcome☺️
simplyhomecooked says
Yay! So happy to hear your hubby loved this chicken Alfredo lasagna!! Thank you so much for your feedback 🙂 I hope you find many more delicious recipes on my blog! 🙂
Lauren says
Is the Alfredo/ chicken mixture suppose to be thick? Or did I do something wrong??
simplyhomecooked says
Hi Laren, it should not really be thick. It should actually be a little runny. Once it bakes, it thickens even more.
Jayyy says
Not sure if it’s supposed to be this runny or maybe because I used oven ready noodles not sure !! But taste is good !
simplyhomecooked says
Hi Jayyy, this chicken alfredo lasagna is a little runnier than the traditional lasagna but it should thicken up after it bakes. There is a chance that the oven ready noodles are to blame. Glad you were able to enjoy the lasagna though 🙂
Ashley says
I made this it’s absolutely delicious I added oregano, Italian seasoning, and parsley to mine as well
simplyhomecooked says
Thank you for the feedback, Ashley! I am so happy that you enjoyed this recipe 🙂
Paula Bienia says
Hi! This looks like a terrific recipe. My daughter is a vegetarian. Would omitting the chicken cause this lasagna dish to be too runny or lack flavor? Thanks for responding!
simplyhomecooked says
Hi Paula, omitting the chicken will make this dish a bit runnier and the flavor will be a little different without the seasoned chicken. You can try to replace the chicken with some kind of vegetable 🙂 I hope that helps and I hope you love this lasagna recipe 🙂
Tasha says
Has anyone tried this with canned Alfredo. I know I know not ideal however I am on a time crunch
Sally says
The list of ingredients and the directions are conflicting. The sauce says 1 1/2 cups of grated Parmesan cheese but the directions say to add 1 cup of Parmesan cheese. The ingredients says 1/4 tsp of pepper but the directions say 1 1/4 tsp of pepper. Not sure which one is right.
simplyhomecooked says
Hi Sally, thanks for catching that typo. It should be 1 1/2 cup parmesan and 1/4 tsp pepper.
Lyubov Krupko says
Baking in the oven right now! Thanks for the recipe!
simplyhomecooked says
Hi Lyubov, that’s awesome and you are very welcome! I hope you enjoy this recipe!
Shery Sullivan says
Can’t wait to try this tasty recipe. My husband loves chicken dishes. Sounds so easy and yummy.
simplyhomecooked says
Thank you, Shery! I hope your husband loves this chicken alfredo lasagna! 🙂
Shery says
In my oven tonight. Thank you
simplyhomecooked says
Hi Shery, you’re very welcome and I hope you enjoy this Lasagna recipe!
Belinda says
Heavenly!
simplyhomecooked says
Thank you! It’s one of our favorite chicken lasagna recipes 🙂