This rich, creamy, and delicious Chicken Alfredo Lasagna recipe is made with a homemade alfredo sauce that is loaded with parmesan. It’s easy to prepare and can be made ahead of time and served for any occasion.
Table Of Contents
Recipe Details
I absolutely adore this Chicken Alfredo Lasagna because it’s the best of both worlds. Layered lasagna with creamy alfredo sauce, what’s not to love?! This delicious twist to a classic lasagna recipe will have your family and friends asking for more!
- TASTE: Savory chicken with a rich and cheesy sauce make this lasagna to die for. Garlic and onion add extra flavor along with fresh spinach.
- TEXTURE: The al dente noodles are layered with a creamy alfredo with chunks of tender chicken throughout. The gooey mozzarella bubbles on top.
- TIME: It takes a total of 45 minutes to make this dish, but most of that is cook time in the oven.
- EASE: 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!
What You’ll Need
Ingredient Notes
- Lasagna noodles– You can use uncooked lasagna noodles or the “oven-ready” kind. Just make sure to add more water if you use the latter. I personally prefer the Barilla uncooked pasta.
- Chicken- Use shredded chicken that is already cooked. I used rotisserie chicken.
- Spinach- Fresh is best, but in a pinch you can use frozen spinach that has been thawed and drained of excess water.
- Filling flavor- Onion and garlic give extra oomph to the lasagna filling.
- Mozzarella cheese- Shredded mozzarella makes these layers gooey deliciousness. You can use pre-shredded cheese, or shred it yourself.
- Alfredo Sauce– Like any good white sauce, you’ll need Heavy Cream, Parmesan, Ricotta Cheese, and a simple seasoning of salt and pepper. Although I love it homemade, you can also use a store-bought jar of alfredo sauce.
Add-ins and Substitutions
- Add a little spice- Add some red pepper flakes to the sauce to give this lasagna a little kick of heat.
- Substitute the chicken- I used shredded rotisserie chicken for convenience, but you can also cook your own chicken breast and shred it. Or use turkey meat.
- Make it gluten-free- Switching out the lasagna noodles for gluten-free noodles is all you have to do to make this dish more allergen-friendly.
- Make it lighter- For a lighter version, use part skim mozzarella cheese, lower fat ricotta, and whole milk instead of heavy cream.
How to Make Chicken Alfredo Lasagna
- Saute the vegetables. Heat a large skillet to medium-high and add the butter along with the minced garlic and chopped onion. Cook the onion until it becomes translucent.
- Add the spinach. Now add the fresh spinach and stir until it wilts.
- Add the sauce ingredients and chicken. Then add in the heavy cream, grated Parmesan, ricotta cheese, black pepper, salt, and shredded chicken. Once the heavy cream comes to a slight simmer, remove it from the heat.
- Begin assembling. 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 lay in your cooked lasagna sheets. I was able to squeeze about 5 noodles.
- Layer on the sauce and cheese. 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. Repeat layering the lasagna sheets, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna sheets are assembled.
- Bake. Now cover the lasagna with aluminum foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.
Pro Tip: Make sure to remove the foil for the last few minutes of baking. This prevents the cheese from burning while still browning it for a delicious top layer.
Recipe Tips
- Generously salt the pasta water- Doing this infuses some salty flavor into the lasagna noodles while they cook.
- Keep the cooked lasagna from sticking- You can drizzle some olive oil onto the pasta after you boil it to prevent it from sticking to itself before you layer the lasagna.
- Don’t rinse the noodles- Doing this rinses off the starch which helps the sauce stick to the pasta, helping the layers say together.
- Don’t rush the garlic and onion- These need time to cook and develop their aromatic elements and sweeter flavors, so don’t rush them.
FAQs
White sauce refers to a sauce that is made with oil or butter, milk or water, and all purpose flour. An Alfredo sauce is also a white sauce, but has so much more flavor because it is made with ricotta cheese, Parmesan cheese, garlic, onion, and heavy cream. It’s rich, creamy, cheesy, and flavorful.
Most recipes call for 3 layers of ingredients because this usually fills up a standard baking dish. However, it can vary depending on the thickness of your filling and if you are using a taller baking dish.
Serving Suggestions
This homemade Chicken Alfredo Lasagna recipe is versatile and delicious. This creamy and cheesy dish dish tastes great with bread, salad, soup, or veggies.
- Bread: This pasta dish is great with toasted bread and butter or herb dipping oil. Try it with Focaccia Bread, Sourdough Bread, or Rustic Bread (overnight).
- Salad: Serve it with a Cucumber Tomato Feta Salad, Spinach Salad, Warm Broccoli Salad, or Couscous Arugula Salad.
- Soup: Enjoy this chicken lasagna alongside a bowl of Potato Leek Soup, Chicken Gnocchi Soup, Cream of Mushroom Soup, or Tomato Basil Soup.
- Vegetables: Serve this pasta recipe with some Keto Stuffed Mushrooms, Roasted Air Fryer Vegetables, Sauteed Garlic Asparagus, or Roasted Brussels Sprouts.
Make This Recipe in Advance
Make ahead: You can prepare the alfredo sauce ahead of time, or make the entire lasagna. If you’re storing it in the fridge, just bake as per the directions when you’re ready. If it was 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.
Storing: Store this Chicken Alfredo Lasagna in the fridge, covered or in an airtight container, for up to 4 days. It can be reheated in the oven, or in pieces in the microwave.
Freeze: You can freeze this lasagna baked or unbaked. Assemble it in a disposable aluminum baking dish, then 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.
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Full Recipe Instructions
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
- 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.
- 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.
- 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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Sherry says
I was very disappointed the sauce was way too thin and blah tasting. Had to doctor up for taste using more garlic, oregano and salt and pepper. Then I decided to add a block of cream cheese which helped somewhat for thickening. Just thought I’d let you know.
Dina says
Hi Sherry, I am so sorry to hear that this recipe was a disappointment for you. I am glad you were able to find adjustments to your liking.
Georgia says
Great recipe. I baked the day before and rewarmed the day of so I liked the fact that there was plenty of sauce.
Dina says
Glad you enjoyed this recipe Georgia! 🙂
Tonya says
Could frozen spinach be used instead of fresh?
Dina says
Yes you can use frozen spinach that has been thawed and drained.
Brittany says
Yummy! Have made this recipe several times, great for leftovers also!
Dina says
I am so glad you loved this recipe!
Tracy says
I’m making this dish tomorrow my question is….do you add the Alfredo sauce (heavy cream, grated parm, ricotta, ect.) To the 1st and 2nd step? Or do bring that to a slight simmer and then put it with the sauted onions? I’m not a smart cook thanks!!!
Dina says
Hi Tracy, you would add the alfredo sauce ingredients into the spinach mixture, then bring it to a simmer in that same pan. I hope that helps 🙂