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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Jessica says
I made this as 1 of the 3 different lasagna’s for my son’s birthday. It was a absolute hit with our family. My brother-n-law told me to add it into the rotation and it has already been requested for Christmas this year. The only thing I changed was substituting cottage cheese for the ricotta cheese. I’m just not a fan of ricotta cheese and I know some people were wondering if you could substitute it for cottage cheese. It turned out absolutely delicious!
Dina says
I’m so happy to hear that Jessica! It’s always a win when the family loves it 🙂 Very happy that this chicken alfredo lasagna will be a repeat recipe in your home! Thank you so much for taking the time to leave your feedback, I really appreciate it! I hope you find many more delicious recipes on my blog 🙂
Lana says
This is AMAZING! It is packed with flavor. I cooked my sauce a little longer to thicken it up before assembling. Making the sauce is the best way to complete this recipe. I will make it again using half as is and in another pan without chicken. I need to take a meal to a family of 5, 2 are vegetarians and 3 are not. This will make happy campers for everyone. Thank you so much for sharing such a great recipe!
Dina says
You are very welcome Lana! So happy that you and your family loved this recipe! Glad to hear you can adjust this chicken alfredo lasagna to accommodate everyone 🙂 Thank you so much for your kind words and rating! I hope you find many more delicious recipes on my blog 🙂
vicki haynes says
Do you have to make own sauce or buy it .
simplyhomecooked says
Hi Vicki 🙂 You can buy your own sauce for this recipe, however, I recommend making your own if possible. Homemade sauce is much better than store-bought (in my opinion). Hope that helps 🙂 Let me know how it goes 🙂
JoAnne Lagerquist says
very easy to make and delicious. It’s better than the regular Lasagna. Would give this a big 5 stars.
simplyhomecooked says
That is so awesome Joanne! I am thrilled that you came across my lasagna recipe. I really appreciate t=you taking the time to write your kind feedback!
Denise Bailey says
Hi! Can I use oven ready lasagna noodles?
simplyhomecooked says
Hi Denise 🙂 Technically you can. However, I am not sure about the bake time since I have not tried using oven-ready lasagna for this recipe. If you give it a try let me know how it goes! I hope you love this chicken alfredo lasagna 🙂
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 🙂
Moonlight says
Do you have to use the rotisserie chicken or can it be regular chicken breast that you have to cook
simplyhomecooked says
You can use any cooked chicken that you have on hand 🙂 I hope you love this recipe!
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 🙂