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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Melanie says
Made this dish tonight and unfortunately it wasn’t a hit for my family. Really didn’t have much of a flavor and was way too much liquid. I even added more chicken and Parmesan cheese and that didn’t help any. I’m so disappointed because the picture looked really yummy.
Dina says
I am sorry to hear that this recipe dint turn out so well for you Melanie. Sometimes the brand of heavy cream can alter the dish. Some brands are thicker and some are more runny. I hope you find something else you and your family will enjoy from my website.
Donna says
Sounds delish. Can it be made without cooking the noodles first?
Dina says
Hi Donna 🙂 Happy that you found my recipe! Unfortunately, you have to cook the noodles. I hope you give this recipe a try! If you do please let me know how it goes. 🙂
Sarah says
Hey! Quick question..making this tonight and wondering if I can use oven ready-no boil lasagna noodles? Thanks!
Dina says
Hi Sarah 🙂 Thank you for taking a look at my recipe! I have not tried using oven ready lasagna noodles for this lasagna so I am not to sure how it will turn out. If you give it a try let me know how it goes. 🙂
Richard says
Amazing….and I just will make sauce when I make Fettuccine Alfredo… You are a cooking Angel.
Dina says
Thank you! Glad to hear you enjoyed this chicken alfredo lasagna recipe! Thank you so much for your feedback. 🙂
Catherine Cecilia Wall says
This is always perfect and so delicious!! I don’t understand why some are saying it’s too much liquid. My Husband and I absolutely love this dish!!
Dina says
Thank you for your kind feedback Catherine! I really appreciate it 🙂
Sue boucher says
Can this be frozen?
Dina says
Hi Sue, yes this can be frozen (baked or unbaked). I hope you enjoy the recipe!
Shanda Hicks says
Just made this tonight and it was absolutely delicious! This recipe is a keeper! Also super easy to make. Win;win for this momma!
Dina says
Yay! So happy that you loved this lasagna recipe! Awesome that this recipe will be a repeat in your home! Thank you so much for your feedback and support! 🙂
Ruth Bruketta says
This sounds amazing! I am making it for a friend that has stomach cancer and i will make adjustments to run the chicken thru my grinder! (he has to chew every thing for ever and gets tired of eating.) Noodles will be chopped up as well as veggies! You gave me a starting point!! Thank you!
Dina says
Thank you Ruth and you are very welcome! 🙂 That is very nice of you to do that for your friend! I hope you and your friend love this lasagna recipe! Let me know how it goes! 🙂
Judy says
Can you use broccoli instead of spinach?
Dina says
Hi Judy, yes you can 🙂
Charlotte says
This was delicious! A huge win in our house. I cooked boneless skinless chicken in the crockpot instead of the rotisserie chicken. Love this recipe!!!! Never knew Alfredo was so easy to make. 💕
Dina says
Thank you, Charlotte! 🙂 Awesome to hear that you loved this Alfredo lasagna! Homemade Alfredo is so much better than store-bought and it really is easy to make! I wish more people knew how easy it was to make! Thank you so much for taking the time to leave your kind feedback! I hope you find more delicious recipes that have Alfredo from my blog! 🙂
L says
This recipe was really good! I made it for the family and got raving reviews. Recipe was very easy to follow with clear instructions. The Alfredo sauce base was a little runny while layering so I decided to cook it for 45 min instead of 35min so the sauce could thicken. I also let it sit for a few minutes before serving. Worked like a charm and came out delicious!
Dina says
I am glad to hear that you enjoyed this recipe! Thank you for the kind feedback 🙂
Gloria says
Can shrimp be substituted for the chicke,
Dina says
Hi Gloria, yes you can use shrimp instead of chicken.
Liz says
Can it be baked a head n reheated in microwave oven??
Dina says
Hi Liz, yes this can be reheated in the microwave oven 🙂
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. 🙂
Sheila says
My family does not like ricotta cheese either, so we use a small curd cottage cheese. I have never made lasagna with anything but cottage cheese and my lasagna is a frequent request from friends and family. Before building the lasagna, I lightly season the cottage cheese with salt, pepper, and Italian seasoning. Mangia! Mangia!
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.
Amanda says
Just in case anyone reading this is still wondering about this, I used oven-ready noodles and instead of adding moisture, I just let them soak in hot water for about 3 minutes before layering into the dish, and it worked like a charm! Amazing recipe, definitely will make again and again!
Dina says
Hi Amanda 🙂 Awesome to hear that you loved this recipe and that it will now be a repeat in your home! Thank you for your input! I really appreciate your feedback and support! 🙂
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.