Chicken Alfredo Lasagna
This post may contain affiliate links. Please read my disclosure policy.
Chicken Alfredo Lasagna has all the flavor of the classic fettuccine dish but is layered into a gooey, cheesy lasagna to share. And with a few time-saving shortcuts, you can have it in the oven in 20 minutes or less. Perfect for family dinners or potlucks!
Chicken Alfredo Lasagna
Imagine your favorite lasagna and chicken fettuccine alfredo had a baby, and you’ll get this incredibly cheesy chicken lasagna alfredo recipe!
Layers of gooey cheese and creamy sauce coat tender noodles and chicken for the ultimate comfort food casserole.
I also love to throw some spinach in there for color, flavor, and texture, but other veggies would work too.
It’s such a welcome break from red sauce dishes featuring beef or sausage. Try pesto chicken pasta or this copycat recipe for Chicken Bellagio next!
Ingredient Notes and Substitutions
- Chicken – Rotisserie chicken makes this chicken alfredo lasagna recipe even easier to make!
However, you can cook and shred a couple of chicken breasts or use leftovers if needed. - Pasta – You’ll need regular lasagna noodles for this dish instead of the no-boil kind. Be sure to cook and drain them before assembling your alfredo chicken lasagna!
- Veggies – Dice up a small yellow onion and grab a bag of fresh baby spinach. I usually tear any stems off of the spinach leaves, but you can use them as-is to save time.
- Heavy Cream & Milk – We’re using a combination to get a creamy sauce that isn’t too thick.
You can easily use all cream for a thicker sauce, but you’ll need to add a roux if you prefer to use all milk to help it thicken. - Cheese – Add freshly grated Parmesan and ricotta (store-bought or homemade) to the sauce, then use shredded mozzarella for the layers.
Tips and Tricks to Make This Chicken Alfredo Lasagna Recipe
- Cook noodles just to al dente.
That means tender but with a bite — the box should have timing instructions! As the chicken alfredo lasagna bakes, the noodles will soften even more to reach the perfect texture.
You’ll also want to rinse them in cold water after boiling. This stops them from cooking further and prevents them from sticking together and tearing when layering them in the pan.
- Divide your ingredients ahead of time.
It makes assembling the layers much easier when you can grab and go!
You don’t have to dirty a ton of prep bowl either — make mounds of cheese on a plate or platter, then divide and stack the noodles in alternating directions.
For the sauce, just have a measuring cup handy and pay attention to how much goes over each layer. Easy peasy!
- Switch the oven to broil at the end.
Remove the foil and let that top cheese layer get extra browned and bubbly. It adds a little texture and enhances the flavor too!
- Let your chicken alfredo lasagna rest before slicing.
This allows the cheese to firm up a bit and the layers to set, so everything doesn’t come spilling out when you try to serve up a slice.
Prep Ahead
- Cook lasagna noodles
- Shred rotisserie chicken
- Grate cheese
Kitchen Tools You Will Need
- Large Pot and Strainer for the pasta
- Wide Non-stick Skillet or Dutch Oven for the sauce
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
Because chicken alfredo lasagna is quite rich, it’s best to pair it with fresh vegetables or a green salad.
I’ll usually steam some broccoli or toss green beans in the air fryer, but if I have the time, a Burrata caprese is my top choice.
You could also make a big bowl of this copycat Olive Garden salad — it’s super crispy and refreshing.
And if your kiddos aren’t a fan of greens, crispy sweet potato fries go really well with the creamy sauce. Don’t forget some bread or rolls for mopping up the sauce too!
Storing and Reheating Alfredo Chicken Lasagna
Allow leftovers to cool before covering tightly with foil or transferring to an airtight container. Store in the refrigerator for 3-5 days.
You can also freeze baked alfredo chicken lasagna for 2-3 months! I recommend using a disposable foil pan if you plan to do so.
Let the dish cool completely to room temperature (no more than 2 hours on the counter, though!) before wrapping tightly in foil.
Reheat refrigerated leftovers in the microwave (individual portions) or oven (pan) until warmed through.
If frozen, no need to thaw it first — in fact, it will likely get watery if you do! Instead, bake frozen chicken alfredo lasagna at 350°F for 2 hours, removing the foil during the last 15 minutes so the top can brown.
Chicken Lasagna Alfredo Recipe FAQ
Mushrooms and zucchini go really well with creamy sauces, so go ahead and sauté those with the onion. It’s best to slice instead of chop those veggies to keep the layers neat and consistent.
You can also swap the spinach for kale or arugula! Just keep in mind those substitutes have a slightly more bitter taste.
Sure! I still recommend heating it on the stove since you’ll need to wilt the spinach and stir in the shredded chicken.
In a pinch, you could cook and drain frozen spinach, then sprinkle some of that with the chicken on top of the sauce when layering. This recipe is pretty forgiving!
Neither — it should be cheese!! Melted cheese is what holds everything together, and it gets deliciously browned under the broiler at the end.
The correct order for assembling a lasagna is always: sauce on the bottom of the pan, then noodles, sauce, and cheese. Repeat until your ingredients are all used up!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Chicken Alfredo Lasagna
Equipment
Ingredients
- 2 tablespoons butter
- 2 garlic cloves, finely minced
- 1 small yellow onion, diced
- 8 ounces fresh baby spinach
- 3 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 cups shredded rotisserie chicken
- 15 lasagna noodles, cooked
- 3 cups shredded Mozzarella cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter, minced garlic, and diced onion to a large non-stick skillet and cook over medium-high heat until the onion is softened and fragrant. Pour the spinach into the skillet and saute until the spinach becomes wilted, about 1-2 minutes.
- Place the heavy cream, milk, Parmesan cheese, ricotta cheese, sea salt, and black pepper into the skillet and combine together with the onion-spinach mixture. Then mix in the shredded rotisserie chicken.
- Allow the chicken Alfredo sauce to simmer for 3-5 minutes, then remove from heat.
- Ladle a 1/2 cup of Alfredo sauce into the bottom of a 9×13 inch baking dish. Next, add the first layer of cooked lasagna noodles (I used 5 noodles per layer). Pour 1 heaping cup of chicken Alfredo sauce over the noodles, then sprinkle 1 cup of mozzarella cheese over the Alfredo sauce. Repeat in order the noodles, chicken Alfredo sauce, and cheese layers two additional times.
- Place foil over the baking dish and bake the lasagna in the preheated oven for 30 minutes.
- Once baked, remove the foil and allow the cheese to broil in the oven for an additional 2-3 minutes. Serve warm!
Donna’s Notes
the richness of the dish. Cover leftovers with foil and store in the refrigerator for 3-5 days. To freeze cooked lasagna, allow the dish to cool completely on the counter. Then, cover the lasagna with foil, write the date, and place the baking dish in the freezer. It will stay
good for 2-3 months. To reheat, cook in the oven at 350 degrees Fahrenheit for 2 hours.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
