Chicken Alfredo Lasagna Recipe

If you’re on the hunt for the ultimate comfort food that brings together tender chicken, velvety Alfredo sauce, gooey cheese, and toothsome pasta, Chicken Alfredo Lasagna will thrill your tastebuds and warm your soul. Imagine delicate ribbons of noodles blanketed with savory chicken and a blanket of creamy sauce, all baked together into irresistibly golden, cheesy layers. This is pure Italian-American comfort, destined to be your new family favorite and the centerpiece of lively dinners or cozy weeknights alike!

this Recipe

Ingredients You’ll Need

Chicken Alfredo Lasagna comes together with familiar staples, yet each ingredient truly shines to create an unforgettable flavor trio: creamy, cheesy, and satisfying. Here’s what you’ll need, along with a few pro tips to make each layer sensational.

• Lasagna noodles (9, uncooked): Look for classic or no-boil varieties; the noodles form those irresistible layers and hold all the cheesy goodness together.
• Butter (2 tablespoons): Adds rich flavor to your Alfredo sauce and helps the roux come together smoothly.
• Garlic (3 cloves, minced): Aromatic garlic gives the sauce its signature depth and savory warmth.
• All-purpose flour (3 tablespoons): Whisked into the butter, this thickens up the sauce to just the right consistency.
• Milk (2 cups): Use whole or 2% milk for that restaurant-worthy richness in the sauce.
• Heavy cream (1 cup): The real secret to a melt-in-your-mouth Alfredo—don’t skimp on this for silkiness!
• Parmesan cheese (1/2 cup, grated): For mixing into the sauce; choose freshly grated for the most flavor.
• Italian seasoning (1 1/2 teaspoons): This herby blend lifts everything with its aromatic notes.
• Salt (1/2 teaspoon): Helps coax out all the flavors in every bite.
• Black pepper (1/4 teaspoon): Balances out the creamy sauce with a gentle kick.
• Cooked shredded chicken (2 cups): Rotisserie chicken is an easy shortcut and adds loads of flavor.
• Mozzarella cheese (2 cups, shredded): Makes your lasagna impossibly gooey and stretchy—don’t be shy with it!
• Ricotta cheese (1 cup): Adds fluffiness and a subtle tang to every forkful.
• Parmesan cheese for topping (1/2 cup, shredded): Sprinkled over the top for a bubbly, golden finish.
• Chopped parsley for garnish (optional): A pop of bright green freshness just before serving makes this dish restaurant-beautiful.

How to Make Chicken Alfredo Lasagna

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil, then cook your lasagna noodles according to the package directions until al dente. Drain them gently and lay them out on a clean towel or parchment to prevent sticking. Prepping the noodles first means you’re ready to assemble as soon as the sauce is thick and velvety!

Step 2: Prepare the Creamy Alfredo Sauce

In a medium saucepan, melt the butter over medium heat. Toss in the minced garlic, letting it sizzle for just 30 seconds—don’t let it brown! Add the flour, whisking constantly for a minute to create a fragrant roux. Gradually pour in the milk and heavy cream, whisking until smooth. Keep stirring as the mixture simmers and thickens (about 3–4 minutes). Once velvety, stir in the grated Parmesan, Italian seasoning, salt, and pepper. Voila: your signature sauce for this Chicken Alfredo Lasagna is ready!

Step 3: Assemble the Layers

Lightly grease your 9×13-inch baking dish. Spread a thin layer of Alfredo sauce over the bottom—this prevents sticking and infuses that first bite with flavor. Layer on 3 noodles, half of your shredded chicken, one-third of the Alfredo sauce, a big handful of mozzarella, and dollops of half the ricotta cheese. Repeat for a second layer, then place the last noodles on top, cover with any remaining sauce, finish with the remaining mozzarella, and then sprinkle the rest of the Parmesan cheese all over. Every layer packs its own flavor punch, and the anticipation grows with each addition!

Step 4: Bake Until Golden and Bubbly

Cover the lasagna tightly with foil and bake in your preheated oven at 375°F for 25 minutes. Remove the foil, then continue baking for another 10–15 minutes, until the top turns golden brown and the edges are bubbling cheerfully. The scent alone is enough to draw everyone to the kitchen!

Step 5: Let It Rest and Serve

Once out of the oven, let your Chicken Alfredo Lasagna rest for about 10 minutes. This helps each cheesy layer set, so you get picture-perfect squares that stay together on the plate. If desired, sprinkle chopped parsley over the top before slicing and serving. Get ready for happy, hungry faces!

How to Serve Chicken Alfredo Lasagna

Garnishes

Sprinkling the finished lasagna with fresh chopped parsley is a classic move—it adds brightness and a lovely contrast to the creamy layers. You can also add a dusting of freshly grated Parmesan, a pinch of cracked black pepper, or even a drizzle of quality olive oil for a touch of richness. The garnishes are simple, but they make Chicken Alfredo Lasagna truly sing.

Side Dishes

This lasagna is wonderfully decadent, so pair it with something fresh and light for balance: a lemony arugula salad, crisp steamed green beans, or simple roasted broccoli all work beautifully. And of course, nothing beats a side of warm garlic bread to mop up every drop of sauce—it’s almost required!

Creative Ways to Present

Impress your guests by serving individual squares on large white plates with a scatter of bright herbs. For family-style feasts, bring the whole bubbly baking dish straight to the table—there’s something joyful about everyone digging in together. Or, for a party, slice into bite-sized pieces for a decadent finger food that disappears fast. However you serve it, Chicken Alfredo Lasagna always feels special.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the lasagna cool to room temperature, then transfer slices to airtight containers. Store in the fridge and enjoy within 3 to 4 days. The flavors deepen overnight, so next-day leftovers can be even more delicious.

Freezing

This dish freezes like a dream. Wrap tightly in plastic wrap and foil (either whole or in individual servings), and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating—this keeps the creamy sauce from separating so your Chicken Alfredo Lasagna tastes freshly baked.

Reheating

Gently reheat portions in the microwave, covered with a damp paper towel to prevent drying out, or warm them in a 350°F oven until heated through. Adding a splash of milk or cream before reheating helps bring back that just-baked creaminess.

FAQs

Can I use no-boil noodles for Chicken Alfredo Lasagna?

Yes! Just make sure to use a bit of extra Alfredo sauce to keep the noodles moist during baking. No-boil noodles save time and work perfectly in this recipe.

Is it possible to add vegetables?

Absolutely. Spinach or sautéed mushrooms are fantastic additions layered right in with the chicken. Make sure cooked vegetables are well-drained to avoid watering down your lasagna.

What’s the best way to shred the chicken?

Use two forks to shred cooked chicken breasts or pick up a rotisserie chicken for an effortless shortcut. Both methods ensure tender shreds that blend seamlessly in your Chicken Alfredo Lasagna.

Can I assemble this dish ahead of time?

Definitely! Prepare and assemble up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Pop it directly into the oven when you’re ready—just add 10 minutes to the covered baking time.

How do I know when the Chicken Alfredo Lasagna is ready?

Look for bubbling edges and a top that’s golden brown and slightly crunchy. Letting it rest after baking helps every slice hold together beautifully.

Final Thoughts

I can’t wait for you to experience just how crowd-pleasing, cozy, and downright craveable Chicken Alfredo Lasagna can be. If you love creamy pastas and cheesy bakes, this recipe is sure to become a go-to favorite in your kitchen—one you’ll want to share (and maybe even brag about a little bit). Give it a try, and let the compliments roll in!

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