This Cheesy Chicken Alfredo Lasagna is the ultimate comfort food—creamy, cheesy, and loaded with tender chicken, all layered between soft lasagna noodles. It’s like a dreamy mash-up of classic lasagna and rich, creamy Alfredo pasta. Perfect for family dinners, meal prep, or when you need a dish that feels extra special without too much effort.

Why You’ll Love This Recipe

Creamy and comforting. If you love Alfredo sauce, this lasagna will be your new favorite.
Great for leftovers. It reheats beautifully, making it perfect for meal prep.
Easier than it looks. No fussy steps—just layer everything together and bake!

Ingredients

Here’s what you’ll need:

12 lasagna noodles, cooked
3 cups cooked and shredded chicken
3 cups Alfredo sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1 cup ricotta or cottage cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Chopped parsley for garnish

Full list of ingredients is below.

Directions

Step 1: Prepare the Ingredients

Preheat your oven to 375°F. Cook the lasagna noodles according to package instructions, then drain and set aside.

Step 2: Mix the Cheesy Filling

In a bowl, mix the ricotta (or cottage cheese) with the garlic powder, Italian seasoning, and half of the Parmesan cheese.

Step 3: Assemble the Lasagna

Spread a thin layer of Alfredo sauce on the bottom of a greased baking dish. Add a layer of lasagna noodles, followed by shredded chicken, some ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, finishing with a layer of noodles topped with Alfredo sauce and mozzarella.

Step 4: Bake Until Bubbly

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.

Step 5: Let It Rest and Serve

Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley and the remaining Parmesan cheese.

Expert Tips and Tricks

Use rotisserie chicken to save time. It’s flavorful and shreds easily.
Don’t skip resting time. This helps the layers set so your slices hold together.
Homemade Alfredo is always a win. If you have time, making your own sauce adds a richer flavor.

Recipe Variations and Possible Substitutions

Swap chicken for cooked shrimp for a seafood twist.
Use spinach or mushrooms for a vegetarian version.
Add a little spice with red pepper flakes or a pinch of Cajun seasoning.

Serving and Pairing Suggestions

Serve this lasagna with a simple side salad, roasted vegetables, or garlic bread. A glass of white wine or a refreshing lemonade pairs perfectly with the creamy flavors.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15 minutes or microwave individual portions. If freezing, assemble the lasagna but don’t bake—wrap tightly and freeze for up to 2 months.

4 FAQs

Can I make this ahead of time?
Yes! Assemble it a day in advance, store it in the fridge, and bake when ready.
What’s the best cheese to use?
Mozzarella and Parmesan are classics, but Gruyère or Fontina work great too.
Can I use no-boil lasagna noodles?
Absolutely! Just add a little extra sauce so they soften properly.
Can I use a different sauce?
If you’re not a fan of Alfredo, try a creamy pesto sauce for a twist.

Conclusion

Cheesy Chicken Alfredo Lasagna is everything you love about classic lasagna, but with a rich, creamy Alfredo twist. It’s comforting, loaded with flavor, and perfect for any occasion. Whether you’re making it for a cozy family dinner or meal prepping for the week, it’s sure to be a hit!

Cheesy Chicken Alfredo Lasagna

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Cheesy Chicken Alfredo Lasagna is a delightful twist on the classic Italian dish, combining tender lasagna noodles with creamy Alfredo sauce, succulent chicken, and layers of melted cheese. This rich and comforting meal is perfect for family dinners or special occasions, offering a harmonious blend of flavors and textures that will satisfy your taste buds.

Author: Touria Elkoudssi
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Instructions

Prepare the Alfredo Sauce:
- In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
- Gradually whisk in the half-and-half, ensuring a smooth mixture. Continue to cook, stirring constantly, until the sauce thickens, approximately 5 minutes.
- Stir in the ground nutmeg and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside.
Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, lightly beaten egg, pesto sauce, salt, and pepper. Mix until well blended and set aside.
Cook the Lasagna Noodles:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, according to package instructions. Drain and set aside.
Assemble the Lasagna:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- Place 4 lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread one-third of the ricotta mixture over the noodles.
- Add one-third of the shredded chicken and one-third of the chopped spinach.
- Pour one-fourth of the remaining Alfredo sauce over the chicken and spinach layer.
- Sprinkle with one cup of shredded mozzarella cheese.
- Repeat these layers two more times: noodles, ricotta mixture, chicken, spinach, Alfredo sauce, and mozzarella cheese.
- For the final layer, place the remaining 4 noodles on top, cover with the remaining Alfredo sauce, and sprinkle with the remaining mozzarella cheese and grated Parmesan cheese.
Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Once done, remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.
Garnish and Serve:
- Garnish with freshly chopped parsley and serve warm.

Notes

Make-Ahead: This lasagna can be assembled a day in advance. Cover and refrigerate until ready to bake. You may need to add an additional 10-15 minutes to the baking time if baking directly from the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Variations: Feel free to add sautéed mushrooms, artichoke hearts, or sun-dried tomatoes for additional flavor and texture.