A Creamy, Comforting Twist on a Classic

This Cheesy Chicken Alfredo Lasagna is the ultimate comfort meal. Layers of tender chicken, creamy Alfredo sauce, and gooey melted cheese come together in this rich and satisfying dish. Perfect for family dinners or a make-ahead meal, this lasagna is sure to be a favorite.

Why You’ll Love This Recipe?

Creamy Alfredo sauce adds a rich, velvety texture
Layers of cheese make it extra indulgent
Perfect for meal prep and freezer-friendly
A fun twist on traditional lasagna

Ingredients

You’ll find the full list of ingredients below, but here’s a quick rundown of what you’ll need:

For the Chicken & Sauce:
cooked, shredded chicken (rotisserie or baked)
butter
garlic, minced
all-purpose flour
heavy cream (or half-and-half)
whole milk
chicken broth
salt
black pepper
garlic powder
Italian seasoning
grated Parmesan cheese
red pepper flakes (optional)
For the Lasagna Layers:
noodles (regular or no-boil)
ricotta cheese
egg
salt
Italian seasoning
shredded mozzarella cheese
shredded provolone or Monterey Jack cheese
chopped fresh parsley (for garnish)

Cook the Chicken

If you don’t have pre-cooked chicken, boil or bake chicken breasts, then shred them with a fork. Season lightly with salt and pepper.

Prepare the Alfredo Sauce

If using store-bought sauce, warm it in a saucepan. For homemade, simmer heavy cream, butter, garlic, and Parmesan until smooth and thick.

Assemble the Lasagna

Spread a layer of Alfredo sauce at the bottom of a baking dish. Layer cooked lasagna noodles, shredded chicken, ricotta, and cheese. Repeat the layers until the dish is full.

Bake to Perfection

Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 10 minutes until golden and bubbly.

Expert Tips and Tricks

Use rotisserie chicken for an easy shortcut.
Let the lasagna rest for 10 minutes before slicing to keep the layers intact.
Add spinach or mushrooms for extra flavor and nutrients.
Broil for the last few minutes for a crispy, golden top.

Recipe Variations and Possible Substitutions

Swap ricotta for cottage cheese for a lighter version.
Use gluten-free noodles for a gluten-free option.
Add crumbled bacon for extra flavor.
Substitute half-and-half for heavy cream for a slightly lighter sauce.

Serving and Pairing Suggestions

This lasagna pairs well with garlic bread, a fresh Caesar salad, or roasted vegetables. A glass of Chardonnay or iced tea complements the dish beautifully.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to three days.
Reheat in the oven at 350°F to keep the texture perfect.
Freeze unbaked lasagna for a make-ahead meal—just bake straight from frozen.

FAQs

Can I make this ahead of time?
Yes! Assemble the lasagna and refrigerate until ready to bake.

Can I use jarred Alfredo sauce?
Absolutely! Just choose a high-quality one for the best flavor.

What’s the best way to layer lasagna?
Start with sauce, then noodles, followed by chicken and cheese. Repeat the layers until the dish is full.

Can I make this without ricotta?
Yes! You can use a béchamel sauce or a mix of cream cheese and Parmesan instead.

Conclusion

Cheesy Chicken Alfredo Lasagna is a rich, comforting dish perfect for any occasion. Whether you’re making it for a family dinner or prepping it ahead for a busy week, this creamy, cheesy lasagna is sure to be a hit!

Cheesy Chicken Alfredo Lasagna

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Author: Lily Carter
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 9 servings 1x
Category: Dinner
Method: Baked
Cuisine: Italian-American
Diet: Gluten Free

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Description

A creamy, cheesy twist on classic lasagna! Layers of tender chicken, rich Alfredo sauce, gooey cheese, and soft lasagna noodles make this dish an irresistible comfort food favorite.

Instructions

Cook the Noodles:
1. If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce:
1. In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
2. Whisk in flour and cook for another minute to remove the raw flour taste.
3. Slowly whisk in heavy cream, milk, and chicken broth. Stir in salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes.
4. Bring to a simmer, then stir in Parmesan cheese. Cook for 3-4 minutes until thickened. Remove from heat.
Prepare the Ricotta Mixture:
1. In a bowl, mix ricotta cheese, egg, salt, and Italian seasoning until smooth. Set aside.
Assemble the Lasagna:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread a thin layer of Alfredo sauce on the bottom of the dish.
3. Layer 3-4 lasagna noodles over the sauce.
4. Spread ⅓ of the ricotta mixture over the noodles, then ⅓ of the shredded chicken, followed by ⅓ of the mozzarella and provolone cheese.
5. Pour some Alfredo sauce over the layer.
6. Repeat for two more layers, ending with cheese and a generous layer of Alfredo sauce on top.
Bake the Lasagna:
1. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
2. Let rest for 10 minutes before slicing. Garnish with fresh parsley.

Notes

Use store-bought Alfredo sauce for a quicker version.
Swap ricotta for cottage cheese for a lighter option.
Add spinach or mushrooms for extra veggies

Nutrition

Serving Size: 1 slice
Calories: ~620
Sugar: 4g
Sodium: 850mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 38g
Cholesterol: 130mg