This chicken alfredo lasagna has become my go-to recipe when I need something that feels fancy but won’t keep me in the kitchen all evening. Instead of the traditional tomato-based lasagna, this version swaps marinara for a rich, creamy alfredo sauce that pairs beautifully with tender shredded chicken and three types of cheese.
What makes this recipe special is how it transforms familiar ingredients into something that feels indulgent without being overwhelming. The creamy alfredo base creates a lighter, more elegant alternative to traditional red sauce lasagna, while the tender chicken adds substance that makes this a complete, satisfying meal. With only 30 minutes of active prep time, you can create something that looks and tastes like you spent hours in the kitchen, even on your busiest weeknights.
Whether you’re dealing with picky eaters who love chicken alfredo pasta or you’re looking for a make-ahead meal that reheats beautifully, this recipe delivers on both flavor and convenience.
Table of Contents
Why You’ll Love This Recipe
❃ Quick 30-minute assembly – No need to pre-cook noodles or make alfredo from scratch
❃ Uses rotisserie chicken – Perfect for busy weeknights or meal planning
❃ Freezes beautifully – Make two and freeze one for later
❃ Kid-approved flavors – Even picky eaters love the creamy, mild taste
❃ Great for potlucks – Travels well and serves a crowd
❃ Lighter than traditional lasagna – White sauce feels less heavy than tomato-based versions
Ingredients
➲ For the Alfredo Sauce:
• 4 tablespoons butter
• 4 cloves garlic, minced (or 1 tablespoon garlic paste for convenience)
• 1/4 cup all-purpose flour
• 2 cups whole milk (don’t use skim – you need the fat for richness)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (pre-grated won’t melt as smoothly)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional but adds depth)
➲ For the Lasagna:
• 12 lasagna noodles (regular, not no-boil)
• 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
• 15 oz ricotta cheese (whole milk ricotta tastes better than part-skim)
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
Ingredient Notes: If you can’t find rotisserie chicken, poach 2 large chicken breasts in seasoned water for 15–20 minutes, then shred. You can substitute the homemade alfredo with 3 cups of high-quality jarred alfredo sauce if you’re really pressed for time, though homemade tastes significantly better.
How To Make Chicken Alfredo Lasagna Step-by-Step
❧ Prep your workspace and preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or cooking spray. Fill a large pot with salted water and bring to a boil for the noodles.
❧ Cook the lasagna noodles according to package directions until al dente.
They’ll finish cooking in the oven, so don’t overdo it. Drain and lay flat on a clean kitchen towel to prevent sticking.
Pro tip: Add a tablespoon of olive oil to the boiling water to keep noodles from sticking.
❧ Make the alfredo sauce while the noodles cook.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant—don’t let it brown. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
❧ Slowly whisk in the milk and cream.
add it gradually to avoid lumps. Keep whisking constantly. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the Parmesan cheese, salt, pepper, and nutmeg. It should be smooth and creamy.
❧ Prepare the ricotta mixture.
In a medium bowl, combine ricotta cheese, egg, 1 cup mozzarella, 1/2 cup Parmesan, parsley, and garlic powder. Mix until fully combined and season with salt and pepper. It should be spreadable but not runny.
❧ Assemble the lasagna in layers.
Spread 1/2 cup of alfredo sauce in the bottom of the prepared baking dish. Layer 4 noodles, half of the ricotta mixture, half the shredded chicken, and 1/3 of the remaining alfredo sauce. Repeat with 4 more noodles, the remaining ricotta, remaining chicken, and another 1/3 of the sauce.
❧ Top with final layer and cheese.
Lay the last 4 noodles on top, spread with the remaining alfredo sauce, and sprinkle on the remaining 1 cup mozzarella. Make sure the top is fully covered for that perfect golden crust.
❧ Bake covered, then uncovered.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until the top is golden brown and bubbling at the edges. Let it rest for 10 minutes before slicing—this sets the layers and makes serving much easier.
Pro Tips
⚘ Let it rest before cutting. Tempting as it is, give the lasagna 10–15 minutes to cool slightly. You’ll get cleaner slices and avoid a molten cheese mess.
⚘ Make the alfredo sauce thick. If your sauce doesn’t coat the back of a spoon, it’s too thin. Cook it a bit longer or reduce the heat slightly.
⚘ Use all three cheeses. Ricotta for creaminess, mozzarella for melt, Parmesan for flavor. Don’t skip any of them.
⚘ Double and freeze. This lasagna freezes like a champ for up to 3 months. Assemble fully, cover tightly, and freeze unbaked. Add 20–30 minutes to bake time when cooking from frozen.
⚘ Extra sauce for serving. Make an additional 1/2 cup of alfredo to drizzle over each slice—it looks great and adds richness.
Frequently Asked Questions
➲ Can I make this chicken alfredo lasagna ahead of time?
Absolutely. Assemble it up to 24 hours in advance and store covered in the fridge. Add 10–15 minutes to the baking time if cooking straight from the fridge. You can also freeze the unbaked lasagna for up to 3 months.
➲ What’s the best way to reheat leftovers?
Cover individual portions with a damp paper towel and microwave for 1–2 minutes. For better texture, reheat covered in a 350°F oven for about 20 minutes.
➲ Can I use no-boil lasagna noodles?
Yes, but they absorb more liquid. Add an extra 1/2 cup of alfredo or chicken broth to the dish and extend the covered bake time by 10 minutes.
➲ How do I prevent my chicken alfredo lasagna from being watery?
Make sure the alfredo is thick, use firm ricotta, and let the lasagna rest before cutting. 8.If your chicken is wet, pat it dry before assembling.
Nutrition Information
Per serving (serves 8):
• Calories: 485
• Protein: 32g
• Carbohydrates: 35g
• Fat: 24g
• Saturated Fat: 14g
• Fiber: 2g
• Sugar: 6g
• Sodium: 720mg
• Calcium: 380mg
To lighten this chicken alfredo lasagna, you can substitute half-and-half for the heavy cream (reducing calories by about 45 per serving) or use part-skim ricotta instead of whole milk ricotta. The nutrition values are calculated based on the recipe as written with whole milk dairy products.
Conclusion
This chicken alfredo lasagna has earned its spot as a family favorite because it delivers restaurant-level flavor without the hassle. The creamy alfredo base makes it feel special, while shredded chicken keeps it hearty and satisfying.
If this one hits the spot, try my
❧ Gluten Free Pizza in 30 Min.
❧ Easy Scrambled Pancakes Recipe.
❧ Easy Chicken Enchilada Recipe.
❧ Hot Chocolate Bombs Made Simple.
Made it? Drop a comment below with your thoughts, rate the recipe, and share your results on Instagram—tag me @hdrecipe.co so I can see your masterpiece. Happy cooking. #chicken alfredo lasagna #easy chicken alfredo lasagna #chicken alfredo lasagna recipe #simple chicken alfredo lasagna #love chicken alfredo lasagna #30 min chicken alfredo lasagna
