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.
Why You’ll Love This Lasagna
❃ Quick 30-minute assembly: No need to pre-cook noodles or make Alfredo sauce from scratch. This lasagna comes together fast, making it perfect for busy weeknights when you want a comforting meal without spending hours in the kitchen.
❃ Uses rotisserie chicken: Rotisserie chicken saves time and adds flavor. It’s a simple way to get tender, seasoned chicken into your lasagna without extra effort, and it works perfectly for meal planning.
❃ Freezes beautifully: Make a double batch and freeze one for later. This lasagna reheats well, making it a lifesaver for last-minute dinners or easy meal prep.
❃ Kid-approved flavors: The creamy, mild sauce is a hit with even picky eaters. It’s comforting, familiar, and sneaky way to get extra protein and veggies into a kid-friendly meal.
❃ Great for potlucks: This dish travels well and serves a crowd. Whether it’s a family dinner or a potluck with friends, it’s always a welcome addition to the table.
❃ Lighter than traditional lasagna: The white sauce keeps the dish feeling rich but not overly heavy. It’s a lighter alternative to tomato-based lasagna while still delivering creamy, comforting flavors everyone loves.
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.
Place the last four noodles on top of your lasagna. Spread the remaining Alfredo sauce evenly over the noodles and sprinkle the remaining cup of mozzarella on top. Make sure the cheese and sauce fully cover the noodles so that you get a beautifully golden, bubbly crust when it bakes. This final layer is what gives the lasagna that classic, irresistible appearance.
❧ Bake covered, then uncovered.
Cover the lasagna tightly with foil and place it in the preheated oven. Bake for 25 minutes to heat everything through and let the flavors meld. After that, remove the foil and bake for another 15 to 20 minutes until the top is golden brown and bubbling at the edges.
Once it’s done, let the lasagna rest for about 10 minutes before slicing. This resting time helps the layers set, so your slices hold together beautifully and are much easier to serve.
Tiny Details That Make a Big Difference
⚘ 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. Each cheese plays a role in making this lasagna irresistible. Ricotta adds smooth creaminess, mozzarella gives that perfect melt, and Parmesan brings savory depth and flavor. Skipping any one of them changes the texture and taste, so make sure all three make it into the dish.
⚘ Double and freeze. This lasagna freezes beautifully for up to three months. Assemble it fully, cover it tightly, and freeze it unbaked. When you’re ready to enjoy it, add 20 to 30 minutes to the baking time if cooking from frozen. It’s a lifesaver for meal prep or last-minute dinners.
⚘ Extra sauce for serving. Make an additional half cup of Alfredo sauce to drizzle over each slice. It adds extra richness, keeps the slices moist, and makes the presentation look restaurant-worthy.
Got a Question? Bet You’ll Find It Here
➲ 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 and tell me how it turned out. Did you keep it classic or get creative with your toppings? Don’t forget to rate the recipe if it helped make dinner easier or tastier.
For future reference, save this recipe to Pinterest so you can come back anytime you want a quick, foolproof gluten-free pizza. Happy cooking and enjoy every slice!
creamy Chicken Alfredo Lasagna
Ingredients
- 4 tablespoons butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
- 12 lasagna noodles
- 3 cups cooked shredded chicken
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook noodles until al dente and set aside.
- In a saucepan, melt butter, cook garlic, whisk in flour, then add milk and cream until thick.
- Stir in Parmesan, salt, pepper, and nutmeg.
- Mix ricotta, egg, mozzarella, Parmesan, parsley, and garlic powder.
- Layer sauce, noodles, ricotta mix, chicken, and repeat.
- Top with remaining sauce and mozzarella.
- Cover, bake 25 minutes, uncover, and bake 15–20 minutes until golden.
- Rest 10 minutes before serving.
