creamy Chicken Alfredo Lasagna
This creamy Chicken Alfredo Lasagna is the ultimate comfort food — loaded with tender shredded chicken, rich homemade alfredo sauce, and three kinds of cheese. It’s decadent, satisfying, and still easy enough for a weeknight dinner.
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 9x13-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.
Notes
Use rotisserie chicken to save time. For best texture, make the alfredo sauce thick enough to coat a spoon. The lasagna freezes beautifully—assemble, wrap tightly, and freeze up to 3 months before baking. Let it rest before slicing for neat, clean layers.