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Classic Creamy Chicken Alfredo Lasagna

A generous slice of chicken alfredo lasagna showing layers of pasta, creamy sauce, chicken, and a bubbly, browned cheese topping.
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Make this rich, cheesy Chicken Alfredo Lasagna for a comforting family dinner. This recipe layers tender chicken and soft pasta with a decadent, homemade Alfredo sauce and multiple cheeses for a restaurant-style bake.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or 3 cups cooked, shredded rotisserie chicken
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon ground nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (optional)
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook lasagna noodles according to package directions until al dente. Drain and set aside. If using no-boil noodles, skip this step.
  3. If using raw chicken, season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until done, about 6-8 minutes per side. Shred or dice the chicken and set aside.
  4. Prepare the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk and heavy cream until smooth.
  5. Bring the sauce to a simmer, whisking constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat. Stir in the Parmesan cheese, nutmeg, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, parsley, and optional spinach. Mix well.
  7. Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the shredded chicken and one-third of the mozzarella cheese. Drizzle with about 1 cup of Alfredo sauce.
  9. Repeat the layering process: four more noodles, the remaining ricotta mixture, the next third of the chicken, another third of the mozzarella, and another cup of Alfredo sauce.
  10. Top with the final four noodles. Spread the remaining Alfredo sauce over the top layer of noodles. Sprinkle with the remaining mozzarella cheese and a light dusting of extra Parmesan cheese.
  11. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  12. Let the chicken alfredo lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For an easy weeknight lasagna alternative, substitute the homemade Alfredo sauce with two 15-ounce jars of high-quality store-bought Alfredo sauce.
  • If you prefer lasagna rolls, spread the ricotta mixture and chicken over the cooked noodles, roll them up, place them seam-side down in the dish, and cover with sauce and cheese before baking.
  • This cheesy pasta bake freezes well. Assemble the entire dish, cover tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered bake time.

Nutrition

Find it online: https://cookingzenith.com/chicken-alfredo-lasagna-recipe/