You can't imagine how happy my family was when I took one of their favorite dinner dishes and turned it into Chicken Alfredo Lasagna!
This creamy, cheesy twist on the traditional casserole is decadently delicious and a fantastic way to use up leftover or rotisserie chicken.
Not only is this creamy chicken Alfredo lasagna a crowd-pleaser, but it's also even better the next day, making it perfect for meal prep or leftovers.
Table of Contents
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🗝️ Key takeaways
- Prepare this hearty dish up to 48 hours in advance for a convenient, make-ahead dinner.
- I love this for potlucks, family gatherings, and relaxed weekend dinners.
- Read the Things to Know section for some great, time-saving ideas.
Creamy Alfredo sauce, tender boneless chicken breasts, layers of noodles, and 3 kinds of cheese make this a delicious variation on traditional lasagna a family favorite!
If you love fettuccine Alfredo, you’re going to adore this easy recipe!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- You can easily make this into a vegetarian lasagna by simply skipping the chicken.
- Mushrooms can be left out of this chicken lasagna recipe if you are not a fan of these tasty morsels.
- This recipe can also be made with ground beef or turkey in place of the chicken.
- If you are looking to add a bit more vegetables to this dish, try adding some roasted red peppers.
- I love this with fresh spinach leaves added between the layers. It gives it color AND added nutrition. You don't need to precook it - just lay it in there.
- For an extra cheesy chicken lasagna, add another ½ cup of ricotta cheese to the mixture.
- This recipe would also be great turned into a lasagna rolls recipe by rolling up the lasagna noodles with cheese and chicken mixture and then topping them with the sauce.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
This is an overview of the instructions. Scroll down to the green recipe card at the bottom of the page for the full instructions.
- In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
- In a small bowl, combine the ricotta cheese, ¼ cup Parmesan cheese, egg, and herbs.
- Layer the lasagna starting with a few spoonfuls of sauce, followed by a layer of lasagna noodles, and then ricotta mixture and chicken. Repeat steps until all layers are finished.
- Bake in a 350-degree oven for 30 minutes covered. Then uncovered for an additional 10 to 15 minutes.
🤫 Cook's secrets -
No-Stick Trick: Spray the underside of the aluminum foil with no-stick cooking spray before covering the lasagna. This will keep the cheese from sticking to it as it's baking.
🍴 Equipment
- 13x9-inch casserole dish
- stockpot to cook lasagna noodles
- chef's knife
- cutting board
- measuring cups and spoons
🥫 How to store leftover chicken Alfredo lasagna
Let the lasagna come to room temperature. Cover with plastic wrap or place in an airtight container and refrigerate for up to 3 days.
You can also freeze this chicken lasagna baked or unbaked for up to three months IF you use the jarred sauce from the store. The homemade sauce doesn't freeze as well.
To prevent freezer burn, wrap the lasagna tightly in plastic wrap or put it in an airtight container.
Marye's Tip o' the Day
Save time by buying a rotisserie chicken or cooked chicken breast from the deli.
💭 Things to know
- The sauce can be made ahead and refrigerated.
- You can also make the pasta ahead of time if you plan to use fresh pasta.
- The whole dish can be assembled up to two days before you plan on serving it, covered, and refrigerated.
- This is a great way to use up leftover grilled chicken.
- A jarred sauce works fine in this - the homemade is better but sometimes you just need something easy.
- You can use classic lasagna noodles or the kind that you don't have to pre-cook.
- If the sauce isn't thick enough for your tastes simply add a little more cheese.
- You can add broccoli, spinach, mushrooms, chiles... whatever you like or happen to have on hand.
- No need to cook the spinach (if you're using it) before adding to the dish - it will cook down in the oven.
- Pork or veal work well in this dish. Game birds do not because of the strong flavors.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Yes you can use the lasagna noodles that don't need to be cooked ahead of time. Add about ⅓ cup milk to the lasagna before covering and putting in the oven. Just carefully pour it around the sides of the noodles.
Yes, cottage cheese is a great substitute for ricotta in this recipe.
I like to cook my noodles al dente when using them in a lasagna, however, it's not a must.
📚 Related recipes
Y'all, I love Italian food. I do - give me pizza, pasta, or garlicky goodness any night of the week. So when I tell you that this ricotta chicken is your next must try? Trust me.
🍽️ Serve with...
A crispy green salad is really all you need with this but you can never go wrong with side of Garlic Breadsticks or garlic knots when you are serving pasta.
If you want to add some beautiful color to your meal serve this Green Bean Salad with Potatoes as your side dish. You might want to leave out the potatoes to cut excess carbs - it will STILL be delish!
Dessert? I just love a sweet ending! Try this Cinnamon Gelato
🍽️ Repurpose leftovers
Using up leftovers is just a smart way to save money on groceries. Here are some ideas for using leftover lasagna.
- Soup - Cut the lasagna into bite-sized pieces and add it to a pot of chicken or vegetable broth. Add some extra vegetables and herbs for a hearty soup.
- Stuffed peppers - Hollow out bell peppers and stuff them with chopped up lasagna. Bake until the peppers are tender and the filling is hot.
- Stuffed mushrooms - Chop the leftover lasagna up finely. Remove the stems from large mushrooms and stuff the caps with chopped lasagna. Top with a sprinkle of Parmesan cheese and bake until the mushrooms are tender and cheese is melty.
📞 The last word
Traditional lasagna happens to be one of my favorite dishes. It is hard to resist those steamy, gooey layers of tender pasta, tangy-sweet-tomato-y sauce, and rich, mild cheese.
It's the best thing ever until you taste chicken lasagna with Alfredo sauce... then it's tough to decide which is best.
You'll see!
It's so creamy and soothing - perfect when you are just in the mood for carb-loaded comfort food!
Next time give this simple one pot taco spaghetti a try. It's one of my favorite pasta dishes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken Alfredo Lasagna
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 pound boneless skinless chicken breast, grilled and cut into bite-size pieces
- 1 cup sliced fresh mushrooms, optional
- ½ cup chopped onion
- 2 clove garlic, minced
- 1 tablespoon olive oil
- 32 ounces Alfredo sauce, use canned or the homemade recipe below
- 1 pound ricotta cheese, I prefer whole milk ricotta
- ½ cup shredded Parmesan cheese, divided use
- 1 ½ cups shredded mozzarella, divided use
- 1 egg, lightly beaten
- 1 tablespoon fresh chopped basil leaves
- ½ teaspoon Italian seasoning
- 9 lasagna noodles, cooked and drained
Homemade Alfredo Sauce
- 2 cups butter
- 2 cups heavy cream
- 2 cups Parmesan cheese, shredded (not the kind in the can)
- 1 teaspoon garlic powder
- Pinch ground nutmeg
Instructions
- In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
- Gradually stir in Alfredo sauce.
- Bring to a simmer over medium heat.
- Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
- In a small bowl, combine the ricotta cheese, ¼ cup Parmesan cheese, egg, and herbs.
- Add a few spoonfuls of the Alfredo sauce mixture to the bottom of a lasagna pan.
- Put 3 cooked lasagna noodles in a layer over the top.
- Spread ½ of the cheese mixture over the top of the lasagna noodles.
- Sprinkle ½ the chicken over that.
- Spoon about ⅓ of Alfredo that's left over the top.
- Sprinkle on ½ cup of the Mozzarella over the top.
- Add 3 more lasagna noodles and repeat the layers.
- Add the last lasagna noodles to the top.
- Spread with the remaining Alfredo.
- Sprinkle with the reserved Parmesan and the remaining Mozzarella.
- Cover with aluminum foil and bake at 350F for 30 minutes.
- Uncover and bake for about 10 - 15 more minutes, or until bubbly and the internal temperature is 165 to 175 degrees.
- Remove from oven.
- Allow to rest for 10 minutes before cutting.
Creamy Alfredo Sauce
- Melt the butter slowly in a saucepan. Don't let it boil up or the sauce will not set up right.
- Whisk in the cream and simmer for about 3 minutes.
- Add the garlic and the nutmeg.
- Remove from heat and stir in the grated Parmesan.Continue to stir until the sauce is smooth and all of the Parmesan is melted.
Notes
- The sauce can be made ahead and refrigerated.
- The whole dish can be assembled up to two days before you plan on serving it, covered, and refrigerated.
- Save time by buying a rotisserie chicken or cooked chicken breast from the deli.
- A jarred sauce works fine in this - the homemade is better but sometimes you just need something easy.
- You can use classic lasagna noodles or the kind that you don't have to pre-cook.
- If the sauce isn't thick enough for your tastes simply add a little more cheese.
- You can add broccoli, spinach, mushrooms, chiles... whatever you like or happen to have on hand.
- No need to cook the spinach (if you're using it) before adding to the dish - it will cook down in the oven.
- Pork or veal work well in this dish. Game birds do not because of the strong flavors.
- Spray the underside of the aluminum foil with no-stick cooking spray. This will keep the cheese from sticking to it as it's baking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published March 21, 2012. Last updated May 30, 2024, for editorial improvements. Recipe has been changed to allow for either homemade or canned Alfredo sauce.
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Chicken Alfredo Lasagna
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Kathleen says
Does the Homemade alfredo sauce reall take 2 cups of butter?!?!?
Marye says
yes.
Patty says
Can you make and freeze this recipe? How long does it bake if it's frozen?
Marye Audet says
If you use commercial alfredo you can freeze it. It will take about 1 1/2 hours to bake from frozen.
Shay says
Hi there! I'm wanting to make this later next week but I cannot locate the recipe for the Alfredo sauce. It says "(recipe above)" but I cannot find it with this blog for the lasagna. Please help!
Marye Audet says
I am in the midst of reworking some things and it got lost. :/. I am so sorry Shay! I will try to redo it very soon.
Sequoya says
I've made alfredo lasagnas before but I tossed in a bunch of veggies to make it healthier. I added spinach, tomatoes, red onions, mushrooms, carrots, and peppers. It was delicious!
marye says
yep... I do that. 🙂
Barb says
what degree do you bake it at? I assume 350 but now sure ?
Marye Audet says
Yes... sorry. 350F. 🙂
Mary Beth Adomaitis says
Hi Marye! Great recipe! What is the difference in consistency if you cut out the wine and don't use chicken broth in its place? How different is the taste if you use chicken broth instead of wine? (I don't use wine when I cook ).. thanks :))
marye says
not that much... you may need to go ahead and thin it a little but I think you will be fine. Basically it won't need to reduce as much.