This cheesy update on the traditional Italian casserole is decadently creamy and delicious! A great recipe to use up leftover or rotisserie chicken!
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❤️ Why you'll love it
- This chicken lasagna is made with a delicious alfredo sauce. It's creamy, cheesy, and loaded with flavor.
- This creamy chicken lasagna is made with a homemade alfredo sauce and filled with the creamiest ricotta cheese. It's so good, you'll never want to go back to plain-old tomato sauce again!
- A hearty dish that is great made up to 48 hours in advance which makes its a great meal-prep dinner.
Creamy Alfredo sauce, tender boneless chicken breasts, layers of noodles, and 3 kinds of cheese make this delicious variation on traditional lasagna a family favorite!
If you like fettuccine Alfredo you're going to love this easy recipe!
🧾 Ingredients
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- Chicken breast
- Mushrooms
- Onion
- Garlic
- Olive oil
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Eggs
- Fresh basil
- Italian seasoning
- Lasagna noodles
- Alfredo sauce (canned or recipe below)
🔪 Instructions
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.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- large skillet - a heavy-bottomed skillet will give you a nice deep flavor for your garlic and mushrooms.
- small mixing bowl - any small-sized bowl will work to mix up the cheese mixture. I like to use glass for easy clean-up.
- lasagna pan - A lasagna pan has deep sides and is sized perfectly to make sure your lasagna layers turn out evenly.
- aluminum foil - covering your lasagna for most of the baking process will prevent the cheese on the top from burning.
🥫 Storage
Store Chicken Lasagna with Alfredo Sauce in the fridge tightly covered for up to three 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.
Be sure to wrap the lasagna tightly with plastic wrap or put in an airtight container to prevent freezer burn.
📖 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 in some roasted red peppers.
- I love this with fresh spinach leaves added between the layers. It gives it color AND added nutrition.
- 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 the topping with the sauce.
💭 Tips
Expert Tip: If you are going to use the kind of lasagna noodles that you don't have to pre-cook 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.
- 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.
- 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.
👩🍳 FAQs
Yes! Leftover rotisserie chicken is a great swap for this recipe.
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
- Tamale Pie Casserole with Cornmeal is a flavorful Tex Mex dish that the whole family will enjoy.
- Looking for a recipe that doesn't require standing over a hot stove? This No Peek Chicken recipe is the dish for you!
- This Hamburger Noodle Casserole is cheesy and full of beef and old fashioned flavors.
- Shepherd's Pie is can help you save time on cooking by using up leftover pot roast.
🍽️ Serve with...
A crispy green salad is really all you need with this. Here are some of our other "go with" favorites.
- You can never go wrong with side of Garlic Breadsticks when you are serving pasta.
- Cherry Almond Cake is the perfect sweet treat to end your meal with.
- 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!
- Cinnamon Gelato is the best ways to cleanse your palate after a hearty meal like this lasagna.
📞 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.
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Alfredo Chicken Lasagna
Print Pin Recipe SaveEquipment Needed
Ingredients
- 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
-
Expert Tip:If you are going to use the kind of lasagna noodles that you don't have to pre-cook 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.
- 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.
- 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.
- 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 in some roasted red peppers.
- I love this with fresh spinach leaves added between the layers. It gives it color AND added nutrition.
- 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 the topping with the sauce.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published March 21, 2012. Last updated December 4, 2021 with better images, more tips, and better reader experience.
Kathleen
Does the Homemade alfredo sauce reall take 2 cups of butter?!?!?
Marye
yes.
Patty
Can you make and freeze this recipe? How long does it bake if it's frozen?
Marye Audet
If you use commercial alfredo you can freeze it. It will take about 1 1/2 hours to bake from frozen.
Shay
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
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
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
yep... I do that. 🙂
Barb
what degree do you bake it at? I assume 350 but now sure ?
Marye Audet
Yes... sorry. 350F. 🙂
Mary Beth Adomaitis
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
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.