Alfredo Chicken Lasagna Recipe

This Alfredo chicken lasagna recipe is rich and creamy with a homemade Alfredo sauce and pieces of tender, grilled chicken throughout. It's simple to prepare but the flavors really shine. Serve with a crisp salad and some garlic bread for a unique twist on everyone's favorite meal. Need to speed things up? Use a jar of Alfredo sauce and rotisserie chicken from the store!

Shopping list

• Chicken breast
• Mushrooms
• Onion
• Garlic
• Olive oil
• Ricotta cheese
• Parmesan cheese
• Mozzarella
• Egg
• Fresh basil
• Italian seasoning
• Lasagna noodles
• Alfredo sauce (canned or recipe below)

Alfredo Sauce

• Butter
• Heavy cream
• Parmesan cheese, fresh not the kind in the can
• Garlic powder
• Nutmeg

Tips

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. When made with fresh pasta it is out of this world.

It's the best thing ever until you taste chicken Alfredo lasanga, with it's creamy, rich sauce and tender chicken... then it's tough to decide which is best.

You'll see!

• 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.
• 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 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.
• 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.

Kaffeeklatch

I love lasagna. It's always a hard choice between lasagna and ravioli for me... or any kind of pasta for that matter. The thing about lasagna is that it is filling and my budget loves it.

Give this a try and let me know what you think!

📖 Recipe

4.5 from 10 votes

Alfredo Chicken Lasagna

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Rich Alfredo sauce and grilled chicken stand in for the traditional meat and tomatoes in this creamy, cheesy lasagna variation. Easy recipe... difficulty level 1 out of 10.

Course Main Course

Cuisine Italian

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings:12 servings

Calories:384

Author:Marye Audet-White

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Equipment Needed

• ▢
  Casserole

Ingredients

1x2x3x

• ▢ 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
• ▢ Alfredo sauce, recipe below
• ▢ 1 pound ricotta cheese, whole milk if possible.
• ▢ 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

Alfredo Sauce

• ▢ ½ cup unsalted butter
• ▢ ½ cup heavy cream
• ▢ ½ cup Parmesan cheese, shredded (not the kind in the can)
• ▢ ¼ 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.
• 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 mixture to the bottom of a lasagna pan.
• Put 3 lasagna noodles over the top.
• Spread ½ of the cheese mixture over the top of the lasagna noodles.
• Sprinkle 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.
• Remove from oven.
• Allow to rest for 10 minutes before cutting.

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

When lasagna is made with fresh pasta it is out of this world. Give it a try sometime!

• 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.
• 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 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.
• 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.

Nutrition Facts

Calories: 384kcal | Carbohydrates: 18g | Protein: 22g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 308mg | Potassium: 292mg | Fiber: 0g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 1.2mg | Calcium: 268mg | Iron: 0.8mg

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First published March 21, 2012. Last updated April 6, 2020 for better readability and images.