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Creamy Chicken Alfredo Lasagna: A Rich, Cheesy Family Favorite

A close-up slice of amazing chicken alfredo lasagna with layers of pasta, creamy sauce, and shredded chicken, topped with melted cheese and parsley.
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Create an indulgent, layered Chicken Alfredo Lasagna that tastes like it took hours but comes together simply. This recipe uses tender chicken suspended in a velvety homemade Alfredo sauce for the ultimate comfort food bake.

Ingredients

Scale
  • 1 pound lasagna noodles (no-boil recommended for ease)
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese, plus 1/2 cup for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish. If using traditional noodles, cook them according to package directions until al dente, then drain and set aside.
  2. Prepare the Alfredo sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant. Whisk in the flour and cook for one minute, creating a roux.
  3. Slowly whisk in the heavy cream and milk. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat. Stir in 1 cup of Parmesan cheese, salt, pepper, and nutmeg until smooth. This is your rich Alfredo sauce.
  4. In a medium bowl, combine the ricotta cheese, egg, and parsley. Mix well until fully combined. This adds a creamy layer texture.
  5. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange one layer of lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture evenly over the noodles. Top the ricotta with half of the shredded chicken. Spoon about one-third of the remaining Alfredo sauce over the chicken layer. Sprinkle with one-third of the mozzarella cheese.
  8. Repeat the layering: Add another layer of noodles, the remaining ricotta mixture, the remaining chicken, and another third of the Alfredo sauce. Sprinkle with another third of the mozzarella cheese.
  9. Place the final layer of noodles on top. Pour the remaining Alfredo sauce over the top layer, spreading it to cover the noodles completely. Sprinkle with the remaining mozzarella and the reserved 1/2 cup of Parmesan cheese.
  10. Bake uncovered for 30 to 35 minutes, or until the sauce is bubbling and the cheese topping is golden brown. If the top browns too quickly, loosely cover it with foil.
  11. Let the chicken alfredo lasagna rest for 10 to 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For a quicker meal, use 3 cups of pre-cooked, shredded rotisserie chicken. This saves about 20 minutes of cooking time.
  • If you prefer Chicken Alfredo Lasagna Rolls instead of a layered bake, fill the cooked noodles with the chicken/ricotta mixture, roll them up, place them seam-side down in a baking dish, cover with sauce, and bake as directed.
  • To make this dish ahead, assemble the entire lasagna, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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