Satisfyingly creamy, layered, and surprisingly simple, this Chicken Alfredo Lasagna turns rich Alfredo sauce and tender chicken into a crowd-pleasing casserole. It’s comfort food with a white-sauce twist that holds up for weeknight dinners and potlucks alike.
Short prep, familiar ingredients, and big flavor make it an easy win when you want something special without fuss. If you like casseroles that reheat well, this one becomes even better the second day.
For a lighter spin or a soup companion, check this easy chicken and broccoli Alfredo bake to pair or compare techniques.
Why You’ll Love This Chicken Alfredo Lasagna
- Creamy, cheesy layers that stay tender and slice beautifully.
- Uses cooked chicken so assembly is fast.
- Alfredo sauce creates a silky, rich texture unlike tomato lasagnas.
- Versatile: add spinach or swap cheeses to suit taste.
- Bakes into a golden, bubbling top that looks as good as it tastes.
- Reheats and freezes well for make-ahead meals.
- Kid-friendly and elegant enough for guests.
The flavor balance is rich and savory, with the Alfredo sauce delivering a buttery creaminess that coats each noodle. Texture is layered contrast: soft pasta, creamy ricotta mix, tender chicken, and a golden stretchy mozzarella top.
"Five stars — the whole family loved it. Creamy, filling, and reheats perfectly the next day!"
Key Ingredients for Chicken Alfredo Lasagna
Alfredo sauce is the backbone of this dish. Choose a high-quality store-bought sauce or make a quick homemade version with butter, cream, and Parmesan for the best mouthfeel. If you substitute with a thinner white sauce, expect looser layers and a runnier bake.
Ricotta cheese gives structure and mild tang to the filling. Look for whole-milk ricotta for creaminess and avoid watery tubs — drain excess liquid if needed. Cottage cheese can be a substitute but will alter texture and tang.
Lasagna noodles form the layered scaffolding. Use regular boiled noodles for a classic texture, or no-boil sheets if you increase sauce slightly. If subbing gluten-free noodles, check cooking times and allow extra sauce to prevent dryness.
Cooked shredded chicken makes this an assembly-friendly recipe. Use rotisserie or leftover roasted chicken for quick prep and superior flavor. If using raw chicken, cook and shred first — undercooked bird will produce dry pieces in the lasagna.
Full Ingredient List for Chicken Alfredo Lasagna
- Lasagna noodles
- Cooked chicken, shredded
- Alfredo sauce
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Spinach (optional)
- Garlic, minced
- Salt and pepper to taste
Step-by-Step Instructions for Chicken Alfredo Lasagna
Step 1: Preheat your oven to 375°F (190°C).
Set the oven rack in the center position so the top browns evenly.
Pro Tip: The oven should smell clean and you should see the preheat light turn off when it reaches temperature.
Step 2: Cook the lasagna noodles according to package instructions.
Boil until al dente so they finish cooking in the oven without getting mushy. Rinse briefly under cold water and lay flat to prevent sticking.
Pro Tip: Noodles should be pliable but still have a faint tooth when bitten.
Step 3: In a mixing bowl, combine cooked chicken, Alfredo sauce, ricotta cheese, garlic, salt, and pepper.
Stir until the mixture is even and the chicken is well-coated — this keeps every bite saucy. Taste and adjust salt and pepper before layering.
Pro Tip: The mixture should coat a spoon without being runny; you should see uniform white sauce and flecks of garlic.
Step 4: In a baking dish, layer cooked noodles, chicken mixture, mozzarella, and Parmesan. Repeat layers until ingredients are used up, finishing with a layer of sauce and mozzarella on top.
Build three to four layers depending on dish depth, ending with cheese for a golden crust. Press lightly to remove air pockets and ensure even baking.
Pro Tip: The assembled pan should look evenly built with a final even cheese blanket across the top.
Step 5: If using, add a layer of spinach between the noodles.
Wilted baby spinach works best; raw leaves can release water so pat dry first. Layer spinach for color, nutrients, and a mild earthy counterpoint to the cream sauce.
Pro Tip: The spinach layer should be a single even layer without large clumps or visible liquid.
Step 6: Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden.
Covering traps steam and melts cheeses through the layers; uncovering creates the desirable golden top. Watch for bubbling along edges to confirm doneness.
Pro Tip: When you remove the foil, the top should begin to brown within 10 minutes; final color should be golden with some darker spots.
Step 7: Let it cool for a few minutes before serving.
Resting helps the layers settle so slices hold their shape. Serve warm and garnish with extra Parmesan or chopped herbs if desired.
Pro Tip: A good rest period is 8–10 minutes; you should be able to cut clean wedges without the sauce pouring out.
Expert Tips for Chicken Alfredo Lasagna
- Use whole-milk dairy for richer texture; skim cheeses can lead to a thinner mouthfeel.
- If your lasagna is watery after baking, it likely used watery ricotta or raw spinach; drain or sauté fillings beforehand.
- For perfectly shredded chicken, warm cooked breasts briefly and use two forks to pull the fibers apart.
- Use a glass or metal 9×13 baking dish for consistent heat; metal browns faster, glass retains heat longer.
- If the top browns too quickly, tent with foil after 10 minutes of uncovered baking to prevent burning.
- Check internal temperature — 165°F (74°C) in the center ensures reheated chicken is safe and the bake is heated through.
- To avoid a gummy center, do not overwork the ricotta mixture; stir gently until combined.
- Make-ahead tip: assemble and refrigerate up to 24 hours before baking for deeper flavor; bring to room temperature for 20–30 minutes before baking.
Also see this comforting dump-and-bake chicken Alfredo rice casserole for a quicker tray-bake technique that uses similar flavors but a different starch base.
Storage & Freezing for Chicken Alfredo Lasagna
Refrigerator: Cover tightly with foil or plastic wrap and store in an airtight container. It will keep 3–4 days. Reheat individual portions in the microwave or the whole pan at 350°F (175°C) until warm.
Freezer: Cool completely, then wrap the pan tightly with plastic wrap and two layers of foil or transfer slices to freezer-safe containers. Freeze up to 3 months for best quality.
Thawing: Thaw overnight in the refrigerator for 24 hours for even reheating. Avoid microwave thawing for the whole pan to prevent uneven texture.
Reheating: From thawed, reheat covered at 350°F (175°C) for 20–30 minutes, uncover for the last 5–10 minutes to refresh the top. For single slices, microwave 1–2 minutes and then broil briefly if you want a bubbly finish.
Variations & Substitutions for Chicken Alfredo Lasagna
Vegetable-forward: Swap chicken for roasted mushrooms, zucchini, and bell peppers and add a layer of caramelized onions. The result is savory and slightly sweet, with more texture contrast.
Spinach and artichoke: Fold chopped artichoke hearts and sautéed spinach into the ricotta mixture for a restaurant-style twist. Expect a tangy, slightly briny lift from the artichokes.
Chicken sausage swap: Replace shredded chicken with sliced Italian chicken sausage and omit extra garlic. This produces a spicier, more robust version that pairs well with a sprinkle of red pepper flakes and crusty bread. Try pairing this idea with quick sides like those in this 10-minute air fryer chicken sausage and veggies recipe for a speedy weeknight meal.
Lower-carb option: Replace lasagna noodles with thinly sliced roasted eggplant or zucchini. The bake will be lighter and less starchy, with added vegetable flavor and a lower glycemic load.
Frequently Asked Questions About Chicken Alfredo Lasagna
Q: Can I use no-boil lasagna noodles in Chicken Alfredo Lasagna?
A: Yes. No-boil noodles work well, but increase sauce slightly to ensure they hydrate during baking. Expect a similar texture if layers are evenly sauced and you let it rest before slicing.
Q: How do I prevent a watery lasagna?
A: Remove excess moisture from ricotta by draining or blotting, and sauté or squeeze raw spinach to remove water. Avoid over-saucing the noodles and allow the bake to rest so residual steam can settle.
Q: Can I make Chicken Alfredo Lasagna ahead of time?
A: Absolutely. Assemble, cover, and refrigerate for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes prior to baking for even cooking and better browning.
Q: Is it safe to freeze the lasagna with dairy?
A: Yes. Cool fully, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through; dairy may be slightly grainier but will still be delicious.
Q: How can I make the top extra bubbly and golden without drying the inside?
A: Bake covered for most of the time, then uncover for the final 10–15 minutes to brown the top. If browning too fast, tent with foil. Using a blend of mozzarella and a little extra Parmesan encourages browning without drying.
Final Thoughts on Chicken Alfredo Lasagna
This Chicken Alfredo Lasagna is an easy way to elevate leftover chicken into a creamy, shareable main dish. If you enjoyed the recipe, please leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
Chicken Alfredo Lasagna
Ingredients
Main Ingredients
- 12 oz Lasagna noodles Use regular boiled or no-boil sheets.
- 3 cups Cooked chicken, shredded Use rotisserie or leftover chicken for best flavor.
- 2 cups Alfredo sauce High-quality store-bought or homemade.
- 15 oz Ricotta cheese Whole-milk ricotta preferred for creaminess.
- 2 cups Mozzarella cheese, shredded For topping.
- 1/2 cup Parmesan cheese, grated For layering and topping.
- 2 cups Spinach Optional, wilted baby spinach works best.
- 3 cloves Garlic, minced
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Set the oven rack in the center position.
- Cook the lasagna noodles according to package instructions until al dente, rinse briefly, and lay flat.
- In a mixing bowl, combine chicken, Alfredo sauce, ricotta cheese, garlic, salt, and pepper. Stir until evenly mixed.
Assembly
- In a baking dish, layer noodles, chicken mixture, mozzarella, and Parmesan. Repeat until ingredients are used up, finishing with a layer of sauce and mozzarella on top.
- If using, add a layer of spinach between noodles.
Baking
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
