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Ultimate Creamy Chicken Alfredo Lasagna

A generous slice of rich chicken alfredo lasagna showing layers of shredded chicken, creamy sauce, and pasta, topped with melted, browned cheese and parsley.
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A rich, cheesy, and comforting baked pasta dish featuring layers of tender chicken and creamy Alfredo sauce, perfect for a family dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for topping
  • 8 ounces cream cheese, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 15 ounces whole milk ricotta cheese (optional, omit for ricotta-free version)
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. Prepare the Alfredo sauce: Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for one minute until fragrant.
  4. Whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Reduce heat to low.
  5. Whisk in the softened cream cheese, Parmesan cheese, salt, pepper, and nutmeg until the sauce is smooth and creamy. Remove from heat.
  6. If using ricotta, mix the ricotta cheese into about one-third of the Alfredo sauce.
  7. Assemble the lasagna: Spread a thin layer of plain Alfredo sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the chicken evenly over the noodles. Top with half of the mozzarella cheese.
  10. Spread half of the remaining Alfredo sauce (or the ricotta mixture, if using) over the cheese layer.
  11. Repeat the layers: noodles, remaining chicken, remaining mozzarella, and the rest of the Alfredo sauce.
  12. Sprinkle a final layer of Parmesan cheese on top.
  13. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  14. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For Chicken Lasagna Roll-Ups: Instead of layering, spread the Alfredo sauce and chicken mixture over the flat, cooked noodles. Roll each noodle tightly and place seam-side down in the baking dish. Cover with remaining sauce and cheese before baking.
  • To make this recipe ricotta-free, simply omit the ricotta and use the full amount of cream cheese in the sauce, or use an extra cup of mozzarella cheese in the layers.
  • You can prepare this entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.

Nutrition

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