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The Ultimate Creamy Chicken Alfredo Lasagna

A close-up, mouthwatering slice of chicken alfredo lasagna showing layers of pasta, creamy sauce, and shredded chicken.
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Make this rich, cheesy Chicken Alfredo Lasagna for an indulgent family dinner. This layered pasta dish uses tender chicken and velvety white sauce for a satisfying comfort meal.

Ingredients

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  • 12 lasagna noodles (no-boil recommended for ease)
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions if you are not using no-boil noodles. Drain and set aside.
  3. Prepare the Alfredo sauce: Heat olive oil and butter in a saucepan over medium heat. Add minced garlic and cook for one minute until fragrant.
  4. Whisk in the heavy cream and milk. Bring the mixture to a simmer, then reduce heat to low. Stir in 1 cup of Parmesan cheese, salt, pepper, and nutmeg. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, parsley, and squeezed, dry spinach. Mix well.
  6. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  7. Arrange four lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1 cup of mozzarella cheese.
  9. Distribute half of the shredded chicken over the cheese layer. Spoon about one-third of the remaining Alfredo sauce over the chicken.
  10. Repeat the layers: noodles, remaining ricotta mixture, 1 cup of mozzarella, remaining chicken, and another third of the Alfredo sauce.
  11. Top with the final layer of noodles. Pour the remaining Alfredo sauce over the top layer, spreading it to cover the noodles completely. Sprinkle with the remaining 2 cups of mozzarella and the remaining 1/2 cup of Parmesan cheese.
  12. Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is golden brown and bubbly.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a quicker assembly, substitute the homemade Alfredo sauce with 2 cups of high-quality, store-bought Alfredo sauce.
  • To make Chicken Alfredo Lasagna Rolls, spread the ricotta mixture and chicken onto cooked lasagna noodles, roll them up, place them seam-side down in the sauce, and bake as directed.
  • If you want a tangier flavor, substitute half of the ricotta cheese with cream cheese in the filling mixture.

Nutrition

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