Chicken Alfredo Lasagna

Chicken Alfredo Lasagna is the kind of dinner I make when I want something cozy enough for Sunday supper but easy enough to put together any time we're craving comfort food. It's a meal that gets everyone to the table quickly, and I'm never disappointed to find leftovers waiting in the fridge the next day.

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Chicken Lasagna Recipe

Classic lasagna will always have a place on my table, but every now and then I like changing things up. Swapping the tomato sauce for a creamy homemade Alfredo sauce gives this version a completely different feel while still delivering all those comforting layers everyone loves.

Using rotisserie chicken and oven-ready noodles keeps the prep manageable, making this a recipe that's just as practical for a family dinner as it is for sharing with friends or bringing to someone who could use a homemade meal.

Ingredients

Rotisserie chicken is one of my favorite shortcuts for casseroles like this one because it saves me time. But, if you have leftover oven roasted chicken or want to make Instant Pot shredded chicken, those options work just as well.

Frozen chopped spinach blends right into the white sauce. If you'd rather use fresh baby spinach, that works, too.

Whole milk ricotta creates a creamy filling that holds the layers together. I recommend whole milk ricotta for the richest flavor, but part-skim ricotta will work if it's all you have.

Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives both the sauce and filling a better flavor.

Oven-ready lasagna noodles make assembling the lasagna quick and easy without sacrificing texture. If you want to make this chicken lasagna recipe with fresh lasagna noodles, that's fine! Of course, you can use dried lasagna sheets, but you'll need to cook them in boiling water before assembling everything.

How to Make Chicken Alfredo Lasagna

1. Start by making the alfredo sauce. Cook the onion until softened, add the garlic, then whisk in the flour before slowly adding the milk and chicken broth. Once the sauce has thickened, stir in the Parmesan and spinach.

2. While the sauce cools slightly, make the filling. Just stir together the ricotta, egg, chicken, mozzarella, Parmesan, and seasonings in a large bowl.

3. Spread about 1 cup of alfredo evenly across the bottom of the baking dish. This first layer keeps the noodles from sticking and helps them soften as the lasagna bakes.

4. Arrange 3 oven-ready lasagna noodles over the sauce. Don't worry if they don't fit perfectly. They'll soften and expand as they bake.

5. Spread one-third of the filling evenly over the noodles, then spoon about one-quarter of the remaining alfredo sauce over the top. Repeat the layers until you've used all of the filling.

6. Finish with a final layer of sauce, then sprinkle the remaining mozzarella cheese evenly over the top. Cover the baking dish with greased foil and bake as directed in the recipe card.

Storing and Freezing

Let the lasagna cool completely before storing. Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.

To freeze, wrap the whole lasagna or individual portions well and store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chicken Lasagna

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Resting Time: 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

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Skip the red sauce and make this creamy chicken alfredo lasagna instead. Layers of homemade white sauce, tender chicken, spinach, ricotta, and mozzarella bake into a comforting dinner that's perfect for feeding a crowd or taking to a friend in need.

Makes: 12 servings

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Author: Madison Wetherill

Ingredients

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Sauce

• ▢ 4 tablespoons unsalted butter
• ▢ 1 medium yellow onion finely diced
• ▢ 4 cloves garlic minced
• ▢ ⅓ cup all-purpose flour
• ▢ 2 cups whole milk
• ▢ 1½ cups low-sodium chicken broth
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 10 ounces frozen chopped spinach defrosted and squeezed dry

Filling

• ▢ 15 ounces whole milk ricotta cheese
• ▢ 1 large egg
• ▢ 3 cups shredded rotisserie chicken
• ▢ 2 cups shredded mozzarella cheese
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 1 tablespoon Italian seasoning
• ▢ ¼ teaspoon black pepper

Lasagna

• ▢ 12 oven-ready lasagna noodles
• ▢ 2 cups shredded mozzarella
• ▢ chopped parsley for garnish

Instructions

• Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

Alfredo Sauce

• Melt the 4 tablespoons unsalted butter in a large saucepan over medium heat. Add the 1 medium yellow onion and cook until softened, about 5-6 minutes. Stir in the 4 cloves garlic and cook for 30 seconds, until fragrant.
• Whisk in the ⅓ cup all-purpose flour and cook for 1 minute. Gradually whisk in the 2 cups whole milk and 1½ cups low-sodium chicken broth until smooth. Stir in the 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a gentle simmer, whisking frequently, until the sauce has thickened, about 5-7 minutes.
• Remove from the heat and stir in the ½ cup freshly grated Parmesan cheese until melted. Fold in the 10 ounces frozen chopped spinach and set aside.

Filling

• To a large bowl, add 15 ounces whole milk ricotta cheese, 1 large egg, 3 cups shredded rotisserie chicken, 2 cups shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 1 tablespoon Italian seasoning, and ¼ teaspoon black pepper. Stir well to combine.

Assembly

• Spread about 1 cup of the white sauce over the bottom of the prepared baking dish. Top with 3 oven-ready lasagna noodles, ⅓ of the ricotta and chicken mixture, ¼ of the remaining white sauce, and about 0.5 cups shredded mozzarella for topping. Repeat the layers two more times. For the final layer, only use the remaining noodles, white sauce, and mozzarella.
• Cover the baking dish with greased aluminum foil and bake for 40 minutes. Remove the foil and continue baking for 15-20 minutes, or until the cheese is melted and lightly golden. For a deeper golden top, broil for 2-3 minutes if desired.
• Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped parsley and serve warm.

Notes

• Squeeze as much moisture as possible from the spinach to keep the sauce thick and creamy.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Greasing the underside of the foil prevents the melted cheese from sticking during baking.
• The chicken doesn't need to be added to the ricotta mixture. To keep assembly faster, the layers were combined into either the sauce or filling.
• Let the chicken lasagna sit for 10-15 minutes before serving to help the layers firm up.

Allow the lasagna to cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 4 days. For longer storage, freeze individual portions or the entire baked lasagna in a freezer-safe container for up to 3 months.

 

Substitutions

• Feel free to use any cooked and shredded chicken.
• Fresh spinach may be used instead of frozen. Just roughly chop it and let it wilt in the alfredo sauce.
• Use fresh lasagna noodles instead of oven-ready lasagna noodles if you'd rather.

Nutrition

Serving: 1 slice | Calories: 478kcal | Carbohydrates: 24g | Protein: 37g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 858mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3473IU | Vitamin C: 2mg | Calcium: 439mg | Iron: 1mg

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