Rich, creamy, and layered with love, this Chicken Alfredo Lasagna is the ultimate comfort food mashup. Tender lasagna noodles are stacked with juicy shredded chicken, velvety Alfredo sauce, spinach, and gooey cheese—creating a luscious and hearty meal perfect for family dinners, holidays, or special occasions. It’s a satisfying twist on the Italian classic that’s always a hit.
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Why You’ll Love This Recipe
Creamy & Cheesy – Every layer is coated in luxurious Alfredo sauce and melty cheese.
Family Favorite – A comforting, filling dinner for any night.
Great for Make-Ahead – Prepares beautifully in advance.
Freezer-Friendly – Bake now or later—perfect for meal prep.
Crowd-Pleasing – Feeds a hungry group with minimal fuss.
Ingredients You’ll Need
For the Alfredo Sauce:
3 tbsp butter
3 cloves garlic, minced
3 tbsp all-purpose flour
2½ cups milk
1 cup heavy cream
1½ cups grated Parmesan cheese
Salt and pepper to taste
¼ tsp nutmeg (optional, for depth)
For the Lasagna:
9 lasagna noodles (regular or oven-ready)
2½ cups cooked, shredded chicken (rotisserie works great)
1½ cups ricotta cheese
1 egg
1½ cups chopped spinach (fresh or frozen, thawed and squeezed dry)
2 cups shredded mozzarella cheese
½ cup shredded provolone or more mozzarella for topping
Fresh parsley or basil for garnish (optional)
Tools You’ll Need
Large skillet or saucepan
9×13-inch baking dish
Mixing bowls
Whisk and spatula
Foil and oven
Step-by-Step Instructions
Step 1: Cook the Noodles
Boil lasagna noodles according to package instructions.
Drain and lay flat on parchment paper or a baking sheet to cool. Skip this step if using oven-ready noodles.
Step 2: Make the Alfredo Sauce
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes to create a roux.
Gradually whisk in milk and cream. Stir constantly until thickened (5–7 minutes).
Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg. Set aside.
Step 3: Prepare the Filling
In a mixing bowl, combine ricotta cheese, egg, spinach, and a pinch of salt and pepper.
Mix until smooth.
Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
Layer as follows:
- 3 lasagna noodles
- Half the ricotta-spinach mixture
- 1 cup shredded chicken
- ⅓ of the Alfredo sauce
- ½ cup mozzarella
Repeat the layers one more time.
Top with the final 3 noodles, remaining Alfredo sauce, and remaining mozzarella + provolone.
Step 5: Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes, until the top is golden and bubbling.
Let rest for 10 minutes before slicing.
Step 6: Garnish & Serve
Sprinkle with chopped parsley or basil and serve warm. Pair with salad or garlic bread for a complete meal.
Tips for the Best Chicken Alfredo Lasagna
Use Rotisserie Chicken – Saves time and adds flavor.
Drain Spinach Well – Prevents watery filling.
Grate Your Own Cheese – Melts smoother than pre-shredded varieties.
Make It Richer – Add sautéed mushrooms or caramelized onions to the layers.
Let It Rest – Slicing too soon will make it runny—wait 10 minutes after baking.
Serving Suggestions
Garlic Bread – Perfect for soaking up extra sauce.
Caesar or Mixed Green Salad – Light and refreshing alongside a rich main.
Roasted Vegetables – Like broccoli, asparagus, or carrots.
Sparkling Water or White Grape Juice – A festive, non-alcoholic pairing.
Portion & Freeze – For ready-to-reheat lunches or dinners.
How to Store & Reheat
Storing:
Refrigerate: Store tightly covered or in an airtight container for up to 4 days.
Freeze: Wrap in layers of foil and plastic wrap. Freeze whole or in slices for up to 2 months.
Reheating:
Oven: Bake at 350°F (175°C) for 20–25 minutes, covered with foil.
Microwave: Heat in slices for 2–3 minutes, covered to retain moisture.
Frequently Asked Questions
- Can I use store-bought Alfredo sauce?
Yes! Use about 2½ cups of your favorite jarred Alfredo sauce for convenience. - Can I make this gluten-free?
Yes—use gluten-free lasagna noodles and a GF flour blend in the sauce. - What type of chicken is best?
Shredded rotisserie, baked, or poached chicken all work well. - Can I add more veggies?
Absolutely! Try mushrooms, zucchini, or steamed broccoli in the layers. - How do I make this ahead of time?
Assemble fully, cover tightly, and refrigerate up to 24 hours before baking.
Final Thoughts
This Chicken Alfredo Lasagna is everything you want in a cozy meal—creamy, cheesy, and full of satisfying flavor. With tender chicken, rich sauce, and layers of pasta and spinach, it’s a hearty dish you’ll turn to again and again for both comfort and company.
Try it once, and it might just become your new go-to lasagna recipe!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Cuisine: Italian-American / Comfort Food
Nutritional Information (Per Serving – 1 of 8):
Calories: 460 | Protein: 34g | Carbohydrates: 28g | Fat: 25g | Fiber: 2g | Sugar: 4g | Sodium: 620mg
Chicken Alfredo Lasagna
- Total Time: 1 hour 5 minutes
Description
Rich, creamy, and layered with love, this Chicken Alfredo Lasagna is the ultimate comfort food mashup. Tender lasagna noodles are stacked with juicy shredded chicken, velvety Alfredo sauce, spinach, and gooey cheese—creating a luscious and hearty meal perfect for family dinners, holidays, or special occasions. It’s a satisfying twist on the Italian classic that’s always a hit.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest comfort food favorites you’ll love.
Ingredients
For the Alfredo Sauce:
3 tbsp butter
3 cloves garlic, minced
3 tbsp all-purpose flour
2½ cups milk
1 cup heavy cream
1½ cups grated Parmesan cheese
Salt and pepper to taste
¼ tsp nutmeg (optional, for depth)
For the Lasagna:
9 lasagna noodles (regular or oven-ready)
2½ cups cooked, shredded chicken (rotisserie works great)
1½ cups ricotta cheese
1 egg
1½ cups chopped spinach (fresh or frozen, thawed and squeezed dry)
2 cups shredded mozzarella cheese
½ cup shredded provolone or more mozzarella for topping
Fresh parsley or basil for garnish (optional)
Instructions
Step 1: Cook the Noodles
Boil lasagna noodles according to package instructions.
Drain and lay flat on parchment paper or a baking sheet to cool. Skip this step if using oven-ready noodles.
Step 2: Make the Alfredo Sauce
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes to create a roux.
Gradually whisk in milk and cream. Stir constantly until thickened (5–7 minutes).
Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg. Set aside.
Step 3: Prepare the Filling
In a mixing bowl, combine ricotta cheese, egg, spinach, and a pinch of salt and pepper.
Mix until smooth.
Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
Layer as follows:
-
3 lasagna noodles
-
Half the ricotta-spinach mixture
-
1 cup shredded chicken
-
⅓ of the Alfredo sauce
-
½ cup mozzarella
Repeat the layers one more time.
Top with the final 3 noodles, remaining Alfredo sauce, and remaining mozzarella + provolone.
Step 5: Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes, until the top is golden and bubbling.
Let rest for 10 minutes before slicing.
Step 6: Garnish & Serve
Sprinkle with chopped parsley or basil and serve warm. Pair with salad or garlic bread for a complete meal.
Notes
Use Rotisserie Chicken – Saves time and adds flavor.
Drain Spinach Well – Prevents watery filling.
Grate Your Own Cheese – Melts smoother than pre-shredded varieties.
Make It Richer – Add sautéed mushrooms or caramelized onions to the layers.
Let It Rest – Slicing too soon will make it runny—wait 10 minutes after baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Cuisine: Italian-American / Comfort Food
