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Creamy Chicken Alfredo Lasagna: Easy Family Favorite Dinner

A close-up of a layered slice of chicken alfredo lasagna, showing shredded chicken and creamy sauce, topped with browned cheese and parsley.
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Make this creamy, cheesy Chicken Alfredo Lasagna for a comforting weeknight dinner. This recipe layers tender chicken, rich homemade alfredo sauce, and plenty of cheese for the ultimate pasta bake.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 cups cooked, shredded chicken breast
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant. Whisk in the flour and cook for one minute.
  3. Gradually whisk in the milk and heavy cream. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat. Stir in 1 cup of Parmesan cheese, salt, and pepper until smooth.
  4. In a separate bowl, combine the ricotta cheese, egg, and parsley. Mix well.
  5. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles over the sauce.
  6. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken and one-third of the mozzarella cheese. Drizzle with about one-third of the remaining Alfredo sauce.
  7. Repeat the layers: Add another layer of noodles, the remaining ricotta mixture, the rest of the chicken, another third of the mozzarella, and another layer of Alfredo sauce.
  8. Top with the final layer of noodles. Pour the remaining Alfredo sauce over the top layer and sprinkle evenly with the remaining mozzarella and the extra 1 cup of Parmesan cheese.
  9. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let the cheesy lasagna rest for 10 minutes before slicing and serving.

Notes

  • For an easy shortcut, you can use 2 cups of good quality store-bought Alfredo sauce instead of making it from scratch.
  • If you want to make this ahead, assemble the entire lasagna, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use rotisserie chicken to save time on weeknights.

Nutrition

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