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Ultimate Creamy Chicken Alfredo Lasagna

A thick, square slice of rich chicken alfredo lasagna with layers of pasta, creamy sauce, and chicken, topped with browned cheese and parsley.
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A rich, cheesy, and comforting baked pasta dish featuring tender chicken layered with creamy Alfredo sauce and melted cheeses. This recipe makes a perfect family dinner.

Ingredients

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

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 them and lay them flat on parchment paper to prevent sticking.
  3. Prepare the Alfredo sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant.
  4. Whisk in the heavy cream and milk. Bring the mixture to a gentle simmer, stirring often. Reduce heat to low.
  5. Whisk in the cream cheese cubes until fully melted and the sauce is smooth. Stir in the Parmesan cheese, salt, pepper, and nutmeg. If the sauce is too thick, add a splash of milk or reserved pasta water.
  6. If using ricotta, gently stir it into half of the Alfredo sauce. If omitting ricotta, simply use the plain Alfredo sauce for layering.
  7. Spread a thin layer of Alfredo sauce (about 1 cup) on the bottom of the prepared baking dish.
  8. Arrange four lasagna noodles over the sauce. Top with half of the shredded chicken, followed by half of the mozzarella cheese.
  9. Spoon half of the remaining Alfredo sauce mixture evenly over the cheese layer.
  10. Repeat the layering process: four more noodles, the remaining chicken, the remaining mozzarella cheese, and the rest of the sauce.
  11. Top with the final four noodles. Sprinkle generously with extra Parmesan cheese.
  12. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  13. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown and bubbly.
  14. 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 cooked noodles, roll them up, place them seam-side down in the dish, and cover with sauce and cheese before baking.
  • To make this recipe faster, use a high-quality jarred Alfredo sauce and simply stir in the cream cheese and Parmesan for richness.
  • This dish freezes well. Assemble the entire lasagna, cover tightly with plastic wrap and foil, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding 15 minutes to the covered baking time.

Nutrition

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