There’s something magical about the marriage of creamy Alfredo sauce, tender chicken, and layers of pasta that makes this Cheesy Chicken Alfredo Lasagna an instant family favorite. It’s the ultimate comfort food makeover, transforming the classic Italian-American pasta dish into a satisfying, sliceable casserole that’s perfect for weeknight dinners or weekend gatherings.
This recipe takes all the beloved flavors of chicken Alfredo and stacks them between lasagna noodles with generous amounts of cheese for a dish that’s rich, indulgent, and absolutely irresistible. The best part? It comes together in just 45 minutes, making it accessible even on busy weeknights when you’re craving something special.
Why You’ll Love This
- Quick prep time of just 45 minutes from start to finish, perfect for weeknight dinners
- Uses convenient ingredients like rotisserie chicken and jarred Alfredo sauce for simplicity
- Creamy, cheesy texture with the perfect balance of flavors in every bite
- Kid-friendly dish that still feels sophisticated enough for adults
- Makes excellent leftovers that might taste even better the next day
Ingredients
- 9 lasagna noodles, cooked according to package directions and drained
- 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups chicken, cooked and shredded
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- In a medium bowl, combine the ricotta cheese, egg, garlic powder, and Italian seasoning. Mix well until all ingredients are fully incorporated and the mixture is smooth. Set aside.
- Spread approximately 1/3 cup of Alfredo sauce evenly across the bottom of the prepared baking dish. This thin layer helps prevent the noodles from sticking to the bottom of the dish.
- Arrange 3 cooked lasagna noodles over the sauce, slightly overlapping if necessary. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded chicken. Pour 1/3 of the remaining Alfredo sauce over the chicken, then sprinkle with 1/3 of the mozzarella cheese.
- Repeat the layering process two more times: noodles, ricotta mixture, chicken, Alfredo sauce, and mozzarella. After the final layer, sprinkle the top with the grated Parmesan cheese for a golden, crispy finish.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese on top. Bake in the preheated oven for 25 minutes. The foil prevents the top from browning too quickly while the lasagna heats through.
- Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown at the edges.
- Remove the lasagna from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set, making it easier to cut clean portions. Sprinkle with fresh chopped parsley before serving.
Tips & Variations
- Use no-boil lasagna noodles to save time and skip a step.
- Add sautéed spinach or mushrooms between layers for extra vegetables.
- Substitute half the Alfredo sauce with pesto for a different flavor profile.
- Make ahead and refrigerate for up to 24 hours before baking; just add 10-15 minutes to the baking time.
- For a lighter version, use low-fat ricotta and part-skim mozzarella.
- Add a pinch of nutmeg to the Alfredo sauce for a traditional Italian touch.
Serving Suggestions
This rich and creamy Cheesy Chicken Alfredo Lasagna pairs beautifully with a simple green salad dressed with a tangy vinaigrette to cut through the richness. Garlic bread or breadsticks make the perfect accompaniment for sopping up any extra sauce on your plate.
For a complete meal, consider serving with roasted vegetables like asparagus, broccoli, or Brussels sprouts. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy flavors perfectly for an adult dinner.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The lasagna can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best results, reheat individual portions in the microwave or larger portions covered in the oven at 350°F until heated through.
- You’ll know the lasagna is done when the edges are bubbling and the cheese on top is golden brown.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is perfect for this recipe and adds great flavor while saving time.
Can I make this lasagna vegetarian?
Yes, simply omit the chicken and add extra vegetables like sautéed mushrooms, spinach, and bell peppers for a delicious vegetarian version.
What’s the best way to shred chicken for this recipe?
For easy shredding, use two forks to pull the cooked chicken apart, or pulse it briefly in a food processor for finer pieces.
Can I use homemade Alfredo sauce instead of jarred?
Definitely! Homemade Alfredo sauce works wonderfully in this recipe and can elevate the flavors even further.
Ingredients
- 9 lasagna noodles, cooked according to package directions and drained
- 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups chicken, cooked and shredded
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Steps
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- In a medium bowl, combine the ricotta cheese, egg, garlic powder, and Italian seasoning. Mix well until all ingredients are fully incorporated and the mixture is smooth. Set aside.
- Spread approximately 1/3 cup of Alfredo sauce evenly across the bottom of the prepared baking dish. This thin layer helps prevent the noodles from sticking to the bottom of the dish.
- Arrange 3 cooked lasagna noodles over the sauce, slightly overlapping if necessary. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded chicken. Pour 1/3 of the remaining Alfredo sauce over the chicken, then sprinkle with 1/3 of the mozzarella cheese.
- Repeat the layering process two more times: noodles, ricotta mixture, chicken, Alfredo sauce, and mozzarella. After the final layer, sprinkle the top with the grated Parmesan cheese for a golden, crispy finish.
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese on top. Bake in the preheated oven for 25 minutes. The foil prevents the top from browning too quickly while the lasagna heats through.
- Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown at the edges.
- Remove the lasagna from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set, making it easier to cut clean portions. Sprinkle with fresh chopped parsley before serving.
Nutrition (per serving)
- Calories: 520 kcal
