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The Ultimate Creamy Chicken Alfredo Lasagna

A thick, cheesy slice of chicken alfredo lasagna showing layers of pasta, shredded chicken, and creamy sauce.
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Make this rich, cheesy Chicken Alfredo Lasagna for a satisfying family dinner. This recipe layers tender chicken and soft pasta with a velvety, homemade Alfredo sauce for an indulgent baked pasta dish.

Ingredients

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  • 12 lasagna noodles (no boil or regular)
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 15 ounces ricotta cheese (optional, for a ricotta layer)
  • 1 cup fresh spinach, wilted (optional)

Instructions

  1. Prepare the lasagna noodles according to package directions if using regular noodles; drain and set aside. If using no-boil noodles, proceed to the next step. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Make the homemade Alfredo sauce. In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant. Whisk in the flour and cook for one minute to create a roux.
  3. Gradually whisk in the warm milk until smooth. Continue whisking and cook until the sauce thickens slightly, about 5 to 7 minutes. Reduce the heat to low.
  4. Stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth and velvety. Remove from heat.
  5. If using spinach, stir the wilted spinach into the Alfredo sauce mixture.
  6. Assemble the lasagna. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  7. Arrange a layer of lasagna noodles over the sauce.
  8. Spread half of the shredded chicken evenly over the noodles. If using ricotta, dollop half of the ricotta cheese mixture over the chicken layer.
  9. Spoon about one-third of the remaining Alfredo sauce over the chicken/ricotta layer. Sprinkle with half of the mozzarella cheese.
  10. Repeat the layers: noodles, remaining chicken, remaining ricotta (if using), another third of the sauce, and half of the remaining mozzarella.
  11. Top with the final layer of noodles. Pour the remaining Alfredo sauce over the top layer, spreading it to cover completely. Sprinkle generously with the remaining mozzarella and extra Parmesan cheese.
  12. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is golden brown. If the top browns too quickly, loosely cover with foil.
  13. Let the cheesy chicken casserole rest for 10 minutes before slicing and serving.

Notes

  • For Chicken Alfredo Lasagna Rolls, cook the noodles, spread the sauce and filling over the flat noodles, roll them up, and arrange them seam-side down in the baking dish before topping with remaining sauce and cheese.
  • If you want an easier weeknight lasagna, substitute 3 cups of good quality store-bought Alfredo sauce for the homemade sauce ingredients.
  • This decadent baked pasta dish freezes well. Assemble the entire casserole, cover tightly with foil, and freeze before baking. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the bake time.

Nutrition

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