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The Ultimate Creamy Chicken Alfredo Lasagna (Easy Layered Dish)

A close-up of a thick slice of chicken alfredo lasagna showing layers of pasta, creamy sauce, and shredded chicken, topped with browned cheese.
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This Chicken Alfredo Lasagna layers tender chicken, rich Alfredo sauce, and melted cheese into a simple, comforting pasta bake. It is a family favorite weeknight chicken dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 1/2 cups heavy cream
  • 1 1/2 cups 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
  • 1/4 teaspoon ground nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 375 degrees F. 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. Make the Alfredo sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  5. Remove the sauce from the heat. Stir in 1 1/2 cups Parmesan cheese, 1 cup mozzarella cheese, salt, pepper, and nutmeg until the cheese melts and the sauce is smooth. This is your rich alfredo sauce pasta base.
  6. In a medium bowl, mix the ricotta cheese, egg, and parsley. Set aside.
  7. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken. Spoon one-third of the remaining Alfredo sauce over the chicken layer.
  10. Add another layer of noodles. Spread the remaining ricotta mixture, followed by the remaining chicken, and another third of the Alfredo sauce.
  11. Top with the final layer of noodles. Pour the remaining Alfredo sauce evenly over the top layer. Sprinkle generously with the remaining mozzarella and Parmesan cheeses.
  12. Bake 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 it with foil.
  13. Let the cheesy chicken casserole rest for 10 minutes before slicing and serving.

Notes

  • For a make ahead lasagna, assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you want a freezer friendly lasagna, assemble it in a foil pan, cover well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 30 minutes to the total cook time, keeping it covered for the first 45 minutes.
  • To use rotisserie chicken, shred about 3 cups of meat from one standard bird.

Nutrition

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