This creamy Chicken Alfredo Lasagna combines tender chicken, rich Alfredo sauce, ricotta-pesto filling, and gooey mozzarella. A perfect family dinner!
Okay, so I have to tell you—this Chicken Alfredo Lasagna was totally born out of a what’s left in my fridge? moment. You know those nights when you’re staring at a random mix of leftovers and thinking, What am I supposed to do with this?
It all started with leftover rotisserie chicken (half-eaten, of course), a jar of pesto begging to be used, and some lasagna noodles I bought on sale months ago. I wasn’t in the mood for classic red sauce lasagna, so I thought, Why not go all in with something creamy instead?
I threw together the Alfredo sauce from scratch—honestly, way easier than I thought—and the whole thing just worked. Layers of creamy sauce, melty cheese, and that dreamy pesto-ricotta combo? Total hit. My husband claimed it was “restaurant-quality,” and I’m pretty sure my kids just inhaled it without breathing.
Now, it’s my go-to for special dinners—or, let’s be honest, any night I need a win in the kitchen.
Why You’ll Love This Chicken Alfredo Lasagna Recipe?
- Ultimate Comfort Food: Layers of creamy Alfredo sauce, tender chicken, and all the cheese? Say no more.
- Perfect for Make-Ahead Meals: Prep it the night before and just pop it in the oven when ready.
- Crowd-Pleaser: This dish has never disappointed a dinner guest. Seriously.
- Twist on a Classic: If you’re tired of the usual red sauce lasagna, this rich Alfredo version is a total game-changer.
- Freezer-Friendly: Perfect for meal prep—just freeze, bake, and enjoy.
Ingredient Notes:
Every ingredient here pulls its weight. Let’s break it down:
- Lasagna Noodles: You can use regular or oven-ready, but I love the classic kind for a softer texture.
- Chicken: Rotisserie chicken works like a charm—leftovers are your best friend here.
- Spinach: Fresh baby spinach adds color and sneaks in a veggie (bonus points, right?).
- Ricotta Cheese: Creamy and mild, it blends beautifully with the pesto.
- Pesto: That herby, garlicky punch takes the ricotta layer to a whole new level.
- Mozzarella: Freshly shredded melts the best—trust me on this one.
- Parmesan: Sharp, salty, and perfect for the Alfredo sauce.
- Nutmeg: Just a pinch adds cozy warmth to the sauce—don’t skip it!
- Heavy Cream & Butter: Because creamy Alfredo sauce deserves the good stuff.
How To Make Chicken Alfredo Lasagna?
Step 1: Cook the Lasagna Noodles
Boil the noodles in salted water just until al dente. Drain and set aside.
Step 2: Make the Ricotta Mixture
In a bowl, stir together the ricotta, pesto, and a lightly beaten egg. It’s so good you’ll be tempted to taste-test it right from the bowl.
Step 3: Prepare the Alfredo Sauce
Melt butter in a skillet over low heat. Add the garlic and cook just until fragrant (no browning!). Stir in the broth and cream, then whisk in the parmesan a little at a time. Finish with a pinch of nutmeg and a squeeze of lemon juice for that perfect balance of richness.
Step 4: Layer It Up!
Time to assemble:
- Spread a thin layer of Alfredo sauce on the bottom of your greased 9×13 baking dish.
- Add a layer of noodles, followed by half the ricotta mixture.
- Sprinkle half the chicken and a handful of spinach on top.
- Add a generous sprinkle of mozzarella and a drizzle of Alfredo sauce.
Repeat the layers, finishing with extra sauce and mozzarella on top.
Want To Save This Recipe?
Step 5: Bake to Perfection
Cover with foil and bake at 350°F for 30 minutes. Then, uncover and bake for another 15 minutes until bubbly and golden brown.
Step 6: Rest & Serve
Let the lasagna rest for about 10 minutes before slicing—trust me, it helps keep the layers together.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Assemble the lasagna but don’t bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
- Reheat: Bake from frozen at 350°F for about 1 hour, or until heated through.
Variations and Substitutions:
This lasagna is delicious as is, but here are some ways to shake things up:
- Protein Swap: Try cooked turkey, ham, or even sautéed mushrooms for a vegetarian twist.
- Cheese Options: Swap mozzarella for provolone or fontina for a richer bite.
- Pasta Alternatives: Use gluten-free lasagna noodles or even zucchini slices for a low-carb version.
- Extra Veggies: Toss in mushrooms, roasted red peppers, or even artichoke hearts between layers.
What to Serve with Chicken Alfredo Lasagna?
Since this lasagna is rich and cheesy, I like to keep the sides light and simple:
- Garlic Bread: Because carbs on carbs = happiness.
- Simple Green Salad: A crisp romaine salad with balsamic vinaigrette balances the creaminess.
- Steamed Broccoli: Easy, buttery, and keeps things balanced.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it the night before, cover tightly, and refrigerate until you’re ready to bake.
Can I use jarred Alfredo sauce instead?
You can! But homemade sauce really makes the difference here. If you’re short on time, go for the jarred version—just grab a quality one.
There you have it—my Chicken Alfredo Lasagna masterpiece! It’s rich, cozy, and perfect for feeding a crowd or just indulging in some serious comfort food.
I’d love to hear how yours turns out! Did you try any fun twists? Let me know in the comments—or better yet, snap a pic and tag me on social! Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Chicken Alfredo Lasagna
Ingredients
Alfredo Sauce:
- 3 cloves garlic minced
- ½ cup 1 stick butter
- ¼ tsp nutmeg
- 1 cup chicken broth or vegetable
- 1 cup heavy cream
- Juice of ½ lemon
- 1 ½ cups grated parmesan cheese
Ricotta Layer:
- 14 oz ricotta cheese
- ½ cup pesto
- 1 large egg lightly beaten
Lasagna Layers:
- 1 cup fresh baby spinach
- 1 box lasagna noodles
- 2-3 cups shredded mozzarella cheese
- 2-3 cups cooked and shredded chicken
- 3 tablespoons fresh parsley
Instructions
- Start by cooking the lasagna noodles as, per the instructions on the package. Once cooked drain them. Set them aside.
- Next prepare the ricotta layer by combining ricotta cheese, pesto and a beaten egg in a bowl. Mix everything together until well combined.
- For the Alfredo sauce melt butter in a pan over low heat. Add minced garlic. Stir in chicken broth and cream gradually followed by parmesan cheese to ensure smoothness. Add nutmeg and lemon juice while stirring continuously. Be careful not to let it come to a boil.
- To assemble the lasagna begin by spreading a layer of Alfredo sauce at the bottom of a 9x13 inch pan. Then create layers using noodles, ricotta mixture, shredded chicken, baby spinach leaves, mozzarella cheese and more sauce. Repeat these layers until you've used up all your ingredients. Finish with another layer of sauce on top along with mozzarella cheese and fresh parsley, for added flavor.
- Cover the pan with foil. Bake it at 350°F for 30 minutes to allow everything to cook through. After that time has elapsed, remove the foil. Continue baking for 15 to 20 minutes or until the internal temperature reaches 165°F.
- Once done baking let it cool slightly before slicing it into servings. Enjoy your cheesy creation!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
