This Chicken Alfredo Lasagna is made without spinach and uses a jar of sauce to keep things quick and easy. Ready in just a little over an hour, this recipe is a great dinner recipe that the whole family will love.
Chicken Alfredo recipes are hearty and comforting, especially when combined with delicious cheeses and tender chicken pieces. Love those flavors together? Try this Alfredo garlic bread recipe alongside this dish.
If you’re a spice lover, this Buffalo Chicken Lasagna is similar and is a fun twist on the classic. Or, for another lasagna favorite, this Lasagna Soup Recipe is a must-make during the cooler months.
Chicken Alfredo Lasagna Highlights
- The ingredients in this recipe are simple, everyday ingredients, which you can usually keep on hand when you need a dinner recipe in a pinch.
- Creamy and comforting, this lasagna is a comfort food recipe that even the kids will love.
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Key Ingredients
Here’s what you’ll need to make this chicken lasagna.
Complete list of ingredients and amounts can be found in the recipe card below.
- Lasagna Noodles: Use oven-ready lasagna noodles to skip the boiling step, or swap with gluten-free lasagna noodles if needed.
- Ricotta Cheese: Cottage cheese can be used as a lower-fat option.
- Parmesan Cheese: Use freshly grated Parmesan for better texture and taste. You can also use Pecorino Romano for a similar flavor.
- Egg: Adding an egg helps bind the ricotta mixture together, ensuring a firmer filling.
- Garlic: You can substitute the granulated garlic with garlic powder or minced fresh garlic (though fresh garlic will provide a sharper taste).
- Chicken: You can use rotisserie chicken for convenience (then use the bones to make this rotisserie chicken broth). Or, if you’d like to boil chicken for easy cooking, these boiled chicken breasts are a great option. You can substitute the cooked chicken with leftover Thanksgiving turkey.
- Alfredo Sauce: I love using store-bought sauce to keep things quick and easy. However, you can make your own easy Alfredo Sauce if you prefer.
- Mozzarella Cheese: Pre-shredded mozzarella can have anti-caking agents, so shredding your own cheese yields better melting. Provolone or Monterey Jack can be used for a different but mild, creamy melt.
How to Make Chicken Alfredo Lasagna
Complete instructions can be found in the recipe card below.
- Preheat the oven to 375°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside.
Cover and bake lasagna in the oven for 30-35 minutes, and remove foil and bake for an additional 10-15 minutes.
Recipe FAQs
Typically, lasagna sauce is a red, tomato-based marinara sauce, but when making Alfredo lasagna, a white, creamy sauce is used.
Sauce and cheese are the top layers of lasagna. Typically the cheese is on the very top so it melts and toasts for a beautiful look.
Covering the lasagna for the majority of the bake time is recommended, and then uncovering towards the end is best for melting and toasting the top.
Storage Tips
- Refrigerator: Store leftover lasagna in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will last for up to 3 – 4 days in the refrigerator.
- Freezer: Lasagna can be frozen for up to 2 – 3 months. Wrap individual portions or the entire lasagna tightly in plastic wrap and then in aluminum foil, or use a freezer-safe container.
- To Reheat: Thaw overnight in the refrigerator if frozen. Reheat in the oven at 350°F for 20 – 30 minutes or until heated through. For faster reheating, use a microwave, covering the lasagna to retain moisture.
- Make-Ahead: You can assemble the lasagna a day in advance. Cover it tightly with plastic wrap or foil and store it in the refrigerator until ready to bake. You can also freeze it unbaked. Assemble the lasagna, then freeze it before baking. Wrap tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding about 10 – 15 minutes to the baking time if it’s still slightly chilled.
Related Recipes
Recipe
Chicken Alfredo Lasagna
Ingredients
- 12 lasagna noodles
- 2½ cups ricotta cheese
- ¾ cup grated parmesan cheese divided (½ cup + ¼ cup)
- 1 large egg
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups cooked chicken shredded
- 30 ounces jarred Alfredo sauce or use this alfredo sauce recipe
- 4 cups shredded mozzarella cheese divided (shred block cheese for best results)
- 2 Tablespoons fresh parsley chopped, for garnish
- red pepper flakes optional garnish
Instructions
- Preheat the oven to 375°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside.
- Bring a salted pot of water to a boil. Cook the 12 lasagna noodles according to the package instructions. Drain and lay the noodles flat on a sheet pan, or lightly toss them in olive oil to prevent sticking.
- Using a rubber spatula, combine 2½ cups ricotta cheese, ¾ cup grated parmesan cheese, 1 large egg, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a medium mixing bowl.
- Spread a thin layer of Alfredo sauce at the bottom of your prepared 9 x 13-inch dish.Place 3 lasagna noodles in a single layer on top of the sauce.Spread a layer of the ricotta mixture over the noodles (about 1 heaping cup).Top with a layer of shredded chicken (about 1 heaping cup).Then drizzle about ½ cup of Alfredo sauce over the chicken and spread evenly over the chicken.Sprinkle 1 cup of shredded mozzarella cheese over the sauce.Repeat this layering process twice (noodles, ricotta, chicken, Alfredo, mozzarella).There should now be three layers of filling.
- On the final layer, place three more noodles over the final layer of filling.Pour the remaining Alfredo sauce on top of the noodles and sprinkle with the remaining ¼ cup of Parmesan cheese and the remaining cup of shredded mozzarella.
- Cover with aluminum foil and bake for 30 – 35 minutes. Remove the foil and bake for an additional 10 – 15 minutes or until the cheese on top is golden and bubbly.
- Garnish with extra fresh parsley and red pepper flakes (if desired). Let the lasagna rest for 10 minutes before slicing.
- Slice into 9 or 12 square pieces and serve. Enjoy!
Notes
- Ensure the Alfredo sauce is spread evenly on all layers, particularly the top, to prevent the noodles from drying out.
- To keep noodles from sticking together, cook them al dente and coat lightly with olive oil after draining. Lay out the noodles flat on a sheet pan. Use a piece of parchment paper to separate them if you need to layer them.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jessica says
Talk about a comforting dinner recipe! Plus, since it uses a jarred Alfredo sauce, it makes it so easy!