Chicken Alfredo Lasagna

Print Recipe

5 from 1 vote

This creamy chicken Alfredo lasagna turns a classic recipe in to a creamy, rich, dish that pasta lovers will adore.

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 703kcal

Author: Jessica Burgess

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