This Chicken Alfredo Lasagna recipe is the delicious combination of two Italian-American favourites, mixing a classic lasagna with chicken and Alfredo sauce. This comfort food recipe is perfect for family dinners. Ready in 1 hour.
There’s something magical about combining two beloved dishes into one extraordinary meal. Chicken Alfredo Lasagna brings together the creamy indulgence of Alfredo sauce with the layered perfection of lasagna for a dinner that will have everyone asking for seconds!
Jump to:
What is Chicken Alfredo Lasagna?
A twist on classic beef lasagna, Chicken Alfredo Lasagna trades the traditional tomato-based sauce for a rich, creamy Alfredo sauce, and swaps the ground beef for tender chicken, while retaining layers of pasta and cheese. The result is a decadent, comforting dish that’s so good you may end up preferring it to classic lasagna recipes.
This chicken lasagna recipe combines the velvety texture of homemade Alfredo sauce with perfectly cooked chicken and lasagna noodles making it perfect for family dinners, special occasions, or when you need a freezer-friendly option for busy weeknights. The addition of spinach sneaks in some greens for picky eaters!
Ingredients
- Olive oil, for cooking
- Spinach (this is technically optional, but it adds a little nutrition and a bit of freshness to the flavors)
- Butter
- All-purpose flour
- Whole milk
- Ground nutmeg, to taste
- Salt and black pepper, to taste
- Parmesan cheese
- Ricotta cheese
- Lasagna sheets (Ready to bake)
- Cooked chicken
- Shredded mozzarella cheese
How to make Chicken Alfredo Lasagna
One of my favorite things about making lasagnes is that they’re easier than you might think. For the best results, we’re starting with a homemade Alfredo sauce that forms the foundation of this dish.
Begin by wilting the spinach in a skillet with a bit of olive oil until it’s just tender. While that’s happening, you can work on the Alfredo sauce by melting butter in a saucepan and whisking in flour to form a roux. Slowly pour in the milk, whisking constantly until smooth, then let it simmer until thickened. Patience is key here, bestie-allow it to cook gently until it coats the back of a spoon. Then stir in the parmesan cheese and season with a pinch of nutmeg, salt, and pepper.
Once your sauce is ready, it’s time for the fun part: layering! Start with a thin layer of sauce on the bottom of your baking dish (so that nothing gets stuck!), then add lasagna sheets, followed by dollops of ricotta, shredded chicken, wilted spinach, and plenty of mozzarella. Repeat these layers until you’ve used all your ingredients, finishing with a generous topping of mozzarella.
Pop it into a 400ยฐF oven for about 30 minutes, until the cheese is golden and bubbly. Let it rest for about 15 minutes before serving to allow the layers to set-I know it’s hard to wait, but this step makes all the difference in getting those picture-perfect slices!
What is a roux?
A roux is mixture of flour and fat (butter, in this case) cooked over low heat. There are a few different variations of roux, but it is typically used with sauces.
Tips
What kind of lasagna noodles to use
Save time by using no-boil or ready to bake lasagna noodles. They’ll cook perfectly in the sauce while baking. If you’re using lasagna noodles that require cooking before baking, make sure to cook them according to the instructions on the package (usually, the package will suggest cooking to al dente, or just before).
What kind of cooked chicken to use
While you can use just about any type of cooked chicken piece for this recipe, something I like to do is to use a store-bought rotisserie chicken. Simply shred it and you’re good to go! Alternatively, cook up some chicken breasts, with your favorite light seasoning and you’re good to go.
Make the sauce thick
Make your Alfredo sauce slightly thicker than you would for pasta, as the noodles will absorb some of the liquid while baking. You can absolutely also opt for a jar of Alfredo sauce from your local store.
Let it rest
Allow your lasagna to rest for 15 minutes before cutting. This helps the layers set and makes serving much easier. It also helps with the presentation of the lasagna once it has been cut.
Good quality cheese
Use freshly grated parmesan rather than pre-shredded for the best flavor and melting properties.
Variations & substitutions
This versatile dish can be customized in countless ways:
- Seafood Alfredo Lasagna: Replace the chicken with cooked shrimp or crabmeat for a luxurious seafood version.
- Vegetarian version: Swap the chicken for sautรฉed mushrooms, roasted red peppers, or artichoke hearts for a vegetable Alfredo lasagna.
- Gluten-free version: Substitute regular lasagna noodles for gluten-free noodles. Instead of making a homemade Alfredo, I recommend grabbing a store-bought gluten-free Alfredo sauce.
- Make it spicy: Add red pepper flakes to your Alfredo sauce for a gentle heat that balances the richness.
- Just more: Sometimes I’m looking for ‘more’ from a recipe. It doesn’t necessarily mean that I want major components added, but instead I’m looking for more potent flavors. If this is the case for you, consider adding some garlic, and a touch of chopped fresh parsley to your Alfredo sauce. It’ll brighten up the flavors and make the otherwise subtle sauce stand out more. Alternatively, prepare your chicken with taco seasoning for a fun flavor kick!
Storage suggestions
This Chicken Alfredo Lasagna recipe is perfect for make-ahead meals and leftovers:
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: Lasagna freezes very well! You can freeze it either before or after baking:
- Pre-baking: Assemble the lasagna, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months.
- Post-baking: Allow the lasagna to cool completely, then portion it into individual servings, wrap each piece, and freeze for easy grab-and-go meals, up to 1 month.
- Reheating: For the best texture when reheating, thaw in the refrigerator overnight, then heat in a 350ยฐF oven until warmed through. You can cover the top with foil to prevent over-browning.
Final thoughts
I love comfort food recipes. This Chicken Alfredo Lasagna has been added to our regular rotation of comfort food bakes (right alongside macarona bรฉchamel). The creamy sauce, tender chicken, and pasta come together wonderfully.
What I love most about this recipe is its flexibility-it’s a great way to use leftover chicken, and it stores well, meaning we can make a huge batch and save some for later. (Plus, melty cheese. I love melty cheese.)
Whether you’re looking to change up your weeknight dinner or need a crowd-pleaser for your next dinner party, Chicken Alfredo Lasagna delivers. I’d love to hear how yours turns out or what variations you try in the comments below!
๐ Recipe
Chicken Alfredo Lasagna
- Total Time: 1 hour
- Yield: 1 large lasagna 1x
Description
This Chicken Alfredo Lasagna recipe is the delicious union of two Italian-American favourites, mixing classic lasagna with chicken and Alfredo sauce. A comfort food recipe that’s perfect for family dinners!
Ingredients
- 1 tbsp olive oil, for cooking
- 3 cups spinach
- 8 tbsp butter
- ยฝ cup all-purpose flour
- 4 cups whole milk
- Ground nutmeg, to taste
- Salt and pepper, to taste
- ยฝ cup parmesan cheese
- 2 cups ricotta cheese
- 15 lasagna sheets (approx. may vary by brand)
- 3 cups cooked chicken
- 3 cups shredded mozzarella
Instructions
Preheat oven to 400ยฐF. Optional: lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook until just wilted, about 2 minutes. Remove from heat and set aside.
- In a large saucepan, melt 8 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove sauce from heat. Stir in parmesan cheese, a pinch of ground nutmeg, and salt and pepper to taste.
- In a bowl, season ricotta cheese with salt and pepper to taste.
- Spread a thin layer of alfredo sauce on the bottom of the baking dish.
- Place a layer of lasagna sheets over the sauce. Spread โ of the ricotta cheese over the pasta. Top with โ of the cooked chicken and wilted spinach. Sprinkle with โ of the mozzarella cheese. Top with some of the remaining alfredo sauce. Repeat the layers twice more (or until you have no more layers available). Cover the final layer with the last of the alfredo sauce and a generous amount of mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes, or until cheese is golden and bubbly.
- Let the lasagna rest for 15 minutes before serving. Enjoy!
Notes
- For a time-saving shortcut, use no-boil lasagna noodles. If you use lasagna noodles that require boiling, make sure to cook according to the instructions first.
- Rotisserie chicken works perfectly in this recipe and saves prep time.
- Make sure to cover all the pasta with sauce so that it softens perfectly.
- Make sure to let the lasagna rest before cutting to allow the layers to set properly.
- This lasagna can be assembled up to 24 hours in advance and refrigerated before baking.
- Ensure your alfredo sauce is slightly thicker than normal pasta sauce, as the noodles will absorb some moisture during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Riz
So so so excited to share this recipe with you. Lasagna is one of my all-time favourite foods (comfort food to the max, right?), and this chicken and spinach version lives up to the comforting nature of classic lasagna. It’s a favourite in our home!
Give it a try, and let me know what you think in the comments.
Alexa
I haven’t tried this yet, but I’m drooling.