This Chicken Alfredo Lasagna is layered with tender shredded chicken, a rich and creamy Alfredo sauce, a ricotta-spinach filling, and plenty of gooey mozzarella. It’s an easy, make-ahead dish that’s perfect for weeknights or feeding a crowd.
Easy Alfredo Chicken Lasagna
This comforting Chicken Alfredo Lasagna is a creamy variation on a classic favorite. Layers of rich Alfredo sauce, cooked chicken, ricotta mixed with spinach, mozzarella and parmesan come together for a hearty, satisfying casserole. It reheats well and can be assembled in advance, making it a great option for busy evenings or special gatherings.
Shortcut Tip
If you’re short on time, use store-bought rotisserie chicken and a jar of Alfredo sauce. Both shortcuts save a lot of prep time while keeping great flavor.
Lasagna Ingredients
- 8 tablespoons butter, divided
- 3 tablespoons minced garlic, divided
- 1 bag spinach, chopped
- 1 cup ricotta cheese
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 3½ cups Parmesan cheese, divided
- 2 cups cooked, cubed chicken (or 3 cups rotisserie chicken)
- Salt and freshly ground black pepper, to taste
- 4 cups grated mozzarella
- 9 uncooked lasagna noodles
- Optional garnishes: extra Parmesan, chopped parsley, sliced green onion
Tip: If you don’t want to make Alfredo from scratch, a good-quality jarred Alfredo sauce can be used in place of the homemade sauce.
How to Make Chicken Alfredo Lasagna
Note: The steps below summarize the process. Read through before you begin so you have all ingredients and equipment ready.
STEP ONE – MAKE THE FILLING: In a large skillet, melt 2 tablespoons butter over medium-low heat. Add 1 teaspoon minced garlic and cook for 30–60 seconds until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and stir in the ricotta until fully combined and warmed through. Transfer this spinach-ricotta mixture to a heat-safe bowl and set aside.
STEP TWO – MAKE THE SAUCE: In the same skillet, melt the remaining 6 tablespoons of butter over medium-low heat. Add the remaining garlic and cook about 1 minute. Sprinkle in the flour and stir to form a roux; cook for about 1 minute to remove the raw flour taste.
STEP THREE – FINISH THE ALFREDO: Whisk in the milk and heavy cream and cook, stirring, until the sauce thickens slightly (about 3–5 minutes). Reduce heat to low and stir in 3 cups of the Parmesan until melted and smooth. Season with salt and pepper to taste.
STEP FOUR – ADD THE CHICKEN: Stir the cooked chicken into the Alfredo sauce and heat until the chicken is warmed through, about 2 minutes. Adjust seasoning with salt and pepper. Remove the skillet from the heat and set aside.
STEP FIVE – ASSEMBLE THE LASAGNA: Preheat the oven to 350°F (175°C). Lightly spray or grease a 9×13″ baking dish. Spread half of the Alfredo chicken sauce across the bottom of the dish. Lay 3 uncooked lasagna noodles over the sauce, then sprinkle about one-third of the mozzarella over the noodles.
Spread the spinach-ricotta mixture over the cheese layer, then add 3 more noodles. Top with another third of the mozzarella, then the remaining Alfredo chicken mixture. Finish with the remaining mozzarella and the rest of the Parmesan.
STEP SIX – BAKE: Cover the dish tightly with aluminum foil and bake for 60 minutes. Test the noodles with a fork — if they’re still firm, bake an additional 10–15 minutes. Remove the foil and bake uncovered for 5–10 more minutes until the cheese turns golden and bubbly. Let the lasagna rest for about 10 minutes before slicing so the layers set.
FAQ
Can I use oven-ready lasagna noodles?
Yes. Using oven-ready (no-boil) noodles will reduce the total bake time by roughly 20–30 minutes since they cook faster in the sauce.
Why does this lasagna take so long to bake?
If you use uncooked, regular lasagna noodles without pre-cooking, they need longer time in the sauce and oven to become tender. Precooking noodles shortens the baking time.
Why let the lasagna rest before serving?
Allowing the lasagna to rest for about 10 minutes helps it set so slices hold together when cut and served.
Storage Instructions
Store cooled lasagna in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave in 30-second increments until hot, or warm in a preheated 350°F oven until heated through.
Make Ahead Instructions
You can assemble the lasagna the night before, cover it tightly and refrigerate. When ready to serve, bake from chilled — you may need to add 10–15 minutes to the baking time. This makes the dish an excellent option for hosting or meal planning.
