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Chicken Alfredo Meets Lasagna

Baked Chicken Alfredo Lasagna topped with golden melted cheese and parsley in a glass dish.

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A creamy and cheesy fusion of Chicken Alfredo and Lasagna, blending tender chicken, rich Alfredo sauce, and layers of pasta into the ultimate comfort food dish perfect for family dinners or gatherings.

Ingredients

Scale
  • 3 cups cooked shredded chicken
  • 12 lasagna noodles (no-boil or regular)
  • 3 cups Alfredo sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Optional: 1 cup chopped spinach or sautéed mushrooms
  • Fresh parsley or basil for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook or shred your chicken. Season with salt, pepper, and Italian herbs if desired.
  3. In a saucepan, melt butter and sauté minced garlic until fragrant. Add Alfredo sauce and stir until smooth and creamy.
  4. Spread a thin layer of Alfredo sauce at the bottom of your baking dish.
  5. Layer noodles, chicken, ricotta mixture, sauce, and shredded cheese. Repeat until you reach the top of the dish.
  6. Finish with a final layer of Alfredo sauce and cheese.
  7. Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
  8. Let the lasagna rest for 10 minutes before slicing to allow layers to set.
  9. Garnish with parsley or basil and serve warm with garlic bread or salad.

Notes

  • For extra flavor, mix sautéed mushrooms or spinach into the layers.
  • Use freshly shredded cheese for better melting and texture.
  • To prevent sogginess, ensure chicken is well-drained before layering.
  • Can be assembled a day ahead and refrigerated before baking.
  • Freeze unbaked lasagna for up to 3 months; thaw overnight before baking.

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