This Chicken Alfredo Lasagna is a creamy, cheesy dream! Layers of noodles, juicy chicken, and rich Alfredo sauce come together for a cozy meal that everyone will love.
I can’t resist those cheesy layers — they just melt in your mouth! Perfect for family dinners or when you want to impress friends. Plus, it’s easier to make than it sounds!
Key Ingredients & Substitutions
Lasagna Noodles: Traditional lasagna noodles work best, but you can try no-boil noodles for convenience. They save prep time but ensure there’s enough sauce to cook them through.
Chicken: Cooked chicken breast is ideal. You can use rotisserie chicken for easy prep, or substitute with shredded turkey or even sautéed mushrooms for a vegetarian version.
Alfredo Sauce: Store-bought sauce is a time-saver, but a homemade sauce gives a fresher taste. If short on time, consider using a cream-based sauce as an alternative. A creamy cheese sauce works too!
Cheeses: Mozzarella is key for that gooey texture. You could swap it with provolone or fontina. Ricotta is a classic, but cottage cheese can also work for a lighter option.
Nutmeg: It’s optional but adds a warm flavor. If you don’t have any, a pinch of cinnamon can be a good substitute for a slightly different twist.
Why is Proper Layering Important in Lasagna?
Layering is essential for even cooking and flavor distribution. Start with sauce at the bottom to prevent sticking, followed by noodles, cheese, and chicken. The more consistent your layers, the better your lasagna holds together.
- Use your sauce generously to keep the noodles moist.
- Spread ingredients evenly to ensure every bite is delicious.
Don’t skip the resting step! Letting your lasagna sit for 10 minutes helps it set, making slicing easier and keeping the layers intact. Enjoy your cheesy masterpiece!
How to Make Chicken Alfredo Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles
- 2 cups cooked chicken breast, diced or shredded
- 4 cups Alfredo sauce (homemade or store-bought)
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cloves garlic, minced
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Olive oil or cooking spray (for greasing the pan)
How Much Time Will You Need?
This Chicken Alfredo Lasagna will take roughly 15 minutes to prepare and about 30-35 minutes to bake, plus a 10-minute resting time before serving. So, set aside around 1 hour and keep a close watch on the oven—it’s all about that bubbling, golden brown cheese on top!
Step-by-Step Instructions:
1. Prepare the Lasagna Noodles:
Start by cooking the lasagna noodles according to the package instructions until they’re al dente. Once done, drain them and lay them flat on a sheet or plate to prevent sticking. This makes layering much easier later!
2. Make the Alfredo Sauce (if Homemade):
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until it’s fragrant, about 1 minute. Then, stir in the flour to create a roux and cook for 1-2 minutes. Gradually whisk in the whole milk—this is key to avoiding lumps! Continue stirring until the sauce thickens, which should take about 5-7 minutes. Remove it from heat, stir in the grated Parmesan cheese and nutmeg (if using), and season with salt and pepper to taste. If you’re using store-bought Alfredo sauce, simply warm it in a pan.
3. Preheat the Oven:
While you’re making the sauce, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
4. Assemble the Lasagna:
Begin by spreading a thin layer of Alfredo sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce. Then, spread half of the ricotta cheese evenly over the noodles, followed by half of the cooked chicken. Spoon some Alfredo sauce over the chicken and sprinkle with 1 cup of mozzarella cheese. Repeat this layering process: noodles, ricotta, chicken, Alfredo sauce, and another cup of mozzarella. Finish off with a final layer of noodles, the remaining Alfredo sauce, and top with the rest of the mozzarella cheese. Yum!
5. Bake the Lasagna:
Place the assembled lasagna in your preheated oven and bake uncovered for about 30-35 minutes. Look for that lovely bubbly, golden brown cheese on top. That’s when you know it’s ready!
6. Rest the Lasagna:
Once it’s baked, let the lasagna rest for about 10 minutes before cutting. This step helps it firm up and makes serving much easier.
7. Garnish and Serve:
Just before serving, sprinkle some chopped fresh parsley on top for a vibrant touch. Enjoy your creamy, cheesy Chicken Alfredo Lasagna with family and friends!
Can I Use No-Boil Lasagna Noodles Instead?
Absolutely! No-boil noodles can save you some cooking time. Just ensure there’s enough sauce in your lasagna to keep the noodles moist while baking, as they absorb liquid during cooking.
Can I Make This Lasagna Ahead of Time?
Yes! You can assemble the lasagna in advance and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes into the oven cold.
What Should I Do with Leftovers?
Leftover Chicken Alfredo Lasagna can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through.
How Can I Make This Recipe Lighter?
To make a lighter version, you can use reduced-fat cheese, swap whole milk for skim or almond milk, and use grilled vegetables in place of some of the chicken. You can also reduce the amount of cheese used to lessen the calories!
