The Ultimate Chicken Alfredo Lasagna Recipe You Need!
When it comes to a delicious and effortless dinner, nothing beats a hearty Chicken Alfredo Lasagna. This recipe combines creamy, cheesy, and indulgent flavors with the perfect balance of spinach, garlic, and tender chicken. Instead of traditional ricotta, a carefully selected cheese blend enhances the dish’s richness while always ensuring a juicy, well-seasoned bite. The lasagna noodles are soaked rather than boiled, allowing them to soften gradually while absorbing moisture. This method simplifies preparation and prevents the noodles from becoming overly soft or mushy, ensuring a perfect texture in the final dish.
Whether preparing it as a comforting weeknight meal or a make-ahead dish for future enjoyment, this lasagna stores exceptionally well in the freezer, staying fresh for up to 2-3 months while maintaining its rich flavor and texture. After sharing this recipe in a vlog, I received numerous requests for a written version, with many praising the depth of flavor from the Alfredo sauce and artichokes. With easy-to-follow steps and expert tips, you’ll achieve a consistently delicious result, making this a dish you’ll want to share with family and friends.
Why You’ll Love This Chicken Alfredo Lasagna
This Chicken Alfredo Lasagna is perfect if you’re craving a creamy, savory, and satisfying dish. With layers of seasoned chicken, gooey cheese, and a flavorful garlic Alfredo sauce, it’s a comforting meal that appeals to everyone—even picky eaters! The recipe is also highly customizable; you can incorporate your favorite vegetables, such as zucchini, mushrooms, or extra spinach. You can use leftover chicken or marinate fresh chicken for added depth of flavor.
This lasagna is a guaranteed crowd-pleaser and freezes well, making it an excellent option for meal prep or feeding a large gathering. The proportions are balanced to deliver a hearty, cozy meal every time.
Ingredients
Main Ingredients
- Shredded chicken (rotisserie chicken or cooked chicken breast)
- Cheese blend: mozzarella, parmesan, and ricotta
- Cream base: heavy cream, butter, flour
- Chicken broth and sour cream
Seasonings & Flavor Enhancers
- Garlic (fresh or garlic powder)
- Onion, oregano, basil, Italian seasoning
- Red pepper flakes, nutmeg, and cayenne
- Salt and pepper
Pasta & Layering
- 15 lasagna sheets (classic, not no-boil)
- Olive oil
Vegetables & Additional Ingredients
- Chopped fresh basil
- Artichokes
- Frozen spinach (patted dry)
Measurements & Miscellaneous
- 1 ½ cups of specific ingredients
- 10 ounces of spinach
- 4 cups shredded mozzarella
- 2 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/3 cup flour
- 1 cup parmesan cheese
- ½ teaspoon each of pepper, chicken bouillon, and red pepper flakes
- Pantry-friendly ingredients
How to Make Chicken Alfredo Lasagna
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Lasagna Noodles
Soak the lasagna noodles in warm water until pliable. Alternatively, boil them in a large pot of salted water until just al dente. Drain and set aside.
Step 3: Cook the Chicken and Onions
While the noodles are soaking or boiling, heat olive oil in a skillet over medium heat. Sauté the onion until soft and translucent. Add chicken tenders, seasoning them with red pepper flakes, nutmeg, and salt. Cook thoroughly, then let them rest before chopping into small pieces.
Step 4: Prepare the Alfredo Sauce
Using the same skillet, melt butter over medium heat. Stir in flour to create a roux. Gradually whisk in chicken broth, heavy cream, and parmesan cheese. Continue stirring until the sauce thickens. Add fresh spinach and stir until wilted. Finally, mix in the chopped chicken and mozzarella cheese.
Step 5: Assemble the Lasagna
Spread about 1/2 cup of Alfredo sauce evenly in a 9×13-inch baking dish to create a smooth base layer. Layer with lasagna noodles, the chicken mixture, ricotta cheese, and more sauce. Repeat until all ingredients are used, ensuring the top layer is well-covered with sauce and cheese.
Step 6: Bake the Lasagna
Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle with fresh parsley, and broil for a few minutes until the top turns golden brown.
What to Serve with Chicken Alfredo Lasagna
To balance the richness of this dish, pair it with lighter, refreshing sides. Some excellent options include:
- Garlic bread to soak up the creamy sauce.
- Caprese salad with fresh mozzarella, tomatoes, and basil for a vibrant contrast.
- Roasted seasonal vegetables such as zucchini, asparagus, or garlic broccoli.
- A crisp garden salad with a tangy vinaigrette for a refreshing touch.
- Italian-inspired sides like bruschetta or breadsticks for added texture.
- A light, citrusy dessert like lemon sorbet or a fresh fruit salad to cleanse the palate.
How to Store Chicken Alfredo Lasagna
For optimal storage:
- Refrigeration: Allow the lasagna to cool completely before covering it tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days.
- Freezing: For long-term storage, wrap the entire dish in plastic wrap followed by foil or store individual portions in freezer-safe containers. It will keep for up to 2-3 months.
- Reheating: Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, covering with foil to maintain its creamy texture. If reheating from frozen, bake covered for 50-60 minutes or until heated through. Alternatively, microwave individual servings with a splash of milk or cream for moisture.
Final Thoughts
This Chicken Alfredo Lasagna is a creamy, cheesy, and flavorful twist on a classic dish. The unique cheese blend and well-seasoned chicken create an irresistible combination, while the soaked noodles simplify the preparation process. With its rich Alfredo sauce and perfectly infused flavors, this lasagna is an excellent meal for everyday dinners and special gatherings. Whether serving it fresh or preparing it for later, it’s a dish your family and friends will love!
chicken alfredo lasagna: (FAQs)
Q: Can I Make Chicken Alfredo Lasagna Ahead of Time?
Yes! You can assemble the lasagna 24 hours before storing it in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven.
Q: What’s the Best Way to Store and Reheat Chicken Alfredo Lasagna?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To retain moisture, reheat in the oven at 350°F (175°C) for 20-30 minutes or microwave individual portions with a splash of milk.
Q: Can I Use No-Boil Lasagna Noodles for This Recipe?
You can use no-boil lasagna noodles, but ensure enough sauce prevents them from drying out. The soaking method works well for classic lasagna noodles, keeping them from becoming too soft or mushy.
Q: What Vegetables Can I Add to Chicken Alfredo Lasagna?
Popular vegetable additions include zucchini, mushrooms, bell peppers, or extra spinach. Before layering them into the lasagna, sauté or drain high-water-content vegetables.
Q: Can I Use Store-Bought Alfredo Sauce Instead of Homemade?
Yes, store-bought Alfredo sauce is a time-saving alternative. However, homemade Alfredo sauce enhances flavor and texture, making the lasagna rich and creamy.
Q: Is Chicken Alfredo Lasagna Freezer-Friendly?
Absolutely! Wrap the dish tightly in plastic wrap and foil before freezing for 2-3 months. When reheating, bake covered at 350°F (175°C) for 50-60 minutes until heated through.
Q: What Cheese Works Best for a Creamy Chicken Alfredo Lasagna?
Combining mozzarella, parmesan, and ricotta creates the best texture and flavor. For an even creamier consistency, you can also use provolone or fontina.
chicken alfredo lasagna
Equipment
- A bowl
- Chopping board and knife
- A nonstick pan
- Cast iron skillet (or just use the same pan)
- A lasagna baking dish like this one (9x13", ideally glass or ceramic)
- Aluminum foil
- Oven
Ingredients
- Main Ingredients
- Shredded chicken rotisserie chicken or cooked chicken breast
- Cheese blend: mozzarella parmesan, and ricotta
- Cream base: heavy cream butter, flour
- Chicken broth and sour cream
- Seasonings & Flavor Enhancers
- Garlic fresh or garlic powder
- Onion oregano, basil, Italian seasoning
- Red pepper flakes nutmeg, and cayenne
- Salt and pepper
- Pasta & Layering
- 15 lasagna sheets classic, not no-boil
- Olive oil
- Vegetables & Additional Ingredients
- Chopped fresh basil
- Artichokes
- Frozen spinach patted dry
- Measurements & Miscellaneous
- 1 ½ cups of specific ingredients
- 10 ounces of spinach
- 4 cups shredded mozzarella
- 2 cups chicken broth
- 1 tablespoon Italian seasoning
- ⅓ cup flour
- 1 cup parmesan cheese
- ½ teaspoon each of pepper chicken bouillon, and red pepper flakes
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 375°F.
- Step 2: Cook the Lasagna Noodles
- Boil lasagna noodles in a large pot of salted water until they are just al dente.
- Step 3: Sauté the Onion and Cook the Chicken
- While the noodles cook, heat olive oil in a cast iron skillet.
- Sauté the onion until soft.
- Add chicken tenders to the skillet, coating them with spices (red pepper flakes, nutmeg, and salt).
- Cook the chicken on both sides until it's done, then let it rest for a few minutes.
- After resting, chop the chicken into small pieces.
- Step 4: Prepare the Alfredo Sauce
- In the same skillet, melt butter.
- Add flour and stir to create a roux.
- Gradually add chicken broth, cream, and a bit of parmesan cheese.
- Stir until the sauce thickens.
- Add fresh spinach and stir until wilted.
- Mix in the chopped chicken and mozzarella cheese.
- Step 5: Assemble the Lasagna
- Spread a thin layer of Alfredo sauce in a 9x13 lasagna dish.
- Add a layer of lasagna noodles.
- Repeat the process with layers of chicken, mozzarella, ricotta cheese, and sauce until several layers are formed.
- Step 6: Bake the Lasagna
- Cover the lasagna with foil and bake at 375°F for about 40 minutes.
- Uncover the lasagna, sprinkle with fresh parsley, and broil for a few minutes until the top is golden.
- Step 7: Serve
- Let the lasagna rest for a few minutes before serving.
Notes
Freezing: For long-term storage, wrap the entire dish in plastic wrap followed by foil, or store individual portions in freezer-safe containers. It will keep for up to 2-3 months.
Reheating: Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, covering with foil to maintain its creamy texture. If reheating from frozen, bake covered for 50-60 minutes or until heated through. Alternatively, microwave individual servings with a splash of milk or cream for moisture.
