Hey there, comfort food lovers! 😊 Tired of the same old weeknight dinners? Do you dream of a lasagna that’s rich, creamy, and packed with flavor but don’t have all day to spend in the kitchen? You’ve just hit the jackpot. 🎰
This Chicken Alfredo Lasagna is your new secret weapon. It swaps the classic red sauce for a luxurious, creamy Alfredo, tender chicken, and plenty of gooey cheese. It’s the ultimate cozy dinner that feels fancy but is surprisingly easy to make. Trust me, after one bite, your family will be begging you to add this recipe to the regular rotation! 👨👩👧👦
Why You’ll Go Nuts For This Lasagna: 🤩
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Insanely Creamy & Cheesy: We’re talking layers upon layers of decadent homemade alfredo sauce, ricotta cheese, and melted mozzarella.
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The Shortcut Hero: Using a rotisserie chicken 🍗 cuts your prep time in half. No cooking chicken from scratch required!
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Comfort in a Pan: This is the definition of hearty, satisfying comfort food that’s perfect for feeding a crowd.
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Make-Ahead Magic: Assemble it ahead of time and just pop it in the oven when you’re ready. Dinner, solved. ⏰
Gathering Your Ingredients 🛒
The beauty of this easy recipe is in its simple, flavorful ingredients. Here’s what you’ll need:
For the Chicken & Sauce:
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2 cups shredded chicken (a store-bought rotisserie chicken is perfect!)
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3 cups of your favorite homemade alfredo sauce (see my quick recipe below) or 1 (24 oz) jar of good-quality store-bought sauce
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1 tablespoon olive oil
For the Ricotta Layer:
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1 (15 oz) container whole milk ricotta cheese
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1 large egg 🥚
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1/2 cup grated Parmesan cheese
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1/4 cup fresh parsley, chopped 🌿
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1/2 teaspoon garlic powder
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Black pepper to taste
The Rest:
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9 lasagna noodles (oven-ready/no-boil noodles work great here!)
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3 cups shredded mozzarella cheese 🧀
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Non-stick cooking spray
My 10-Minute Homemade Alfredo Sauce: Melt 1/2 cup butter in a saucepan over medium-high heat. Add 2 minced garlic cloves and cook for 1 minute. Whisk in 2 cups heavy cream and bring to a simmer. Let it cook for 5 minutes. Whisk in 1 1/2 cups grated Parmesan cheese until melted and smooth. Season with salt and black pepper. It’s that simple!
Let’s Build This masterpiece! (Step-by-Step) 👩🍳
1. Prep Work: Preheat and Cook.
First, preheat your oven to 350 degrees F (175°C). Grab a 9×13 inch baking dish and give it a light spray with non-stick spray.
If you are NOT using no-boil noodles, cook your lasagna noodles according to package directions until they are al dente. Drain and lay them flat on a sheet of parchment paper so they don’t stick together.
2. Mix the Fillings.
In a medium bowl, combine the shredded chicken with about 1/2 cup of the alfredo sauce. This ensures every bit of chicken is flavorful and moist.
In another bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, garlic powder, and pepper until it’s all beautifully combined.
3. The Best Part: Layering! ➡️
Now for the fun part—creating those perfect layers of lasagna!
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Bottom Layer: Spread 3/4 cup of the plain Alfredo sauce evenly on the bottom of your prepared dish. This prevents the noodles from sticking and adds moisture.
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Noodle Layer: Place 3 lasagna noodles over the sauce.
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Cheese Layer: Spread half of the ricotta cheese mixture over the noodles.
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Chicken Layer: Spoon half of the chicken and Alfredo mixture over the ricotta.
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Sauce & Cheese: Drizzle 3/4 cup of Alfredo sauce over the chicken, then sprinkle with 1 cup of mozzarella cheese.
Repeat the layers: Noodles → remaining ricotta → remaining chicken → 3/4 cup Alfredo sauce → 1 cup mozzarella.
Top it off: For the final layer of lasagna noodles, place the last 3 noodles on top. Spread the remaining Alfredo sauce over these noodles and sprinkle on the last cup of mozzarella cheese. 🧀
4. Bake to Perfection. 🔥
Cover the baking dish tightly with foil. Bake in your preheated oven for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is golden, bubbly, and irresistible.
Pro Tip: Let the lasagna rest for 10-15 minutes after pulling it out of the oven. This allows the layers to set, making it much easier to cut into beautiful, clean squares.
FAQ: Your Questions, Answered! ❓
Q: Can I use regular lasagna noodles instead of no-boil?
A: Absolutely! Just boil them until al dente first. The cook time for the lasagna itself remains the same.
Q: How long does it take?
A: Prep is about 15 minutes of active time, and the cook time is about 45 minutes total (covering with foil and baking for the first 25).
Q: Can I make this ahead of time?
A: 100%! Assemble the entire lasagna, cover it tightly, and refrigerate for up to 24 hours. When you’re ready, bake it as directed, though you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
Q: What should I serve with it?
A: A simple green salad 🥗 with a tangy vinaigrette, some garlic bread 🥖 to soak up that extra sauce, and maybe some roasted asparagus. Perfection!
The Final Slice: Time to Dig In! 🍽️
There you have it! This chicken alfredo lasagna is the ultimate easy, cheesy, comfort food dinner. It’s a guaranteed hit that will have everyone at the table asking for seconds. It’s the perfect twist on a classic lasagna. So what are you waiting for? Get layering! 💪
Don’t forget to pin this recipe and share it with your friends! And if you make it, leave a comment below—I’d love to hear how it turned out for you. Happy cooking! ❤️
The Easiest, Creamiest Chicken Alfredo Lasagna You'll Ever Make 🍝
Ingredients
- For the Chicken & Sauce:
- 2 cups shredded chicken from a rotisserie chicken
- 3 cups homemade alfredo sauce or 1 (24 oz jar)
- 1 tbsp olive oil
- For the Ricotta Layer:
- 15 oz whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- ½ tsp garlic powder
- Black pepper to taste
- The Rest:
- 9 lasagna noodles oven-ready/no-boil recommended
- 3 cups shredded mozzarella cheese
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- If using regular noodles, cook them according to package directions until al dente. Drain and lay them flat.
- In a medium bowl, combine the shredded chicken with 1/2 cup of the alfredo sauce.
- In a separate bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, garlic powder, and black pepper.
- Spread 3/4 cup of plain alfredo sauce on the bottom of the prepared baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Spoon half of the chicken mixture over the ricotta layer.
- Drizzle 3/4 cup of alfredo sauce over the chicken, then sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers: noodles, remaining ricotta, remaining chicken, 3/4 cup alfredo sauce, and 1 cup mozzarella.
- For the final layer, place the last 3 noodles on top. Spread the remaining alfredo sauce over the noodles and sprinkle with the final cup of mozzarella cheese.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Video
Notes
- Make-Ahead: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time.
- Resting Time: Letting the lasagna rest after baking is crucial for clean slices.
- Serving Suggestion: Serve with a fresh green salad and garlic bread.
- 9x13 inch Baking Dish
- Large Pot (if not using no-boil noodles)
- Mixing Bowls
- Whisk
- Measuring Cups/Spoons
- Cheese Grater
(Estimated - you can adjust or use a calculator)
- Calories: 580
- Carbohydrates: 32g
- Protein: 32g
- Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 135mg
- Sodium: 920mg
- Fiber: 1g
- Sugar: 3g
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