This post may contain affiliate links. Please read our disclosure policy.
This easy Chicken Alfredo Lasagna is made with rotisserie chicken, alfredo sauce, and mozzarella cheese. It’s an easy and delicious chicken lasagna recipe that your family and friends will love!
Looking for more recipes with alfredo sauce? Try some of our other favorites, like Cajun Chicken Alfredo or Shrimp Alfredo.
Chicken Alfredo Lasagna
This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white alfredo sauce, chicken, and Barilla lasagna noodles. Layer it all together and bake for a creamy, cheesy and delicious dinner.
Lasagna Ingredients
The Pasta: This recipe has only been tested with uncooked lasagna noodles that are boiled before adding to the lasagna. You can use the oven-ready type if you want, but you may want to add more liquid to the sauce because they will absorb more of the liquid.
The Alfredo Sauce: I use heavy cream, parmesan, ricotta cheese, and a simple seasoning of salt and pepper.
The Filling: This is made up of shredded chicken, spinach, garlic, onion, and shredded mozzarella.
How To Make Chicken Alfredo Lasagna
- Make the sauce – In this Chicken Lasagna, the sauce is one with the filling. There’s no need to layer them between each other, so it’s easier and faster! Once you’ve got the garlic, onion, and spinach sauteed, add in the parmesan, heavy cream, ricotta, and seasoning. When it’s at a simmer, set it aside.
- Cook the noodles – Next, you want to cook the pasta. Start by boiling it in a stockpot filled with water and add salt. Cook until the pasta is al dente. I also like to drizzle some olive oil into the pasta so it helps prevent them from sticking to each other.
- Assemble the lasagna- Usually, a lasagna has at least 3 layers and goes in the following order: Sauce, lasagna noodles, sauce, filling, and then cheese, you want to continue this pattern starting from the lasagna noodles again. For our chicken lasagna, you’ll layer a little of the sauce/filling on the bottom, then noodles, sauce/filling, cheese, noodles, sauce/filling, cheese, until you’ve used up all the noodles. End with the cheese. You can bake at this point, or cover tightly and refrigerate or freeze for later.
- Lasagna bake time- Depending on if your lasagna is fresh or frozen, your bake time differs. Make sure to cover with aluminum foil until the last few minutes of baking to prevent the cheese from burning. For fresh lasagna– Bake in the oven at 350 degrees Fahrenheit for 30-35 minutes. For frozen– Bake at 375 degrees Fahrenheit for about 50 minutes.
Serving Suggestions
A pan of chicken alfredo lasagna can be a meal in itself. However, if you want to spread it a little further, add a big copycat Olive Garden Salad and some garlic bread.
What To Do with Leftovers
You can freeze chicken lasagna both baked and unbaked. Make sure to assemble the lasagna in a disposable aluminum baking dish prior to freezing. Ceramic dishes that are cold then rapidly heated may crack. Cover the pan tightly with foil and freeze for up to 4 months.
For unbaked lasagnas, thaw in the fridge, then bake according to the recipe instructions. You may need to add time covered since you are starting at a lower temperature. For already baked then frozen lasagna, thaw in the fridge then reheat in the oven until warmed through.
Looking for more pasta? Try these delicious recipes:
- Chicken Scampi
- Italian Pasta Salad
- Pasta Carbonara
- Creamy Garlic Penne with Chicken
- Lasagna Stuffed Shells
Chicken Alfredo Lasagna
Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 cup onion chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1.5 cups grated parmesan cheese
- 15 ounces ricotta cheese
- 1/4 teaspoons black pepper
- 1 1/2 teaspoons salt
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
- Now add 10 ounces of fresh spinach and stir until the spinach wilts.
- Then add in 4 cups of heavy cream, 1 ½ cup of grated Parmesan, 15 ounces ricotta cheese, ¼ teaspoons black pepper, 1 ½ teaspoons salt, and 3 cups of shredded rotisserie chicken.
- Once the heavy cream comes to a slight simmer, remove it from the heat.
- In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna noodles. I was able to squeeze in about 5 noodles.
- Now add a generous amount of your chicken Alfredo mixture on top of the lasagna noodles and sprinkle on one-third of the shredded mozzarella cheese.
- Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna noodles are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love this recipe!! I do a vegan version with homemade vegan ricotta and air fryer roasted jackfruit. It’s DELICIOUS. Got all my non vegan friends calling me non stop. Lol
Nice! Thanks for stopping by Emily.
If I double recipe, how long should I bake
Thanks
If you’re doubling you’ll probably need to just use two pans. You might need to add 5-10 minutes but not more than that. I don’t think you could double and still use the same pan.
I made this for the first time for my daughter’s baby shower along with 2 regular lasagnas. The chicken Alfredo lasagna was a big hit and everyone wanted the recipe. For me having just made it for the first time and taking it out to be eaten by lots of women and it turning out really good even though I had my doubts because I worried it would be runny ,well that’s a winner to me! Thanks for sharing such a crowd pleaser.
I really loved this one! Simple and delicious!!
So I’m not gonna lie I use this recipe as a base for my vegan lasagna recipe….I sub the onion and garlic for minced or powders and I use frozen spinach and homemade cashew cheeses as well as homemade seitan and I usually use almond milk instead of heavy creamer but it’s still really good, I know that means I’m technically not following your recipe but I use the base and I can’t complain about taste
Thanks for the tips. I’m going to make one as written and another with your suggestions but keep the fresh onions and garlic. Going to use Butler soy curls.
Great recipe! This is my second time making it. We absolutely LOVE it. Thank you!
You are so welcome Monica! Thanks for stopping by.
I made this recipe yesterday (Thursday, Jan. 7) and it turned out great! My husband helped himself to 3 servings! We absolutely love it!! Having leftovers tonight!! This recipe is easy and simple as well as delicious! Thank you!! I think I plan on making this again only I am going to substitute shredded chicken with chopped crabmeat and lobster meat!! Again, thank you!!
You are so welcome Robin! Thank you for the awesome feedback!
I believe there is a mistake on the Parmesan amount. Or maybe a typo. It says 1.5 in the most then just a cup in the instructions. I added it all. We will see if it turns out.
You did it correctly, it’s all added to the sauce.
I made this when we had dinner for the first time meeting our daughters boyfriends parents. THey do not eat pork or beef. I stumbled on this recipe and tried it. It was a Hit….everyone loved it. I served it with a salad and Crack bread. I was worried about the watery part. So here is what happen to me. I prepared it earlier in the day and put in fridge. I took it out and let it sit on the counter before popping it in the oven. I cooked it for 35 minutes and it was very watery. I kept it in the oven for at least another 15 minutes and it was still watery. at that point I was worried about cooking too long so I broiled it for 5 minutes and let it sit for at least 15 or more minutes until it set and it finally did . It had a lot of flavor. I did add more garlic to my recipe and I used as she stated the heavy cream and grated my own parmesan cheese block. nice and creamy and it thickened up quickly for me. Hope this helps.
Awesome feedback Camille! Thank you so much for stopping by.
This was such a delicious Lasagna. So easy and Delicious.
Awesome feedback Michelle! Thank you for stopping by.
Although very rich it was delicious, not for those who are counting calories
It’s definitely an indulgent meal. Glad you found it delicious!
I made this and sautéed zucchini and mushrooms also. Plan to freeze it and send it with my college girl!
Hi we have made this twice and everyone loves it. I Am having a problem with the thickness or lack thereof, of the sauce. Do you have any insight as to why my sauce would be like water it does not thicken at all?
Hi Penny, without actually seeing what you are putting in the recipe, it’s difficult to know what is happening. With everything mixed together, the sauce should thicken right up. Are you sure you followed the recipe as written?
yes I have, noticed that it called for 1 1/2 cup of parm but in the instructions says 1 cup but I added the 1 1/2. this is the second time making and both times I had to bake an extra 45 min to an hour to get the moisture cooked off and it finally thickened. the only thing I can think of is maybe the cream. heavy? what fat content cream are you using?
This recipe is really delicious, I had to change it just a tad bit. I added broccoli and coliflower during the saute process! Also added parsley into the sauce, Super yummy!
That’s awesome Marina! Great feedback, thank you.
Good idea to add
Next dinner
Delicious! My family love it !
Thank you
Your are so welcome Christina! Thanks for stopping by.
I made this lasagna last night for my family and they loved it! It is very heavy but also very yummy, I will add mushrooms and perhaps chopped zucchini just to give it more veggies, it was really yummy, the best part is you have one dish to wash if you prepare before hand and wash all dishes before guest arrive. I served with a garden salad and yummy garlic bread, will definitely make this again!
Adding more veggies is a great idea!
Ok this is a recipe worth your time. This was so tasty that our picky 20 yr old immediately said he liked it. Now that says something in our house. I had to use cottage cheese because of not being able to find ricotta so I felt it was just a tiny bit looser so I let it sit for about 10 min to firm up a bit. I would add mushrooms next time because I love mushrooms in almost everything lol. I think this would be great with shrimp or even broccoli. I also think the sauce is great to even have with just fettuccine. First time to this website and my first dish was a winner winner chicken dinner! Yum!!!!!
That’s so awesome Lynda! Thanks for stopping by and sharing your positive feedback.
I want to use gluten free oven ready noodles. I’m confused by your comments about oven ready. Should the noodles still be cooked before assembly and just add extra water for boiling? Or do you mean to add water to the recipe if you’re using oven ready? Thanks!
Hi Gina, This recipe has not been tested with oven-ready noodles. I’ve updated the post to make that clear. If you want to use oven-ready, you may want to add more liquid (cream) to the sauce. Apologies for the misprint, the author mentioned water which isn’t in the recipe.
Question. The ingredient list says 1/4 tsp pepper but the directions say 1-1/4 tsp of pepper. I went on the side of caution and did 1/4 tsp but it needed more so I added another 1/2 tsp. In the oven now so I can’t wait to try it! Just wanted to let you know the discrepancy.
Thank you for calling that to my attention. It’s 1/4 teaspoon of pepper. I’ve updated the recipe. Enjoy!
So good!!! I’ll admit I made a few changes. I didn’t have cooked chicken, so I sautéed some, then made the sauce in the same pan to add depth to the flavors. I replaced just a small amount of the cream (about 1/3 cup) with dry sherry because I like the flavor it imparts to creamy dishes. I had fresh basil on hand, so I added a couple of chopped tablespoons when I took the pan off the heat. My family all loved it, including the picky 8 year old, and the husband that doesn’t like cream sauces! Thank you-we will be making this again for sure!!
Nice! Thanks Laura for sharing your positive feedback.
Great recipe! I substituted the chicken for ground turkey & Italian turkey sausage. It is so tasty!! Thanks for sharing.
You are so welcome Imory! Thanks for stopping.