Chicken Alfredo Lasagna
This Chicken Alfredo Lasagna is completely creamy and delicious, making it a perfect comfort food. It’s the only recipe you need for a cozy family dinner!

I have shared many lasagna recipes on my blog, but this Chicken Alfredo Lasagna is one of my favorites. It has creamy Alfredo sauce, tender chicken, and fresh spinach, which makes it special. The layers of pasta and cheese create a tasty dish that everyone loves.
When I make this recipe, the smell of garlic and butter fills my kitchen. It makes my family excited for dinner. The flavors are warm and comforting, perfect for a chilly night. I like to use rotisserie chicken to save time and add great taste.
Finally, when the lasagna comes out of the oven, it looks amazing. The cheese is melted and bubbly on top. Everyone gathers around the table, ready to enjoy this delicious meal.
I like to serve my Chicken Alfredo Lasagna with a fresh side salad and garlic bread. The salad adds a nice crunch, and the garlic bread is great for soaking up the sauce. It makes a complete meal that everyone at the table enjoys!
What is Chicken Alfredo Lasagna?
Chicken Alfredo Lasagna is a creamy and cheesy pasta dish that combines layers of lasagna noodles with a rich Alfredo sauce, shredded chicken, and a mix of cheeses. The dish typically features cooked lasagna noodles layered with a creamy sauce made from butter, garlic, heavy cream, and Parmesan cheese. It’s often enhanced with vegetables like spinach for added flavor and nutrition.
Ingredients
- 9 cooked lasagna noodles
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded rotisserie chicken
- 8 ounces ricotta cheese
- 3/4 cup grated Parmesan cheese
- 5 ounces fresh spinach
- 2 cups heavy cream
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper

How to make Chicken Alfredo Lasagna
Step 1:
Preheat your oven to 350°F (175°C).
Step 2:
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the minced garlic and chopped onion, cooking until the onion becomes translucent.
Step 3:
Add 5 ounces of fresh spinach to the skillet, stirring until the spinach wilts.
Step 4:
Pour in 2 cups of heavy cream, then add the grated Parmesan, ricotta cheese, black pepper, and salt. Stir until well combined, and the sauce is smooth and slightly thickened. Add the shredded chicken and stir until everything is combined, then remove from heat.
Step 5:
In a 9×13-inch baking dish, spread a small amount of the chicken Alfredo mixture to coat the bottom. Place 3 lasagna noodles on top. Spoon one-third of the chicken Alfredo mixture over the noodles, and sprinkle on one-third of the shredded mozzarella.
Step 6:
Repeat the layers twice, ending with a layer of chicken Alfredo and a final mozzarella topping.
Step 7:
Cover the lasagna with foil and bake for 30-35 minutes. Then, uncover and broil for 2-3 minutes until the cheese is bubbly and golden.
Step 8:
Let the lasagna cool for 5 minutes, then serve warm.
Tips to make perfect Lasagna
- Steep a sprig of fresh rosemary or thyme in the heavy cream while it heats up, then remove it before assembling. This adds a subtle, aromatic depth without overpowering the Alfredo flavor.
- Mix panko breadcrumbs with a little Parmesan and olive oil, and sprinkle it on top before broiling. This gives your lasagna a delightful, crispy finish.
- Just a pinch of lemon zest in the Alfredo sauce will brighten the creaminess and enhance the flavors of the chicken and spinach.
- For a flavor twist, mix mozzarella with fontina or Gruyère. These cheeses melt beautifully and add a richer, more complex flavor profile.
- After baking, a drizzle of truffle oil over the top brings out a luxurious, earthy flavor that pairs wonderfully with the creamy Alfredo sauce.
- To add texture and flavor, layer in some thinly sliced roasted mushrooms, bell peppers, or even artichoke hearts. They add bursts of flavor and balance the richness.
Make it vegetarian
To make Chicken Alfredo Lasagna vegetarian! Here are some tips to adapt the recipe:
- Omit the Chicken: Simply leave out the shredded chicken or replace it with a protein alternative like tofu, tempeh, or chickpeas for added protein.
- Add More Vegetables: Increase the number of vegetables in the lasagna. Spinach, mushrooms, zucchini, bell peppers, and broccoli are great choices. You can sauté them before adding them to the layers.
- Use Vegetable Broth: If you’re making your own Alfredo sauce, you can use vegetable broth instead of chicken broth to keep it vegetarian.
- Consider Cheese Options: If you want a dairy-free version, use vegan cheese alternatives and make your own vegan Alfredo sauce with cashews or nutritional yeast.
By making these changes, you’ll have a delicious vegetarian version of Chicken Alfredo Lasagna that everyone can enjoy!
What to serve with Chicken Alfredo Lasagna?
Chicken Alfredo Lasagna goes really well with a fresh, simple green salad. A salad with lettuce, cucumbers, and tomatoes tossed in a light vinaigrette adds a refreshing balance to the creamy lasagna. It’s light and crisp, making each bite feel just right.
Garlic bread or breadsticks are also a perfect match. They’re great for dipping into the lasagna sauce left on the plate, adding a bit of extra flavor to each bite. Plus, they’re easy to make or find at the store, making them a simple side.
If you want a veggie side, try roasted vegetables like broccoli, asparagus, or carrots. The roasted flavor and slight crunch of these veggies add color and a nice texture that pairs well with the smoothness of the lasagna.

How to store
To store Chicken Alfredo Lasagna, allow it to cool completely first. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3–4 days.
If you plan to store it longer, freezing is an option. Wrap individual portions in plastic wrap, then place them in freezer-safe containers. This way, you can easily reheat single servings later. It will keep well in the freezer for up to 2–3 months.
When ready to reheat, thaw frozen portions in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20–30 minutes or until warmed through, or microwave single portions for convenience.
FAQ
Can I use store-bought Alfredo sauce?
- Yes, you can use store-bought Alfredo sauce to save time. Just mix it with the chicken and other ingredients as directed.
Can I make this dish ahead of time?
- Yes, you can prepare the lasagna ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I use different types of cheese?
- Absolutely! Feel free to mix and match cheeses like mozzarella, provolone, or even cheddar for a different flavor.
What can I substitute for rotisserie chicken?
- You can use cooked shredded chicken breast, turkey, or even leftover chicken from another dish.
How do I prevent the noodles from sticking?
- Make sure to cook the lasagna noodles until al dente, and toss them in a bit of olive oil after draining to help prevent sticking.
Can I add more vegetables?
- Yes! You can add spinach, broccoli, or any vegetables you like. Just cook them slightly before adding them to the lasagna.
How do I know when it’s done?
- The lasagna is done when the cheese on top is bubbly and golden brown, and the sauce is hot and bubbling around the edges.
Chicken Alfredo Lasagna
Course: MainCuisine: ItalianDifficulty: Easy8
servings30
minutes50
minutes1
hour20
minutesThis Chicken Alfredo Lasagna is completely creamy and delicious, making it a perfect comfort food. It’s the only recipe you need for a cozy family dinner!
Ingredients
9 cooked lasagna noodles
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded rotisserie chicken
8 ounces ricotta cheese
3/4 cup grated Parmesan cheese
5 ounces fresh spinach
2 cups heavy cream
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon unsalted butter
3/4 teaspoon salt
1/8 teaspoon black pepper
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the minced garlic and chopped onion, cooking until the onion becomes translucent.
- Add 5 ounces of fresh spinach to the skillet, stirring until the spinach wilts.
- Pour in 2 cups of heavy cream, then add the grated Parmesan, ricotta cheese, black pepper, and salt. Stir until well combined, and the sauce is smooth and slightly thickened. Add the shredded chicken and stir until everything is combined, then remove from heat.
- In a 9×13-inch baking dish, spread a small amount of the chicken Alfredo mixture to coat the bottom. Place 3 lasagna noodles on top. Spoon one-third of the chicken Alfredo mixture over the noodles, and sprinkle on one-third of the shredded mozzarella.
- Repeat the layers twice, ending with a layer of chicken Alfredo and a final mozzarella topping.
- Cover the lasagna with foil and bake for 30-35 minutes. Then, uncover and broil for 2-3 minutes until the cheese is bubbly and golden.
- Let the lasagna cool for 5 minutes, then serve warm.