This Chicken Alfredo Lasagna happened by accident one night when I had leftover rotisserie chicken and no red sauce in the pantry. I figured, why not try cream instead? Three layers, a mountain of cheese, some spinach I was trying to use up. It came out of the oven bubbling and golden, and my family went quiet for about ten minutes straight. Just forks scraping plates.
The Night Oliver Declared Himself a "Cheese Expert"
Last Tuesday, I was layering this Chicken Alfredo Lasagna when Oliver, my seven-year-old, wandered into the kitchen. He'd been playing with his toy cars, but the smell of that homemade alfredo lasagna sauce pulled him right over.
"What's that, Mama?" he asked, standing on his tiptoes to peek into the pan.
"Chicken alfredo lasagna," I said, spreading another layer of that creamy sauce. "Want to help?"
He nodded so fast I thought his head might fall off. I handed him the bowl of shredded mozzarella cheese and told him to sprinkle it over the top. Well, "sprinkle" apparently meant "dump half the bowl in one spot." We had this massive cheese mountain on one side and barely anything on the other.
"Oliver, buddy, we need to spread it out," I laughed, gently redistributing the cheese.
He grinned up at me. "I'm just making sure we have enough, Mama. You can never have too much cheese."
When it came out of the oven, all golden and bubbling, Oliver took one bite and declared himself a "cheese expert." He said the creamy sauce tasted like "a cloud made of butter," which is probably the best compliment this chicken alfredo bake has ever received. He even ate the spinach without realizing it, which felt like a parenting win.
Jump to:
- The Night Oliver Declared Himself a "Cheese Expert"
- Chicken Alfredo Lasagna Ingredients
- How to Make Chicken Alfredo Lasagna
- Smart Substitutions and Variations
- Equipment For Chicken Alfredo Lasagna
- How to Store and Reheat Leftovers
- Perfect Pairings and Serving Ideas
- Top Tip
- Why You'll Love This Chicken Alfredo Lasagna
- FAQ
- Why This Chicken Alfredo Lasagna Works Every Time
- Related
- Pairing
- Chicken Alfredo Lasagna
Chicken Alfredo Lasagna Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the Sauce:
- Unsalted butter
- Chopped onion
- Minced garlic
- All-purpose flour
- Heavy cream (or whole milk if you prefer)
- Grated parmesan cheese
- Cream cheese, softened
- Spinach leaves
- 2 cups rotisserie chicken, cut into bite-sized pieces
- 1 teaspoon Kosher salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
For the Lasagna:
- ¾ cup ricotta cheese
- 1 large egg
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese (plus more for topping)
The ingredients are pretty straightforward, and chances are you already have most of them in your kitchen. If you're looking for a side dish to go with this, my Easy Pepperoni and Cheese Crisps make a fun appetizer while this bakes.
How to Make Chicken Alfredo Lasagna
Let me walk you through how to make this Chicken Alfredo Lasagna step by step. It's easier than you might think.
Get Your Oven Ready Start by heating your oven to 350°F. Grab an 8x8-inch baking dish and give it a good spray with nonstick cooking spray. Set it aside while you work on the sauce.
Make That Creamy Alfredo Sauce Melt the butter in a large saucepan over medium heat. Once it's bubbling, add your chopped onion. Let it cook for about 4 minutes, stirring occasionally, until it turns soft and translucent. You'll know it's ready when it smells sweet and looks almost see-through.
Toss in the minced garlic and stir for about 30 seconds. Don't let it burn, you just want it fragrant.
Now, slowly whisk in 2 cups of heavy cream. Bring it to a gentle simmer and let it bubble away until it thickens up nicely. This usually takes a few minutes, and you'll see it coat the back of your spoon when it's ready.
Take the pan off the heat and stir in the parmesan cheese, cream cheese, chicken, spinach, salt, and pepper. Keep stirring until the spinach wilts down and everything looks smooth and combined. The cream cheese should melt right in, making the sauce extra silky.
Prep the Ricotta Mixture In a small bowl, whisk together the ricotta cheese and egg until it's smooth and creamy. This mixture helps hold the layers together and adds a nice richness to the lasagna with ricotta cheese.
Layer It All Together Spread about ¼ cup of that gorgeous alfredo sauce on the bottom of your prepared baking dish. Lay 3 cooked lasagna noodles on top of the sauce.
Add ¼ cup of the ricotta mixture, spreading it gently over the noodles. Then add ½ cup of the alfredo sauce and sprinkle ⅔ cup of shredded mozzarella on top.
Repeat this layering two more times. You'll end up with three beautiful layers. Finish with a final layer of sauce and sprinkle extra mozzarella on top. Cover the whole thing with aluminum foil.
Bake Until Bubbly Slide the dish into your preheated oven and bake for 38 to 42 minutes. You'll know it's ready when the sauce is bubbling around the edges and everything looks hot and melty.
Remove the foil and turn on your broiler. Broil for 2 to 3 minutes, watching carefully, until the cheese on top turns golden and gets those crispy edges we all love.
Let It Rest This is the hardest part, but let the lasagna cool for about 18 minutes before slicing. I know it's tempting to dig right in, but this resting time helps everything set up so your slices don't fall apart.
Smart Substitutions and Variations
This rotisserie chicken lasagna is flexible, so here are some ways to make it work for you.
Cream Options: If you don't have heavy cream, whole milk works fine. Your sauce will be a bit lighter, but still delicious. You can also do half cream, half milk for something in between.
Chicken Alternatives: Ground chicken or turkey work beautifully here. Just cook them first with some garlic and seasonings. You could even use leftover Thanksgiving turkey if you're making this around the holidays.
Cheese Swaps: Don't have ricotta? Cottage cheese blended smooth works in a pinch. Some folks even use a mix of ricotta and mascarpone for extra richness.
Veggie Additions: Feel free to add mushrooms, sun-dried tomatoes, or artichoke hearts to the sauce. Just sauté them with the onions.
Lighten It Up: Use milk instead of cream, reduced-fat cheeses, and add extra veggies like zucchini or bell peppers to bulk it up without adding heaviness.
If you're in the mood for something lighter on the side, my Ambrosia Fruit Salad Recipe is the perfect sweet contrast to this rich Chicken Alfredo Lasagna.
Equipment For Chicken Alfredo Lasagna
- 8x8-inch baking dish
- Large saucepan for the sauce
- Small bowl for mixing the ricotta and egg
- Aluminum foil
- Whisk
- Wooden spoon for stirring
How to Store and Reheat Leftovers
Storing: Once the Chicken Alfredo Lasagna cools completely, transfer any leftovers to an airtight container. It'll keep in the fridge for up to 3 days. The flavors actually deepen overnight, making day-two lasagna even better.
Reheating: For best results, reheat individual portions in the microwave for about 2 minutes, or until heated through. If you're reheating a larger portion, cover it with foil and warm it in a 350°F oven for about 20 minutes.
Freezing: This freezes beautifully. You can freeze it either before or after baking. Wrap the whole dish tightly in plastic wrap, then aluminum foil. It'll keep for up to 3 months. Thaw overnight in the fridge before baking or reheating.
If you're freezing it unbaked, add an extra 10 to 15 minutes to the baking time when you're ready to cook it from thawed.
Perfect Pairings and Serving Ideas
This cheesy Chicken Alfredo Lasagna is rich and filling, so I like to serve it with lighter sides that complement without overwhelming.
A simple green salad with lemon vinaigrette cuts through the creaminess perfectly. The brightness of the lemon and the crunch of fresh lettuce balance out all that cheese.
Garlic bread is always a winner, especially for soaking up any extra alfredo sauce on your plate. Just slice a baguette, brush it with butter and garlic, and toast until golden.
Roasted vegetables like broccoli, asparagus, or green beans add color to your plate and a nice contrast in texture. The slight char from roasting plays really well with the creamy sauce.
And if you're feeling adventurous, my Authentic Hungarian Goulash makes a great meal prep option for the next night, giving you a completely different flavor profile to enjoy.
Top Tip
Here's something I learned after making this a few times: don't skip the resting time. I know 18 minutes feels like forever when you're hungry and the Chicken Alfredo Lasagna smells amazing, but it really does make a difference.
That first time I made this, I got impatient and cut into it after maybe 5 minutes. The whole thing slid around like a cheese avalanche, and while it tasted incredible, it looked like a mess on the plate.
Now I use that cooling time to set the table, pour drinks, and make a quick salad. By the time everything's ready, the lasagna has set up perfectly and cuts into beautiful, neat squares.
Also, if you're making this for guests, you can assemble it the night before and keep it covered in the fridge. Just add about 10 extra minutes to the baking time since it'll be going in cold.
Why You'll Love This Chicken Alfredo Lasagna
Let me tell you why this easy Chicken Alfredo Lasagna needs to be on your dinner rotation. First, it uses rotisserie chicken, so you're already saving yourself a ton of time. No need to cook and shred chicken from scratch when you've got a busy weeknight ahead.
The sauce comes together in one pan, and it's incredibly forgiving. If your cream thickens up too much, just add a splash more. If you want it extra garlicky, go for it. This Chicken Alfredo Lasagna with cream sauce adapts to what you need.
And here's the thing, it looks fancy. Like, really fancy. But it's actually pretty simple to put together. The layering is straightforward, and once it's in the oven, you can walk away and let it do its thing. Perfect for when you want to impress without the stress.
Plus, it feeds a crowd. Nine servings means you'll have leftovers, and trust me, this chicken pasta lasagna tastes even better the next day when all those flavors have had time to hang out together.
FAQ
Can you use Alfredo sauce for chicken lasagna?
Absolutely! Alfredo sauce works wonderfully in lasagna. It creates a creamy, rich base that's different from traditional tomato sauce but just as delicious. You can use jarred alfredo if you're short on time, though homemade tastes fresher. Just make sure your sauce isn't too thick, you want it to flow between the layers nicely.
Is Alfredo sauce the same as lasagna sauce?
Not quite. Traditional Chicken Alfredo Lasagna uses a tomato-based marinara or meat sauce, while alfredo is a cream-based sauce made with butter, cream, and parmesan. But here's the thing, lasagna is super versatile, and using alfredo sauce instead creates what we call "white lasagna." It's creamier, richer, and has a totally different flavor profile. Both are amazing in their own way.
What is lasagna Alfredo?
Lasagna alfredo is a variation of traditional lasagna that uses creamy alfredo sauce instead of tomato sauce. It typically includes chicken, sometimes spinach or other vegetables, and lots of cheese. Think of it as the cozy, cream-based cousin of classic Chicken Alfredo Lasagna. It's perfect when you're craving something rich and comforting, and it's a great way to use up leftover rotisserie chicken.
What goes with chicken alfredo lasagna?
Since this Chicken Alfredo Lasagna is pretty rich and creamy, I like serving it with lighter sides. A crisp green salad with a tangy vinaigrette is perfect for cutting through the richness. Garlic bread is always a hit for soaking up extra sauce. Roasted or steamed vegetables like broccoli, green beans, or asparagus add freshness and color. And for something fun, try serving it with a light soup as a starter to round out the meal.
Why This Chicken Alfredo Lasagna Works Every Time
The beauty of this Chicken Alfredo Lasagna recipe is in its simplicity. You're not juggling multiple pots or complicated techniques. Everything comes together in a straightforward way, and the ingredients work together naturally.
The rotisserie chicken is already seasoned and cooked, so you're building on those flavors rather than starting from scratch. The cream sauce is forgiving and hard to mess up. And the layering? Once you've done it once, you'll never need to look at the instructions again.
This is the kind of recipe that becomes part of your regular rotation because it just works. It makes people happy, it fills bellies, and it turns a regular Tuesday into something a little more special.
Whether you're feeding your family on a busy weeknight or bringing a dish to a potluck, this Chicken Alfredo Lasagna delivers every single time. It's creamy, it's comforting, and it's one of those recipes that makes your house smell like a home.
Give it a try this week. I think you'll love it as much as we do.
Related
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Pairing
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Chicken Alfredo Lasagna
🍳 Equipment
- 1 8×8-inch baking dish For baking the lasagna
- 1 Large saucepan For preparing the sauce
- 1 Small bowl For mixing the ricotta and egg
- 1 Aluminum foil For covering the lasagna while baking
- 1 Whisk For stirring the ricotta mixture
- 1 Wooden spoon For stirring the sauce
Ingredients
Sauce
- 1 Tablespoon unsalted butter For cooking
- ½ cup onion chopped Adds sweetness and flavor
- 2 teaspoons garlic minced Adds depth to the sauce
- 3 Tablespoons all-purpose flour For thickening the sauce
- 2 ½ cups heavy cream For a rich and creamy sauce
- ¼ cup grated parmesan cheese For a salty, nutty flavor
- 4 ounces cream cheese softened Adds creaminess and richness
- 4 cups baby spinach leaves Adds freshness and color
- 2 ½ cups rotisserie chicken Convenient, pre-cooked protein)
- 1 teaspoon Kosher salt plus extra to taste For seasoning
- ½ teaspoon ground black pepper For seasoning
Lasagna
- 1 large egg For binding the ricotta mixture
- ¾ cup ricotta cheese Provides a creamy, rich layer
- 10 cooked lasagna noodles For the lasagna layers
- 2 ½ cups shredded mozzarella cheese For melting and flavor
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray.
- In a large saucepan over medium heat, melt 1 Tablespoon of butter. Add the chopped onion and cook for 4 minutes until translucent. Stir in minced garlic and flour, cooking for 30 seconds. Gradually whisk in 2 cups of cream. Bring to a simmer and cook until the sauce thickens. Remove from heat and stir in the grated parmesan, cream cheese, chicken, spinach, salt, and pepper. Continue stirring until the spinach has wilted.
- In a small bowl, whisk together the egg and ricotta cheese until smooth.
- Spread about ¼ cup of the sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top, then layer with ¼ cup of the ricotta mixture, ½ cup of sauce, and ⅔ cup of shredded mozzarella. Repeat the layers two more times, finishing with any remaining sauce. Pour the remaining sauce on top and sprinkle with additional mozzarella.
- Cover the dish with foil and bake for 35 to 45 minutes, or until the sauce is bubbling. Then, remove the foil and broil for 2 to 3 minutes, or until the cheese is golden and melted.
- Let the lasagna cool for 15 to 20 minutes before slicing and serving.
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