Alright, picture this: you’re craving lasagna but can’t stop thinking about that creamy, dreamy Alfredo sauce you adore. Enter Chicken Alfredo Lasagna—the best of both worlds wrapped into one cheesy, luscious bake that practically sings comfort food at you. This isn’t your average tomato-ey lasagna; it’s rich, velvety, and packed with tender chicken that soaks up every bit of that garlicky, buttery sauce. Honestly, it’s like a cozy hug on a chilly evening, only better because it’s edible. Trust me, once you try this, you’ll start planning your next meal around leftover Alfredo sauce just to make it again!
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Ingredients
For the Main Dish:
12 lasagna noodles (regular or no-boil)
3 cups cooked chicken, shredded or chopped
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups ricotta cheese
1 tbsp olive oil
Salt and pepper, to taste
For the Sauce:
4 tbsp unsalted butter
4 cloves garlic, minced
3 cups heavy cream
1 ½ cups grated Parmesan cheese
1 tsp Italian seasoning
Pinch of nutmeg (optional but magic!)
How I Make It
Step 1:
First things first, bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package instructions. Drain and lay them flat on a drizzle of olive oil to keep them from sticking while you prep the sauce.
Step 2:
In a large skillet over medium heat, melt the butter and gently sauté the minced garlic until fragrant—watch carefully so it doesn’t burn, about 1 minute. Then, slowly whisk in the heavy cream and bring to a gentle simmer.
Step 3:
Stir in the Parmesan cheese, Italian seasoning, and a tiny pinch of nutmeg (if you have it). Keep stirring until the sauce thickens to a luscious, velvety consistency—around 5 minutes. Taste and season with salt and pepper as needed.
Step 4:
Now, stir in the shredded chicken until it’s fully coated with the sauce. In a separate bowl, mix the ricotta cheese with a sprinkle of salt and pepper to add some creaminess and tang to the layers.
Step 5:
Preheat your oven to 375°F. In a baking dish, spread a thin layer of the Alfredo chicken sauce on the bottom to prevent sticking. Layer 4 lasagna noodles, followed by a portion of the ricotta mixture, more chicken Alfredo sauce, and a generous sprinkle of mozzarella.
Step 6:
Repeat the layering process two more times, finishing with a top layer of noodles, sauce, mozzarella, and a dusting of Parmesan. Cover with foil and bake for 25 minutes, then remove the foil and bake an additional 15 minutes until golden and bubbling. Let it rest for 10 minutes before slicing—this helps it set beautifully!
Variations & Tips
Use no-boil noodles to save time—just add an extra splash of cream to keep things moist.
For a veggie boost, add sautéed spinach or mushrooms between layers.
Swap out mozzarella for provolone or fontina for a different cheesy profile.
Try grilling or roasting the chicken for a smoky depth of flavor.
Leftover sauce keeps well in the fridge and reheats beautifully for quick dinners.
How I Like to Serve It
This dish shines on cool fall or winter evenings when you want something rich and satisfying. Pair it with a crisp green salad and a glass of chilled white wine for a balanced meal. It’s also a winner for casual weekend dinners with friends—you’ll want to make extra because it disappears fast!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave to keep the sauce creamy and luscious.
Closing: This Chicken Alfredo Lasagna always impresses because it combines familiar comfort with a creamy twist that feels like a little Italian kitchen magic right at home.
