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Ultimate Creamy Chicken Alfredo Lasagna Recipe

A close-up of a delicious slice of chicken alfredo lasagna with layers of pasta, shredded chicken, and melted cheese topping.
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This recipe delivers a rich, cheesy Chicken Alfredo Lasagna that is perfect for an easy family dinner. You will layer tender chicken, homemade Alfredo sauce, and pasta for a satisfying comfort food dish.

Ingredients

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  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (use rotisserie chicken for a hack)
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 8 ounces mozzarella cheese, shredded

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  3. Prepare the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant.
  4. Whisk in the flour and cook for one minute, stirring constantly. Gradually whisk in the warm milk, then the heavy cream. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the 1 cup of Parmesan cheese, salt, and pepper until smooth. Set aside about 1 cup of the Alfredo sauce for layering, and keep the rest warm.
  6. In a medium bowl, combine the ricotta cheese, egg, and parsley. Mix well.
  7. Assemble the lasagna: Spread a thin layer of the reserved Alfredo sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta mixture evenly over the noodles. Top the ricotta with half of the shredded chicken. Sprinkle with one-third of the mozzarella cheese.
  10. Drizzle about one-third of the remaining Alfredo sauce over the cheese layer.
  11. Repeat the layers: Place four more noodles on top. Spread the remaining ricotta mixture, followed by the remaining chicken, and another third of the mozzarella cheese.
  12. Drizzle with more Alfredo sauce. Place the final four noodles on top. Pour the remaining Alfredo sauce over the top layer of noodles, spreading it to cover completely.
  13. Sprinkle the remaining mozzarella cheese and extra Parmesan cheese over the top.
  14. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
  15. Let the cheesy alfredo pasta bake rest for 10 minutes before slicing and serving.

Notes

  • For a quicker weeknight creamy dinner, substitute the shredded chicken with pre-cooked rotisserie chicken.
  • If you prefer a slightly thinner sauce for easier spreading, add a splash of the reserved pasta water while making the Alfredo.
  • You can prepare this entire layered chicken pasta dish ahead of time, cover it, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://dishicious.com/chicken-alfredo-lasagna-recipe/