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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.
I make this at least once a month. Definitely a crowd pleaser! Just need to let it sit so it’s not soupy. I add shredded Parmesan instead of grated.
That’s Awesome Sara! Love your feedback, thanks for stopping by.
I made this as part of my family’s New Years Eve supper. It was a hit! I used this recipe with the following adjustments: I used white pepper instead of black pepper. To please picky eaters, I added spinach to only half of the Alfredo sauce AFTER it was cooked and split in two batches. I used nine standard lasagna noodles – three for each layer. We cooked it at 350 for 40-45 minutes, then bumped up the oven to 400 to brown the cheese instead of using the broiler.
Fantastic feedback Mark! Thanks for stopping by to share.
Sure wish i had read the comments before making .I am now trying to thicken up the sauce with more cheese and cornstarch. I used cottage cheese instead boo ricotta ,family doesnt like ricotta but that shouldnt have made a difference. The recipe looked runny even on the video on line. I HATE WASTING MONEY ON FOOD
Funny how when you use different ingredients the recipe never turns out right. The sauce is not thick; it will thicken as it bakes.
Yummy
Thank you Linda!
I actually added some shredded carrots and zucchini from my garden for extra “hidden” veggies. It’s resting now and will be reheated later for dinner but I dipped the extra noodle in sauce and can only imagine it gets even better with the mozzarella. Loved it!
Awesome feedback Julie! Thanks for stopping by.
I made this recipe and it turned out great! I seasoned my Alfredo to taste and added extra garlic. I may or may not have added a bit more mozzarella ☺️ Mine was not soupy at all as I let it sit for a bit before serving. Family loved it!
Awesome Chae! Thanks for stopping by.
I made this completely to recipe and was extremely disappointed. It was very runny, almost soup like and had absolutely no flavor.
do u have to wilt the spinach or can u just layer it in there likw reg lasagna before u add the cheese ? im using bertolli sauce ….
You could just layer it in and it might be fine, but it doesn’t always cook enough.
Idk what I did but it’s soup. I follow the recipe and the whole thing after cooked is sitting in a slopping soup mess. The sauce never thickened up not making this again.
If it makes you feel better mine too.
Hey I was having the same issue. Mine was soupy until I added an extra cup of Parmesan cheese and it thickened up perfectly!!!
Hey I was having the same issue. Mine was soupy until I added an extra cup of Parmesan cheese and it thickened up perfectly!!!
Some of the reviews stated this too. I wonder if you could use the oven ready noodles which would then soak up the excess liquid. Might be worth a try!
This was delish!!!! My entire family liked it (all 6 of us) even my picky 5 year old. Thank you tons!!!
You are so welcome Korin! Thanks for stopping by.
This recipe was great! Very easy and delicious! My kids loved it! I didn’t add the spinach because I forgot to buy some but it was still very good. I will be adding it the next time.
Thank you Jennifer! Love the feedback, thanks for stopping by.
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!
Can this unbaked lasagna be frozen?
Sure, just cover tightly for up to a month.
Can this be prepped night before and put in fridge until ready to bake?
Yes, you can prep the night before. Just one sure to cover it tightly with plastic wrap before it goes in the fridge.
Super easy and super delicious ! This one I will make again and again ! Thank you !
You are so welcome Tracie! Love the feedback. Thanks for stopping by.
Just made this Alfredo Chicken Lasagna. I followed the recipe exactly and it was delicious! Thanks for submitting it!
You are so welcome Becky! Thanks for stopping by.
Excellent recipe, Easy to follow, the times are pretty accurate.
But, most important, IT’S DELICIOUS.
I have people asking me for ‘my recipe.’
But I’m honest and let them know where I found it.
Thanks!
Your are so welcome John! Thanks for stopping by.
I follow this recipe with a few alterations. I mix leftover rotisserie chicken and alfredo sauce together for a filling of sorts, I also use ricotta and egg mixture with garlic powder and italian seasonings added, and I use Barilla gluten free oven ready lasagna noodles as I have celiac disease. I usually end up using about 2 jars of Classico alfredo sauce since I mix some into the chicken as well, and the gluten free noodles require some extra liquid in the dish. This always turns out FANTASTIC.
Awesome feedback Patti! Thank you so much for stopping by.
Yummy
Thank you Shelly!