Easy Alfredo Chicken Lasagna

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.

Photo of Chicken Alfredo Lasagna in a casserole dish

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: You can either use the uncooked lasagna noodles or the “oven-ready” kind. Just make sure to add more water if you use this type. I prefer the uncooked kind.

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.

overhead image of ingredients for Chicken Alfredo Lasagna

How to make Chicken Alfredo Lasagna

  1. 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.
  2. 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.
  3. 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.
  4. 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.

overhead image collage of steps to make Chicken Alfredo Lasagnaclose up image of Chicken Alfredo Lasagna with chopped parsley on top

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 green 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.

close up image of Chicken Alfredo Lasagna with lots of cheese

Looking for more pasta? Try these delicious recipes:


icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Casserole dish filled with Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

This easy Chicken Alfredo Lasagna is made with rotisserie chicken, alfredo sauce, and mozzarella cheese. This recipe will please any of your family or friends.
Prep Time 20 mins
Cook Time 35 mins
Course Dinner, Main Course, Main Dish
Cuisine Italian
Servings 12
Calories 672kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 cup onion chopped
  • 10 ounces fresh baby spinach
  • 4 cups heavy cream
  • 1 1/2 cup 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

Calories: 672kcalCarbohydrates: 30gProtein: 30gFat: 49gSaturated Fat: 29gCholesterol: 192mgSodium: 836mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 3906IUVitamin C: 8mgCalcium: 442mgIron: 2mg
Keyword Chicken alfredo Lasagna

Dina

Dina is a self-taught cook and photographer based in Washington. She spends most of her time keeping up with her two little girls along with developing wholesome and easy recipes for her food blog, Simply Home Cooked.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. If you’re doubling you’ll probably need to just use two pans. You might need to add 5-10 minutes but not more than that. I don’t think you could double and still use the same pan.

  1. I made this for the first time for my daughter’s baby shower along with 2 regular lasagnas. The chicken Alfredo lasagna was a big hit and everyone wanted the recipe. For me having just made it for the first time and taking it out to be eaten by lots of women and it turning out really good even though I had my doubts because I worried it would be runny ,well that’s a winner to me! Thanks for sharing such a crowd pleaser.

  2. So I’m not gonna lie I use this recipe as a base for my vegan lasagna recipe….I sub the onion and garlic for minced or powders and I use frozen spinach and homemade cashew cheeses as well as homemade seitan and I usually use almond milk instead of heavy creamer but it’s still really good, I know that means I’m technically not following your recipe but I use the base and I can’t complain about taste

  3. I made this recipe yesterday (Thursday, Jan. 7) and it turned out great! My husband helped himself to 3 servings! We absolutely love it!! Having leftovers tonight!! This recipe is easy and simple as well as delicious! Thank you!! I think I plan on making this again only I am going to substitute shredded chicken with chopped crabmeat and lobster meat!! Again, thank you!!

  4. I believe there is a mistake on the Parmesan amount. Or maybe a typo. It says 1.5 in the most then just a cup in the instructions. I added it all. We will see if it turns out.

  5. I made this when we had dinner for the first time meeting our daughters boyfriends parents. THey do not eat pork or beef. I stumbled on this recipe and tried it. It was a Hit….everyone loved it. I served it with a salad and Crack bread. I was worried about the watery part. So here is what happen to me. I prepared it earlier in the day and put in fridge. I took it out and let it sit on the counter before popping it in the oven. I cooked it for 35 minutes and it was very watery. I kept it in the oven for at least another 15 minutes and it was still watery. at that point I was worried about cooking too long so I broiled it for 5 minutes and let it sit for at least 15 or more minutes until it set and it finally did . It had a lot of flavor. I did add more garlic to my recipe and I used as she stated the heavy cream and grated my own parmesan cheese block. nice and creamy and it thickened up quickly for me. Hope this helps.

  6. I made this and sautéed zucchini and mushrooms also. Plan to freeze it and send it with my college girl!

  7. Hi we have made this twice and everyone loves it. I Am having a problem with the thickness or lack thereof, of the sauce. Do you have any insight as to why my sauce would be like water it does not thicken at all?

    1. Hi Penny, without actually seeing what you are putting in the recipe, it’s difficult to know what is happening. With everything mixed together, the sauce should thicken right up. Are you sure you followed the recipe as written?

    2. yes I have, noticed that it called for 1 1/2 cup of parm but in the instructions says 1 cup but I added the 1 1/2. this is the second time making and both times I had to bake an extra 45 min to an hour to get the moisture cooked off and it finally thickened. the only thing I can think of is maybe the cream. heavy? what fat content cream are you using?

  8. This recipe is really delicious, I had to change it just a tad bit. I added broccoli and coliflower during the saute process! Also added parsley into the sauce, Super yummy!

  9. I made this lasagna last night for my family and they loved it! It is very heavy but also very yummy, I will add mushrooms and perhaps chopped zucchini just to give it more veggies, it was really yummy, the best part is you have one dish to wash if you prepare before hand and wash all dishes before guest arrive. I served with a garden salad and yummy garlic bread, will definitely make this again!

  10. Ok this is a recipe worth your time. This was so tasty that our picky 20 yr old immediately said he liked it. Now that says something in our house. I had to use cottage cheese because of not being able to find ricotta so I felt it was just a tiny bit looser so I let it sit for about 10 min to firm up a bit. I would add mushrooms next time because I love mushrooms in almost everything lol. I think this would be great with shrimp or even broccoli. I also think the sauce is great to even have with just fettuccine. First time to this website and my first dish was a winner winner chicken dinner! Yum!!!!!

  11. Question. The ingredient list says 1/4 tsp pepper but the directions say 1-1/4 tsp of pepper. I went on the side of caution and did 1/4 tsp but it needed more so I added another 1/2 tsp. In the oven now so I can’t wait to try it! Just wanted to let you know the discrepancy.

    1. Thank you for calling that to my attention. It’s 1/4 teaspoon of pepper. I’ve updated the recipe. Enjoy!

  12. So good!!! I’ll admit I made a few changes. I didn’t have cooked chicken, so I sautéed some, then made the sauce in the same pan to add depth to the flavors. I replaced just a small amount of the cream (about 1/3 cup) with dry sherry because I like the flavor it imparts to creamy dishes. I had fresh basil on hand, so I added a couple of chopped tablespoons when I took the pan off the heat. My family all loved it, including the picky 8 year old, and the husband that doesn’t like cream sauces! Thank you-we will be making this again for sure!!

  13. Great recipe! I substituted the chicken for ground turkey & Italian turkey sausage. It is so tasty!! Thanks for sharing.