Print

Ultimate Creamy Chicken Alfredo Lasagna

A generous slice of creamy chicken alfredo lasagna with layers of pasta, shredded chicken, and a browned, cheesy top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich, cheesy, and comforting layered lasagna featuring tender shredded chicken suspended in a velvety homemade Alfredo sauce. This recipe delivers restaurant-style indulgence perfect for family dinners or special occasions.

Ingredients

Scale
  • 12 lasagna noodles (no-boil recommended for ease)
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups grated Parmesan cheese, divided
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt (for ricotta mix)
  • 1/2 teaspoon black pepper (for ricotta mix)
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for 1 minute, creating a roux.
  3. Slowly whisk in the warm milk until smooth. Continue whisking constantly until the sauce thickens, about 5-7 minutes. Stir in the heavy cream, salt, pepper, and nutmeg. Reduce heat to low and stir in 1 1/2 cups of the Parmesan cheese until melted and smooth. Remove from heat.
  4. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until fully combined.
  5. Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange four lasagna noodles over the sauce, slightly overlapping if necessary.
  7. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1 cup of mozzarella cheese and half of the shredded chicken. Drizzle with about 1 cup of Alfredo sauce.
  8. Place another layer of four noodles on top. Spread the remaining ricotta mixture over the noodles. Top with the remaining chicken and another cup of mozzarella cheese. Drizzle with 1 cup of Alfredo sauce.
  9. Place the final four noodles on top. Pour the remaining Alfredo sauce over the top layer, spreading it to cover the noodles completely. Sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
  10. Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly.
  11. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For a variation, use lasagna roll-ups instead of layers: Cook noodles according to package directions (if not using no-boil). Mix chicken, ricotta filling, and 1 cup of Alfredo sauce. Spread mixture over cooked noodles, roll them up, place seam-side down in the sauce, and bake as directed.
  • If you prefer a shortcut, substitute 2 cups of good quality jarred Alfredo sauce for the homemade sauce base, but still incorporate the heavy cream and seasonings for richness.
  • Use leftover roast chicken or bake chicken breasts and shred them for the most tender results.

Nutrition

Find it online: https://cookerycommand.com/chickenalfredolasanarecipe/