Chicken Alfredo Lasagna Is Creamy, Cheesy Perfection

March 18, 2024

Everything about this chicken Alfredo lasagna is spot on: The aroma of the garlic hits you right off the bat, in a delightful, enticing way. It’s paired with perfectly al dente lasagna noodles, creamy homemade Alfredo sauce, fresh ricotta, then gooey cheese. The chicken and spinach in the Alfredo sauce add texture, body, and color.

The result is a creamy, rich homemade chicken Alfredo lasagna that’s better than anything you can get in a restaurant. A full pan feeds 12, but it’s also a great make-ahead meal as it reheats beautifully. Even better? It freezes great so you can make this as a dinner for down the road, or prepare this for a friend or loved one who needs a comforting homemade dinner.

Learn how to make chicken Alfredo lasagna, and your family will be thrilled for this creamy, tender pasta dinner.

Ingredients for Chicken Alfredo Lasagna

You’ll need several ingredients for the quick and easy homemade Alfredo sauce as well as the ricotta mixture. Many are pantry and fridge staples. Here’s what to get for your chicken Alfredo lasagna recipe:

  • Lasagna noodles: You want to use the classic lasagna noodles, not no-boil ones.
  • Cooking spray: For coating the baking dish to avoid stuck-on sauce.
  • Unsalted butter: The start of the Alfredo sauce, and combined with flour for a quick and easy roux.
  • All-purpose flour: Stirred into butter, it thickens up the final sauce for a beautiful texture.
  • Garlic cloves: Fresh is best if you want truly great garlic flavor.
  • Half-and-half: Rich enough to thicken up the Alfredo sauce.
  • Nutmeg: It might seem unusual, but if you’ve ever made a homemade mac and cheese, you’ve used this spice. Nutmeg is traditional in a béchamel sauce for an added warmth.
  • Kosher salt and black pepper: For seasoning.
  • Pre-grated Parmigiano-Reggiano cheese: Adds the savory cheese flavor of an Alfredo and helps thicken up the final sauce.
  • Shredded rotisserie chicken: We keep this easy with rotisserie chicken, but you can certainly cook your own.
  • Frozen chopped spinach: Thaw and squeeze it as dry as possible so extra moisture doesn’t water out in the lasagna.
  • Ricotta cheese: Doubles down on the cheesy, creamy factor.
  • Large egg: Helps thicken up and set the ricotta layer.
  • Low-moisture, park-skim mozzarella cheese: For the best melty factor, shred your own.
  • Chopped fresh flat-leaf parsley: A final hit of freshness and color.

Victor Protasio, Food Stylist: Margaret Dickey

How To Make Chicken Alfredo Lasagna

This recipe for chicken Alfredo lasagna requires a few steps and about 30 minutes of hands-on work, but it really boils down to these elements:

  • Cook lasagna: Don’t overcook the noodles. They’ll get a bit more tender when baked, so be sure to cook to al dente only.
  • Make Alfredo sauce: Start by melting the butter, then add the flour and whisk for 1 minute constantly. Add garlic, and cook until it’s fragrant and starting to brown. Slowly whisk in the half-and-half. You don’t want to pour too quickly, or you could get lumps of flour. Then add the nutmeg and some salt, and simmer until thickened. Take the sauce off the heat, and add the Parmigiano-Reggiano cheese. Once the cheese mixture is smooth and well mixed, stir in the chicken and spinach.
  • Make ricotta mixture: In a separate bowl, combine the ricotta cheese, egg, pepper, and remaining salt.
  • Assemble lasagna: Add a layer of Alfredo mixture to the bottom of a 4-quart baking dish lightly coated with cooking spray. Top with cooked lasagna noodles, then another cup of chicken Alfredo mixture. Spread ricotta mixture over that, then sprinkle with mozzarella cheese. Repeat layers 2 more times, finishing with mozzarella on top. Cover the baking dish with aluminum foil.
  • Bake: Put the baking dish in an oven preheated to 350°F, and bake until the cheeses are all melted. Remove the foil, and continue to bake about 15 minutes until all the edges are golden brown. Finish by broiling the top to get crispy golden brown cheese.
  • Cool: Remove the casserole from the oven, and let cool for 20 minutes before garnishing with parsley and slicing.

Tips for the Best Chicken Alfredo Lasagna

The Southern Living Test Kitchen made this lasagna several times to get it just right, and they’ve shared some tips so your first time making it is also a success:

  • Spraying the baking pans with cooking spray helps to keep noodles and sauce from sticking.
  • Use your favorite store-bought Alfredo sauce instead of making your own if desired. The homemade option is way better though. 
  • Shred your own mozzarella for the best texture. Pre-shredded cheese is tossed in an anti-caking agent that can prevent melting.
  • Once you have all of your components made, make an assembly line to keep the layering process quick and straightforward.

What Order Do You Put Lasagna Layers In?

Usually (and in this recipe, too), lasagna starts with sauce on the bottom to ensure noodles don’t stick to the pan. That’s followed by noodles, more sauce, ricotta, then shredded cheese. The final layer is pasta, sauce, then cheese. Cheese is always on top so it gets golden brown and melted.

Variations and Substitutions

You can get creative with this recipe if you’re feeling adventurous. Lasagna is a great dish for making it your own because it’s easy to make adjustments that won’t affect the final outcome (for the most part). But keep in mind, the more you add, the taller the lasagna will be and the longer it may need to bake.

Here are a few ideas for mixing up this recipe:

  • Stir some pesto into your ricotta mixture or Alfredo sauce. 
  • Swap the mozzarella for fontina for some more richness and depth.
  • Use your favorite store-bought Alfredo instead of the homemade sauce in this recipe.
  • Cook your own chicken, or use frozen leftover chicken instead of buying a fresh rotisserie chicken.

How To Store Chicken Alfredo Lasagna

This lasagna does make 12 servings, so odds are you’ll have a few leftovers unless you’re serving this at a potluck or holiday dinner. So here’s what you should do to make sure those leftovers are good to eat the next day.

If you only have a few slices of lasagna left, consider moving them from the big baking dish to smaller airtight containers. Or cover the lasagna with plastic wrap, then aluminum foil before storing in the fridge. Leftover lasagna can be stored up to 3 days. Reheat in the microwave or a 300°F oven until warmed through. If the lasagna top is browning, cover with aluminum foil.

Can You Make Chicken Alfredo Lasagna In Advance?

You can get ahead with this dish if you need to make it faster or cut down on prep time. Here are a few ideas:

  • Cook the noodles in advance, but be sure to keep them lightly oiled to prevent them from sticking.
  • Mix the ricotta up to a day in advance and refrigerate, covered.
  • You can also make the Alfredo sauce in advance. Store covered in the refrigerator for up to 2 days. Reheat gently over a low heat and stir in more half-and-half or milk to loosen if needed.

Can you freeze chicken Alfredo lasagna?

You can layer the whole lasagna ahead of time, cover well, and freeze for up to 2 months. Thaw in the refrigerator 2 days you intend to cook it, and follow directions for baking. You may need to add a few minutes in the initial bake to get the lasagna warmed through and all the cheeses melted.

Victor Protasio, Food Stylist: Margaret Dickey

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