Creamy chicken alfredo lasagna has layers of tender lasagna noodles, cheesy white sauce, and chunks of rotisserie chicken for an indulgent and comforting twist on the classic dish that everyone will love.
This lasagna comes together quickly and is an easy dinner idea that the whole family will enjoy.
This lasagna recipe is a great weeknight dinner any time of year and is family-friendly.
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Why You'll Love This Recipe
- With the use of oven-ready noodles, making this lasagna recipe is a breeze
- Between every layer of noodles is a creamy homemade cheese sauce and ricotta cheese
- It's easy to reheat so it's great for leftovers
Ingredients in Chicken Alfredo Lasagna
- Rotisserie chicken
- unsalted butter
- garlic cloves
- all-purpose flour
- ricotta cheese
- Italian cheese blend
- Parmesan cheese
- nutmeg
- spinach
- black pepper
- heavy cream
- parsley
- salt and pepper
- oven-ready lasagna noodles
- spinach
See recipe card for full ingredient amounts and recipe instructions
How to Make Chicken Alfredo Lasagna
First, preheat your oven to 400°F.
In a large saucepan, add the butter to the pan and allow it to melt. Whisk in the flour and whisk until smooth.
Stir in the heavy cream over medium heat and whisk in the garlic cloves, Italian cheese blend (reserve ½ cup for topping), and 1 cup of Parmesan cheese.
Stir in the parsley, nutmeg, salt, and black pepper.
Mix in the shredded rotisserie chicken and stir until the cheeses are melted and the mixture is thickened.
Gently stir in the spinach.
Remove from the heat and begin assembling the lasagna.
In a 13x9 dish, spread ½ cup of the Alfredo mixture onto the bottom of the dish. Add ⅓ of the ricotta cheese and top with a layer of uncooked lasagna noodles.
Continue layering noodles and the rest of the alfredo sauce mixture and the ricotta layer, and finish with a layer of noodles.
Sprinkle the remaining Italian cheese blend and Parmesan cheese on top of the top layers of noodles.
Cover the baking dish with aluminum foil and place it in the preheated oven for approximately 30 minutes, or until the lasagna is bubbly and the cheese on top is melted.
Remove the aluminum foil and bake for an additional 15 minutes or until the cheese is bubbly and the cheese crust is golden brown. Let the lasagna rest for a few minutes before garnishing with fresh parsley and serving.
Substitutions in Chicken Lasagna
Rotisserie chicken is great to use in the chicken mixture for this chicken lasagna recipe but chicken breast can be used instead. Simply cook the chicken breasts and shred them before adding them to the cheese mixture.
Instead of using an Italian cheese blend, mozzarella cheese can be used and is a great substitution. Other kinds of cheese work well as well such as asaigo and even provolone.
If you don't have shredded Parmesan on hand, grated Parmesan works just as well.
If you're looking for a milk substitute, replace the heavy cream with whole milk. It may need to be thickened a bit because of the fat content but it will create a creamy alfredo sauce.
Spinach can be left out if you don't want to add it in.
Variations in Alfredo Lasagna
Adding crispy bacon will add more flavor to the lasagna dish, add it to the top of the chicken lasagna before baking.
If you prefer regular lasagna noodles, boil noodles according to the package directions for al dente and use them in place of the oven-ready lasagna noodles.
In place of ricotta cheese, swap it out for cottage cheese.
To make things quicker, in place of homemade alfredo sauce, use your favorite store-bought version.
Tools Needed to Make Lasagna
These tools will be helpful when making lasagna:
A 9x13-inch dish is used to make this lasagna recipe.
You will need a large saucepan or large skillet to make the sauce.
Using a whisk is very useful for mixing in the flour and the cheese to make the sauce.
A measuring cup to scoop out a cup of the alfredo sauce at a time to layer in the dish.
Aluminum foil is used to prevent the top of the lasagna from browning too fast and burning.
Storage Tips
Follow these easy steps for storing your chicken alfredo lasagna leftovers.
Cover the dish tightly with plastic wrap or aluminum foil, place the wrapped lasagna in an airtight container, and place it in the refrigerator immediately after cooling to room temperature.
It's important not to allow chicken to sit out for too long for food safety. When stored promptly after cooling, the lasagna will stay fresh for up to 3-4 days.
This chicken lasagna can be frozen as well. To do this, cut the lasagna into individual servings and wrap each piece tightly in plastic wrap or aluminum foil.
Place the wrapped slices in a freezer-safe container or a freezer-safe bag. Frozen lasagna can last up to 3 months when stored correctly.
When reheating your lasagna, heat it until the internal temperature reaches 165°F to ensure food safety. If reheating in the oven, preheat it to 350°F and place the thawed lasagna in a covered oven-safe dish for about 30 minutes.
Frequently Asked Questions
How to make chicken alfredo lasagna with cream cheese?
To make chicken alfredo lasagna with cream cheese, mix 8 ounces of cream cheese, 1 cup of heavy cream or milk, and the remaining ingredients from the recipe to create a cream cheese sauce.
Can I prepare chicken alfredo lasagna without ricotta?
Yes, you can prepare chicken alfredo lasagna without ricotta cheese. You can either omit the ricotta or you can substitute it with cottage cheese.
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📖 Recipe
Creamy Chicken Alfredo Lasagna
Ingredients
- 3 cups shredded rotisserie chicken
- 3 tablespoons unsalted butter
- 4 garlic cloves - minced
- ¼ cup all-purpose flour
- 15 ounces ricotta cheese
- 2 cups Italian cheese blend - shredded
- 1 ½ cups Parmesan cheese - shredded or grated
- ⅛ teaspoon nutmeg
- 1 cup spinach - washed and chopped
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- ½ teaspoon salt
- 4 cups heavy cream
- 9 oven ready lasagna noodles
Instructions
- Preheat your oven to 400°F.
- In a large saucepan, add the butter to the pan and allow it to melt. Stir in the flour and whisk until smooth.
- Stir in the heavy cream over medium heat and whisk in the minced garlic, Italian cheese blend (reserve ½ cup for topping), and 1 cup of Parmesan cheese.
- Stir in the parsley, nutmeg, salt, and black pepper.
- Mix in the shredded rotisserie chicken and stir until the cheeses are melted and the mixture is thickened.
- Gently stir in the spinach.
- Remove from the heat and begin assembling the lasagna.
- In a 13x9 dish, spread ½ cup of the alfredo mixture onto the bottom of the dish.
- Add ⅓ of the ricotta cheese and top with a layer of uncooked lasagna noodles.
- Continue layering the noodles, the rest of the alfredo sauce mixture, the ricotta layer, and finish with the last layer of noodles.
- Sprinkle the remaining Italian cheese blend and Parmesan cheese on top of the top layers of noodles.
- Cover the baking dish with aluminum foil and place it in the preheated oven for approximately 30 minutes, or until the lasagna is bubbly and the cheese on top is melted.
- Remove the aluminum foil and bake for an additional 15 minutes or until the cheese is bubbly and the cheese crust is golden brown.
- Let the lasagna rest for a few minutes before garnishing with fresh parsley and serving.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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