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Carla’s Creamy Chicken Alfredo Lasagna

A hearty, layered slice of chicken alfredo lasagna featuring shredded chicken and creamy sauce, topped with perfectly browned cheese.
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Make this rich, cheesy Chicken Alfredo Lasagna for a satisfying family dinner. This recipe uses tender shredded chicken and a homemade Alfredo sauce layered between soft pasta for the ultimate comfort food bake.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions if you are not using no-boil noodles. Drain and set aside.
  3. Prepare the Alfredo sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant.
  4. Whisk in the flour and cook for one minute, stirring constantly.
  5. Slowly whisk in the heavy cream and milk until the mixture is smooth. Bring the sauce to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the sauce from the heat. Stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese is fully melted and the sauce is smooth. This is your rich Alfredo sauce.
  7. In a medium bowl, mix the ricotta cheese, egg, and parsley. Set aside.
  8. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  9. Arrange a layer of lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shredded chicken. Sprinkle with one-third of the mozzarella cheese.
  11. Spoon one-third of the remaining Alfredo sauce over the cheese layer.
  12. Add another layer of noodles, the remaining ricotta mixture, the remaining chicken, and another third of the mozzarella cheese.
  13. Top with the final layer of noodles. Pour the remaining Alfredo sauce over the top layer, spreading it to cover the noodles completely. Sprinkle with the remaining mozzarella cheese and a little extra Parmesan.
  14. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is golden brown.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a make-ahead meal, assemble the entire lasagna, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you want to add greens, wilt 5 ounces of fresh spinach and mix it into the ricotta layer for added color and nutrients.
  • This dish is excellent when served with a simple green salad to balance the richness.

Nutrition

Find it online: https://cookingbycarla.com/chicken-alfredo-lasagna-recipe/