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The Ultimate Creamy Chicken Alfredo Lasagna: Easy Family Dinner

A close-up of a thick slice of chicken alfredo lasagna with layers of shredded chicken and creamy sauce, topped with browned cheese and parsley.
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Create a rich, comforting Chicken Alfredo Lasagna with layers of tender chicken, gooey cheese, and a velvety homemade Alfredo sauce. This recipe delivers sophisticated flavor with simple assembly, making it perfect for a weeknight meal or family gathering.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 4 cups (16 ounces) whole milk
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 2 cups grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. 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. Whisk in the flour and cook for one minute, creating a roux.
  3. Gradually whisk in the whole milk and heavy cream until smooth. Continue whisking until the sauce thickens, about 5 to 7 minutes. Remove from heat. Stir in the nutmeg, salt, pepper, and 1 cup of the Parmesan cheese until fully incorporated and smooth. This is your rich, velvety Alfredo sauce.
  4. In a medium bowl, mix the ricotta cheese, egg, and chopped parsley. Season lightly with salt and pepper.
  5. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  7. Spread half of the ricotta mixture evenly over the noodles. Top the ricotta with half of the shredded chicken. Sprinkle with one-third of the mozzarella cheese.
  8. Spoon one-third of the remaining Alfredo sauce over the cheese layer.
  9. Repeat the layers: Add four more noodles, the remaining ricotta mixture, the remaining chicken, and another third of the mozzarella cheese. Top with another layer of Alfredo sauce.
  10. Place the final four noodles on top. Spread the remaining Alfredo sauce over the top layer of noodles. Sprinkle evenly with the remaining mozzarella cheese and the remaining 1 cup of Parmesan cheese.
  11. Bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the top is golden brown and bubbly.
  12. Let the Chicken Alfredo Lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a quicker preparation, you can use 3 cups of high-quality store-bought Alfredo sauce instead of making it from scratch.
  • If you prefer a different texture, substitute half of the shredded chicken with 10 ounces of fresh spinach, wilted and squeezed dry.
  • This dish freezes well. Assemble the entire casserole, cover tightly with foil, and freeze before baking. Thaw overnight in the refrigerator before baking, adding about 15 minutes to the covered baking time.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-alfredo-lasagna/