Chicken Alfredo Lasagna

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This easy Chicken Alfredo Lasagna is quick to assemble and layered with flavors from two comfort food classics in a cozy one-pan baked creation for the whole family.

When we’re craving something cozy, anything cheesy, saucy and baked immediately comes to mind — that’s comfort food at it’s finest. So we created the ultimate comfort food creation with this Chicken Alfredo Lasagna: classic baked lasagna meets creamy, decadent chicken Alfredo in one rich and cheesy, crowd-pleasing casserole that’s simple to make and loved by all. It’s great for entertaining, family dinners and the holiday season.

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Layers of tender chicken, al dente pasta, and a rich homemade Alfredo sauce get baked to golden brown perfection in a hearty dish everyone is sure to want seconds of. This Chicken Alfredo Lasagna is made with just 10 ingredients the best part? It can be made in advance, so you can spend more time with loved ones than in the kitchen.

If you’re an Alfredo lover like us, try this creamy Chicken Alfredo Soup and our Smoked Sausage Cajun Alfredo Pasta for an extra flavorful twist.

Table of Contents

Why You’ll Love This Recipe

Combines two comfort-food favorites in one pan. This dish has everything you love about creamy chicken Alfredo and hearty lasagna in one cheesy, baked creation. It’s the best of both worlds!
Great for meal prep. Ideal to assemble and make in advance, this lasagna is a great time saver and easily feeds a crowd.
Adults and kids love. Filled with comforting and familiar flavors, this dish is craved by the whole family, including picky eaters (yes, really!).
Freezer-friendly. Leftovers freeze beautifully, so you can have a meal on hand for a later date.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Garlic: Sharp and robust to give the Alfredo sauce big flavor.
All-Purpose Flour: To create the creamy, velvety texture.
Heavy Cream: Essential, for richness.
Milk: Use whole milk here for the best consistency.
Parmesan Cheese: Sharp and nutty, use freshly grated.
Butter: We like salted here for added flavor and richness.
Nutmeg: Adds a touch of warm, aromatic flavor and gives the lasagna that classic Alfredo flavor.
Shredded Chicken: Tender and protein packed, use baked or poached chicken, or a rotisserie as an easy shortcut.
Garlic Powder: For added flavoring.
Lasagna Noodles. Use your favorite brand and cook until just al dente, so they’re perfectly firm and chewy.
Mozzarella Cheese: For that gooey cheese pull, use freshly grated.

Ingredients for for Chicken Alfredo Lasagna.

Tools You’ll Need

How To Make Chicken Alfredo Lasagna

Preheat oven to 375°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
In a skillet over medium heat, melt butter. Add garlic and cook for 30 seconds, just until fragrant. Whisk in flour and cook for 1–2 minutes.
Slowly whisk in heavy cream and milk, stirring constantly until smooth. Simmer for 5–7 minutes, stirring often, until thickened.

Remove from heat and stir in 1 1/2 cups of the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg until smooth.

Toss the cooked chicken with salt, pepper, and garlic powder.

Spread a thin layer of Alfredo sauce in the bottom of the prepared baking dish. Make 2 layers as follows: lasagna noodles, alfredo sauce, chicken, mozzarella, and remaining Parmesan cheese.

Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and lightly golden.
Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley or basil if desired.

Expert Tips

Let lasagna rest. Once baked, let it rest about 10–15 minutes before cutting for nice, clean slices.
Use rotisserie chicken. This is one of our favorite shortcuts. A store-bought rotisserie chicken is delicious, easy to use and ideal to save time on a busy night.
Cover with foil during the first half of baking. Do this for most of the bake time to prevent the top of the lasagna from drying out.
Make Alfredo slightly thinner than usual. Since the noodles absorb liquid while baking, make the sauce on the thinner side versus using a super thick Alfredo, so the lasagna is perfectly moist and gooey.

Variations

Here are some of our favorite twists on this comforting dish:

Add veggies. Add in simply sautéed spinach or sautéed mushrooms between layers for extra flavor and texture.
Use bacon or pancetta. Sprinkle either in, crispy and crumbled for a smoky twist.
Try another protein: Swap out shredded chicken for shredded or ground turkey or crumbled Italian sausage for a different flavor profile.
Make individual portions. Build mini lasagnas in small ramekins then cover tightly with plastic wrap or foil for future freezer meals.

Storage

Slice leftover lasagna into portions and store in an airtight container in the fridge for 3-4 days. To reheat, warm in a 350° oven until hot and cheese is bubbly.

Leftover lasagna freezes beautifully. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350° until warmed through.

This is a great recipe for meal prep. You can assemble the lasagna up to a day in advance, cover and store in the fridge, then bake as instructed above. You can also fully cook the lasagna ahead of time, cool, then reheat later, if preferred.

FAQs

Can I assemble this the night before?

Yes! This is a great meal prep recipe. Assemble the lasagna up to a day in advance then cover and store in the fridge until you’re ready to bake and serve.

Do I need to boil the noodles first?

We do recommend cooking the noodles first, so they’re perfectly tender and not hard or crunchy once cooked. Just be sure to only cook them to al dente, so they aren’t overly soft or mushy once baked.

What’s the best way to reheat leftovers without drying it out?

Reheat leftover lasagna covered in a 350° oven until warmed through and cheese is melty. You can always add a splash of milk or cream to loosen the sauce, too.

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