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Chicken Alfredo Lasagna

This easy Chicken Alfredo Lasagna is quick to assemble with 10 ingredients and layered with flavors from two comfort food classics in a cozy one-pan baked creation for the whole family.
Prep Time15 minutes
Cook Time1 hour
15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: christmas, holiday, holidays, pasta
Servings: 12 servings
Calories: 542kcal

Ingredients
 

  • 4 garlic cloves
  • 1/2 cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup whole milk
  • 2 cups freshly grated Parmesan cheese divided
  • 1/2 cup salted butter
  • 1 1/2 teaspoons salt divided
  • 1 teaspoon black pepper divided
  • 1/4 teaspoon nutmeg
  • 2 cups cooked shredded chicken
  • 1/2 teaspoon garlic powder
  • 9-12 lasagna noodles cooked per package directions
  • 2 cups mozzarella cheese

Instructions

  • Preheat oven to 375°F. Lightly grease a 13x9-inch baking dish with butter or nonstick spray.
  • In a large saucepan 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.

Notes

Storage:

  • Slice leftovers 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.
  • Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350° until warmed through.
  • Make this lasagna ahead of time: Assemble 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.

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. 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.

Nutrition

Calories: 542kcal | Carbohydrates: 24g | Protein: 22g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 778mg | Potassium: 233mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 1mg
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