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Creamy Chicken Alfredo Lasagna: The Ultimate Comfort Bake

A generous slice of baked chicken alfredo lasagna showing layers of shredded chicken, spinach, and a bubbly, browned cheese topping.
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Make this rich, cheesy Chicken Alfredo Lasagna for a satisfying family dinner. This layered pasta bake uses a homemade Alfredo sauce for decadent flavor.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cooked and shredded (use rotisserie chicken for a hack)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon nutmeg
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 pound mozzarella cheese, shredded
  • For the Alfredo Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

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 until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  3. Prepare the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant. Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer, stirring often. Reduce heat to low and slowly whisk in the 1 1/2 cups of Parmesan cheese until the sauce is smooth. Season with salt and pepper. Remove from heat.
  4. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, parsley, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the squeezed, dry spinach until fully mixed.
  5. Assemble the Lasagna: Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  6. Arrange four lasagna noodles over the sauce, slightly overlapping if necessary.
  7. Spread half of the ricotta-spinach mixture evenly over the noodles. Sprinkle with one-third of the shredded mozzarella cheese.
  8. Spread half of the shredded cooked chicken over the cheese layer. Drizzle with about 1 1/2 cups of the Alfredo sauce.
  9. Repeat the layers: four more noodles, the remaining ricotta mixture, one-third of the mozzarella, the remaining chicken, and another 1 1/2 cups of Alfredo sauce.
  10. Top with the final four noodles. Pour the remaining Alfredo sauce over the top layer of noodles, spreading it to cover completely. Sprinkle with the remaining mozzarella cheese and a final dusting of Parmesan cheese.
  11. Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and lightly golden brown.
  12. Rest and Serve: Let the Chicken Alfredo Lasagna rest for 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For an extra rich flavor, use high-quality, freshly grated Parmesan cheese in the sauce and filling.
  • If you want to make this a make-ahead chicken lasagna, assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. Add 15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer lasagna rolls, spread the ricotta mixture and chicken over cooked noodles, roll them up, place them seam-side down in the sauce, and bake as directed.

Nutrition

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