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Classic Layered Chicken Alfredo Lasagna

A thick, layered slice of cheesy chicken alfredo lasagna held up close, showing shredded chicken filling.
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Make this rich, cheesy Chicken Alfredo Lasagna for an ultimate comfort food dinner. This recipe layers tender chicken, homemade creamy Alfredo sauce, and gooey cheese for a satisfying family favorite.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 box (9 ounces) lasagna noodles
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese (for layering)

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 set them aside.
  3. Prepare the Alfredo sauce: Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 minute more. Gradually whisk in the milk, heavy cream, and chicken broth until smooth. Bring the mixture to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat. Stir in 1 cup of Parmesan cheese, salt, and pepper.
  4. In a medium bowl, mix the ricotta cheese, egg, and parsley until combined. This is your ricotta layer.
  5. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange a layer of cooked lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture evenly over the noodles. Top the ricotta with half of the shredded cooked chicken. Sprinkle with 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese.
  8. Spoon about 1/3 of the remaining Alfredo sauce over the cheese layer.
  9. Repeat the layers: noodles, remaining ricotta, remaining chicken, 1/3 of the mozzarella, 1/3 of the remaining Parmesan, and another 1/3 of the Alfredo sauce.
  10. Place the final layer of noodles on top. Pour the remaining Alfredo sauce over the top noodles, spreading it to cover completely. Sprinkle with the remaining mozzarella and Parmesan cheeses.
  11. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. If the top browns too quickly, loosely cover it with foil.
  12. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For an easy weeknight version, substitute 4 cups of good quality store-bought Alfredo sauce for the homemade sauce ingredients (butter, flour, milk, cream, broth, and Parmesan).
  • If you prefer lasagna roll ups, spread the ricotta mixture and chicken over individual cooked noodles, roll them up, place them seam-side down in the sauce, and bake as directed.
  • You can use rotisserie chicken to save time on cooking and shredding.

Nutrition

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