Cheesy Chicken Alfredo Lasagna

This comforting dish swaps traditional red sauce for creamy Alfredo in a decadent lasagna with shredded chicken and three cheeses. Perfect for impressing guests or satisfying family cravings for Italian comfort food!

I came up with this recipe three winters ago during that weird limbo week between Christmas and New Year's when my fridge was full of random leftovers. I had half a rotisserie chicken that needed using, some open cream that was about to turn, and a package of lasagna noodles lurking in the pantry. What started as kitchen desperation has become one of our most requested family meals. My kids now ask for "white lasagna" by name, which is pretty much the highest culinary praise a mother can receive.

Last month I made this when my sister and her picky eaters came to visit. Her seven year old, who typically survives on a diet consisting primarily of plain pasta and air, took one bite and actually asked for seconds. My sister looked at me like I'd performed some kind of kitchen miracle and whispered "What did you put in this?" as if I'd discovered some secret child feeding potion. Sometimes the best compliments come from the smallest critics.

Ingredients

• Lasagna noodles: Need to be the flat kind, not the fancy ruffled edge ones. The regular ones stack better and create those perfect, distinct layers we're after.
• Rotisserie chicken: Saves so much time and honestly tastes better than plain boiled chicken breast in this recipe. Those seasonings from the skin seep into the meat and add flavor you just can't get otherwise.
• Alfredo sauce: From a jar is completely fine here. I've made it from scratch when I have time, but on a random Wednesday, Classico or Bertolli works perfectly well. No one has ever complained.
• Ricotta mixture: Is what keeps this from being just chicken alfredo with noodles thrown in. That creamy layer makes it actually feel like lasagna instead of just a casserole.
• Three different cheeses: Ricotta for creamy texture, mozzarella for that stretchy goodness, and parmesan for sharp flavor that cuts through all the creaminess.

Step-by-Step Instructions

Starting with a thin sauce layer on the bottom of the pan:

Isn't just traditional lasagna wisdom - it actually serves a purpose. That first time I made this, I skipped this step and ended up with noodles fused to the bottom of my favorite baking dish. Never again.

Mixing the ricotta with an egg:

Seems fussy but makes a huge difference. My first attempt skipped this step and resulted in ricotta that separated into weird curds throughout. The egg binds everything together into this creamy layer that stays put.

Layering:

Takes some patience if you want those picture perfect slices. I've tried rushing this step by just dumping things in, and while it tastes fine, it looks like a messy white blob rather than distinct beautiful layers.

Covering with foil for most of the baking time:

Keeps everything from drying out. I forgot this step once and ended up with a top layer of cheese that was more like leather than the gooey goodness we want.

Removing the foil for the last bit of baking:

Is non negotiable if you want that beautiful golden top. Something magical happens in those last 15 minutes when the cheese starts to bubble and brown on the edges.

Waiting those ten minutes after baking:

Feels like torture when the whole house smells amazing, but it's worth it. Cut it too soon and you'll have a molten cheese avalanche instead of neat squares.

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You Should Know

If your noodles tear while you're layering, just piece them together as best you can. Once everything is baked, nobody will notice or care.

The whole thing might look a bit soupy when you first put it together, but the noodles absorb liquid as they bake, so trust the process.

If the top starts browning too quickly, loosely place the foil back on until the final few minutes.

My biggest kitchen fail with this recipe happened when I tried to use no boil noodles without adjusting the liquid. The poor things never softened properly, and we ended up with what my husband now refers to as "lasagna jerky." Regular noodles cooked about 2 minutes less than the package directions create the perfect texture after baking.

Serving Ideas

Garlic bread is the obvious pairing here, but not just any garlic bread. I split a French loaf, spread it with butter mixed with garlic powder and dried parsley, then wrap it in foil and toss it in the oven alongside the lasagna for the last 15 minutes.

A simple green salad with nothing more than lettuce, halved cherry tomatoes, and a light vinaigrette provides the perfect fresh contrast to all that creamy richness.

When I'm feeling fancy, I'll sprinkle some additional chopped fresh parsley over each serving and maybe an extra dusting of grated parmesan. It doesn't change the flavor much, but it makes everything look like I tried harder than I did.

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Changing It Up

Adding a layer of sautéed spinach or mushrooms works beautifully when I'm trying to incorporate more vegetables. Just make sure to cook all the water out first or you'll end up with soggy lasagna.

Swapping the chicken for Italian sausage creates a completely different but equally delicious version. The spices in the sausage add a whole new flavor dimension.

Making individual portions in ramekins makes for a fun presentation for dinner parties. Just reduce the baking time by about 10 minutes since they'll cook faster.

Stirring pesto into the ricotta mixture is my favorite twist when basil is abundant in my summer garden. That herbal note cuts through all the richness beautifully.

Frequently Asked Questions

→ Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly and saves time. Simply remove the skin and shred the meat - both white and dark meat add great flavor to the dish.

→ Can I make this lasagna ahead of time?
Yes! Assemble the lasagna completely, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time since it will be cold from the refrigerator.

→ Do I need to boil the lasagna noodles first?
This recipe calls for pre-cooked noodles, but you can use no-boil lasagna noodles to save time. If using no-boil noodles, add 1/4 cup of chicken broth to the Alfredo sauce for extra moisture.

→ Can I freeze this chicken Alfredo lasagna?
Yes, you can freeze it either before or after baking. If freezing unbaked, thaw completely in the refrigerator before baking. If freezing after baking, thaw and reheat in a 350°F oven until heated through (about 30 minutes).

→ What can I serve with chicken Alfredo lasagna?
This rich dish pairs perfectly with a simple green salad dressed with vinaigrette, roasted vegetables, or garlic bread. The freshness helps balance the creaminess of the lasagna.

Frequently Asked Questions About Recipes

→ Can I use rotisserie chicken?

Yes! Rotisserie chicken works great and adds extra flavor. Just remove the skin and shred both white and dark meat.

→ Can I make this ahead of time?

Absolutely. Assemble the lasagna and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if cold.

→ Do I need to pre-cook the noodles?

Yes, this version uses pre-cooked noodles. If using no-boil noodles, increase the sauce's moisture with 1/4 cup chicken broth.

→ Can I freeze it?

Yes, freeze either before or after baking. Thaw completely before reheating and bake until hot throughout—about 30 minutes at 350°F.

→ What pairs well with this dish?

Try garlic bread, a simple green salad, or roasted vegetables. The fresh sides balance the creamy lasagna beautifully.