Creamy Chicken Alfredo Lasagna Recipe
This is comfort food at its most decadent: layers of tender noodles, herbed ricotta and shredded chicken bound together in a homemade garlic-Parmesan Alfredo instead of the usual red sauce. It bakes up bubbling and golden, and a short rest lets every slice come out in clean, cheesy layers rather than a creamy landslide.
Why you'll love this
- A from-scratch chicken Alfredo replaces tomato sauce for a rich, white-sauce lasagna
- Three cheeses do three jobs: Parmesan and mozzarella for the sauce, ricotta for the creamy middle layer
- An egg-bound ricotta layer sets as it bakes so the slices hold instead of sliding apart
- Genuinely make-ahead and crowd-sized, comfortably feeding 8 from one 9x13 dish
Key ingredients & swaps
- Heavy cream and whole milk — the body of the Alfredo; bring them to a gentle simmer (never a hard boil, which can break the sauce) before the cheese goes in
- Parmesan cheese — melts into the sauce for savoury, nutty depth; grate it from a block, as bagged pre-shredded Parmesan is coated in anti-caking starch that turns the sauce grainy
- Mozzarella — the stretch and the gooey melt, both stirred into the sauce and scattered on top for that golden, bubbling crust
- Ricotta cheese — the creamy middle layer; blot it with paper towels first if it looks wet, because excess moisture is the number-one cause of a runny lasagna
- Egg — binds the ricotta mixture so it sets into a sliceable layer in the oven rather than running out the sides
- Cooked shredded chicken — the hearty protein folded through the sauce; leftover roast or rotisserie chicken works beautifully and keeps the prep quick
How to make it (step by step)
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1Build the Alfredo
Melt the butter and soften the garlic for about a minute, just until fragrant, then pour in the cream and milk and bring to a gentle simmer. Burnt garlic turns the whole sauce bitter, so keep the heat moderate.
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2Melt in the cheese
Drop the heat to low and whisk in the Parmesan and mozzarella a handful at a time, letting each addition melt before adding more. Keeping it low and gradual is what gives you a smooth, glossy sauce instead of a grainy, separated one.
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3Finish the sauce
Season with salt and pepper, stir in the shredded chicken, then pull the pan off the heat so the cheese does not overcook and turn oily while you assemble.
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4
Boil and cool the noodles
Cook the lasagna noodles to just al dente, since they will soften further in the oven, then lay them flat on a baking sheet so they do not stick together into a clump.
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5
Mix the ricotta layer
Stir the ricotta with the mozzarella, Parmesan, egg, parsley, salt and pepper until creamy. If the ricotta looks watery, pat it dry first so the finished lasagna slices clean.
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6
Layer it up
Heat the oven to 375F (190C) and spread a thin layer of Alfredo on the base of a 9x13 dish so nothing sticks. Layer noodles, ricotta mixture and Alfredo, repeating and finishing with a generous layer of sauce, then top with the remaining mozzarella and Parmesan.
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7
Bake covered, then uncover
Cover with foil and bake 30 minutes, then uncover and bake another 15 minutes until the top is golden and the edges are bubbling. The foil first keeps it from drying out; uncovering browns the cheese.
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8
Rest before slicing
Let it sit 10 minutes before cutting. This is not optional, the layers need time to firm up, and slicing straight away gives you a soupy plate instead of neat squares.
Pro tips
- Always grate Parmesan and shred mozzarella from blocks; the starch on pre-shredded cheese stops it melting smoothly and makes the Alfredo grainy.
- Add the cheese to the sauce over low heat and off a boil, a handful at a time, to keep the emulsion from breaking into a greasy, split sauce.
- Blot wet ricotta with paper towels before mixing, and do not skip the 10-minute rest; together they are the difference between clean slices and a runny mess.
Variations
- Add a layer of sauteed spinach or mushrooms; squeeze cooked spinach completely dry first so it does not water down the sauce.
- Swap the ricotta for full-fat cottage cheese 1:1 for a slightly tangier, higher-protein middle that resists curdling in the oven.
- Use shredded rotisserie chicken to cut the prep, or fold in a pinch of nutmeg and extra garlic for a more classic Alfredo flavour.
Storage & freezing
Refrigerate covered for up to 3 to 4 days; it also freezes well, assembled and unbaked or fully baked, for up to 2 months, thawed overnight in the fridge before baking or reheating.
Recipe
Creamy Chicken Alfredo Lasagna Recipe
This creamy Chicken Alfredo Lasagna is a delightful and indulgent dish perfect for family dinners or special occasions. The combination of creamy Alfredo sauce, tender chicken, and layers of cheesy goodness will make it a favorite on your menu.
Ingredients
- For the Chicken Alfredo Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken breast
- For the Lasagna:
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Alfredo Sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and milk, stirring constantly.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Gradually whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy.
- Season with salt and black pepper.
- Stir in the cooked, shredded chicken and remove the sauce from heat.
- Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions until al dente.
- Drain the noodles and lay them flat on a baking sheet to prevent sticking.
- Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup Parmesan cheese, egg, parsley (if using), salt, and black pepper.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the chicken Alfredo sauce on the bottom of a 9x13-inch baking dish.
- Place a layer of lasagna noodles on top of the sauce.
- Spread a layer of the ricotta cheese mixture over the noodles.
- Pour a layer of the chicken Alfredo sauce over the cheese mixture.
- Repeat the layers (noodles, ricotta mixture, Alfredo sauce) until all ingredients are used, ending with a final layer of Alfredo sauce.
- Sprinkle the remaining shredded mozzarella cheese and additional Parmesan cheese on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Tips & notes
- Overcooking the lasagna noodles: Ensure the noodles are al dente to prevent them from becoming mushy.
Burning the garlic: Sauté the garlic just until fragrant to avoid a bitter taste.
Using low-fat ingredients: Full-fat cream and cheese ensure a rich and creamy sauce.
Skipping the rest time: Allowing the lasagna to rest helps it set and makes it easier to slice.
Watch how to make it
Nutrition · per serving (estimate)
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Frequently asked questions
Can I make chicken Alfredo lasagna ahead of time?
Yes, this is an ideal make-ahead dish. Assemble it fully, cover tightly and refrigerate up to a day in advance, then bake as directed, adding 5 to 10 minutes since it is going in cold. Many cooks find it slices even more neatly after a night in the fridge.
Why is my Alfredo sauce grainy or broken?
The usual culprits are pre-shredded cheese, which contains anti-caking starch that will not melt cleanly, and too much heat. Use freshly grated Parmesan and mozzarella, keep the sauce below a boil, and add the cheese gradually over low heat, stirring until each handful melts.
How do I keep the lasagna from being watery?
Blot the ricotta dry before mixing it, include the egg as a binder, and cook your noodles only to al dente. Most importantly, let the baked lasagna rest about 10 minutes so the layers set before you cut into it.
Can I use no-boil (oven-ready) noodles?
Yes. Because this is a saucy, liquid-rich lasagna, oven-ready noodles will soften right in the dish; just make sure they are fully covered by sauce. They run a little thinner than boiled noodles, so the pasta layers will be slightly more delicate.
What chicken works best?
Any cooked, shredded chicken works, which makes this a great way to use leftovers. Rotisserie or roast chicken breast is the easiest and stays tender; just shred it and fold it into the warm Alfredo.
Can I substitute cottage cheese for the ricotta?
Yes, swap it 1:1, using full-fat cottage cheese to avoid extra water. Cottage cheese actually holds its creamy texture in a hot oven where ricotta can occasionally turn grainy, and it adds a little tang and extra protein.
How long should it rest before serving?
Give it at least 10 minutes out of the oven. The hot layers are too loose to cut neatly straight away; a short rest lets the cheese and sauce firm up so each piece holds its shape on the plate.
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