Creamy Chicken Alfredo Lasagna Recipe

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Creamy Chicken Alfredo Lasagna Recipe
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Introducing our delectable Chicken Alfredo Lasagna, a culinary masterpiece that entices and delights the senses with each savory bite. Layers of tender lasagna noodles nestle between creamy Alfredo sauce flavored with Parmesan cheese, luscious morsels of seasoned chicken, and a golden bed of melting mozzarella.

The taste is a wonderful symphony of flavors, with the Alfredo sauce’s richness perfectly complementing the chicken’s savory notes, resulting in a sumptuous yet balanced experience. The texture is also beautiful, with each layer providing a delightful contrast between the noodles’ softness and the creamy richness of the sauce. This dish’s effect extends beyond its exquisite flavor and texture; its visual appeal is equally mesmerizing. With its golden-brown crust and layers of creamy richness peeking through, it’s a sight to behold that will instantly make any gathering or dinner table more welcoming. Prepare for a culinary experience that will satisfy the soul as well as the tongue.

Ingredients For Creamy Chicken Alfredo Lasagna

creamy chicken alfredo lasagna

For Chicken

Begin by seasoning 6 chicken tenders (or chicken breast, if you like) with 1 teaspoon salt and adjust to taste.

To achieve a balanced flavor, add ½ teaspoon of pepper.

For a slight kick, sprinkle 1 teaspoon of cayenne over the chicken.

Use 1 teaspoon of garlic powder to enhance the scent.

Season with 1 teaspoon Italian spice or a combination of oregano, parsley, and basil.

In a skillet, heat 2 tablespoons of olive oil over medium heat and sear the seasoned chicken until brown and cooked through.

Spinach Alfredo sauce

Melt 5 tablespoons of unsalted butter in a saucepan over medium heat.

Saute ½ medium onion till transparent.

Stir in 1 tablespoon of minced garlic, making sure it is aromatic but not browned.

Season with 1 teaspoon salt (adjust to taste) and 1/2 teaspoon pepper for balance.

For a bit of heat, add 1 teaspoon of chili flakes and 1 teaspoon of Italian seasoning.

To make a smooth roux, whisk and add 5 tablespoons of all-purpose flour, whisking frequently.

Pour in 2 cups of whole milk and 1 cup of heavy cream slowly, stirring continuously, until the sauce thickens.

Reduce heat and toss in 1 cup of freshly grated Parmesan cheese until melted and creamy. Finally, add 2 cups of chopped spinach to the sauce, allowing it to wilt slowly for extra freshness.

Finally, add 2 cups of chopped spinach to the sauce, allowing it to wilt slowly for extra freshness.


Here’s what you’ll need to create Chicken Alfredo Lasagna:

For constructing and baking the lasagna, use a 9×13-inch baking dish, preferably glass or ceramic.

In a skillet or frying pan, cook the chicken and prepare the Alfredo sauce.

To marinate the chicken, use several mixing bowls, combine the Alfredo sauce ingredients, and toss.

A solid cutting board for slicing and resting cooked chicken.

A sharp knife for slicing the chicken and cutting the remaining ingredients.

A spatula, or wooden spoon, is used to stir and sauté items in a skillet.

To prevent the foil from touching the lasagna during baking, use toothpicks or skewers.

To prevent the lasagna from drying out while baking, cover it with aluminum foil.

Bake the constructed lasagna to perfection.

To serve the prepared lasagna, use a spatula or serving spoon.

Having these basic kitchen utensils on hand will make cooking and assembling Chicken Alfredo Lasagna much easier and more efficient.

How to Make Chicken Alfredo Lasagna?

creamy chicken alfredo lasagna

Boil the lasagna sheets

For best timing and flexibility, boil the lasagna sheets according to package directions until al dente but not cooked. To avoid sticking together, keep them separate.

Prepare the chicken.

To infuse the chicken with flavor, marinate it in spices and olive oil. Apply the spice to the chicken for about a minute, ensuring it receives an even coating on both sides. Heat a cast-iron skillet or your choice of nonstick pan on medium-high. Cook for roughly 4-6 minutes per side. To check for doneness, cut a tender in half at its thickest point. If there is no pink tint on the chicken, it is fully cooked and ready to serve. Allow the chicken to rest on a chopping board for five minutes. Next, chop it into little parts. Use the chicken’s natural juices on the cutting board to coat the chunks, ensuring they retain all of their wonderful essence.

Prepare the spinach Alfredo sauce

Allow the chicken to rest on a chopping board for five minutes. Next, chop it into little parts. Use the chicken’s natural juices on the cutting board to coat the chunks, ensuring they retain all of their wonderful essence. Let’s start creating the sauce! I have to say that this spinach Alfredo sauce is very delicious; I’m very proud of it. It pairs well with chicken, vegetables, steak, and pasta! To ensure a seamless process, have all of your ingredients prepared and ready to go before beginning. Begin by melting the butter in a nonstick pan over medium heat. Sauté the onion until it’s tender and transparent. Then, sauté the garlic for 1-2 minutes, until aromatic and no longer raw. Add all of the ingredients and simmer for an additional minute. Next, toast the flour for 1-2 minutes before slowly adding the milk and cream. Reduce the heat to medium-low and cook for a few minutes, stirring regularly, until the mixture has thickened into a sauce consistency. Be careful not to let it get too thick, as it will continue to cook in the oven. Once you’ve reached the proper consistency, remove the pan from the heat and mix in the spinach. Taste the sauce and season it to your satisfaction.

Assembling the lasagna

Start by preheating your oven to 375°F, using the standard setting on the bottom burner only. Get a 9×13″ baking dish, preferably glass or ceramic. Begin by spreading a thin layer of Alfredo sauce across the bottom. Then, arrange the lasagna sheets in a single layer (approximately three sheets should be enough, but smaller strips may be required to fill any gaps). Add a liberal amount of sauce, roughly one-third of the chopped chicken, and a sprinkle of mozzarella cheese. I recommend using around ¾ cup of mozzarella cheese per layer, but feel free to modify it to suit your preferences. Now, repeat the process to make three layers of lasagna, sauce, chicken, and cheese. For the final layer, place the lasagna sheets (if your dish tapers, you may need more strips for the top layer than the bottom), then add the leftover sauce and a large amount of mozzarella cheese. I usually add about 1 cup of cheese for the final layer. Bake the dish until the cheese is brown and bubbling, which should take around 25–30 minutes. Allow it to cool slightly before slicing and serving. Enjoy your delicious Chicken Alfredo Lasagna!


creamy chicken alfredo lasagna

Insert 6–8 toothpicks or skewers into the lasagna at various spots, keeping them about the same height as the pan. These will act as supports, keeping the foil from touching the lasagna and clinging to the cheese while baking. Cover the pan with foil and place it in the oven. While many recipes recommend baking lasagna for more than 45 minutes, I believe it is unnecessary. Instead, bake for 40 minutes before switching to broil mode (or turning on the top burner) for 2–3 minutes to melt and lightly brown the cheese on top.

Serve and enjoy.

When the Chicken Alfredo Lasagna has finished baking, carefully remove it from the oven and allow it to cool for a few minutes. Slice into generous slices, and serve with a crisp green salad or garlic toast to complete the meal. As you take your first bite, enjoy the creamy richness of the Alfredo sauce, the soft bits of seasoned chicken, and the gooey melted cheese. Each forkful is a symphony of flavors and textures that will undoubtedly satisfy your taste buds. Whether it’s a nice family supper or a spectacular gathering with friends, this Chicken Alfredo Lasagna will please everyone. So gather around the table, swap tales, and savor this cozy and wonderful food. Serve, savor, and enjoy every delicious taste of this handcrafted masterpiece!

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Can we freeze chicken lasagna?

Yes, you can freeze chicken lasagna. After assembling the lasagna, wrap it tightly in plastic wrap and aluminum foil. Label it with the date, and freeze it for up to three months. Before baking, throw it overnight in the refrigerator.

Can I use store-bought Alfredo sauce, or do I have to prepare it from scratch?

You can use store-bought Alfredo sauce for convenience or create your own for a fresher taste. Homemade Alfredo sauce contains butter, garlic, cream, and Parmesan cheese.

How can I keep the lasagna from turning dry when baking?

To keep the lasagna from drying out, cover it with aluminum foil while baking, then uncover it for the final 10-15 minutes to enable the cheese to brown.

What can I serve alongside Chicken Alfredo Lasagna?

Chicken Alfredo Lasagna goes great with several side dishes, including garlic bread, salad, roasted vegetables, and light soup.

How long does chicken Alfredo lasagna last in the fridge

You can store chicken Alfredo lasagna in the refrigerator for three to four days. Store it well-covered or in an airtight container to keep it fresh and prevent drying.

Final thought

Enjoy the creamy comfort of Chicken Alfredo Lasagna, a delectable combination of delicate chicken, rich Alfredo sauce, and layers of cheesy pleasure. This recipe is ideal for parties or nice nights in, and it promises enjoyment with each savory bite.

Creamy Chicken Alfredo Lasagna Recipe

Cuisine: Italian, American


Prep time


Cooking time




Resting time


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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.


  • 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


  • 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 9×13-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.

Recipe Video


  • 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.

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