Chicken Alfredo Lasagna
I can still smell the garlic and butter the minute I open my oven — that warm, creamy scent takes me back to a chilly Friday night when I wanted comfort food but had zero energy to fuss. Have you ever felt intimidated by lasagna sheets or worried a rich Alfredo would break? I get it — I used to skip anything that sounded “fancy.” This Chicken Alfredo Lasagna is forgiving, straightforward, and the perfect cozy win for a beginner cook; if you love quick rotisserie chicken dinners, you might also enjoy a similar weeknight favorite I often turn to: rotisserie chicken broccoli Alfredo pasta.
A Quick Look at This Chicken Alfredo Lasagna Recipe
This Chicken Alfredo Lasagna combines tender shredded rotisserie chicken and a velvety Alfredo-style sauce highlighted by spinach and ricotta. The heavy cream and Parmesan make the sauce luxuriously rich, while cooked lasagna noodles stack everything into a hearty, family-style bake. It’s great for weeknight dinners or casual weekend comfort because most of the heavy lifting is hands-off — the sauce comes together in one skillet and the oven does the rest. Keep reading for an easy, step-by-step guide and kitchen-friendly tips that make this lasagna approachable for any home cook.
Ingredients You’ll Need for Chicken Alfredo Lasagna
Below I’ve grouped everything into essentials, a few optional add-ons to personalize the dish, and substitutions or shortcuts for busy nights.
Essentials
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped (about 1 medium onion)
- 10 ounces fresh baby spinach (or packed chopped spinach)
- 4 cups heavy cream
- 1 1/2 cups grated Parmesan cheese (freshly grated if possible)
- 15 ounces ricotta cheese (one standard container)
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt (adjust to taste)
- 3 cups shredded rotisserie chicken (meat only, no skin)
- 15 cooked lasagna noodles (regular or no-boil that have been softened per package)
- 3 cups shredded mozzarella cheese
These are the core components that give you the rich Alfredo flavor, the comforting layers, and the classic cheesy top.
Optional add-ons
- 1/2 teaspoon nutmeg for a warm, subtle background flavor in the sauce
- 1 cup sautéed mushrooms for earthiness
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped) for brightness
- 1/4 cup chopped fresh parsley or basil for garnish after baking
- Red pepper flakes for a little heat
- A squeeze of fresh lemon juice (1 teaspoon) to brighten the sauce right before assembling
These extras are great if you want to tailor the lasagna to your family’s tastes without changing the base technique.
Substitutions and shortcuts
- Rotisserie chicken shortcut: Use a store-bought rotisserie chicken shredded into bite-sized pieces. It’s the fastest, most flavorful shortcut.
- Dairy swaps: Use half-and-half instead of heavy cream for a lighter sauce, but the final texture will be thinner and less decadent. You can add 1 tablespoon of flour to thicken if using half-and-half.
- Cheese options: If you don’t have Parmesan, a good Pecorino Romano (use slightly less) can work, or use a pre-grated blend labeled for Alfredo sauces. For ricotta, cottage cheese blended briefly in a food processor can be a budget-friendly swap.
- Noodle shortcuts: If you’re in a hurry, use no-boil lasagna noodles and add a splash more cream to ensure enough moisture; layer them carefully so they hydrate during baking.
- Make-ahead: Assemble the lasagna a day ahead, cover tightly, and refrigerate. Bring it to room temperature for 30 minutes before baking and add 10–15 minutes to the baking time if chilled.
- Lower-dairy option: Swap half the ricotta for part-skim ricotta and use light mozzarella. The dish will be slightly less rich but still comforting.
If you like creamy, crowd-pleasing bakes, I sometimes pair this sort of dish with a chilled pasta salad like this Chicken Caesar pasta salad for variety on the table.
How to Make Chicken Alfredo Lasagna Step-by-Step
I’ll walk you through every step in a friendly, beginner-proof way. Read the whole process once, then follow along as you cook. Prep all ingredients before you start — it makes everything calmer.
Step 1 — Prep your ingredients (10 minutes)
- Mince the garlic and chop the onion. Shred the rotisserie chicken into bite-sized pieces and measure your cheeses. Rinse and roughly chop the spinach if the leaves are large. Have your cooked lasagna noodles ready; if using dried noodles, cook them according to package instructions until al dente and drain on a lightly oiled tray so they don’t stick.
Step 2 — Make the flavor base (5–7 minutes)
- Heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and let it melt, swirling the pan so it coats the bottom. Add the minced garlic and chopped onion. Sauté, stirring occasionally, until the onion becomes translucent and fragrant — about 4–5 minutes. Don’t let the garlic brown or it will taste bitter.
Step 3 — Wilt the spinach (2 minutes)
- Add the 10 ounces fresh baby spinach to the skillet and stir until it wilts. This happens quickly. If the skillet gets crowded, add the spinach in batches; it will shrink as it cooks.
Step 4 — Build the Alfredo-style sauce (5–8 minutes)
- Reduce the heat to medium-low. Pour in 4 cups of heavy cream, stirring to combine with the onion and spinach. Add 1 1/2 cups grated Parmesan and 15 ounces ricotta cheese, stirring until the cheeses melt into a smooth sauce. Sprinkle in 1/4 teaspoon black pepper and 1 1/2 teaspoons salt; taste and adjust — keep in mind the cheeses add saltiness, so start with less and increase if needed.
Step 5 — Add the chicken and finish the sauce (2 minutes)
- Stir in the 3 cups shredded rotisserie chicken so it’s evenly coated. Let the sauce come to a slight simmer — tiny bubbles around the edge — then immediately remove the skillet from the heat. The sauce will thicken slightly as it cools. If it’s too thin for you, you can simmer it very gently for a minute more while stirring, but be careful not to boil.
Step 6 — Preheat and prepare the baking dish (2 minutes)
- Preheat your oven to 350°F (175°C). Grab a 9 x 13 inch deep baking dish and spoon a large spoonful of the chicken Alfredo mixture into the bottom to lightly coat the pan — this helps prevent sticking and gives the first noodle layer a creamy base.
Step 7 — Assemble the first layers (10 minutes)
- Lay out your cooked lasagna noodles over the coated bottom. I was able to fit about five noodles across my dish; how many you use depends on noodle width. Spoon a generous amount of the chicken Alfredo mixture over the noodles and sprinkle about one-third of the shredded mozzarella (roughly 1 cup). Smooth with a spatula so it’s even but don’t agonize over perfection — rustic is fine.
Step 8 — Continue layering (10 minutes)
- Repeat: noodles, chicken Alfredo, mozzarella. Continue until you’ve used all 15 cooked lasagna sheets or your mixture is gone. The final layer should be the chicken Alfredo mixture topped with the remaining mozzarella. If you have extra sauce, dollop it across the top so it melts into the cheese.
Step 9 — Cover and bake (35–40 minutes)
- Cover the lasagna tightly with aluminum foil (spray the side touching cheese with nonstick spray or ensure the foil doesn’t stick). Bake in the preheated oven at 350°F for 35–40 minutes. If you assembled from chilled, add another 10–15 minutes or bake until bubbling at the edges and hot in the center.
Step 10 — Brown the top and rest (2–5 minutes + 10 minutes)
- Remove the foil and switch your oven to broil. Broil 2–3 minutes, watching constantly, until the mozzarella is golden and bubbly. Ovens vary — don’t walk away. Pull the lasagna out and let it rest 10 minutes; this helps it set so you can slice tidy portions.
Step 11 — Serve and garnish
- Slice into squares and garnish with chopped parsley or basil if you like. A light sprinkle of extra grated Parmesan is a nice finishing touch.
Tips while cooking
- Keep an eye on salt and pepper as you add cheeses. Taste the sauce before assembling to prevent oversalting.
- If your sauce feels too thick before assembling, stir in a splash of milk or extra cream — a thin-ish sauce hydrates the noodles during baking.
- Use a sharp serrated knife or a thin spatula to slice and lift portions cleanly after resting.
Common Mistakes to Avoid
Most home cooks worry about ruining a layered bake, but with a little attention to salt, moisture, and timing, this lasagna is very forgiving. Below I cover three common missteps and how to avoid them so your Chicken Alfredo Lasagna turns out rich, creamy, and sliceable.
Mistake 1: Overcooking the garlic or onion
Garlic goes from fragrant to bitter quickly. Cook onions until translucent and add garlic later in the cooking process, stirring frequently. If garlic browns, start again with a fresh clove — the flavor will be noticeably different.
Mistake 2: Undercooking or overcooking noodles
If you use dried noodles and overcook them, they’ll fall apart during assembly. Undercooked noodles won’t soften properly in the oven. Cook noodles just until al dente if boiling, or use no-boil noodles and ensure there’s enough sauce to hydrate them. Par-cooked or slightly firmer noodles are safer — they finish in the oven.
Mistake 3: Too much or too little sauce
A dry lasagna is sad; a soupy lasagna is messy. If your sauce is too thin, simmer it slightly to reduce and thicken before assembling. If it’s too thick, loosen it with a little milk or extra cream. Aim for a creamy but pourable consistency that will marry the layers without turning the dish into a pool.
Serving Suggestions for Chicken Alfredo Lasagna
This lasagna is rich and indulgent, so I like to serve it with lighter sides that bring freshness and crunch to the plate. Here are three simple pairings that balance the dish while keeping things homey.
Green salad with lemon vinaigrette
A crisp green salad (mixed lettuce, cucumber, and thinly sliced radish) dressed in a bright lemon vinaigrette cuts through the creaminess beautifully. The acidity wakes up your palate and makes the meal feel complete without fuss.
Roasted or steamed vegetables
Seasonal roasted vegetables — think broccoli florets, carrots, or asparagus — are perfect alongside this lasagna. The slight char from roasting contrasts nicely with the silky sauce. A simple steam and a sprinkle of salt and olive oil also works if you prefer minimal prep.
Garlic bread or crusty baguette
For those who want to double-down on comfort, a warm slice of garlic bread or a crusty baguette is delightful for mopping up extra sauce. Keep it light on the butter so it doesn’t overpower the lasagna’s delicate flavors.
Conclusion
This Chicken Alfredo Lasagna is easier than it looks, incredibly adaptable, and a guaranteed cozy meal for weeknights or casual gatherings. I love how approachable it is — rotisserie chicken and a single-skillet sauce keep the prep simple, and the oven does the rest. If you want a visual version or another take on an Alfredo-based lasagna, I recommend checking out Easy Alfredo Chicken Lasagna – Yellow Bliss Road for inspiration and variations to try later.
FAQs About Chicken Alfredo Lasagna
Chicken Alfredo Lasagna will keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven at 325°F until warmed through, or microwave single portions covered for 1–2 minutes, stirring halfway.
Yes — assemble the lasagna in a foil pan, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then add 10–15 minutes to the bake time if it’s still chilly in the center.
Absolutely. I often assemble it the night before, cover it, and refrigerate. Bring it to room temperature for about 30 minutes before baking. This makes weeknight dinners feel effortless.
Very much so. You can leave out optional add-ons like mushrooms or sun-dried tomatoes, and the creamy Alfredo base with chicken and mozzarella is usually a crowd-pleaser. If someone prefers more texture, add more chicken or a layer of sautéed vegetables.
For a lighter version, use half-and-half instead of heavy cream and part-skim ricotta and mozzarella. Add extra spinach or vegetables to increase volume without a lot more calories. Keep in mind the texture and richness will be less indulgent but still tasty.
I hope this helps you feel confident making your own Chicken Alfredo Lasagna — it’s one of those dishes that feels special but is kind to busy cooks. If you try it, let me know what tweaks you made; I love hearing how readers customize their comfort food.
Chicken Alfredo Lasagna
Ingredients
Method
- Mince the garlic and chop the onion. Shred the rotisserie chicken into bite-sized pieces and measure your cheeses. Rinse and roughly chop the spinach if the leaves are large. Have your cooked lasagna noodles ready; if using dried noodles, cook them according to package instructions until al dente and drain on a lightly oiled tray so they don’t stick.
- Heat a large skillet over medium-high heat. Add the butter and let it melt, swirling the pan to coat the bottom. Add the minced garlic and chopped onion. Sauté, stirring occasionally, until the onion becomes translucent and fragrant — about 4–5 minutes.
- Add the fresh spinach to the skillet and stir until it wilts. This happens quickly.
- Reduce the heat to medium-low. Pour in the heavy cream, stirring to combine with the onion and spinach. Add the grated Parmesan and ricotta cheese, stirring until the cheeses melt into a smooth sauce. Adjust seasonings with black pepper and salt.
- Stir in the shredded rotisserie chicken until evenly coated. Let the sauce come to a slight simmer, then remove from heat.
- Preheat your oven to 350°F (175°C). Grab a 9 x 13 inch deep baking dish and spoon a large spoonful of the chicken Alfredo mixture into the bottom to lightly coat the pan.
- Lay out your cooked lasagna noodles over the coated bottom. Spoon a generous amount of the chicken Alfredo mixture over the noodles and sprinkle about one-third of the shredded mozzarella.
- Continue layering with noodles, chicken Alfredo, and mozzarella until all ingredients are used. The final layer should be the chicken Alfredo mixture topped with the remaining mozzarella.
- Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 35–40 minutes.
- Remove the foil and switch to broil. Broil for 2–3 minutes until the mozzarella is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
