Simply by Maha
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DinnerChicken Alfredo Lasagna
Italian · Dinner

Chicken Alfredo Lasagna

This chicken Alfredo lasagna is creamy, cheesy, and such a comforting dinner. It’s layered with seasoned chicken, a rich homemade Alfredo sauce, lasagna sheets, and lots of mozzarella, then baked until golden on top.

5.0 (3 reviews)
30m
Prep
45m
Cook
75m
Total
6
Serves
easy
Level
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Instructions

  1. Season the chicken
    In a bowl, combine the cubed chicken with paprika, salt, oregano, garlic powder, onion powder, chili flakes, and olive oil. Mix well.
  2. Cook the chicken
    Heat a pan over medium heat and cook the chicken until fully cooked through. Remove from the pan and set aside.
  3. Start the Alfredo sauce
    Lower the heat to medium-low. In the same pan, add the butter, garlic, and onion. Cook until the onion becomes translucent.
  4. Add the vegetables
    Add the mushrooms and spinach and cook until softened.
  5. Finish the sauce
    Pour in the heavy cream and stir until it starts to gently simmer. Add the Parmesan cheese, salt, and black pepper, then mix until the sauce thickens.
  6. Assemble the lasagna
    Spread a layer of sauce on the bottom of your baking dish. Add a layer of lasagna sheets, then more sauce, more lasagna sheets, chicken, cheese, and repeat the layers until everything is used.
  7. Top with cheese
    Finish with a final layer of sauce and plenty of mozzarella cheese on top.
  8. Bake
    Bake at 375°F for 35 to 45 minutes, until golden and bubbly on top.
  9. Rest and serve
    Let it rest for a few minutes before slicing and serving.

About this recipe

Chicken alfredo lasagne is what happens when comfort food meets comfort food. Instead of the usual tomato and beef, you layer tender shredded chicken with a creamy alfredo sauce, plenty of cheese, and soft pasta sheets, then bake it until the top is golden and bubbling. It is rich, it is cosy, and it disappears fast at my table.

The alfredo is the heart of it. Butter, garlic, cream, and parmesan cooked down into a silky white sauce that coats every layer. I make a little extra because a dry lasagne is a sad lasagne, and the sauce is what keeps every bite soft and creamy all the way through.

I usually use leftover roast or rotisserie chicken to make this an easy weeknight build, but poached chicken breast works just as well. Let the whole thing rest for ten minutes after it comes out of the oven so the layers set and you get clean slices instead of a delicious puddle.

Per serving
  • 560Calories
  • 34gProtein
  • 33gFat
  • 32gCarbs
estimated

Good to know

Why you'll love it

  • A cosy, creamy twist on classic lasagne with no tomato.
  • A great way to use up leftover or rotisserie chicken.
  • Feeds a crowd and reheats beautifully.
  • Make-ahead friendly, so you can assemble it the day before.
  • Kids and picky eaters tend to love it.
  • Freezes well for a ready-made dinner later.
  • Comes together with a homemade alfredo that beats any jar.

Ingredient notes

Chicken: Shredded rotisserie or leftover roast chicken makes this quick. Poached or pan-cooked chicken breast or thigh works too, just shred or chop it small so it spreads evenly.

Alfredo sauce: Homemade with butter, garlic, cream, and parmesan tastes far better than the jar. Make a touch extra so the lasagne stays creamy and does not dry out.

Lasagne sheets: Regular sheets need pre-boiling unless the box says no-boil. No-boil sheets are easier and soak up sauce, just make sure each layer is well covered with sauce.

Cheese: Mozzarella for the melt and stretch, parmesan for the savoury bite. A little ricotta in the layers adds richness if you like it.

Garlic: Fresh garlic gently cooked in the butter is the backbone of a good alfredo. Do not let it brown or it turns bitter.

Tips & tricks

Cook the garlic gently in the butter just until fragrant, about a minute. Browned garlic turns the alfredo bitter, so keep the heat moderate.

Make a little more sauce than you think you need. Alfredo thickens as it bakes, and extra sauce is the difference between creamy and dry.

Spread a thin layer of sauce on the bottom of the dish first so the pasta does not stick and the bottom layer cooks through.

Bake covered with foil for the first 25 minutes, then uncover for the last 15 to let the top turn golden without drying out the inside.

Let it rest for 10 minutes after baking. Cutting too soon gives you sliding layers, and that short rest sets it into clean, tidy slices.

Storage & make-ahead

Keep leftovers in an airtight container in the fridge for up to 4 days.

Freeze it baked or unbaked for up to 3 months. Wrap it well to keep the cream sauce from drying out or picking up freezer smells.

Reheat covered in a 180C (350F) oven until hot through, or microwave individual slices. A splash of cream or milk on top helps loosen the sauce as it warms.

Variations

Add spinach: Stir wilted, well-drained spinach into the chicken layers for colour and a bit of greens.

Mushroom alfredo: Saute sliced mushrooms and layer them in for an earthy, savoury version.

Spicy kick: Add a pinch of chili flakes or some chopped jalapeno to the chicken for a little heat against the creamy sauce.

Broccoli chicken alfredo: Fold small steamed broccoli florets into the layers for a chicken and broccoli alfredo bake.

Learn the staples

Master the Italian basics

Guide

The Secret to Crispy Chicken Parm (No More Sogginess)

The real secret to crispy chicken parm is keeping the crust away from the sauce. Here's how I get shatter-crisp chicken parmesan that stays crunchy under the cheese.

Frequently asked questions

Yes, it works in a pinch and saves time. Homemade tastes noticeably better and lets you control the thickness, but a good jar will still give you a creamy result.
Only if you are using regular sheets. No-boil sheets go in dry and soften as they bake, just make sure every layer is well coated with sauce so they cook through.
Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if it goes in straight from the fridge.
Usually not enough sauce. Alfredo thickens as it bakes, so make extra, coat every layer generously, and cover with foil for the first part of baking.
Yes, baked or unbaked, for up to 3 months. Wrap it tightly. Thaw overnight in the fridge before baking or reheating for the best texture.
Rotisserie or leftover roast chicken is easiest and adds flavour. Poached or pan-cooked breast or thigh works well too. Just shred it small so it layers evenly.
About 10 minutes. That short rest lets the layers set so you get clean slices instead of the filling sliding out.
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