This is one of the most comforting, creamy, and downright delicious dishes out there: Chicken Alfredo Lasagna. If you’re anything like me, you’ve probably had your fair share of lasagnas—some good, some “meh,” and a few that made you question your life choices. But this one? This one is a game-changer. It’s like your favorite Alfredo pasta and lasagna had a baby, and that baby is now sitting in your oven, ready to make your week better. Let’s dive in (okay, I said I wouldn’t use that phrase, but I couldn’t resist this once).

Table of Contents

Why Chicken Alfredo Lasagna?

Ever wondered why this combo works so well? It’s simple: Alfredo sauce is rich, creamy, and full of cheesy goodness, while lasagna is all about layers and comfort. Combine the two, and you’ve got a dish that’s basically a hug on a plate. Plus, adding chicken bumps up the protein and makes it a full meal, not just a side. FYI, I’ve tried this with both rotisserie chicken and freshly cooked chicken, and both work great—though I’ll admit, I’m a sucker for the convenience of rotisserie.

What You’ll Need

Here’s the lowdown on ingredients. Don’t worry, most of these are pantry staples or easy to grab at the store.

Chicken & Seasonings

3 cups shredded rotisserie chicken (or cooked chicken breast)
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil

Alfredo Sauce Base

5 tbsp unsalted butter
½ medium onion, finely chopped
1 tbsp minced garlic
1 tsp chili flakes (optional, for a little kick)
5 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese (freshly grated is best!)
2 cups chopped spinach (optional, but highly recommended)

Assembly

15 lasagna sheets (uncooked or oven-ready)
3 cups shredded mozzarella cheese
Freshly chopped parsley (for serving)

How to Make Chicken Alfredo Lasagna

Step 1: Prep the Chicken

Start by heating your olive oil in a skillet over medium heat. Add the chicken, salt, pepper, garlic powder, and Italian seasoning. Cook for a few minutes until everything is well combined and the chicken is heated through. Set it aside.

Step 2: Make the Alfredo Sauce

In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. Stir in the chili flakes and Italian seasoning. Sprinkle in the flour and whisk until smooth. Slowly pour in the milk and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, then add the Parmesan cheese and stir until melted and creamy. Finally, fold in the chopped spinach and let it wilt. Remove from heat.

Step 3: Layer It Up

Preheat your oven to 375°F (190°C). Spread a thin layer of the Alfredo sauce on the bottom of a 9×13-inch baking dish. Lay down a layer of lasagna sheets (about 3 sheets, or enough to cover the bottom). Spread a generous amount of the Alfredo sauce over the noodles, then add a third of the chicken and a third of the mozzarella cheese. Repeat this process until you’ve used all your ingredients, ending with a layer of noodles, sauce, and a generous topping of mozzarella.

Step 4: Bake and Serve

Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and broil for 2-3 minutes to brown the cheese. Let it rest for 10 minutes before slicing. Garnish with freshly chopped parsley and serve.

Tips and Tricks

Spinach: If you’re not a fan of spinach, you can skip it, but I promise it adds a nice freshness and a bit of nutrition. If you’re using frozen spinach, make sure to thaw and drain it well.
Cheese: Freshly grated Parmesan makes a huge difference in flavor. Pre-grated cheese often has anti-caking agents that can affect the texture.
Lasagna Sheets: If you’re using oven-ready noodles, you don’t need to pre-cook them. Just make sure to add a bit more sauce to keep them moist.
Make Ahead: You can assemble the lasagna a day in advance and refrigerate it. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Serving Suggestions

Chicken Alfredo Lasagna is a meal in itself, but if you want to round it out, here are a few ideas:

A simple green salad with a light vinaigrette
Garlic bread or a crusty baguette
Roasted vegetables like broccoli or zucchini

Why This Recipe Works

The beauty of this recipe is its balance. The creamy Alfredo sauce, the tender chicken, and the gooey mozzarella all come together in perfect harmony. It’s rich without being overwhelming, and the spinach adds a touch of freshness that cuts through the richness. Plus, it’s a crowd-pleaser—perfect for family dinners, potlucks, or when you just need a little comfort food.

Final Thoughts

So, what’s the verdict? Chicken Alfredo Lasagna is a must-try for anyone who loves lasagna or Alfredo pasta. It’s easy to make, customizable, and always a hit. Whether you’re cooking for yourself or a crowd, this dish is sure to impress. And hey, if you’re feeling adventurous, try adding some sun-dried tomatoes or artichoke hearts for a twist. IMO, this is one of those recipes that’s hard to mess up, so don’t be afraid to experiment.

Creamy Chicken Alfredo Lasagna: The Ultimate Comfort Food

Course: MainCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Total time

hour

Creamy, cheesy, and packed with tender chicken, this Chicken Alfredo Lasagna is comfort food at its finest. Layers of lasagna noodles, homemade Alfredo sauce, spinach, and mozzarella make this dish a guaranteed crowd-pleaser. Perfect for weeknight dinners or special occasions.

Ingredients

3 cups shredded rotisserie chicken (or cooked chicken breast)
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil
5 tbsp unsalted butter
½ medium onion, finely chopped
1 tbsp minced garlic
1 tsp chili flakes (optional)
5 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese (freshly grated preferred)
2 cups chopped spinach (fresh or thawed frozen)
15 lasagna sheets (uncooked or oven-ready)
3 cups shredded mozzarella cheese
Freshly chopped parsley (for garnish)

Directions

Prep Chicken: Heat olive oil in a skillet over medium heat. Add chicken, salt, pepper, garlic powder, and Italian seasoning. Cook until heated through. Set aside.
Make Alfredo Sauce: In a large saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent. Stir in chili flakes and Italian seasoning. Sprinkle in flour and whisk until smooth. Slowly pour in milk and heavy cream, stirring constantly. Bring to a gentle simmer, then add Parmesan cheese and stir until melted. Fold in spinach and remove from heat.
Assemble Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Layer lasagna sheets, Alfredo sauce, chicken, and mozzarella. Repeat until all ingredients are used, ending with noodles, sauce, and a generous topping of mozzarella.
Bake: Cover with foil and bake for 35 minutes. Remove foil and broil for 2–3 minutes until cheese is golden. Let rest for 10 minutes before slicing. Garnish with parsley.

Notes

Notes
Spinach adds freshness and nutrition; use fresh or thawed frozen (drained well).
Freshly grated Parmesan gives the best flavor.
Oven-ready noodles don’t need pre-cooking; add extra sauce if using.
Can be assembled a day ahead and refrigerated; add a few extra minutes to baking time if cold.
Nutrition (per serving)
Calories
Fat
Carbs
Protein
420 kcal
25g
28g
22g