The Easiest Chicken Alfredo Lasagna (with Homemade Sauce!)

This chicken alfredo lasagna combines your favorite flavors of classic alfredo in layers of al dente noodles with plenty of melty cheese and shredded rotisserie chicken. It’s a twist on a family favorite that will have your kids asking for seconds!

The Best Chicken Alfredo Lasagna Recipe

• If you’re tired of traditional lasagna and are looking for a way to switch up pasta night at your house – this creamy, cheesy, chicken alfredo lasagna is for you! It’s loaded with delicious flavors but comes together quickly with shredded rotisserie chicken and an easy homemade alfredo sauce.
• If you’re afraid of making homemade alfredo sauce, this recipe is the perfect place to start! My alfredo sauce can be made in about 5 minutes with just 4 simple ingredients. And homemade alfredo sauce tastes SO MUCH better than storebought. The consistency is creamier and it will give your lasagna the perfect taste and texture.

Ingredients for Alfredo Lasagna

• Lasagna Noodles: Use regular lasagna noodles for this recipe and boil them for just a couple minutes less than the suggested cooking time. This will make them easier to work with and ensure that the noodles don’t get mushy. Oven-ready noodles always end up with a strange texture and don’t hold up quite as well.
• Broccoli: You can use your favorite veggie in this recipe. Asparagus or sliced zucchini would both be delicious in place of the broccoli. Just make sure you saute the veggies for a few minutes to get rid of some of the moisture.
• Rotisserie Chicken: Shredded rotisserie chicken is my secret ingredient to getting this lasagna in the oven in less than 30 minutes!
• Ricotta Cheese: Whole milk ricotta is my choice over part-skim or fat-free ricotta. Whole milk is going to give you the most flavor and creamiest texture. Feel free to use small curd cottage cheese in place of the ricotta. Look for 4% cottage cheese.
• Egg: The egg acts as a binder for the lasagna filling. It will help hold everything together so you get those picture-perfect layers.
• Shredded Mozzarella: Whole milk mozzarella is my choice over part-skim. You don’t want to use fresh mozzarella but if you can find whole milk mozzarella it will give you the best flavor and texture. I like to grate it myself so that it melts easier.
• Italian Seasoning: You can use your favorite blend of dried herbs for this chicken alfredo lasagna. We always have Italian seasoning on hand so that’s my easy go-to.
• Homemade Alfredo Sauce: All you need to make alfredo sauce at home is butter, garlic, heavy cream, and Parmesan cheese. You can use storebought if you prefer but it’s usually much thicker than this homemade recipe so it’s not ideal. Plus there are no preservatives in homemade alfredo sauce!

How to Make Chicken Alfredo Lasagna

Boil lasagna noodles and let them cool.

Saute broccoli in a large saute pan.

Melt butter in a large saute pan and add garlic. Whisk in heavy cream and simmer. Stir in Parmesan cheese until it melts and a creamy sauce forms. Season to taste with salt and pepper.

Combine ricotta, egg, shredded mozzarella, Italian seasoning, salt, and pepper in a large bowl.

Spread alfredo sauce in the bottom of a 9×13 baking dish. Then begin layering the ingredients start with 3-4 lasagna noodles. Add a layer of the ricotta mixture. Then a layer of broccoli.

Then a layer of rotisserie chicken. Drizzle with homemade alfredo sauce.

Continue layering with remaining ingredients for a few layers until the ricotta, broccoli, and chicken are gone. Finish the lasagna with a layer of noodles, the remaining alfredo sauce, and the remaining mozzarella cheese.

Cover with foil and bake at 375 degrees for about 45 minutes. Remove foil and bake for another 10 minutes. Broil if desired.

Let rest for 10-15 minutes before slicing. Then garnish with freshly chopped parsley and serve!

Tips for Making White Chicken Lasagna

• You may need to use more or less noodles depending on the size of your pan. All brands of lasagna noodles are slightly different in shape and size. Baking dishes can vary as well. Compare the size of your noodles with your baking dish and see how many it will take to make a single layer of noodles, then multiply that by 4. You may also need to cut the noodles in half after they’re cooked to help them fit and make a single layer.
• While waiting for the pasta water to boil, prep the remaining ingredients. It’s true what they say – a watched pot never boils! Use that time to shred your chicken, grate the cheese, mince the garlic, and measure the other ingredients.
• Salt your pasta water! Add 2-4 tablespoons of Kosher salt to the pot of boiling water before adding the pasta. This is your first chance to season the pasta and it makes a huge difference in the overall flavor of the dish.
• Boil the lasagna noodles for just a couple minutes less than what the package directions call for. So if the package recommends 10-12 minutes, boil them for 8 minutes. This makes the noodles a bit more sturdy and easier to work with. It will also ensure they don’t get mushy and still have a toothsome bite.
• The alfredo sauce might have a looser consistency than what you’re used to for a creamy alfredo sauce that goes on fettuccine. That’s okay! We want the sauce to be a bit loose so it’s nice and saucy after it’s baked!
• Spray aluminum foil with olive oil cooking spray before covering the lasagna so the cheese doesn’t stick to it. That way when it bakes and the cheese melts, it won’t stick to the foil.
• Let the lasagna rest for 10-15 minutes after it comes out of the oven. This will allow the liquids from the lasagna to be reabsorbed and ensure that the lasagna holds together after being sliced.

How to Keep Noodles from Sticking Together

• Gently toss lasagna noodles in olive oil after straining them.
• Lay them out flat on a foil-lined baking sheet. It’s okay if they overlap slightly.
• Allow them to cool until you can easily handle them.

Homemade Alfredo Sauce

• My quick and easy homemade alfredo sauce takes this lasagna to the next level.
• And the best part is that it’s made with just butter, garlic, heavy cream, and Parmesan.
• Even a novice cook can easily throw this sauce together in only minutes!

FAQ

Can I use no-boil lasagna noodles for this chicken alfredo lasagna?

I don’t recommend it. No-boil lasagna noodles just aren’t going to hold up as well and I find that they end up mushy or overcooked. Stick with regular lasagna noodles and take the time to boil them for the best flavor and texture.

Can you use alfredo sauce in lasagna?

Yes, and you should! Using chicken and alfredo sauce instead of traditional ground beef and red sauce is a great way to switch up the flavors and treat your family to something new!

Making Ahead Instructions

• This chicken alfredo lasagna is the perfect make-ahead meal! Prepare it as directed in the recipe instructions through step #11.
• Cover the lasagna tightly with foil and store in the fridge for up to 48 hours.
• An hour before you want to bake the lasagna, remove it from the fridge, and let it sit out on the counter to come to room temperature.
• Bake as directed in the recipe instructions, but plan to add 10-20 minutes of extra baking time to allow for the colder temperature.

Storing Leftover Alfredo Lasagna

Store leftover chicken alfredo lasagna in the fridge in an airtight container for up to a week.

Freezing Chicken Alfredo Lasagna

Freeze chicken alfredo lasagna in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Reheating Lasagna

Reheat leftover lasagna in a baking dish in a 350-degree oven until warmed through. You can also microwave it in 30-60 second increments until warmed through. Cutting it into smaller pieces will help it to heat up more quickly and evenly.

Try these family dinner recipes next!

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