This chicken Alfredo lasagna layers tender seasoned chicken, creamy homemade Alfredo sauce, ricotta, and melted mozzarella between sheets of tender pasta. It’s rich, cheesy, and comforting like classic lasagna, but with a garlicky Parmesan white sauce instead of tomato sauce. If you love chicken Alfredo, this is basically the ultimate baked version of it.
Why I Love This Chicken Alfredo Lasagna
I love making big, comforting baked meals when I’m feeding a crowd, and recipes like my Tini’s Mac and Cheese are always some of the first I turn to. So when I saw this chicken Alfredo lasagna from alexrioscooks going viral, I had to make my own version. It looked like exactly the kind of cheesy, comforting dinner I love making for family dinners, holidays, or whenever I have people over.
What I love most is that this recipe takes the best parts of chicken Alfredo and lasagna and combines them into one dish. It has the richness and flavor of chicken Alfredo with the cheesy, layered comfort of a classic lasagna. You get tender seasoned chicken, creamy garlic-Parmesan Alfredo sauce, ricotta, mozzarella, and layers of pasta in every slice.
Ingredients You'll Need
For the chicken:
- 450 g chicken breasts, about 2 breasts
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- ¼ teaspoon chili powder
- 1 and ½ tablespoons lemon juice
- Zest of ½ lemon
For the Alfredo sauce:
- ½ cup butter
- 5 cloves garlic, minced
- 3 cups heavy cream
- 2 cups parmesan cheese, freshly shredded
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the ricotta mixture:
- 15 oz ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For assembly:
- 20 lasagna sheets
- 2 to 2 and ½ cups mozzarella cheese, freshly shredded
How To Make Chicken Alfredo Lasagna
Step 1: Season and Cook the Chicken
Season the chicken breasts with garlic powder, onion powder, paprika, Italian seasoning, salt, black pepper, chili powder, lemon juice, and lemon zest.
Heat a large skillet over medium-high heat and cook the chicken until golden on both sides and the thickest part reaches 165°F. Transfer to a cutting board, let it rest for a few minutes, then dice into bite-sized pieces.
Step 2: Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
Pour in the heavy cream and season with Italian seasoning, salt, and black pepper. Bring to a gentle simmer, then reduce the heat to low. Gradually stir in the Parmesan until melted and the sauce is smooth and creamy. Remove from the heat.
Step 3: Prepare the Ricotta Filling and Noodles
In a bowl, mix together the ricotta, mozzarella, Parmesan, egg, garlic powder, black pepper, and parsley until well combined.
Place the lasagna sheets in a large dish, cover them with very hot water, and let them soak for about 15 minutes, or until flexible. Drain well.
Step 4: Assemble the Lasagna
Preheat the oven to 375°F. Spread a thin layer of Alfredo sauce over the bottom of your baking dish. Add a layer of lasagna sheets, followed by the ricotta mixture, diced chicken, Alfredo sauce, and shredded mozzarella. Repeat the layers until all the ingredients are used, finishing with Alfredo sauce and a generous layer of mozzarella.
Step 5: Bake
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the sauce is bubbling and the cheese is fully melted. For a more golden top, broil for 1-3 minutes at the end, watching closely so the cheese doesn’t burn.
Step 6: Rest and Serve
Let the chicken Alfredo lasagna rest for 10-15 minutes before slicing. This gives the layers time to set so the lasagna holds together better when served.
My Tips for the Best Chicken Alfredo Lasagna
- Don’t overcook the chicken. Cook it just until the thickest part reaches 165°F, then remove it from the pan and let it rest before dicing. Since the chicken bakes again inside the lasagna, starting with juicy chicken makes a big difference.
- Keep the Alfredo heat low when adding Parmesan. High heat can make the cheese clump or turn the sauce grainy. Add the Parmesan gradually over low heat and stir until each addition melts before adding more.
- Use freshly shredded cheese. Freshly grated Parmesan and mozzarella melt more smoothly than pre-shredded cheese and give the Alfredo sauce and lasagna layers a creamier texture.
- Keep the Alfredo sauce a little loose. It will thicken as it cools and again while the lasagna bakes. If it gets too thick before assembling, stir in a small splash of heavy cream so it spreads easily between the layers.
- Make sure the noodles are flexible before layering. The hot-water soak should leave them pliable enough to bend without cracking. If they’re still stiff after 15 minutes, let them soak a few minutes longer.
- Spread the fillings all the way to the edges. Evenly distributing the ricotta, chicken, Alfredo, and mozzarella prevents dry corners and gives every slice a balanced amount of filling.
- Let the lasagna rest before cutting. Give it the full 10-15 minutes after baking. The layers will set up as it rests, which makes the lasagna much easier to slice cleanly.
How to Store Chicken Alfredo Lasagna
- In the refrigerator. Let the lasagna cool, then cover the baking dish tightly or transfer individual slices to airtight containers. Refrigerate for up to 3-4 days.
- In the freezer. Chicken Alfredo lasagna can be frozen for up to 2-3 months. Wrap individual slices tightly or freeze the lasagna in a freezer-safe baking dish. Thaw overnight in the refrigerator before reheating for the best texture.
- To reheat. Cover individual portions and reheat in the microwave until hot throughout. For a larger portion, cover the baking dish with foil and warm it in a 325°F oven until heated through. Adding a small spoonful of Alfredo sauce or splash of cream can help loosen the sauce if it thickened in the fridge.
Chicken Alfredo Lasagna FAQs
What is chicken Alfredo lasagna?
Chicken Alfredo lasagna combines the creamy garlic-Parmesan sauce and chicken from chicken Alfredo with the layered pasta, ricotta, and melted cheese of traditional lasagna. Instead of tomato sauce, each layer is made with homemade Alfredo sauce.
Can I use rotisserie chicken?
Yes. Shredded rotisserie chicken is a good shortcut if you want to save time. Use about the same amount of cooked chicken and add it directly to the lasagna layers instead of cooking the chicken breasts from scratch.
Can I use jarred Alfredo sauce?
Yes, although homemade Alfredo gives you more control over the flavor and consistency. If using jarred sauce, choose one that is fairly creamy and not overly thick so there is enough moisture for the pasta while the lasagna bakes.
Can I use oven-ready lasagna noodles?
Yes, but make sure there is enough Alfredo sauce surrounding the noodles since oven-ready pasta needs moisture to soften as it bakes. You may also need to adjust the baking time depending on the brand you use.
Can I make chicken Alfredo lasagna ahead of time?
Yes. Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. Since it will be going into the oven cold, it may need a few extra minutes of covered baking time.
Why is my chicken Alfredo lasagna dry?
The most common causes are Alfredo sauce that is too thick, not using enough sauce between the layers, or overcooking the chicken. Keep the Alfredo slightly loose before assembling and spread it evenly all the way to the edges of the noodles.
Can I add spinach?
Yes. You can add cooked spinach between the layers if you want some extra vegetables. Make sure to squeeze out as much moisture as possible first so it doesn’t water down the Alfredo sauce.
How long should chicken Alfredo lasagna rest before cutting?
Let it rest for about 10-15 minutes after baking. This gives the sauce and cheese time to settle so the layers stay together instead of sliding apart when you slice it.
More Viral Comfort Food Recipes to Try
Chicken Alfredo Lasagna
This chicken Alfredo lasagna takes seasoned, pan-seared chicken and layers it between sheets of pasta, a rich homemade Alfredo sauce, and a three-cheese ricotta mixture, baked until golden and bubbling on top. It is a genuine step up from a standard tomato-based lasagna, and it tastes like something you would order at a serious Italian restaurant.
Ingredients
For the chicken:
- 450 g chicken breasts, about 2 breasts
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- ¼ teaspoon chili powder
- 1 and ½ tablespoons lemon juice
- Zest of ½ lemon
For the Alfredo sauce:
- ½ cup butter
- 5 cloves garlic, minced
- 3 cups heavy cream
- 2 cups parmesan cheese, freshly shredded
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the ricotta mixture:
- 15 oz ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For assembly:
- 20 lasagna sheets
- 2 to 2 and ½ cups mozzarella cheese, freshly shredded
Instructions
1. Season the chicken breasts with the garlic powder, onion powder, paprika, Italian seasoning, salt, black pepper, chili powder, lemon juice, and lemon zest.
2. Heat a large skillet over medium-high heat and cook the chicken until golden on both sides and the internal temperature reaches about 150°F (65°C). Remove from the pan and let it rest until it reaches 165°F (74°C), then dice into bite-sized pieces.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
4. Pour in the heavy cream and add the Italian seasoning, salt, and black pepper. Bring to a gentle simmer, then reduce the heat to low.
5. Gradually stir in the Parmesan until completely melted and the Alfredo sauce is smooth and creamy. Remove from the heat and set aside.
6. In a separate bowl, combine the ricotta, mozzarella, Parmesan, egg, garlic powder, black pepper, and chopped parsley. Mix until well combined.
7. Place the lasagna sheets in a large dish and cover with very hot tap water. Let them soak for about 15 minutes, or until flexible, then drain.
8. Preheat the oven to 375°F (190°C). Spread a layer of Alfredo sauce over the bottom of a large baking dish.
9. Add a layer of lasagna sheets, followed by the ricotta mixture, diced chicken, Alfredo sauce, and shredded mozzarella.
10. Repeat the layers until all the ingredients are used, finishing with Alfredo sauce and a generous layer of mozzarella on top.
11. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for another 20 minutes, until hot and bubbling.
12. Broil for a few minutes at the end, watching closely, until the cheese is golden brown and bubbly.
13. Let the lasagna rest for 10–15 minutes before slicing and serving.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 2070Total Fat: 131gSaturated Fat: 70gUnsaturated Fat: 61gCholesterol: 584mgSodium: 5178mgCarbohydrates: 89gFiber: 10gSugar: 25gProtein: 134g
Leave a Reply