Description

If you love creamy, cheesy pasta dishes, this Chicken Alfredo Lasagna is going to be your new obsession. Layers of tender lasagna noodles, juicy shredded chicken, creamy Alfredo sauce, and gooey mozzarella come together in one rich and satisfying bake. It’s the ultimate comfort food—perfect for family dinners, potlucks, or when you want something a little more indulgent without the hassle.

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Ingredients

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For the Alfredo Sauce:

4 tbsp unsalted butter
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups heavy cream
1 cup whole milk
1 ½ cups freshly grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional, but classic)

For the Lasagna Layers:

9 lasagna noodles (regular or oven-ready)
3 cups cooked, shredded chicken
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning
1 tbsp chopped parsley (for garnish)

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Instructions

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil.
Cook lasagna noodles according to package directions until al dente.
Drain and lay noodles flat on parchment paper or drizzle lightly with oil to prevent sticking.
If using oven-ready noodles, skip this step.

Step 2: Make the Alfredo Sauce

In a medium saucepan, melt the butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in heavy cream and milk until smooth.
Bring to a gentle simmer and cook until slightly thickened, about 4–5 minutes.
Stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and nutmeg if using. Remove from heat.

Step 3: Prepare the Ricotta Mixture

In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, and a pinch of salt and pepper.
Mix until smooth and set aside.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread ½ cup Alfredo sauce on the bottom of a 9×13-inch baking dish.
Add a layer of noodles (about 3), then spread ⅓ of the ricotta mixture over the noodles.
Top with 1 cup shredded chicken and ½ cup Alfredo sauce.
Sprinkle with ½ cup mozzarella.
Repeat the layers two more times (noodles, ricotta, chicken, sauce, mozzarella).
Finish with a final layer of noodles, remaining Alfredo sauce, mozzarella, and Parmesan.

Step 5: Bake the Lasagna

Cover the dish with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes, or until golden and bubbly.
Let rest for 10–15 minutes before slicing to help it set.

Step 6: Garnish & Serve

Sprinkle with chopped parsley for a fresh pop of color.
Serve hot with garlic bread and a green salad.

Notes

Use Freshly Grated Cheese – It melts better and gives richer flavor.
Cook Sauce Low & Slow – Helps prevent curdling and keeps it silky.
Shred Chicken Finely – Even layers of chicken create better texture.
Don’t Skip Resting – This allows the layers to hold their shape when sliced.
Customize It – Add spinach, mushrooms, or broccoli between layers.

Prep Time: 25 minutes
Cook Time: 45 minutes
Cuisine: American-Italian