Craving something hearty and comforting? This Chicken Alfredo Lasagna is the ultimate crowd-pleaser. Picture this: tender shredded chicken, layers of creamy Alfredo sauce, gooey cheese, and perfectly cooked lasagna noodles, baked to golden perfection. Whether you’re hosting a dinner party or simply indulging in a cozy family meal, this recipe will have everyone coming back for seconds.
I first made this lasagna on a chilly weekend when my family wanted something rich and satisfying. Little did I expect, it quickly became a family staple!
Why You’ll Love This Recipe:
- Great for All Ages: Its creamy texture, cheesy goodness, and mild taste make it a hit with both children and adults.
- Effortless to Prepare: Pre-cooked chicken and ready-made Alfredo sauce keep this recipe quick and easy to make.
Ideal for Meal Prep: You can prepare it in advance and bake it when needed—perfect for those busy days when time is short.
Protein-Packed: Thanks to the chicken and cheese, this recipe delivers a hearty dose of protein to keep you feeling satisfied.
Dietary Flexibility: Easily modify the dish by using gluten-free pasta or opting for lighter, low-fat ingredients.
Ingredients:
- 3 cups shredded chicken (rotisserie or homemade)
- 3 cups Alfredo sauce (homemade or store-bought)
- 12 lasagna noodles (regular or gluten-free)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cloves garlic, minced
Optional Add-Ins:
- 2 cups fresh spinach
- 1 cup sautéed mushrooms
- 1 teaspoon Italian herbs
Nutrition
Information
(Per Serving):
- Calories: 430
- Protein: 25g
- Carbohydrates: 30g
- Fat: 23g
- Fiber: 2g
- Sugar: 3g
Servings and Timing:
- Serving Size: 8 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Step-by-Step Directions:
1.Prepare the Chicken
If you’re starting with fresh chicken, simmer boneless breasts in a pot of salted water or broth for 12-15 minutes until fully cooked. After cooking the chicken, let it cool slightly before shredding it with two forks for the perfect texture. For a quicker option, you can use rotisserie chicken, simply removing the skin and shredding the meat. Season the shredded chicken with a light dusting of garlic powder and Italian seasoning to infuse flavor.
2. Craft the Alfredo Sauce
To make a rich, creamy sauce from scratch, melt butter in a saucepan, then sauté minced garlic until fragrant.
Next, Add the heavy cream and heat gently until it begins to simmer.
Slowly stir in the Parmesan cheese, whisking until the sauce thickens to the desired consistency. Season with salt, pepper, and a pinch of nutmeg to add depth. Set it aside once it reaches the desired consistency as you prepare the other layers.
3. Cook the Noodles
Boil the lasagna noodles in a large pot of salted water just until al dente, usually 8-10 minutes. After draining them, rinse the noodles with cold water to prevent overcooking and to stop them from sticking together. Lay them flat on a clean surface or sheet pan, separated by parchment paper.
4. Layer the Lasagna
Begin by greasing your baking dish with olive oil or non-stick spray. Start with a layer of Alfredo sauce on the bottom to prevent sticking. Lay the noodles across the bottom, followed by a layer of shredded chicken, then spoon over some more sauce. Top with mozzarella cheese. Repeat the layers—noodles, chicken, sauce, cheese—until you run out of ingredients, ensuring that the final layer is covered with mozzarella and a sprinkle of Parmesan.
5. Bake the Lasagna
Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 25 minutes to let the layers meld together. After this, remove the foil and bake for 10-15 minutes to achieve a golden, bubbly top. The cheese should be perfectly melted and slightly crisped.
6. Rest and Serve
Let the lasagna cool for 10 minutes after removing it from the oven. This resting period helps the lasagna hold its shape when sliced. Garnish with freshly chopped parsley or basil for a vibrant touch before serving.
Delicious Chicken Alfredo Lasagna
Ingredients
- 3 cups shredded chicken rotisserie or poached with herbs
- 3 cups Alfredo sauce homemade or store-bought
- 12 lasagna noodles regular, gluten-free, or spinach-based for color
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 4 cloves garlic minced
Instructions
1. Prepare the Chicken
- If you’re using raw chicken:
- Bring a pot of water or chicken broth to a boil, seasoned with salt, pepper, and a bay leaf for extra flavor.
- Add the chicken breasts to the simmering liquid and cook gently for 12–15 minutes until they are fully cooked through
- Once cooked, set the chicken aside to cool slightly, then shred it into fine pieces using two forks or a stand mixer with a paddle attachment for convenience.
- Season the shredded chicken lightly with garlic powder and Italian herbs to infuse extra flavor until fully done.
- If using rotisserie chicken:
- Remove any skin and break the meat into small, bite-sized pieces.
- Season lightly with garlic powder if desired.
2. Make the Alfredo Sauce
- Homemade Alfredo sauce takes this dish to the next level. Here’s how:
- In a medium saucepan, melt 4 tablespoons of butter over medium heat, stirring occasionally until fully liquefied.
- Mince four cloves of garlic, then sauté them in a pan until their aroma fills the kitchen, about a minute.
- Pour in two cups of heavy cream, bringing it to a gentle simmer, stirring continuously for a silky texture.
- Gradually whisk in 1 cup of grated Parmesan cheese until the sauce thickens.
- Enhance the shredded chicken by sprinkling garlic powder and Italian seasoning. Finish by seasoning the dish with a pinch of salt, cracked black pepper, and a touch of nutmeg.
3. Cook the Noodles
- Boil a large pot of salted water, then add the lasagna noodles and cook until al dente.
- Cook until al dente, according to the package instructions (usually 8-10 minutes).
- Drain the noodles and rinse under cold water to halt the cooking process and prevent sticking.
- Lay the cooked lasagna noodles flat on a baking sheet, separated with parchment paper, to avoid sticking
4. Assemble the Lasagna
- Grease the Pan: Use olive oil or non-stick spray to lightly coat a 9×13-inch baking dish.
- Coat the bottom of the baking dish with a thin layer of Alfredo sauce.
- First Layer: Arrange lasagna noodles slightly overlapping to form a base.
- Second Layer: Spread shredded chicken evenly, followed by a drizzle of Alfredo sauce.
- Third Layer: Top with a generous sprinkling of mozzarella cheese for a gooey finish.
- Repeat steps you’ve used all ingredients, finishing with a top layer of noodles, Alfredo sauce, and mozzarella. Sprinkle Parmesan on top for extra cheesiness.
5. Bake the Lasagna
- Preheat your oven to 375°F (190°C).
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese to avoid sticking.
- Cover with foil and bake for 25 minutes to allow the layers to meld.
- Then remove the foil and bake uncovered for another 10–15 minutes until the cheese is bubbling and golden.
6. Rest and Serve
- After baking, let the lasagna rest for at least 10 minutes. This step allows it to set, making it easier to slice and serve
- Sprinkle freshly chopped parsley or basil over the top for a burst of color and freshness.
Video
Notes
- For extra flavor: drizzle a little truffle oil or sprinkle red pepper flakes on individual portions.
- Pair this dish: with a side of garlic bread or a crisp Caesar salad for a complete meal.
- Herb Infusion: Add thyme or rosemary sprigs to the chicken as it cooks for a fragrant boost.
- Cheese Pull Mastery: Let the lasagna sit for 10 minutes after baking to enhance sliceability and achieve the perfect cheese pull.
- Storage Hack: Freeze individual portions for quick lunches that taste as fresh as day one.
If you enjoyed this recipe, I'd love to hear your thoughts! Please leave arating and share your experience in the
rating and share your experience in the 
comments below.Healthy Variations:
- Low-Fat Version: Swap in part-skim ricotta, reduced-fat mozzarella, and a lighter Alfredo sauce for a healthier twist without compromising on flavor.
- Pasta Options: Opt for whole-wheat noodles to increase fiber or use gluten-free pasta for a dietary-friendly version.
- Add Vegetables: Layer in spinach, zucchini, or bell peppers for a boost of fiber and nutrients.
Serving Suggestions:
- Side Salad: Pair with a crisp salad of mixed greens and a tangy vinaigrette for balance.
- Garlic Bread: Complement the creamy lasagna with warm garlic bread or breadsticks for a classic Italian touch.
- Roasted Vegetables: Serve alongside roasted asparagus, Brussels sprouts, or steamed broccoli for extra flavor and nutrition.
Delicious Dishes You Should Try
Next
FAQs:
Can I Freeze This Lasagna?
Absolutely! Assemble the lasagna, wrap tightly in foil, and freeze for up to 3 months. Bake directly from frozen, adding an extra 20 minutes to the cooking time.
How Do I Reheat Leftovers?
Cover with foil and bake at 350°F (175°C) for about 20 minutes, or until it’s fully heated through.
Dietary Variations
Gluten-Free
- Replace lasagna noodles with gluten-free pasta sheets or zucchini slices.
Dairy-Free
- Use almond milk Alfredo sauce and dairy-free cheese.
- Swap butter for olive oil in the sauce.
Vegetarian
- Substitute chicken with roasted vegetables like bell peppers, zucchini, and mushrooms.
Conclusion
This Chicken Alfredo Lasagna isn’t just a meal—it’s an experience that unites flavors, cultures, and creativity. By exploring dietary options and global influences, this dish becomes a canvas for your culinary imagination.
With Emily’s Zen Touch, every bite tells a story. Give it a try today, and feel free to share any fun twists you add!
For more comforting recipes, check out Our Guide to Gluten-Free Pasta or Lemon Garlic Chicken Recipe.
