This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Chicken Alfredo lasagna is creamy, cheesy, and everything you want in a white-sauce pasta bake. Layers of tender noodles, rotisserie chicken, and a garlicky Parmesan cream sauce make it rich and comforting without a lot of fuss. A little shallot, butter, and nutmeg add depth, while fresh herbs brighten things up. Baked under a blanket of bubbling mozzarella, it comes out golden, gooey, and ready to steal the show at dinner.
If you like this recipe try our creamy sun dried tomato chicken.
Here’s Why This Chicken Alfredo Lasagna Recipe Works
Homemade Alfredo sauce: Made with sautéed shallots and garlic, thickened with flour, and finished with cream, milk, and Parmesan. Or, for a shortcut, you can swap in a good-quality jarred Alfredo sauce.
Rotisserie shortcut: Pre-cooked chicken keeps things easy. Just shred and layer for a quick weeknight dinner.
Rich but not heavy: The mix of milk and cream makes the Alfredo sauce silky and indulgent without being overwhelming.
Golden, bubbling finish: A topping of mozzarella melts into a gooey, oven-baked crust that brings everything together.
My Vegetable Lasagna is another delicious lasagna recipe, stacked with tender vegetables, pasta, and bubbling cheese.
Recipe Tips
Grate nutmeg fresh: Even a small pinch of freshly grated nutmeg adds warmth and depth you won’t get from pre-ground.
Keep noodles al dente: Slightly firm pasta bakes up perfectly tender in the oven without turning mushy.
Coat the foil: Lightly spray the foil so the melted cheese stays on the lasagna, not the cover.
Rest before slicing: Let the lasagna sit 10 minutes out of the oven so the creamy layers set and cut cleanly.
Add fresh herbs: A sprinkle of thyme or parsley brightens the flavors and balances all that cheesy richness.
Make-ahead option: Assemble the lasagna a day in advance, cover tightly, and refrigerate. Add 5–10 minutes to the bake time if cooking from cold.
Freezer-friendly: Wrap unbaked lasagna well and freeze for up to 2 months. Bake straight from frozen, covered with foil, adding 20–25 minutes.
For a veggie-packed twist, check out my Chicken and Broccoli Lasagna with garlicky béchamel and sun-dried tomatoes.
Chicken Lasagna with Alfredo Sauce
Chicken Alfredo Lasagna is creamy, cheesy comfort food at its best. With soft noodles, savory chicken, and layers of herby white sauce, it bakes up golden and indulgent.
For a more traditional take, try my Sausage and Beef Lasagna with layers of rich meat sauce and bubbling cheese.
Pin this now to find it later!
Pin It
Chicken Alfredo Lasagna
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 4 garlic cloves, grated or minced
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon dry Italian herbs, powder in a mortar
- 1 teaspoon garlic powder
- ¼ teaspoon ground nutmeg, freshly ground
- ¼ teaspoon ground black pepper
- 2 cups grated Parmesan cheese
- 4 cups cooked chicken , chopped from a rotisserie chicken
- 3 ½ cups shredded Mozzarella cheese, reserve ½ cup
- 3 tablespoons Fresh thyme
- 16 ounces dry lasagna noodles, or fresh noodles
- 3 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F and adjust the rack to the center position. Coat a 9×13-inch baking pan with non-stick oil spray, reserve.
- Set a large skillet over medium heat and swirl 2 tablespoons of the olive oil over the bottom. Add the shallots to the skillet and sauté, stirring frequently, until they begin to soften. Add the garlic and cook until fragrant.
- Add the butter and when it has melted, sprinkle the flour over the mixture cook, stirring often, about 2-3 minutes.
- Slowly, pour in the cream and milk, whisking until blended. Whisk in the Italian herbs, garlic powder and black pepper. Cook until the sauce has thickened.
- Stir in the Parmesan cheese and grate the nutmeg in, stir to combine. Cover the sauce and set aside.
- Bring a large pot of salted water to a boil over high heat, add the pasta and cook until tested to al-dente. Do not over cook. Drain the noodles in a colander and place on a plate.
To Assemble the Lasagna
- Note: There will be 3 layers to the lasagna. Begin with ¼ of the sauce and ending with ¼ of the sauce and topped with Mozzarella cheese.
- Add ¼ of the sauce to the bottom of the prepared baking dish. Place 4 lasagna noodles, slightly overlapping, on the sauce. Add 1 cup of the Mozzarella, ⅓ of the chicken, 1 tablespoon of the thyme and ¼ of the sauce.
- Repeat the layers two more times, lasagna, Mozzarella, chicken, thyme, ¼ of the sauce, ending with the last (¼) of the sauce. Top with the reserved cheese.
- Coat a sheet of aluminum foil with oil spray and lightly cover the dish, oil side down, and transfer the dish to the oven and bake for 30 minutes, then remove the foil and continue to bake for another 15-20 minutes until bubbly around the edges and lightly browned
- Transfer the dish from the oven and allow to rest for 10 minutes, sprinkle with chopped parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This was delicious!
That looks incredibly delicious!
angiesrecipes
thanks Angie!