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Ultimate Chicken Alfredo Lasagna

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Our Chicken Alfredo Lasagna is here to shake things up. This rich, creamy, cheesy extravaganza is a serious upgrade from traditional lasagna. Thanks to the convenience of rotisserie chicken, it’s an easy recipe that saves you time without compromising flavor.

Layers of perfectly cooked pasta, melted cheese, and savory herbs mingle with a creamy white sauce. It’s the perfect choice when you want something comforting yet impressive without spending all day in the kitchen.

A slice of chicken lasagna in a casserole dish.

Here is Why This Recipe Works

Quick and Easy: Don’t have time to cook chicken from scratch? Rotisserie chicken to the rescue, making this recipe a breeze.

Rich and Creamy: This white sauce, loaded with heavy cream, whole milk, and Parmesan cheese, makes sure every bite screams, “You deserve this!”

Family Favorite: Let’s be real—everyone’s going to love it, and you’ll be the dinner hero. No bland food here!

A serving of chicken lasagna on a plate with salad.

The Ingredients

  • Meat: Cooked chicken (we used a rotisserie chicken)
  • Produce: Shallots, garlic, fresh thyme leaves, fresh parsley
  • Pantry: Olive oil, all-purpose flour, dry lasagna pasta sheets.
  • Pantry Seasonings: Dry Italian herbs, garlic powder, ground nutmeg, black pepper
  • Dairy: Butter, heavy cream, milk, Parmesan cheese, Mozzarella cheese

We made the white sauce from scratch but if you want to take a shortcut and purchase a jar of alfredo sauce, that works too.

Ingredients used for chicken lasagna.

Variations to Try: Recipes with a Twist

Spinach and Ricotta Alfredo Chicken Lasagna: Thaw and drain a 10-ounce package of frozen spinach. Spread a layer of ricotta cheese over each layer of pasta. Sprinkle the drained spinach evenly over the chicken in each layer.

Mushroom and Chicken Alfredo Lasagna: Sauté 2 cups of sliced mushrooms (such as cremini or button mushrooms) in olive oil until they are browned and tender. Add the mushrooms to each layer of the lasagna along with the chicken.

Sun-Dried Tomato and Chicken Alfredo Lasagna: Chop 1 cup of sun-dried tomatoes and add them to each layer along with the chicken. You can also sprinkle a little bit of the oil from the sun-dried tomatoes for extra flavor.

If you love the creamy white sauce in this recipe, try our vegetable lasagna or our authentic Italian seafood lasagna.

Helpful Tips for Making Chicken Alfredo Lasagna

  • If you want to add frozen spinach, make sure to thaw and drain it well to avoid excess moisture in the lasagna.
  • When you cook the pasta, make sure to use plenty of salt in the water. This is your chance to season the pasta from the inside out.
  • Cook the pasta to al dente, as they will continue to cook in the oven and absorb the sauce.
  • Cover the lasagna with foil during the first half of baking to prevent the cheese from browning too quickly.
  • Allow the lasagna to rest for 10 minutes after baking. This helps it set and makes it easier to cut and serve.
A slice of chicken alfredo lasagna on a plate with salad.

Storing Leftovers

Allow the lasagna to cool to room temperature before storing it.

Refrigeration: Cover the lasagna with plastic wrap or aluminum foil, or transfer it to an airtight container. Store in the refrigerator for up to 3 days.

Freezing: To freeze, wrap the entire lasagna tightly in plastic wrap, then cover it with aluminum foil or place it in a freezer-safe container. Label with the date and freeze for up to 3 months.

Reheating: Thaw the frozen lasagna in the refrigerator overnight. Reheat in a 350°F oven, covered with foil, for 25-30 minutes or until heated through. For quicker reheating, microwave individual portions until warm.

With the convenience of rotisserie chicken, this alfredo lasagna is perfect for those busy nights when you want something hearty without all the hassle.

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Scooping a slice of chicken alfredo lasagna out of a casserole dish.

Chicken Alfredo Lasagna

This Chicken Alfredo Lasagna is comfort food at its best! With tender precooked chicken, it’s a real time-saver, letting you enjoy a creamy, comforting meal without the lengthy prep. Even better, bake it in advance and stash it in the fridge for up to three days or freeze it for three months. 
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12 servings
Calories: 634kcal


  • 2 tablespoons olive oil
  • 2 large shallots finely chopped
  • 4 cloves garlic 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 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 leaves
  • 16 oz dry lasagna noodles 16 oz.
  • 3 tablespoons fresh parsley chopped


  • 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.


  • Cooking the noodles to al-dente will allow them to continue cooking during baking without becoming over done.


Calories: 634kcal | Carbohydrates: 38g | Protein: 32g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 607mg | Potassium: 393mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1383IU | Vitamin C: 5mg | Calcium: 423mg | Iron: 2mg

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Monday 24th of June 2024

That looks incredibly delicious! angiesrecipes

Dahn Boquist

Monday 24th of June 2024

thanks Angie!

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