Cheesy Chicken Alfredo Lasagna

We're combining two comfort food favorites into one amazing dish - Chicken Alfredo Lasagna! Say goodbye to boring weeknight dinners. In just 5 simple steps, you can impress your family with this creamy, cheesy meal. 

Ever crave two comfort foods at the same time? This Alfredo chicken lasagna combines the best of both worlds in an irresistible mashup. 

Layered with tender chicken, creamy homemade Alfredo sauce, and gooey cheese, it's perfect for a cozy weeknight family dinner or for feeding a crowd at your next potluck. This chicken lasagna satisfies cheesy cravings and delivers ultimate indulgence with each bite.

If you love easy pasta recipes, be sure to try this zesty Deviled Egg Pasta Salad, this creamy Tortellini Alfredo, this creamy Chicken Fettuccine Alfredo, this savory Beef Stroganoff Recipe and this comforting Stuffed Manicotti.

Ingredients

• Lasagna Noodles: The noodles in this chicken lasagna recipe are what holds the filling and sauce together, giving structure to the dish. Opt for regular or gluten-free noodles based on your dietary needs. Oven ready noodles are a great time-saver too!
• Chicken: You'll need 3 cups of shredded rotisserie chicken for convenience, but any leftover or freshly cooked chicken works too.
• Cheese Filling: You'll need a mix of mozzarella, ricotta, eggs, pepper, and Italian seasoning for spreading over those fluffy, creamy layers, adding richness and binding the Alfredo lasagna together.
• Alfredo Sauce: For this homemade sauce, you'll need butter, garlic, cream, Parmesan, and seasoning for a rich, velvety texture, which makes this Alfredo chicken lasagna so appealing. 
• Vegetables: Roma tomatoes and fresh spinach add a bit of color, texture, and nutrition to the creamy Alfredo sauce.
• Mozzarella and Parmesan: The ultimate melty cheeses we all crave in a slice of lasagna! Instead of Parmesan, try Pecorino Romano or Asiago cheese for a similar nutty, salty flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Protein Swap: Instead of classic chicken, try turkey, or sautéed vegetables like carrots, zucchini, and bell peppers for a vegetarian option. 
• Spinach-Free Sauce: Not a fan of spinach? Try chicken Alfredo lasagna without spinach, and add in broccoli, zucchini, or carrots instead.
• Spicy Kick: Toss in red pepper flakes, sliced jalapeños, or a splash of hot sauce for a fun kick.
• Lighter Options: Use whole wheat or gluten-free lasagna noodles, or even cooked zucchini or eggplant strips as a noodle alternative (make sure to cut them into lengthwise thin slices). Swap out the heavy cream in your Alfredo sauce for half and half. All great healthy options! 
• Toppings: Sprinkle crushed crackers, breadcrumbs, crispy fried onions, or bacon bits, prior to baking, for extra crunch. Top with herbs like parsley or basil for a bright finishing touch.

How to Make Chicken Alfredo Lasagna

Ready to make this mashup recipe for Alfredo chicken lasagna? Gather your ingredients, preheat the oven to 350℉, and coat a 9x13" baking dish with nonstick spray. 

1. Step 1: Boil the Pasta. Boil the lasagna noodles according to the package instructions until al dente. Drain and set them aside.

2. Step 2: Make the Cheese Filling. Mix the ricotta, mozzarella, eggs, salt, pepper and Italian seasoning in a large bowl until smooth. Set it aside for later.

3. Step 3: Sauté the Spinach. Melt the butter in a skillet over medium-high heat and sauté the garlic for 30 seconds. Add in the baby spinach and stir to wilt.

4. Step 4: Cook the Sauce. Lower the skillet to medium heat and pour in the heavy cream. Stir it occasionally until it starts to simmer, then slowly whisk in the Parmesan until it's completely melted and creamy. Next, remove from the heat and stir in the diced tomatoes.

5. Step 5: Assemble. Evenly spread a ¼ cup of Alfredo sauce on the bottom of a 9x13" baking dish. Add a layer of noodles, then spread half of the cheese filling, followed by half of the chicken, and half of the sauce. Repeat these layers, ending with a top layer of noodles, the rest of sauce, and mozzarella cheese.

6. Step 6: Bake. Cover with foil and bake at 350°F for 40 minutes. Then uncover and bake for 5 more minutes until golden and bubbly.

Storage Directions 

• Leftovers: Once cooled completely, cover your leftovers tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. You can also transfer individual portions into airtight containers for convenient reheating later.  
• Freezing: I don't recommend freezing this recipe once it's been baked. The pasta and filling will lose its texture when thawed and reheated. You can make and freeze the sauce separately to save some time later on. When ready to bake, thaw it out overnight in the fridge, then prepare the fresh pasta and cheese filling, and bake.
• Reheating: When reheating in the microwave, cover it with a damp paper towel and heat in short intervals until heated through. For the oven, bake at 350°F, covered, until warmed through.
• Make Ahead: Assemble the chicken lasagna with Alfredo sauce the day before and refrigerate overnight. When ready to cook, remove it from the refrigerator, and let it sit at room temp for 30 minutes before baking. Bake as directed, adding 15-20 minutes extra to make sure it's heated through!

Serving Suggestions

Here's how I love to serve this recipe for chicken Alfredo lasagna!

• Plate the lasagna slices and garnish each serving with freshly chopped parsley or basil for a pop of color and fresh aroma. Don't forget to have more shredded parmesan on the side!
• Pair this dish with a batch of these fresh baked homemade dinner rolls, no knead bread, or these easy breadsticks on a sheet pan for a fun way to dip in the creamy layers of pasta.
• Accompany with lighter sides like this simple tomato and cucumber salad, a spinach salad with strawberries, or bacon asparagus.
• Round out the meal with a light dessert such as strawberry Jello poke cake, coconut lime cookies, or fruit pizza cookies.

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