Creamy Chicken Alfredo Lasagna is a delicious twist on the classic pasta dish that’s still easy enough to make for dinner on busy weeknights! Lasagna noodles are smothered in layers of homemade roasted garlic Alfredo sauce, tender cooked chicken, and gooey cheese. This comfort food classic is a great recipe that’s perfect for feeding the whole family!

If you love pasta like I do, then you probably know and love Fettuccine Alfredo! I knew making a lasagna with the same flavors would be even better than the original! Serve it with some garlic bread and a fresh salad for a complete meal.

Since I’m including my homemade alfredo sauce for this recipe, the process may sound a bit long and detailed, but I promise it comes together quite quickly and easily! A few recipe notes to start:

• You can use any kind of cooked chicken. I used a rotisserie chicken, but you could use leftover chicken breast or thighs from the slow cooker or grilled chicken.
• Use oven-ready lasagna noodles so you don’t have to boil them first!
• If you want to save even more time, use 4 cups of jarred creamy Alfredo sauce from the grocery store (see recipe notes if you choose this option!)

Ingredients for Chicken Alfredo Lasagna

Pencil in your grocery list and pick up these ingredients to make this creamy lasagna:

For Roasted Garlic Alfredo Sauce

• Lasagna noodles (oven-ready or traditional)
• Roasted garlic, mashed
• Butter
• Heavy cream
• Freshly grated Parmesan cheese
• Salt and ground black pepper
• All-purpose flour (acts as a thickener)

Ricotta Mixture

• Large egg
• Low-fat ricotta cheese
• Grated Parmesan cheese
• Dried parsley
• Shredded mozzarella cheese
• Shredded, cooked chicken

For a detailed list of ingredients and instructions, see the printable recipe card at the end of the post!

How to make Lasagna with Chicken and Alfredo Sauce

Prepare

• First, preheat oven to 350° F. Next, place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. Generously coat a deep 9 X 13-inch baking dish with cooking spray, and line a rimmed baking pan with tin foil.
• If you are using traditional lasagna noodles, you need to cook them first. In a large pot, cook noodles according to the manufacturer’s directions for al dente pasta. Drain and place noodles flat onto the wax paper while you cook the sauce.

Make the Roasted Garlic Alfredo Sauce

• To roast the garlic, follow these directions.
• Remove the cloves by gently squeezing them from the skins and place them into a small bowl. With a fork, mash the cloves.
• In a small saucepan, on low to medium heat, melt the 1/2 cup of butter. Add 3 1/2 cups of heavy cream and roasted garlic. Heat to very warm, but DO NOT boil.
• Mix in the 2 1/2 cups freshly grated Parmesan cheese, salt, and pepper, whisking constantly until cheese has melted.
• To thicken the sauce, whisk together the 2 tablespoons flour and 1/2 cup heavy cream in a small bowl. Add the flour mixture to the saucepan and stir while continuing to heat on medium-low until the mixture thickens, about 7-10 minutes.

Ricotta Mixture

• In a large bowl, beat the egg.
• Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.

Assemble the Lasagna

• Place a thin layer of sauce on the bottom of the baking dish (about a half cup or just enough to lightly coat the bottom).
• Put 4 lasagna noodles on top of the Alfredo sauce.
• Spread 1/3 of the ricotta mixture over the noodles, then spread 1/3 of the chicken (about 1 cup) over the ricotta.
• Evenly distribute 1 cup of the mozzarella over the chicken.
• Next, add about 1 cup of sauce, making sure to spread it to the corners and along the edges to completely cover the previous layers.
• Place 4 lasagna noodles over the sauce, and repeat the layers of noodles and cheese so that you have three complete layers of filling.
• Place lasagna noodles over the final filling layer and cover with the remaining sauce. 
• Sprinkle remaining mozzarella and Parmesan cheeses over the sauce.

Bake the Lasagna

• Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into it at the table.
• Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown too quickly before it has finished baking, cover it lightly with a sheet of aluminum foil. 

FAQs

How do you store Chicken Alfredo Lasagna?

Store leftovers tightly covered with aluminum foil or transfer them to an airtight container. Keep leftovers in the fridge for 3-4 days.

Can you freeze Alfredo Lasagna?

Yes, although the creamy sauce texture tends to break when reheated. You may need to stir in some fresh cheese and cream when you reheat it.

Once your casserole cools completely, wrap the dish with plastic wrap, and then again with foil. Keep it in the freezer for up to 3 months!

Can I make this pasta dish in advance?

This lasagna is great for making ahead! Assemble and bake it as directed, then let it cool and store it in the refrigerator for up to 3 days, tightly covered. Reheat as directed below.

How should I reheat leftover Lasagna with Alfredo?

The best way to reheat this is in a 350-degree oven until warmed throughout. You can reheat individual portions in the microwave if desired.

More Delicious Pasta Recipes

Love that Alfredo sauce? Here are more ways to use it:

• Sausage Alfredo Rigatoni
• Chicken Alfredo Casserole
• Garlic Fettuccine Alfredo
• Chicken Alfredo Stuffed Shells

If pasta is your comfort food dish, then I’ve got just the recipes you need! Make one of these next time:

• Chicken Mozzarella Pasta
• Pepperoni Pizza Pasta
• Lasagna Pasta Skewers
• Chicken Parmesan Spinach Pasta Bake
• Mom’s Homemade Lasagna Recipe

Pin or print this Chicken Alfredo Lasagna recipe so you can use it for your next meal planning session!

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