Chicken Alfredo Lasagna

This creamy Chicken Alfredo Lasagna features layers of pasta, chicken, ricotta cheese and spinach all smothered with a homemade alfredo sauce. It’s the epitome of Italian-American comfort food.

Is Alfredo Sauce the Same as White Lasagna Sauce?

Typically a white sauce is made using butter with half and half or heavy cream and a classic Italian blend of cheeses. You may have had this kind of sauce on pizza or used it for other types of baked pasta dishes. In essence, the terms Alfredo sauce and white sauce are used interchangeably, but can use different flavors of cheese to change the taste and flavor profile.

Ingredients to Make Chicken Alfredo Lasagna Recipe

This kind of chicken lasagna can take you from weeknight family dinners to entertaining family and friends, The creamy homemade white sauce is creamy, cheesy and flavorful and it pairs beautifully with the roasted chicken and spinach. Serve it as a special meal on Valentine’s day, special occasions, entertaining friends or add it to the menu for your holiday gatherings. It’s Italian inspired comfort food. Ingredients you’ll need to make Chicken Alfredo Lasagna: (Scroll down for full printable recipe card.)

Chicken – Fully cooked rotisserie chicken that’s been roughly chopped into bite-size pieces.
Pasta – 15 oven ready lasagna noodles, or no-boil noodles. These don’t require cooking and make assembly a breeze.
Alfredo Sauce – Half and half, unsalted butter, garlic, all purpose flour, salt, black pepper, ground nutmeg and grated Parmesan Reggiano cheese for a tangy bite.
Spinach – Frozen chopped spinach thawed and squeezed dry to remove all excess moisture.
Cheese – Low moisture shredded mozzarella cheese and whole milk ricotta cheese for layering between the lasagna noodles.
Whole Egg – One large egg binds the ricotta mixture.
Seasonings – Dry Italian seasoning, onion powder, crushed red pepper flakes or black pepper to amp up the flavor.
Garnish– Chopped fresh Italian parsley for garnishing.

How to Make the BEST Chicken Alfredo Lasagna Recipe

Make the Alfredo Sauce: Cook garlic in melted butter over medium heat.
Make the Roux: Add the flour whisking constantly until the flour has been absorbed.
Add Liquid and Seasonings: Gradually whisk in the half-and-half and seasonings. Let summer for 5 minutes.
Add Cheese: To the sauce add grated Parmesan Reggiano cheese. Mix to combine and remove from heat.
Make Ricotta Mixture: Whisk together ricotta, egg, Italian seasoning, onion powder, salt, red pepper flakes and Parmesan Reggiano cheese. Add the spinach, stir to combine.
Heat Oven and Prepare Dish: Preheat oven to 350°F. Spray a baking dish with cooking spray.
Assemble Lasagna: Divide noodles into thirds. Spread a thin layer of sauce on the bottom of the dish. Arrange one layer of noodles in the bottom of the pan. Spread the noodles with ricotta-spinach filling then top with chopped chicken. Drizzle with alfredo sauce then sprinkle with shredded mozzarella cheese. Repeat ending with cheese.
Oven: Cover with foil coated with cooking spray and bake per the recipe.
Slice and Serve: Let stand for 5-10 minutes, then slice and serve garnished with Italian parsley.

Tips for Making Chicken Alfredo Lasagna

Kitchen Tools You’ll Need: Medium saucepan, sharp knife and cutting board, cheese grater, 13×9-inch deep baking dish, whisk, measuring cups and measuring spoons.
Grate Your Own Cheese: The creamiest of alfredo sauces are made using freshly grated Parmesan cheese. Canned Parmesan cheese can make the sauce grainy.
Make Ahead Tips: You can prep all of the ingredients one day in advance to expedite assembling the lasagna. You can also fully assemble the lasagna and cover it with plastic wrap. Pop it into the fridge overnight, then remove it from the fridge and allow it to come to room temperature prior to baking.
Side Dishes to Serve with Chicken Lasagna: You can serve this dish with an arugula salad and garlic bread, roasted vegetables or a side of homemade Hawaiian rolls.

Recipe Variations

Protein: You could easily adapt this recipe using leftover Thanksgiving turkey.
Chicken Substitutions: This recipe uses rotisserie chicken which means that the filling requires no additional cooking at all. You could use any roasted, poached chicken breasts, grilled or baked chicken in this recipe in the same amount.
Half and Half: You can use heavy cream in place of half and half.
Alfredo Sauce: The homemade Alfredo sauce is what sets this chicken lasagna recipe apart. That being said, you could adapt this recipe using jar alfredo sauce for a timesaver. You’ll need the equivalent of around 6 cups.
Vegetarian Option: You could replace the chicken with sautéed mushrooms, sundried tomatoes, red bell pepper, green bell pepper, zucchini or squash. Sauté in butter with fresh garlic cloves and add to the layers in place of chicken.
Herbs: You can garnish with fresh basil, rosemary or chives.
Cheese: You can use pepper jack cheese for spice or gruyere cheese for a nutty flavor.
Crockpot Lasagna: If you love lasagna you’ll flip for this Slow Cooker Three Meat Lasagna featuring a meaty tomato sauce and lots of gooey cheese.

Storage and Leftovers

Leftovers: Store leftover Chicken Alfredo Lasagna covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven just until heated through.
Freezer: Freeze leftovers in a freezer safe container for up to 2 months. Thaw in the refrigerator then reheat just before serving.

More Pasta Recipes to Make

Crockpot Pasta Casserole simmers while you go about your day.
Chicken Bacon Ranch Pasta Salad can be served as a side dish or a main dish meal.
This recipe for Pasta Bolognese features a rich and meaty sauce.
Saucy Baked Penne Pasta can be assembled in advance then baked when you’re ready to eat.
Creamy Pesto Chicken Pasta is a stovetop meal featuring tender chicken breasts and pasta.
Cowboy Spaghetti packs a punch of flavor that everyone will love.
These easy Lasagna Roll-Ups are guaranteed to be an instant hit.
Baked Lemon Pasta from The Pioneer Woman.

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