You know those nights when only a big, creamy, cheesy pasta bake will do? That’s exactly when my chicken Alfredo lasagna comes to the rescue! This glorious mashup of two Italian-American favorites has been my go-to comfort food since college, when I first threw it together for a potluck (and accidentally started a new family tradition). What makes it special? Imagine tender lasagna noodles hugging shredded chicken and rich Alfredo sauce, with pockets of herby ricotta and that perfect golden cheese crust. It’s like regular lasagna’s fancy cousin who knows how to party. Best part? It comes together faster than you’d think – just wait till you see everyone’s faces when you pull this bubbling beauty from the oven!
Why You’ll Love This Chicken Alfredo Lasagna
Oh, where do I even start? This chicken Alfredo lasagna is basically a hug in baking dish form. Here’s why it’s my ultimate crowd-pleaser:
- Creamy dreamy: That Alfredo sauce makes every bite luxuriously smooth—no dry lasagna here!
- Weeknight easy: Uses simple ingredients you probably already have (rotisserie chicken for the win!).
- Kid-approved magic: Picky eaters? Mine gobble this up without spotting the “hidden” ricotta layer.
- Your rules: Throw in spinach, swap noodles, add bacon—it’s the most forgiving recipe in my rotation.
Trust me, once you try this twist on lasagna night, there’s no going back!
Ingredients for Chicken Alfredo Lasagna
Here’s everything you’ll need to make this creamy dream come true – I’ve learned through trial and error that these exact measurements create the perfect balance. (But don’t worry, I’ll tell you where you can bend the rules!)
- 9 lasagna noodles – the regular kind, not no-boil (trust me, texture matters)
- 2 cups cooked chicken, shredded – rotisserie chicken works wonders here
- 2 cups Alfredo sauce – jarred is fine, but homemade takes it next-level
- 1 cup ricotta cheese, packed – whole milk for maximum creaminess
- 1 large egg – this binds the ricotta layer beautifully
- 2 cups mozzarella, shredded – I like to buy blocks and shred myself
- 1/2 cup Parmesan, freshly grated – none of that powdery stuff!
- 1 tsp garlic powder – the secret flavor booster
- 1 tsp Italian seasoning – my grandma’s blend is best
- Salt and pepper – to taste, but don’t skimp!
See? Nothing crazy – just good, honest ingredients that work magic together. Now let’s get layering!
How to Make Chicken Alfredo Lasagna
Alright, let’s turn these ingredients into the most comforting dish you’ll make this week! I promise it’s easier than it looks – just follow my fail-proof steps (learned from many happy – and messy – lasagna experiments).
Preparing the Layers
First, grab a big bowl and mix that ricotta with the egg, garlic powder, Italian seasoning, and a good pinch of salt and pepper. This is where the magic starts – the mixture should be smooth but still fluffy. Now, spread about 1/4 cup of Alfredo sauce in your baking dish (I use a 9×13″ pan) – just enough to lightly coat the bottom so nothing sticks.
Baking the Chicken Alfredo Lasagna
Pop that beauty in the oven at 375°F for 25-30 minutes. You’ll know it’s ready when the cheese is gloriously golden and bubbling at the edges. Here’s my golden rule: let it rest for 10 minutes before cutting – I know it’s hard to wait, but this keeps the layers perfect instead of becoming a cheesy landslide!
Pro tip: If the top starts browning too fast, just loosely tent some foil over it. And whatever you do, don’t overcook the noodles – they should be al dente before baking since they’ll soften more in the oven. Now take a deep breath and enjoy the amazing smells filling your kitchen!
Tips for Perfect Chicken Alfredo Lasagna
After making this chicken Alfredo lasagna more times than I can count (and learning from every cheesy mistake), here are my can’t-live-without tips:
- Noodle know-how: Undercook regular noodles by 1 minute – they’ll finish perfectly in the oven without turning mushy.
- Sauce strategy: Warm your Alfredo sauce slightly before layering – cold sauce makes baking take forever!
- Cheese cheat: Mix a little Parmesan into your mozzarella for extra flavor in every layer.
- Golden rule: Tent with foil after 20 minutes if the top’s browning too fast (but remove it last 5 minutes for that perfect crust).
- Rest = flavor: I know it’s torture, but letting it sit 10 minutes means clean slices instead of saucy slides.
Bonus trick? Make two and freeze one – it reheats like a dream!
Variations of Chicken Alfredo Lasagna
One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried (and loved) over the years:
- Veggie boost: Stir 1 cup thawed frozen spinach (squeezed dry!) into the ricotta mixture – the green disappears but the nutrition stays!
- Mushroom magic: Sauté 8oz sliced creminis with garlic and layer them with the chicken – earthy perfection.
- Bacon lover’s dream: Crumble 4 strips cooked bacon between layers – because everything’s better with bacon.
- Gluten-free option: Swap regular noodles for gluten-free lasagna sheets (just check baking time).
The possibilities are endless – this recipe welcomes all your creative kitchen experiments!
Serving Suggestions
Oh, the joy of plating up this chicken Alfredo lasagna! Here’s how I love to serve it for maximum oohs and aahs:
- Classic combo: Garlic bread (the kind that crackles when you break it) and a crisp Caesar salad – my family’s favorite pairing!
- Lighter touch: Roasted asparagus or zucchini for those “being good” days (the cheese still counts as calcium, right?).
- Dinner party wow: Individual ramekins with mini salads – so fancy yet so easy!
Just don’t forget the extra Parmesan for grating at the table – because more cheese is always the answer!
Storing and Reheating Chicken Alfredo Lasagna
Here’s the beautiful thing about this chicken Alfredo lasagna – it tastes even better the next day! Let it cool completely, then cover tightly with foil or transfer slices to airtight containers. It’ll keep in the fridge for 3-4 days (if it lasts that long!). For freezer magic, wrap individual portions in plastic wrap then foil – they’ll stay perfect for up to 3 months.
When reheating, skip the microwave (trust me, soggy noodles are sad noodles). Instead, pop it in a 350°F oven for about 20 minutes until heated through. If it’s looking dry, drizzle a tiny bit of extra Alfredo sauce on top before warming – game changer!
Nutritional Information
Okay, let’s be real – we’re not eating chicken Alfredo lasagna for its diet-friendly qualities! But because I know some folks like to track (or at least pretend to care), here’s the scoop per serving. Remember, these are estimates and will change based on your exact ingredients:
- Calories: 420
- Protein: 24g (that chicken’s pulling its weight!)
- Carbs: 32g
- Fat: 22g (worth every delicious gram)
My philosophy? Enjoy every creamy bite now, maybe take an extra walk later. Balance, right? For more information on general nutritional tracking, you can check out resources from the Centers for Disease Control and Prevention.
Frequently Asked Questions
After years of making this chicken Alfredo lasagna (and fielding texts from friends mid-recipe), here are the questions I get most often:
Can I use jarred Alfredo sauce?
Absolutely! I keep a jar in my pantry for emergencies. Just give it a quick stir before using – sometimes it separates. For special occasions, homemade sauce takes it over the top, but no shame in the jarred game!
How long does it last in the fridge?
Covered tightly, it stays delicious for 3-4 days. The flavors actually deepen – bonus! Just reheat individual slices in the oven to keep that perfect texture.
Can I freeze the whole pan?
You bet! Assemble it completely but don’t bake. Wrap the whole dish in plastic wrap then foil. Freeze for up to 3 months. When ready, bake straight from frozen (add 15-20 extra minutes). Life-saving meal prep!
No-boil noodles okay?
They work in a pinch, but I find regular noodles give better texture. If using no-boil, add 1/4 cup extra sauce and cover tightly with foil for the first 20 minutes.
Share Your Feedback
Did this chicken Alfredo lasagna become your new comfort food obsession too? I’d love to hear about your kitchen adventures! Leave a comment below or tag me on social – your cheesy creations make my day! If you are looking for other great dinner ideas, check out our main dinner ideas section.
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Irresistible Chicken Alfredo Lasagna Recipe in 9 Layers
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Low Lactose
Description
A creamy and cheesy twist on classic lasagna with chicken and Alfredo sauce.
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1 egg
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles according to package directions.
- Mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread a thin layer of Alfredo sauce in a baking dish.
- Layer noodles, ricotta mixture, chicken, Alfredo sauce, and mozzarella cheese.
- Repeat layers, ending with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Use pre-cooked chicken for faster prep.
- Substitute Alfredo sauce with homemade for richer flavor.
- Add spinach for extra veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: chicken alfredo lasagna, creamy lasagna, cheesy pasta bake