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Creamy chicken alfredo lasagna in a white baking dish with golden melted mozzarella cheese and rich garlic parmesan sauce.
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Creamy Chicken Alfredo Lasagna

This creamy chicken alfredo lasagna is packed with layers of tender pasta, silky garlic parmesan sauce, juicy shredded chicken, creamy ricotta filling, and melted mozzarella cheese. The sauce stays velvety and rich while the lasagna bakes into perfectly sliceable cheesy layers.
Course dinner, Main Course, Pasta
Cuisine Comfort Food, Italian-American
Keyword baked chicken alfredo pasta, cheesy chicken lasagna, chicken alfredo lasagna, chicken lasagna recipe, comfort food dinner recipe, creamy alfredo lasagna, creamy white sauce lasagna, easy chicken lasagna, garlic parmesan lasagna, homemade alfredo lasagna, homemade alfredo sauce lasagna, mozzarella parmesan lasagna, restaurant style lasagna, ricotta lasagna recipe, white lasagna recipe
Prep Time 30 minutes
Cook Time 55 minutes
Rest Time 20 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Calories 650kcal
Cost $34 for entire recipe

Equipment

  • 9×13-inch baking dish
  • Large pot
  • colander
  • Large saucepan or deep skillet
  • Whisk
  • Mixing bowls
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Cheese grater
  • aluminum foil
  • Chef’s knife
  • Cutting board

Ingredients

Alfredo Sauce

  • 6 tablespoons unsalted butter
  • 5 cloves garlic finely minced
  • 3 tablespoons all-purpose flour
  • 4 1/2 cups whole milk warmed
  • 1 cup heavy cream room temperature
  • 1 1/2 cups freshly grated parmesan cheese
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • Small pinch nutmeg

Ricotta Filling

  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup shredded whole milk mozzarella cheese
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Assembly

  • 9 lasagna noodles cooked al dente
  • 3 cups cooked shredded chicken
  • 2 cups shredded whole milk mozzarella cheese
  • 2 tablespoons grated parmesan cheese for topping

Instructions

Step 1: Cook the Noodles

  • Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, about 1 to 2 minutes less than the package directions. Drain the noodles and lightly rinse them with cool water. Lay the noodles flat on parchment paper or lightly oil them to prevent sticking.

Step 2: Make the Alfredo Sauce

  • In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
  • Whisk in the flour and cook for 1 minute until smooth. Slowly whisk in the warmed milk until fully incorporated, then whisk in the heavy cream.
  • Cook the sauce over medium-low heat for 5 to 7 minutes, stirring frequently, until slightly thickened. The sauce should remain loose and pourable rather than thick like gravy.
  • Reduce the heat to low and gradually whisk in the parmesan cheese a handful at a time until fully melted and smooth. Stir in the salt, pepper, Italian seasoning, and nutmeg. Taste and adjust seasoning if needed.

Step 3: Make the Ricotta Filling

  • In a medium bowl, combine the ricotta cheese, egg, parmesan cheese, mozzarella cheese, parsley, salt, and pepper. Mix until fully smooth and evenly combined.

Step 4: Assemble the Lasagna

  • Preheat the oven to 375°F.
  • Spread about 1 cup of alfredo sauce into the bottom of a greased 9x13-inch baking dish.
  • Lay down 3 lasagna noodles. Spread one-third of the ricotta filling over the noodles, followed by one-third of the shredded chicken. Spoon about 3/4 cup of alfredo sauce over the chicken, then sprinkle with about 2/3 cup mozzarella cheese.
  • Repeat the layers two more times. Finish with the remaining mozzarella cheese and parmesan cheese on top. Spoon a little extra sauce around the edges to prevent dry corners.

Step 5: Bake

  • Cover the dish loosely with foil sprayed with cooking spray to prevent sticking.
  • Bake covered for 40 minutes. Remove the foil and continue baking for another 15 minutes until bubbling and lightly golden on top.
  • If desired, broil for 1 to 2 minutes for extra browning.
  • Let the lasagna rest for 15 to 20 minutes before slicing and serving.

Notes

  • Freshly grated parmesan cheese melts much smoother than pre-shredded parmesan and helps prevent a grainy alfredo sauce.
  • The alfredo sauce should look thinner than a normal pasta sauce before baking. The noodles absorb moisture while cooking in the oven, which thickens the lasagna naturally.
  • Whole milk ricotta and whole milk mozzarella create the creamiest texture and best flavor. Lower-fat cheeses can make the lasagna less rich and slightly watery.
  • Rotisserie chicken works especially well in this recipe because it adds extra flavor and saves time.
  • Slightly undercooking the noodles helps prevent mushy lasagna after baking.
  • Resting the lasagna for 15 to 20 minutes before slicing is important for clean layers and better texture.
  • If the top begins browning too quickly during baking, loosely tent the dish with foil.
  • For extra flavor, add sautéed mushrooms, spinach, roasted garlic, or crispy bacon between the layers.
  • A small pinch of nutmeg enhances the cream sauce without making it taste sweet.
  • Adding a few spoonfuls of sauce around the edges before baking helps prevent dry corners.