Creamy Chicken Alfredo Lasagna (Comfort Food) – Cozy, Rich, and Crowd-Pleasing
This is the kind of dish that makes a long day feel a little lighter. Creamy Chicken Alfredo Lasagna layers tender chicken, silky Alfredo sauce, and melty cheese between soft pasta sheets for pure comfort. It’s easy enough for a weeknight if you plan ahead, yet special enough for company.
The flavor is familiar and cozy, and the texture is exactly what you want from comfort food—creamy, cheesy, and satisfying.
Creamy Chicken Alfredo Lasagna (Comfort Food) - Cozy, Rich, and Crowd-Pleasing
Ingredients
- For the Chicken: 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 tablespoon olive oil (if cooking chicken from raw)
- Salt and black pepper, to taste
- For the Alfredo Sauce: 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk (or 2 cups milk + 1 cup cream for extra richness)
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg (optional but recommended)
- For the Cheese Layer: 15 ounces ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- For Assembly: 9–12 no-boil lasagna sheets (depending on pan size and layers)
- 2 cups shredded mozzarella (for layering and topping)
- 1/2 cup grated Parmesan (for topping)
- Optional Add-Ins: 1 cup sautéed spinach or kale, squeezed dry
- 1 cup cooked mushrooms, sliced
- 1/2 cup caramelized onions
Instructions
- Prep the chicken: If using raw chicken, season with salt and pepper and sauté in olive oil over medium heat until cooked through. Cool slightly, then shred or dice. If using rotisserie chicken, simply shred and set aside.
- Make the Alfredo sauce: In a large saucepan, melt butter over medium heat.Add garlic and cook 30–60 seconds until fragrant, not browned. Whisk in flour and cook 1 minute. Gradually whisk in milk (and cream, if using) until smooth.Simmer 3–5 minutes, stirring, until it thickens enough to coat a spoon.
- Finish the sauce: Remove from heat. Stir in Parmesan, salt, pepper, and nutmeg. Taste and adjust seasoning.The sauce should be pourable but not thin. If it’s too thick, whisk in a splash of milk.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1 cup mozzarella, parsley, garlic powder, and salt. Stir until smooth.
- Preheat the oven: Set to 375°F (190°C).Lightly grease a 9x13-inch baking dish.
- Assemble the first layer: Spread a thin layer of Alfredo sauce on the bottom of the dish. Add a layer of no-boil lasagna sheets, slightly overlapping if needed.
- Layer it up: Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the chicken.Spoon over 1/3 of the Alfredo sauce. Sprinkle a handful of mozzarella. Repeat for 2 more layers.
- Finish the top: Add a final layer of noodles.Cover with remaining Alfredo sauce. Sprinkle with remaining mozzarella and 1/2 cup Parmesan.
- Cover and bake: Cover the dish loosely with foil, tenting it so the cheese doesn’t stick. Bake 25 minutes.
- Uncover and brown: Remove foil and bake another 15–20 minutes, until bubbly and golden on top.
- Rest before slicing: Let the lasagna sit 10–15 minutes.This helps it set and slice cleanly.
- Garnish and serve: Sprinkle with extra parsley or cracked pepper. Serve warm with a crisp salad or roasted veggies.
What Makes This Recipe So Good
- Ultra-creamy sauce: A homemade Alfredo sauce coats each layer without feeling heavy or greasy.
- Balanced flavor: Garlic, Parmesan, and a hint of nutmeg bring depth without overpowering the chicken.
- Perfect texture: Using no-boil lasagna sheets keeps the layers neat and tender, while mozzarella and ricotta add creaminess and stretch.
- Make-ahead friendly: Assemble it earlier in the day or the night before, then bake when you’re ready.
- Family favorite: It’s a white-sauce lasagna that even picky eaters love, with no red sauce in sight.
Ingredients
- For the Chicken:
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 tablespoon olive oil (if cooking chicken from raw)
- Salt and black pepper, to taste
- For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk (or 2 cups milk + 1 cup cream for extra richness)
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg (optional but recommended)
- For the Cheese Layer:
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- For Assembly:
- 9–12 no-boil lasagna sheets (depending on pan size and layers)
- 2 cups shredded mozzarella (for layering and topping)
- 1/2 cup grated Parmesan (for topping)
- Optional Add-Ins:
- 1 cup sautéed spinach or kale, squeezed dry
- 1 cup cooked mushrooms, sliced
- 1/2 cup caramelized onions
Instructions
- Prep the chicken: If using raw chicken, season with salt and pepper and sauté in olive oil over medium heat until cooked through. Cool slightly, then shred or dice. If using rotisserie chicken, simply shred and set aside.
- Make the Alfredo sauce: In a large saucepan, melt butter over medium heat.
Add garlic and cook 30–60 seconds until fragrant, not browned. Whisk in flour and cook 1 minute. Gradually whisk in milk (and cream, if using) until smooth.
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Simmer 3–5 minutes, stirring, until it thickens enough to coat a spoon.
- Finish the sauce: Remove from heat. Stir in Parmesan, salt, pepper, and nutmeg. Taste and adjust seasoning.
The sauce should be pourable but not thin. If it’s too thick, whisk in a splash of milk.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1 cup mozzarella, parsley, garlic powder, and salt. Stir until smooth.
- Preheat the oven: Set to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
- Assemble the first layer: Spread a thin layer of Alfredo sauce on the bottom of the dish. Add a layer of no-boil lasagna sheets, slightly overlapping if needed.
- Layer it up: Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the chicken.
Spoon over 1/3 of the Alfredo sauce. Sprinkle a handful of mozzarella. Repeat for 2 more layers.
- Finish the top: Add a final layer of noodles.
Cover with remaining Alfredo sauce. Sprinkle with remaining mozzarella and 1/2 cup Parmesan.
- Cover and bake: Cover the dish loosely with foil, tenting it so the cheese doesn’t stick. Bake 25 minutes.
- Uncover and brown: Remove foil and bake another 15–20 minutes, until bubbly and golden on top.
- Rest before slicing: Let the lasagna sit 10–15 minutes.
This helps it set and slice cleanly.
- Garnish and serve: Sprinkle with extra parsley or cracked pepper. Serve warm with a crisp salad or roasted veggies.
How to Store
- Refrigerator: Cool completely, then cover tightly. Store for up to 4 days.
- Freezer (unbaked): Assemble, wrap well in plastic and foil, and freeze up to 2 months.
Bake from frozen at 350°F (175°C) for 60–75 minutes, uncovering for the last 15 minutes.
- Freezer (baked): Freeze cooled slices in airtight containers for up to 2 months. Reheat at 325°F (165°C) until warmed through, or microwave in short bursts.
- Reheating tip: Add a spoonful of milk or cream around the edges before reheating to keep it creamy.
Health Benefits
- Protein-rich: Chicken and cheese provide solid protein to keep you full and support muscle health.
- Calcium and vitamin D: Dairy adds calcium for bones and teeth; fortified milk may include vitamin D.
- Customizable veggies: Add spinach, mushrooms, or broccoli for fiber and micronutrients without changing the comfort factor.
- Energy-dense for active days: Carbs from pasta and fats from cheese and sauce offer sustained energy.
While this dish leans indulgent, small tweaks—like low-sodium broth in the sauce, part-skim ricotta, and extra vegetables—can make it a bit lighter without losing the cozy vibe.
Pitfalls to Watch Out For
- Too-thick sauce: If the Alfredo is overly thick before baking, it can dry out in the oven. Keep it pourable.
- Undercooked noodles: No-boil sheets need enough moisture.
Don’t skimp on sauce in each layer.
- Watery add-ins: Squeeze moisture from spinach and drain mushrooms to avoid a runny lasagna.
- Skipping the rest time: Cutting too soon leads to sliding layers. Resting helps it set.
- Using pre-shredded cheese only: Pre-shredded can be dry. Mix in some freshly grated cheese for better melt.
Variations You Can Try
- Broccoli Alfredo Lasagna: Add small steamed broccoli florets between layers for color and crunch.
- Spinach and Artichoke: Fold chopped artichokes and sautéed spinach into the ricotta mixture.
- Bacon or Pancetta: Cook until crisp and sprinkle between layers for a smoky kick.
- Mushroom Lover’s: Sauté cremini or shiitake mushrooms with thyme and fold into the chicken layer.
- Lighter version: Use part-skim ricotta, 2% milk, and a bit less mozzarella.
Add extra veggies to boost volume.
- Gluten-free: Use gluten-free lasagna sheets and swap the flour in the sauce for a 1:1 gluten-free blend or cornstarch slurry.
FAQ
Can I use jarred Alfredo sauce?
Yes, but homemade tastes fresher and is easier to control for thickness. If using jarred, warm it and thin with a splash of milk if it’s too thick to spread.
Do I have to cook the lasagna noodles first?
No. No-boil sheets work well as long as you use enough sauce.
If using regular noodles, cook them until very al dente, then drain and pat dry.
What’s the best chicken to use?
Rotisserie chicken is fast and flavorful. Leftover grilled or roasted chicken also works. Just avoid overly seasoned or sauced chicken that might clash with the Alfredo.
How can I prevent a greasy top?
Use a mix of mozzarella and Parmesan rather than heavy toppings like extra cream cheese.
Also, avoid over-buttering the sauce and drain any greasy add-ins like bacon.
Can I make it ahead?
Absolutely. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to the covered bake time if starting from cold.
What can I serve with it?
A crisp green salad with lemony dressing, roasted asparagus, or garlic green beans balances the richness.
Warm bread is optional but always welcome.
Wrapping Up
This Creamy Chicken Alfredo Lasagna is all about comfort: tender chicken, velvety sauce, and cheesy layers that bake up golden and bubbly. It’s simple to assemble, easy to adapt, and a guaranteed crowd-pleaser. Make it for Sunday dinner, share it with friends, or stash a pan in the freezer for a busy week.
Either way, it’s a cozy classic you’ll come back to again and again.
