Go Back

Creamy Chicken Alfredo Lasagna (Comfort Food) - Cozy, Rich, and Crowd-Pleasing

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Mix the ricotta layer: In a bowl, combine ricotta, egg, 1 cup mozzarella, parsley, garlic powder, and salt. Stir until smooth.
  5. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  6. 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.
  7. 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.
  8. Finish the top: Add a final layer of noodles. Cover with remaining Alfredo sauce. Sprinkle with remaining mozzarella and 1/2 cup Parmesan.
  9. Cover and bake: Cover the dish loosely with foil, tenting it so the cheese doesn’t stick. Bake 25 minutes.
  10. Uncover and brown: Remove foil and bake another 15–20 minutes, until bubbly and golden on top.
  11. Rest before slicing: Let the lasagna sit 10–15 minutes. This helps it set and slice cleanly.
  12. Garnish and serve: Sprinkle with extra parsley or cracked pepper. Serve warm with a crisp salad or roasted veggies.