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Chicken Alfredo Lasagna is a rich and delicious meal with layers of noodles, ricotta cheese, shredded chicken, mozzarella, sautéed spinach and mushrooms and a creamy Alfredo sauce.

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Chicken Alfredo Lasagna is a hearty dish the whole family will love.

This chicken and cream sauce version of the classic dinner is the perfect comfort food.

This creamy chicken lasagna recipe takes about an hour and a half from start to finish and serves up to twelve people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this chicken lasagna, I started by cooking some lasagna noodles according to the package directions.

I lay the cooked noodles in a single layer on a parchment lined baking sheet to cool.

I dumped some ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, egg, 2 tablespoons chopped fresh parsley, and dried oregano into a mixing bowl.

I stirred all of the ingredients together until well combined.

I covered the bowl and placed it in the refrigerator.

I melted some butter in a large skillet.

I added some mushrooms and onions to the skillet and cooked them until the onions were translucent.

I mixed in some garlic, thyme, salt and pepper.

I added some fresh chopped spinach to the skillet and cooked until the spinach was wilted.

I transferred the cooked spinach to a paper towel lined plate.

I melted some butter in a large skillet.

I added some garlic followed by some bouillon and flour.

I added some broth and cream while whisking.

I added some parmesan cheese and whisked until it was melted.

I spread a thin layer of the alfredo sauce in a 9 x 13 inch baking dish.

I lay some of the lasagna noodles over the sauce.

I spread 1/3 of the ricotta mixture over the noodles, followed by some shredded chicken, 1/3 of the spinach and then some shredded mozzarella cheese.

I repeated the layers two more times.

Then I finished with a layer of noodles, mozzarella cheese and alfredo sauce.

I sprinkled some chopped parsley on top.

I covered the lasagna with foil and baked it for thirty minutes.

After thirty minutes, I removed the foil and continued baking for twenty minutes.

I removed the lasagna from the oven and allowed it cool for ten minutes.

I sprinkled some more fresh chopped parsley on top.

Then the cheesy chicken lasagna with ready to slice and serve.

This creamy chicken lasagna is a savory fusion of classic Italian flavors and a modern twist.

Layers of tender lasagna noodles embrace a luscious medley of creamy Alfredo sauce, succulent shredded chicken, and a harmonious blend of rich cheeses, including indulgent mozzarella and Parmesan.

Savor the comforting warmth and layers of flavor that make this dish a timeless favorite, perfect for a cozy night in or a gathering with loved ones.

Indulge in the essence of Italian-inspired comfort with every forkful of this mouthwatering lasagna.

If you are looking for a rich and delicious pasta recipe, then you need to try this Chicken Alfredo Lasagna!

More Chicken Pasta Recipes You’ll Love…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Chicken Alfredo Lasagna:

Lasagna

• 16 lasagna noodles
• 3 cups of shredded cooked chicken (rotisserie chicken works great)
• 3 1/2 cups freshly shredded mozzarella
• 2 tablespoons chopped fresh parsley

Ricotta Layer

• 15 oz ricotta cheese
• 1 cup of freshly grated mozzarella cheese
• ½ cup freshly grated parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• ½ teaspoon dried oregano

Sauteed Spinach Layer

• 2 tablespoons butter
• 4 oz mushrooms (about 1 ½ cups) mushrooms, cleaned and chopped
• ½ large onion (about 1 cup), diced
• 1 teaspoon freshly minced garlic
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 4 cups (or about 4 oz) fresh spinach, chopped

Alfredo Sauce

• ¾ cup (1 ½ cubes) butter
• 1 tablespoon freshly minced garlic
• ¾ teaspoon chicken bouillon base (such as Better than Bouillon)
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 2 ½ cups heavy whipping cream
• 1 ¼ cups chicken broth
• 1 ¾ cups freshly grated parmesan cheese

How to Make Chicken Alfredo Lasagna:

Lasagna, Ricotta, and Spinach Layers

1. Bring a large pot of water to a boil and cook the lasagna noodles according to package directions. Carefully pour hot water and noodles in a colander to drain and with tongs, lay the lasagna noodles flat on a baking sheet lined with parchment paper, repeating in layers until all the noodles are laying flat, without touching, to cool.
2. In a medium-sized bowl combine all of the ingredients for the ricotta mixture: ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, egg, 2 tablespoons chopped fresh parsley, and dried oregano. Cover and refrigerate.
3. In a 12-inch skillet, on medium-low heat melt 2 tablespoons of butter. Saute mushrooms and onions for 5-8 minutes until onions are soft and starting to turn translucent. Add garlic and cook one minute more. Mix in thyme, salt and pepper. Add spinach and cook 3-5 more minutes until spinach has reduced in size and is cooked. Transfer spinach mixture to a plate lined with a paper towel and set aside.

Alfredo Sauce

1. In a 12-inch skillet or Dutch oven, melt ¾ cup butter on medium-low heat.
2. Add the tablespoon of minced garlic and cook for one minute. Whisk in the bouillon and flour.
3. Add ½ teaspoon of salt and pepper.
4. Slowly add broth and cream, whisking to combine ingredients.
5. Gradually whisk in the 1 ¾ cups parmesan, adding a handful at a time and adding the next handful once the parmesan cheese is melted and cooked into sauce. Keep sauce on the lowest heat setting on the stove, it will continue to thicken as it sits.

Lasagna Assembly

1. Preheat oven to 350. In a 9×13 pan, spread a thin layer of Alfredo sauce and then place 3-4 noodles next to each other in the pan.
2. Spread ⅓ of the ricotta mixture over noodles, then ⅓ of the shredded chicken, ⅓ of the sauteed spinach mixture over the chicken and finish with a layer of mozzarella cheese (making sure to keep some for the top of the lasagna).
3. Repeat layers 2 more times starting with alfredo sauce, then ricotta, chicken, spinach, and mozzarella.
4. When layers are complete, add a final layer of noodles, the remaining mozzarella cheese, and alfredo sauce. Top with 1 tablespoon chopped fresh parsley.
5. Cover lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for 20 minutes longer.
6. Remove from oven and sprinkle with remaining tablespoon of chopped fresh parsley. Let lasagna sit for at least 10 minutes before slicing.
7. Serve and enjoy!

FAQS:

What substitutions can I use?

1. The flour in the Alfredo sauce helps to stabilize and thicken the sauce, but cornstarch could be substituted, I would half the amount and use 1 tablespoon of cornstarch.
2. You can use packaged shredded cheese but it doesn’t melt as well, which you will especially notice with the Alfredo sauce.
3. Dried parsley could be substituted for fresh parsley and use half the amount for the dried parsley.
4. I highly recommend using cream for the Alfredo sauce and wouldn’t substitute milk or half and half.
5. The fresh garlic in the Alfredo sauce provides amazing flavor and I wouldn’t suggest substituting it with garlic powder.  In a pinch, if you needed to, you could substitute ¾ teaspoon garlic powder for the fresh.
6. If you don’t care for mushrooms, they could be removed and substituted with an extra cup of spinach.
7. Different vegetables could be added or substituted including broccoli or zucchini.

Can the lasagna be made in advance?

1. The alfredo sauce can be made 2 days in advance and kept in an airtight covered container in the fridge.  Reheat in a skillet and add additional cream or broth to thin if necessary. 
2. The entire lasagna can be prepared a day in advance, kept covered in the fridge, and baked the next day.
3. An uncooked lasagna can be frozen and cooked at a later date.  Make sure the lasagna is in a freezer-safe dish, wrap it in plastic wrap and foil, and freeze for up to 3 months.  Thaw the lasagna overnight in the fridge, remove plastic wrap, replace foil, and bake according to recipe directions, adding an additional 15-20 minutes.

How long can I store the cooked lasagna?

1. Refrigerated lasagna within 2 hours of cooking The cooked lasagna should be kept covered in the fridge and can last for 3-5 days.
2. To freeze a cooked lasagna, using a freezer-safe dish, wrap the lasagna in plastic wrap and then aluminum foil.  It can be frozen for up to 3 months.  To reheat, let thaw for 48 hours in the fridge, remove plastic wrap, replace foil, and cook in a 350-degree oven for 15-20 minutes.

What should I serve with chicken alfredo lasagna?

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