This creamy Chicken Alfredo Lasagna is the ultimate comfort food. Layers of tender chicken, rich Alfredo sauce, pasta, and gooey cheese come together in a hearty family dinner that’s both easy to make and budget-friendly. Perfect for weeknights, meal prep, or when you need a cozy homemade dish everyone will love!
There are two things that will bring me to the table every time; lasagna and chicken alfredo. Combine the two and I am in comfort food Heaven. When most people think of lasagna, they don’t consider that they may be able to combine their favorite chicken alfredo recipe with the ease of a lasagna for a delicious change in your normal routine.
But that is exactly what this recipe does.
Instead of pasta sauce, this recipe uses cheesy, creamy alfredo sauce. Instead of beef, you use chicken breast that has been shredded. Cheese and pasta bring it all together in a baking dish that will make your family feel as if you spent hours in the kitchen. It’s the kind of recipe I like to keep on hand for family dinners, company, or those nights when I just don’t feel like cooking.
How to Make Chicken Alfredo Lasagna
The basic process is the same as making a regular lasagna. Layer a layer of noodles, then a layer of meat, then cheese and bake. It even uses some of the same ingredients aside from the sauce and meat.
Once everything is combined, you’ll bake it in a 9×13 baking dish until the cheese is hot and bubbly, let it rest a few minutes and serve it to a hungry family! The reason for letting it sit is so it doesn’t fall apart when you cut it. It doesn’t need to rest long, just for a few minutes.
What to serve with chicken alfredo lasagna
Because this chicken alfredo lasagna recipe can be so heavy, I typically try to pair it with light sides. Otherwise, it can feel like you have a rock in your stomach.
A fresh salad almost always works well with it. I like a 50/50 salad mix with ranch dressing. I do tend to skip the cheese on my salad since the lasagna itself is so cheesy. And you can never go wrong with garlic bread on the side! For a fun alternative, you can use breadsticks or a chunk of a baguette. Finally, vegetables like roasted broccoli, asparagus and green beans go really well. If you don’t want to roast them, try steaming them with a little bit of lemon juice squeezed over them.
How to freeze leftover chicken Alfredo lasagna
One of the best things about this chicken alfredo lasagna is that it freezes incredibly well. You can freeze leftovers or use it as meal prep.
If you’re preparing a whole lasagna to freeze, put it together just like normal but stop before baking. Wrap the pan tightly in plastic wrap, then add a layer of aluminum foil. Label it with the date and instructions on how to bake it. When you’re ready to bake, move it from the freezer to the refrigerator the night before so it can thaw slowly. Then bake as usual, adding about 15–20 extra minutes to account for the fact it will still be cold from the fridge.
If you’ve already baked the lasagna and want to freeze leftovers, let it cool completely before cutting into servings. Wrap each portion individually in foil or an airtight container. To reheat, thaw in the fridge overnight, then warm in the oven until heated through. The microwave works in a pinch, but the oven keeps the texture closest to fresh.
If you used oven-ready noodles, I recommend adding adding any remaining alfredo sauce before freezing since they’ll continue to absorb liquid as the lasagna sits. That extra bit keeps it from drying out when you bake it later.
Finally, this recipe is really customizable. You can make the flavor what you want! Add mushrooms or spinach. Use a different flavor jar of alfredo sauce aside from the regular alfredo. Add heavy cream and butter to your sauce to make it richer. Mix the mozzarella cheese with parmesan cheese and sprinkle some extra on top. for a slight twist. Use rotisserie chicken instead of cooking it yourself. The taste really is out of this world!
Chicken Alfredo Lasagna
Ingredients
- Lasagna noodles Cooked
- 2-3 cups chicken breast cooked, shredded or chopped
- ¾ cup ricotta cheese
- ¾ cup cottage cheese
- Italian Seasoning
- Garlic Powder
- Onion Powder
- 3 cups mozzarella cheese
- 2 jars Alfredo sauce
Instructions
- Cook lasagna noodles al dente according to the directions on the package.Lasagna noodles
- Cook the chicken until done then chop or shred.2-3 cups chicken breast
- In a small mixing bowl, combine the ricotta cheese, cottage cheese and all seasonings together.3/4 cup ricotta cheese, 3/4 cup cottage cheese, Italian Seasoning, Garlic Powder, Onion Powder, 3 cups mozzarella cheese
- Take a single lasagna noodle and spread a thin layer of alfredo sauce and the ricotta cheese mixture.2 jars Alfredo sauce
- Layer chicken on top of the ricotta.
- Add a layer of mozzarella cheese
- Repeat layers until you reach the top of the baking dish. Pour Alfredo Sauce over the top.
- Top with mozzarella cheese. Season the top of the cheese with Italian seasoning
- Bake at 350° F until heated through and cheese is melted.