chicken alfredo lasagna recipe
The Best chicken alfredo lasagna recipe
I love this recipe because it’s flexible enough to work in so many ways. You can make it a full meal with extra sides, or just serve it as a hearty one-dish dinner. It’s also easy to adjust—swap in extra veggies if you want to add more nutrients, or use leaner chicken for a lighter version. Plus, it’s got that little something extra that makes it feel like a special occasion, even if it’s just for family dinner. My husband and kids swear by it, and honestly, I don’t mind feeding it to them every once in a while. It’s that kind of dish that feels like a little indulgence without feeling like a guilty pleasure.
Classic Chicken Alfredo Lasagna
A comforting layered lasagna with tender chicken, creamy Alfredo sauce, and cheesy tomato layers. Perfect for a family dinner.
🥘Ingredients
- 1.5 lbs boneless chicken breasts
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp garlic powder
- 12 lasagna noodles (oven-ready)
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F. Season chicken breasts with salt and pepper. In a skillet over medium heat, cook chicken for 5–6 minutes per side until fully cooked. Remove and set aside. -
2
In the same skillet, add chicken broth, thyme, and garlic powder. Simmer for 2 minutes, then shred the chicken with forks. Set aside. -
3
In a large bowl, combine ricotta, egg, and 1/2 cup Parmesan. Stir well. -
4
In a saucepan, heat cream and milk over medium heat until steaming. Stir in tomato sauce, salt, and pepper. Simmer for 5 minutes. Remove from heat and stir in 1/2 cup Parmesan. -
5
Arrange a single layer of lasagna noodles in the baking dish. Spread half the ricotta mixture evenly over the noodles. Sprinkle half the shredded chicken on top, then half the Alfredo sauce. Repeat layers, ending with noodles, sauce, and remaining chicken. -
6
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Skillet
- Baking dish (9×13 inches)
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of nutmeg to the sauce.
- Make ahead: Assemble lasagna up to 2 days ahead. Reheat covered at 350°F for 20 minutes.
Watch Video Of How Classic Chicken Alfredo Lasagna Works
❓ Frequently Asked Questions About Chicken Alfredo Lasagna
How do I adjust the sauce for extra creaminess?
Yes, you can boost the richness by adding a splash of heavy cream or half-and-half while simmering the sauce. Stirring in ¼ cup at a time lets you taste and adjust until it reaches a velvety, almost custard-like consistency without overcooking the noodles. If you prefer a lighter texture, reduce the amount of butter in the sauce by half.
Can I use pre-made chicken Alfredo sauce instead of making it from scratch?
Absolutely! Just make sure the pre-made sauce is low in sodium and free of excessive thickening agents. Drain and rinse it lightly with cold water to remove excess starch, then proceed with the recipe as written. The homemade sauce will still give you the best flavor, but this shortcut works if you’re short on time.
What’s the best way to handle the lasagna noodles to prevent them from breaking?
Boil the lasagna noodles in salted water until they’re al dente—about 8–9 minutes for thick-cut noodles. Drain, rinse under cold water, and spread them out on a towel to cool slightly before layering. If they’re still warm, they’ll soften too quickly in the oven. For extra toughness, skip boiling and bake the noodles directly in the sauce (see note on method).
How long should I bake the lasagna until it’s fully cooked?
For a fully set, golden crust, bake at 375°F (190°C) for 30–35 minutes. The edges should be crisp, and the center should be bubbling gently. If you’re concerned about overcooking, cover the pan with foil for the first 20 minutes, then uncover and finish baking until the top is golden. Rest for 5 minutes before slicing.
Can I make this lasagna ahead of time and reheat it?
Yes! Assemble the lasagna up to the baking step and refrigerate it covered for up to 24 hours. When ready to bake, increase the oven temperature to 375°F (190°C) and bake for 30–35 minutes. Reheating in the oven prevents drying out. For a quicker meal, reheat in a covered 350°F (175°C) oven for 15–20 minutes, stirring halfway.
