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Change up your lasagna game with this super creamy Chicken Alfredo Lasagna! With layers of noodles, chicken and ricotta filling, Alfredo sauce and mozzarella cheese, it’s sure to be a dinner winner!
The first time you sink your teeth into this lasagna, you’re going to question WHY you didn’t make it sooner! We all love a classic lasagna with red sauce, but I always love trying different variations (have you tried my Mexican Lasagna?!).
After testing and tweaking this recipe 6 times, I can tell you with confidence that this Chicken Alfredo Lasagna is the best white lasagna recipe out there! It make a large pan, so it’s perfect for a crowd…yet simple to halve and make in a square dish. Give it a try and let me know what you think!!!
Ingredients Needed
- Lasagna Noodles – You can use regular lasagna noodles OR the “oven ready” noodles that don’t need to be boiled before adding to the dish (more details in recipe card below).
- Ricotta Cheese – I love ricotta, but you can sub with cottage cheese if preferred (as long as it isn’t super runny!).
- Chicken – Diced, cooked chicken is my preference (dark or light meat is great). You could also use leftover rotisserie chicken or shredded chicken but to me it feels less like “chicken Alfredo” when shredded.
- Spinach – I prefer fresh baby spinach, but regular spinach is fine too!
- Egg
- Italian Seasoning
- Mozzarella Cheese – I recommend shredding block cheese if you have time! It’s more creamy that way. (Why? Bagged shredded cheese has an anti-caking agent added to prevent it from sticking together. This makes it a bit less creamy and smooth when melted.)
- Alfredo Sauce – I use jarred Alfredo sauce for this recipe, though you could also use homemade Alfredo sauce.
- Cream Cheese – I recommend using the full fat block cream cheese for this recipe; this will help the lasagna hold up better and cut into nice slices!
- Milk – 1%, whole milk, soy milk, etc! (I don’t recommend almond milk or coconut milk for this recipe as the flavors wouldn’t jive!)
How to Make Chicken Alfredo Lasagna
Make the Chicken & Ricotta Filling
For the filling, you’ll stir together the diced chicken, ricotta cheese, 3 cups of the mozzarella cheese, an egg, Italian seasoning and spinach. Once combined, set aside.
Make the Sauce
Whisk the softened cream cheese in a large bowl. Slowly add the Alfredo sauce until smooth followed by the milk. Once smooth, set aside.
Assemble the Lasagna & Bake!
Start by greasing a 9×13 baking dish and cover the bottom of the pan with sauce (about 1 cup).
Then you’ll layer 3 lasagna noodles, the chicken/ricotta filling and the sauce. Repeat two more times for a total of three layers.
Finish with the remaining mozzarella cheese and cover with foil. You’ll bake it covered for 1 hour and then uncovered until the cheese is bubbly and golden brown on top.
Once the lasagna is done, it’s super important to give it time to set up, so you don’t have a soupy mess. Let it set on the counter for at least 15 minutes before cutting into slices and serving. Top with fresh basil or parsley and grated parmesan if desired!
Serving Suggestions
Serve warm with garlic bread or breadsticks and a fresh Caesar salad!
Frequently Asked Questions
Yes, with a couple minor changes. Use gluten free lasagna noodles and make sure the Alfredo sauce you’re using is gluten free.
You can make a half batch in an 8×8-inch square baking pan.
I do not recommend freezing this lasagna. Any cream based sauce (Alfredo) tends to separate during the freeze/thaw process.
Yes, with one minor change. You’ll need to increase the milk in the sauce to a total of 2 cups. This will give enough moisture for the noodles to cook without resulting in a dry lasagna.
Other Pasta Recipes You’ll Love
- White Chicken Enchilada Pasta
- Pizza Pasta Skillet
- Creamy Mushroom Pasta
- Buffalo Chicken Pasta
- Chicken Pesto Pasta
Chicken Alfredo Lasagna
Equipment
- 1 9×13-inch baking dish
Ingredients
- 9 lasagna noodles
- 3 cups ricotta cheese
- 3 cups diced chicken
- 1 1/2 cups chopped fresh spinach loosely packed
- 1 egg
- 1/2 teaspoon Italian seasoning
- 4 cups shredded mozzarella cheese divided
- 32 ounces Alfredo sauce
- 8 ounces cream cheese softened
- 1 cup milk
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch baking dish; set aside.
- Boil the lasagna noodles as instructed on the box. Drain the water and set the noodles aside.9 lasagna noodles
- In a large bowl, combine the ricotta cheese, diced chicken, chopped spinach, egg, Italian seasoning and 3 cups of the mozzarella cheese.3 cups ricotta cheese, 3 cups diced chicken, 1 1/2 cups chopped fresh spinach, 1 egg, 1/2 teaspoon Italian seasoning, 4 cups shredded mozzarella cheese
- In a separate bowl, whisk together the Alfredo sauce, softened cream cheese and milk.32 ounces Alfredo sauce, 8 ounces cream cheese, 1 cup milk
- Spoon 1 cup of the sauce mixture into the bottom of the baking dish.
- Next, layer 3 noodles, 2 cups of the filling and 1 1/2 cups of the sauce. Repeat two more times.
- Top with the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 60 minutes.
- Remove the foil and bake an additional 15 minutes or until the cheese on top is golden brown.
- Let set for 15 minutes then cut into squares and serve warm.
This reads well and I look forward to making it.
can you make this in the slow cooker??
I have a different recipe you can make in the slow cooker —- and now that I have made it many times, I won’t even do the “oven method” anymore.
Hi Jeanne – I’ve never tried making this in a slow cooker, so I’m not sure. If you give it a try, let me know how it works out! ~Kelsey