This post may contain affiliate links. Please read our disclosure policy.
Chicken Alfredo Lasagna blends everything you love about classic lasagna with a creamy garlic béchamel twist. Tender rotisserie chicken, a cheesy spinach-ricotta filling, and layers of pasta come together under a rich, velvety garlic sauce that elevates this dish to restaurant-quality comfort food.
Indulgent yet balanced, the garlic-infused Alfredo-style béchamel brings depth while the ricotta and sour cream filling keeps the texture luxuriously creamy. This is a recipe refined over years and perfect for family dinners or when you want to impress guests.
If you enjoy baked pasta dishes like Classic Lasagna, Cannelloni, or Stuffed Shells, this Chicken Alfredo Lasagna will be a welcome addition to your rotation. Layers of chicken, spinach, and cheese wrapped in a signature garlic béchamel make each slice silky and satisfying.
Before You Begin
- Use a deep baking dish. This lasagna is layered high; a deep 9×13 pan prevents overflow while baking.
- Drain the spinach thoroughly. Press in a fine mesh sieve to remove excess moisture so the lasagna stays firm.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that interfere with smooth melting.
- Season thoughtfully. Nutmeg and white pepper are small additions that subtly enhance the béchamel and ricotta filling.
- Rest before slicing. Let the lasagna rest 10–15 minutes after baking so the layers set and slices hold together.
Ingredients for Chicken Alfredo Lasagna
Quick glance at the main components — full measurements are in the recipe card below.
Ricotta Filling
- Whole milk ricotta and sour cream for a creamy base
- Parmesan and mozzarella for flavor and melt
- Well-drained spinach for texture and color
- Fresh basil and Italian seasoning for Italian flavor notes
- Nutmeg and white pepper for subtle warmth
Sauce
- Butter, onion, and garlic for an aromatic start
- Flour to thicken the béchamel
- Half-and-half and chicken broth for a silky base
- Parmesan to melt into the sauce and add richness
Layering
- Lasagna noodles, cooked to al dente
- Rotisserie or other cooked shredded chicken
- Mozzarella for a melty, golden top
Pro Tips
- For extra garlic flavor: Sauté garlic slowly over low heat until fragrant and sweet, avoiding any bitter burnt notes.
- Don’t rush the sauce: Let the béchamel gently thicken and simmer a few minutes for a silky finish.
- Layer evenly: Distribute sauce, cheese, chicken, and noodles evenly so every slice is balanced.
- Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to bake time if baking cold.
- Freeze portions: Wrap individual portions in foil for easy weeknight dinners.
How To Make Chicken Alfredo Lasagna
- Combine all ingredients for the ricotta filling in a bowl and mix until smooth; set aside.
- In a large, high-sided skillet, melt 1/4 cup butter over medium-low heat. Add 1/4 cup finely diced onion and 1 tablespoon garlic; sauté until soft, about 8–10 minutes.
- Sprinkle 1/4 cup all-purpose flour over the onions and cook, whisking constantly for 1 minute.
- Remove the pan from heat and slowly whisk in 1 1/2 cups half-and-half and 1 cup chicken broth until smooth.
- Return to low heat, stir in 1/2 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently until cheese melts and the sauce is creamy.
- Spread about 1 cup of sauce in the prepared deep 9×13-inch baking dish. Layer 4 cooked lasagna noodles to cover the bottom.
- Top the noodles with half the ricotta mixture, half the shredded chicken, 1/3 of the mozzarella, and 1/3 of the sauce. Repeat the layers once more.
- Top with the remaining 4 noodles, the rest of the sauce, and the remaining mozzarella. Cover tightly with foil.
- Bake in a preheated 350ºF (177ºC) oven for 30 minutes covered. Uncover and bake an additional 20–30 minutes, until bubbly and the cheese is golden.
- Let rest 10–15 minutes before slicing and serving.
Frequently Asked Questions
Can I use cooked chicken breasts instead of rotisserie chicken?
Yes. Any cooked, shredded chicken works; just season it well before layering.
Can I substitute fresh spinach for frozen?
Yes. Use about 10 ounces fresh spinach, sauté it briefly and drain thoroughly before mixing into the ricotta.
Can I use jarred Alfredo sauce instead?
Technically yes, but the homemade garlic béchamel is what makes this recipe special. It’s worth making from scratch.
Can this be made ahead of time?
Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake before serving — add a bit of extra time if baking straight from the fridge.
Can I freeze Chicken Alfredo Lasagna?
Yes. Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and baking.
Storing, Reheating, Freezing & Make-Ahead Tips
Storing
- Cover leftovers tightly and refrigerate for up to 3 days.
Reheating
- Reheat covered in a 350°F oven for 20–25 minutes or until hot and bubbly. If using a glass dish, let it sit at room temperature briefly to avoid thermal shock.
Freezing
- Freeze whole or in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake just before serving for best results.
What to Serve With
Fresh, crisp sides: A simple Mediterranean salad, arugula salad, or roasted Mediterranean vegetables provide a refreshing contrast to the creamy lasagna.
Cozy breads: Buttery dinner rolls, garlic bread, or breadsticks are perfect for soaking up sauce.
Sweet finishes: Finish the meal with light Italian-inspired desserts like tiramisu, Italian cookies, or a citrus pound cake for a sweet ending.
More Yummy Pasta Dishes
If you love creamy, comforting pasta dinners, try other favorites like Marry Me Chicken Pasta, Chicken Riggies, Baked Ziti with Italian Sausage, Mostaccioli, Chicken Tortellini Alfredo, or Cacio e Pepe.
TRIED THIS RECIPE?
If you try this recipe, please leave a star rating and a comment — your feedback is appreciated!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Alfredo Lasagna
Ingredients
Ricotta Filling:
- 2 large eggs, lightly beaten
- 24 ounces whole milk ricotta
- 1 cup sour cream
- 1 1/2 cups Parmesan cheese
- 1 cup shredded mozzarella
- 2 (10-ounce) packages frozen chopped spinach, thawed and pressed dry
- 1/2 cup fresh basil, julienned
- 2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Sauce:
- 1/4 cup unsalted butter
- 1/4 cup finely diced onion
- 1 tablespoon garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 cup chicken broth
- 1/2 cup Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Layering Ingredients:
- 12 lasagna noodles, cooked and cooled
- 1 rotisserie chicken, cut into bite-sized pieces
- 16 ounces shredded mozzarella
Instructions
- Preheat oven to 350ºF (177ºC). Spray a deep 9×13-inch baking dish with nonstick spray.
- Stir together all ricotta filling ingredients until well combined; set aside.
- In a large, high-sided skillet, melt butter over medium-low heat. Add onion and garlic; sauté until soft, about 8–10 minutes.
- Sprinkle flour over the onions and cook, whisking constantly for 1 minute. Remove from heat and slowly whisk in half-and-half and chicken broth until smooth.
- Return to low heat, stir in Parmesan, salt, and pepper, and simmer gently until the cheese melts and the sauce is creamy.
- Spread about 1 cup of sauce in the prepared dish. Layer 4 noodles, then half the ricotta mixture, half the chicken, 1/3 of the mozzarella, and 1/3 of the sauce. Repeat the layers.
- Top with remaining 4 noodles, remaining sauce, and remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake 20–30 minutes more until bubbly and golden.
- Let rest 10–15 minutes before slicing and serving.
Nutrition
Calories: 819 kcal |
Carbohydrates: 44 g |
Protein: 44 g |
Fat: 52 g
On your phone? Check out my web story for a step-by-step visual guide.