Classic Chicken Alfredo Lasagna

I layer tender chicken and rich Alfredo sauce between sheets of lasagna and generous amounts of gooey cheese—creating a creamy, comforting, oven‑baked dinner that always hits the spot.

Why I’ll Love This Recipe

I love how this dish reinvents classic lasagna by swapping red sauce for velvety Alfredo, making each bite decadently creamy. The combination of savory chicken, dreamy sauce, and melted cheese feels both indulgent and homey—perfect for family meals or special dinners that still feel cozy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I usually gather these key ingredients:
• Cooked chicken, shredded or chopped—rotisserie works great
• Creamy Alfredo sauce (store‑bought or homemade, with butter, Parmesan, cream)
• Lasagna noodles, either boiled or oven‑ready variety
• Mozzarella cheese for melty richness
• Parsley or fresh herbs to brighten and garnish

directions

Here’s how I pull it all together:

1. I prep my lasagna noodles (boil according to package or use oven‑ready).

2. I spread a bit of Alfredo sauce in the bottom of my baking dish to prevent sticking.

3. I lay down noodles, then top with shredded chicken and more Alfredo, followed by a layer of mozzarella.

4. I repeat the layering—noodles, sauce, chicken, cheese—until I’ve used all components.

5. On the final noodle layer, I generously spread Alfredo sauce and top with extra mozzarella.

6. I cover the dish with foil and bake until bubbly, then remove the foil and broil briefly to achieve a golden, cheesy top.

7. Finally, I let it rest before garnishing with parsley and serving.

Servings and timing

This dish usually fills a 9×13-inch baking pan and serves about 8–10 people—perfect for family dinners or potlucks. Prep time is around 15 minutes (plus noodle prep), with about 40 minutes baking time, plus resting.

Variations

I like to switch things up sometimes:

• I add sautéed spinach between layers for added greens and nutrition.

• Sometimes I include a sprinkle of Italian seasoning or garlic powder for extra flavor.

• I’ve experimented with alternative cheeses—like parmesan or a mild cheddar—for a unique twist.

• For lighter versions, I’ve used low‑fat Alfredo sauce or part‑skim mozzarella. (These tweaks are common in similar recipes.)

storage/reheating

I store leftovers in an airtight container and keep them in the fridge for up to 4–5 days. When reheating, I warm individual portions in the microwave or cover and reheat in the oven at 350 °F until bubbly. For longer storage, I freeze the lasagna (both baked or unbaked), and it stays tasty for several months.

FAQs

Can I make it ahead and bake later?

Absolutely—I often assemble it, cover it, and refrigerate it. In the morning, I bake as usual, adding a few extra minutes if still chilled.

How long does it last in the fridge?

I keep leftovers for up to a week in an airtight container—still delicious when reheated.

Can I freeze the lasagna?

Yes—I freeze it baked or unbaked, wrapped well, and it keeps for several months. I thaw it overnight before reheating.

Do I need to tent the foil for baking?

Yes—some readers use toothpicks or tent the foil so it doesn’t stick to the cheese top, especially when broiling.

What’s the best way to get a golden top?

After baking covered, I remove the foil and broil for a few minutes—this gives the cheese a beautiful golden crust

Conclusion

I find this Classic Chicken Alfredo Lasagna to be pure comfort—simple to assemble yet unbelievably rich and satisfying. The creamy layers of Alfredo, tender chicken, and melted cheese always bring smiles at the table. It’s become one of my favorite dishes to make when I want something hearty, cozy, and incredibly delicious.

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