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Easy Chicken Alfredo Lasagna

A close-up shot of a serving of rich Chicken Alfredo Lasagna showing layers of pasta, white sauce, and shredded chicken.
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Make this creamy, cheesy Chicken Alfredo Lasagna for a hearty family dinner. This recipe uses simple steps to create a comforting pasta bake.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups prepared Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  3. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix well.
  4. Spread about 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  6. Spread half of the ricotta mixture over the noodles.
  7. Sprinkle half of the shredded chicken evenly over the ricotta layer.
  8. Sprinkle one-third of the mozzarella cheese over the chicken.
  9. Spoon about 1 cup of Alfredo sauce over the mozzarella layer.
  10. Repeat the layers: four noodles, the remaining ricotta mixture, the remaining chicken, and another third of the mozzarella cheese.
  11. Top with the final four noodles. Pour the remaining Alfredo sauce over the top layer of noodles, spreading it to cover completely.
  12. Sprinkle the remaining mozzarella cheese and the extra 1/2 cup of Parmesan cheese over the top.
  13. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  14. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • For a make-ahead option, assemble the entire lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • You can substitute store-bought rotisserie chicken for cooked chicken breasts to save time on a weeknight.
  • If you prefer a higher protein meal, use low-fat ricotta and mozzarella cheeses.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-alfredo-lasagna-recipe/