Name: Chicken Alfredo Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 9 pieces lasagna noodles (No-boil noodles can work; see FAQs for timing tips.); 2 cups cooked chicken, shredded ((rotisserie, poached, or leftover roast)); 3 cups Alfredo sauce ((store-bought or homemade; substitute light Alfredo or half cream/half milk for a lighter version)); 2 cups ricotta cheese ((whole-milk ricotta gives the creamiest texture; drain a watery tub on paper towels if needed)); 2 cups mozzarella cheese, shredded ((use low-moisture for better melt)); 1 cup Parmesan cheese, grated; 1 tablespoon Italian seasoning; to taste Salt and pepper; to taste Fresh parsley for garnish ((optional))

I make this Chicken Alfredo Lasagna on nights when I want comfort without fuss. It layers tender shredded chicken, creamy ricotta and velvety Alfredo sauce between noodles, then bakes until golden and bubbly — a richer, Italian-American twist on two classics. It’s perfect for feeding a crowd, turning leftover rotisserie chicken into something special, or serving at a cozy Sunday dinner.

What makes this recipe special

This lasagna takes the familiar, tomato-free Alfredo route: no meat sauce, just silky cheese, chicken, and plenty of creaminess. It’s faster than a traditional lasagna because the filling is simple and the flavors are forgiving. Kids love the cheesy pull; adults appreciate the ease and the indulgence.

“We used leftover roast chicken and finished the dish with extra Parmesan — everyone went back for seconds. Cozy, creamy, and simple to make.” — a quick home-kitchen review

How this recipe comes together

Short overview before you start:

You’ll boil noodles and shred cooked chicken (rotisserie is a huge shortcut).
Mix ricotta with seasoning and chicken to make a stay-put filling.
Layer sauce, noodles, chicken-ricotta, and cheeses twice, finish with more sauce and cheese.
Bake covered, then uncover to brown the top. Rest briefly to set the layers before slicing.

Gather these items

9 lasagna noodles
2 cups cooked chicken, shredded (rotisserie, poached, or leftover roast)
3 cups Alfredo sauce (store-bought or homemade) — substitute light Alfredo or half cream/half milk for a lighter version
2 cups ricotta cheese (whole-milk ricotta gives the creamiest texture; drain a watery tub on paper towels if needed)
2 cups mozzarella cheese, shredded (use low-moisture for better melt)
1 cup Parmesan cheese, grated
1 tablespoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Notes: You can swap part-skim cheeses for lower-fat options, or use cottage cheese blended smooth instead of ricotta. No-boil noodles can work; see FAQs for timing tips.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar.
Cook the lasagna noodles according to package directions until just al dente. Drain and lay flat on a sheet of wax paper or drizzle with a little oil to prevent sticking.
In a large bowl, combine the shredded chicken, ricotta, Italian seasoning, and a pinch of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning.
Spread about 1/2 cup of Alfredo sauce over the bottom of the baking dish to prevent sticking and start the layering.
Place three lasagna noodles over the sauce in a single layer. Trim or overlap slightly if needed to cover.
Spread half of the chicken-ricotta mixture over the noodles. Spoon a thin layer (about 1/2 cup) of Alfredo over the chicken, then sprinkle about 1/2 cup shredded mozzarella across the layer.
Repeat: three noodles, remaining chicken mixture, another thin coat of Alfredo, and 1/2 cup mozzarella. Finish with the final three noodles. Pour the remaining Alfredo sauce evenly over the top layer. Sprinkle the top with the remaining mozzarella and all the grated Parmesan.
Cover the dish tightly with foil (spray the underside of the foil with a little nonstick spray if you’re worried about cheese sticking). Bake for 25 minutes.
Remove the foil and bake uncovered for another 15 minutes, or until the top is golden and the sauce is bubbling. The internal temperature should reach 165°F (74°C) for food safety because it contains chicken.
Let the lasagna rest 8–10 minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve warm.

Best ways to enjoy it

Plate generous squares with a crisp green salad dressed in lemon vinaigrette to cut the richness.
Serve with garlic bread or a warm baguette to mop up the Alfredo.
For a heartier meal, pair with roasted vegetables (broccoli, asparagus, or Brussels sprouts).
For a special occasion, finish with a simple arugula salad tossed with shaved Parmesan and balsamic.

How to store & freeze

Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat portions in the microwave until steaming hot, or reheat a whole pan in a 350°F (175°C) oven covered with foil until 165°F throughout.
Freezer: Freeze fully cooled, tightly wrapped in plastic wrap and a layer of foil, or use an airtight container. Freeze up to 2–3 months for best quality. Thaw overnight in the fridge before reheating; you may need to add 10–20 minutes to the bake time if baking from semi-frozen.
Food safety: Always reheat until the center reaches 165°F (74°C). Do not refreeze once thawed unless the food was never at room temperature for more than two hours.

Pro chef tips

Use rotisserie chicken to save time and add flavor. If shredding warm chicken, keep it slightly chunky so the texture shows through the layers.
Cook noodles al dente — they’ll finish cooking in the oven. Overcooked noodles become mushy.
If your ricotta is watery, drain it in a fine-mesh sieve or line the bowl with paper towels for 10–15 minutes to avoid a soggy lasagna.
Let the lasagna rest before cutting. Resting lets steam settle and makes clean slices. Use a serrated spatula for neat portions.
For a richer crust, broil the lasagna for 1–2 minutes at the end — watch closely to avoid burning.

Flavor swaps

Spinach Alfredo Lasagna: Add a layer of sautéed spinach (squeeze out excess moisture) with a pinch of nutmeg.
Mushroom and Garlic: Sauté mushrooms and garlic, layer them with the chicken or instead of chicken for a vegetarian option.
Pesto twist: Swirl 1/2 cup basil pesto into the Alfredo for a bright, herbal lift.
Gluten-free: Use gluten-free lasagna noodles or thinly sliced roasted eggplant as noodle replacements.
Lighter version: Use part-skim ricotta and mozzarella and swap half the Alfredo for plain Greek yogurt thinned with a splash of milk.

Your questions answered

Q: Can I use no-boil lasagna noodles?
A: Yes. No-boil noodles work, but reduce the amount of sauce slightly and add a few extra minutes to the covered baking time so they soften fully. Check for doneness before removing the foil.

Q: How long does this take from start to table?
A: Active prep is about 20–30 minutes if your chicken is already cooked. Total time including bake and rest is about 1 hour.

Q: Can I assemble it ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours before baking. Bring to room temperature for 20–30 minutes before baking and possibly add 10 extra minutes to the bake time.

Q: Is it safe to freeze mid-assembly?
A: You can freeze the assembled, unbaked lasagna. Wrap well and freeze up to 2–3 months. Thaw in the fridge overnight and bake as directed, adding time if still partly frozen.

Q: Can I make this dairy-free?
A: It’s possible using dairy-free ricotta, plant-based Alfredo sauce (made from cashews or a commercial dairy-free sauce), and vegan cheeses — texture and flavor will differ from the original.

Conclusion

This Chicken Alfredo Lasagna is an easy, feel-good dish that turns simple ingredients into something special — ideal for family dinners, potlucks, or when you want a comforting, cheesy oven meal. If you want a variant or another take on chicken Alfredo lasagna, check this classic guide to an easy version at Easy Chicken Alfredo Lasagna (Chicken Lasagna …), or compare techniques with this long-standing recipe at Lasagna Alfredo Recipe.