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Classic Baked Chicken Alfredo Lasagna

A close-up of a thick slice of chicken alfredo lasagna showing layers of pasta, shredded chicken, and creamy sauce, topped with melted cheese and herbs.
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A rich and creamy layered pasta dish featuring tender chicken and homemade Alfredo sauce baked until golden brown.

Ingredients

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  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup chopped onion
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the Alfredo sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in warm milk and heavy cream until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  3. Remove sauce from heat. Stir in 1 cup of Parmesan cheese, salt, pepper, and nutmeg. Set aside 1 cup of the sauce for topping and mix the shredded chicken into the remaining sauce.
  4. In a medium bowl, combine ricotta cheese, egg, and parsley.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Assemble the lasagna: Spread a thin layer of the chicken Alfredo sauce mixture on the bottom of the prepared dish.
  7. Arrange a layer of cooked lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with one-third of the mozzarella cheese.
  9. Spoon half of the remaining chicken Alfredo sauce mixture over the mozzarella.
  10. Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, and the rest of the chicken Alfredo sauce.
  11. Top with a final layer of noodles. Pour the reserved 1 cup of Alfredo sauce over the top layer and sprinkle with the remaining mozzarella and Parmesan cheese.
  12. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a shortcut, use 3 cups of store-bought Alfredo sauce and skip steps 2 and 3, adding the shredded chicken directly to the warmed sauce.
  • You can use a rotisserie chicken for quick preparation.
  • To make this ahead, assemble the entire lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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