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Easy Chicken Alfredo Lasagna Recipe - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken (about 3 cups shredded; or 1.5 pounds cooked chicken breast)
  • No-boil lasagna noodles (1 box, about 9–12 sheets)
  • Alfredo sauce (3 to 4 cups; store-bought or homemade)
  • Mozzarella cheese (3 cups shredded)
  • Parmesan cheese (1 cup grated)
  • Ricotta cheese (1 1/2 cups)
  • Egg (1 large, for the ricotta mixture)
  • Garlic (2–3 cloves, minced)
  • Italian seasoning (1–2 teaspoons)
  • Fresh parsley (2 tablespoons chopped; optional, for garnish)
  • Olive oil or butter (1 tablespoon, for sautéing garlic)
  • Salt and black pepper (to taste)
  • Optional add-ins: baby spinach (2 cups), sliced mushrooms (1 cup), steamed broccoli florets (1 1/2 cups)

Method
 

  1. Preheat and prep the pan. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish so the noodles won’t stick.
  2. Warm the garlic. In a small pan, heat olive oil or butter over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant. Don’t brown it. Stir the garlic into your Alfredo sauce to boost the flavor.
  3. Mix the ricotta layer. In a bowl, combine ricotta, egg, 1/2 cup Parmesan, 1 teaspoon Italian seasoning, a pinch of salt, and a few grinds of black pepper. Stir until smooth.
  4. Prep the chicken. Shred the rotisserie chicken. Toss it with 1/2 to 1 cup of the Alfredo sauce to keep it juicy. Season with a little salt, pepper, and a pinch of Italian seasoning.
  5. Optional veggies. If using spinach or mushrooms, quickly sauté them in a teaspoon of oil with a pinch of salt until softened and most moisture is gone. This prevents a watery lasagna. If using broccoli, make sure it’s steamed and patted dry.
  6. Layer 1: Sauce and noodles. Spread a thin layer (about 1/2 cup) of Alfredo on the bottom of the dish. Add a single layer of no-boil lasagna noodles, slightly overlapping if needed.
  7. Layer 2: Ricotta. Dollop and spread one-third of the ricotta mixture over the noodles.
  8. Layer 3: Chicken and veggies. Scatter a third of the chicken evenly. Add a layer of veggies if using.
  9. Layer 4: Cheese and sauce. Sprinkle about 1 cup mozzarella and 2–3 tablespoons Parmesan. Drizzle 3/4 to 1 cup Alfredo sauce over the top.
  10. Repeat layers. Repeat the noodle–ricotta–chicken–cheese–sauce pattern two more times (for a total of three full layers). Finish with a final layer of noodles, a generous amount of Alfredo sauce, the remaining mozzarella, and the rest of the Parmesan.
  11. Cover and bake. Cover the dish tightly with foil (spray the foil with oil so cheese won’t stick). Bake for 25 minutes.
  12. Uncover and brown. Remove the foil and bake another 15–20 minutes, until the top is golden and bubbly and a knife slides in easily.
  13. Rest before slicing. Let the lasagna rest for 10–15 minutes. This helps it set up so you get neat slices.
  14. Garnish and serve. Sprinkle with chopped parsley for a fresh finish. Serve warm.