Okay, so you know how regular lasagna is already pretty amazing? Well, this is what happens when lasagna gets a serious upgrade and decides to become the most indulgent comfort food known to humanity. We’re talking layers upon layers of tender pasta, creamy homemade alfredo sauce, juicy seasoned chicken, and enough cheese to make your lactose-intolerant friend weep with envy. This isn’t your basic red-sauce lasagna — this is the kind of dish that makes people propose marriage after one bite. My mother-in-law literally asked for the recipe before she finished her first serving, and she’s never asked for any of my recipes before. That’s how you know this is special. Fair warning: this is not diet food. This is “I’m going to eat my feelings and they’re going to taste incredible” food.
Why You’ll Love This Recipe
It’s like chicken alfredo and lasagna had a beautiful, cheesy baby.
Makes enough to feed an army or give you leftovers for days.
Perfect for special occasions or when you want to feel fancy.
Every single bite is creamy, cheesy perfection.
Way more impressive than it is difficult to make.
Freezes beautifully for future lazy dinners.
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
For the Alfredo Sauce:
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 tsp nutmeg
- Salt and white pepper to taste
For the Cheese Situation:
- 16 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 3 cups mozzarella cheese, shredded (divided)
- 1 cup parmesan cheese, grated
- 8 oz cream cheese, softened
For Assembly:
- 12 lasagna noodles (the regular kind, not no-boil)
- 2 cups fresh spinach, chopped (optional but recommended)
- 1/2 cup sun-dried tomatoes, chopped (optional)
- Extra parsley for garnish
Let’s Do This
Step 1: Prep Your Chicken Season chicken breasts with Italian seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (165°F internal temp). Let it rest for 5 minutes, then dice into bite-sized pieces. Set aside and try not to eat all of it while you’re working.
Step 2: Cook Those Noodles Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. This is crucial — nobody wants pasta that’s stuck together in one sad clump.
Step 3: Make the Alfredo Magic In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 2 minutes to get rid of that raw flour taste. Gradually whisk in milk and cream, making sure there are no lumps. Bring to a simmer and cook, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in parmesan, nutmeg, salt, and white pepper. This should be creamy and smooth — if it’s lumpy, strain it.
Step 4: Ricotta Mix Time In a medium bowl, combine ricotta, egg, chopped parsley, and a pinch of salt and pepper. Mix until smooth. This is going to add that classic lasagna creaminess we all crave.
Step 5: Preheat and Prep Preheat your oven to 375°F and grease a 9×13 inch baking dish. Spread about 1/2 cup of alfredo sauce on the bottom of the dish — this prevents sticking and adds flavor from the get-go.
Step 6: Layer Like a Pro Here’s where the magic happens. Layer in this order:
- 3 lasagna noodles
- 1/3 of the ricotta mixture
- 1/3 of the diced chicken
- 1/3 of the spinach (if using)
- 1/3 of the sun-dried tomatoes (if using)
- 1 cup of alfredo sauce
- 1 cup shredded mozzarella
Repeat this twice more, then top with remaining 3 noodles, remaining alfredo sauce, remaining mozzarella, and all the parmesan. It should look like a beautiful, cheesy mountain.
Step 7: Bake Until Golden Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden on top. The cheese should be melted and slightly browned in spots.
Step 8: The Hardest Part Let it rest for 15-20 minutes before cutting. I know this is torture, but it prevents the whole thing from falling apart when you try to serve it. Use this time to make a salad or open some wine.
Serving Suggestions
Serve with garlic bread because more carbs never hurt anyone.
A crisp Caesar salad cuts through all that creamy richness perfectly.
Pair with a nice Chardonnay or Pinot Grigio.
Add a side of roasted vegetables if you want to pretend you’re being healthy.
Switch It Up
Veggie Version: Replace chicken with roasted vegetables like zucchini, bell peppers, and mushrooms.
Seafood Twist: Use cooked shrimp or crab instead of chicken.
Bacon Addition: Because everything’s better with bacon — add 8 strips, cooked and crumbled.
Mushroom Madness: Sauté 8 oz of sliced mushrooms and add them to the layers.
Spicy Kick: Add a pinch of red pepper flakes to the alfredo sauce.
Make-Ahead Tips
You can assemble this completely and refrigerate for up to 2 days before baking.
The alfredo sauce can be made 3 days ahead and stored in the fridge.
Cook the chicken ahead of time and store it covered in the fridge.
This freezes beautifully for up to 3 months — just thaw overnight before baking.
Storage and Reheating
Leftovers keep for 4-5 days in the fridge, covered.
Reheat individual portions in the microwave for 1-2 minutes.
For larger portions, reheat in a 350°F oven covered with foil for 20-25 minutes.
Add a splash of milk if it looks dry when reheating.
Questions People Actually Ask
Q: Can I use no-boil noodles? A: You can, but you’ll need to add about 1/2 cup more liquid (milk or broth) to the alfredo sauce since they absorb more moisture.
Q: My alfredo sauce is lumpy. Help! A: Strain it through a fine-mesh sieve, or use an immersion blender to smooth it out. Next time, whisk more vigorously when adding the milk.
Q: Can I make this lighter? A: You can use half-and-half instead of heavy cream, reduced-fat cheeses, and add more vegetables. It won’t be quite as rich, but it’ll still be delicious.
Q: How do I know when it’s done? A: The center should be hot (165°F if you want to be precise), the cheese should be melted and bubbly, and the top should be golden brown.
Q: Can I use rotisserie chicken? A: Absolutely! Just shred about 3 cups of meat. Season it with a bit of Italian seasoning to boost the flavor.
Q: Why is my lasagna watery? A: Make sure your alfredo sauce is thick enough before assembling, and don’t skip the resting time after baking. Also, drain your spinach well if using frozen.
Print
Ultimate Chicken Alfredo Lasagna
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Description
Okay, so you know how regular lasagna is already pretty amazing? Well, this is what happens when lasagna gets a serious upgrade and decides to become the most indulgent comfort food known to humanity. We’re talking layers upon layers of tender pasta, creamy homemade alfredo sauce, juicy seasoned chicken, and enough cheese to make your lactose-intolerant friend weep with envy. This isn’t your basic red-sauce lasagna — this is the kind of dish that makes people propose marriage after one bite. My mother-in-law literally asked for the recipe before she finished her first serving, and she’s never asked for any of my recipes before. That’s how you know this is special. Fair warning: this is not diet food. This is “I’m going to eat my feelings and they’re going to taste incredible” food.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
For the Alfredo Sauce:
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 tsp nutmeg
- Salt and white pepper to taste
For the Cheese Situation:
- 16 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 3 cups mozzarella cheese, shredded (divided)
- 1 cup parmesan cheese, grated
- 8 oz cream cheese, softened
For Assembly:
- 12 lasagna noodles (the regular kind, not no-boil)
- 2 cups fresh spinach, chopped (optional but recommended)
- 1/2 cup sun-dried tomatoes, chopped (optional)
- Extra parsley for garnish
Instructions
Step 1: Prep Your Chicken Season chicken breasts with Italian seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (165°F internal temp). Let it rest for 5 minutes, then dice into bite-sized pieces. Set aside and try not to eat all of it while you’re working.
Step 2: Cook Those Noodles Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. This is crucial — nobody wants pasta that’s stuck together in one sad clump.
Step 3: Make the Alfredo Magic In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 2 minutes to get rid of that raw flour taste. Gradually whisk in milk and cream, making sure there are no lumps. Bring to a simmer and cook, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in parmesan, nutmeg, salt, and white pepper. This should be creamy and smooth — if it’s lumpy, strain it.
Step 4: Ricotta Mix Time In a medium bowl, combine ricotta, egg, chopped parsley, and a pinch of salt and pepper. Mix until smooth. This is going to add that classic lasagna creaminess we all crave.
Step 5: Preheat and Prep Preheat your oven to 375°F and grease a 9×13 inch baking dish. Spread about 1/2 cup of alfredo sauce on the bottom of the dish — this prevents sticking and adds flavor from the get-go.
Step 6: Layer Like a Pro Here’s where the magic happens. Layer in this order:
- 3 lasagna noodles
- 1/3 of the ricotta mixture
- 1/3 of the diced chicken
- 1/3 of the spinach (if using)
- 1/3 of the sun-dried tomatoes (if using)
- 1 cup of alfredo sauce
- 1 cup shredded mozzarella
Repeat this twice more, then top with remaining 3 noodles, remaining alfredo sauce, remaining mozzarella, and all the parmesan. It should look like a beautiful, cheesy mountain.
Step 7: Bake Until Golden Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden on top. The cheese should be melted and slightly browned in spots.
Step 8: The Hardest Part Let it rest for 15-20 minutes before cutting. I know this is torture, but it prevents the whole thing from falling apart when you try to serve it. Use this time to make a salad or open some wine.
Notes
Serve with garlic bread because more carbs never hurt anyone.
A crisp Caesar salad cuts through all that creamy richness perfectly.
Pair with a nice Chardonnay or Pinot Grigio.
Add a side of roasted vegetables if you want to pretend you’re being healthy.
- Prep Time: 45 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~32g
- Protein: ~32g