This post may contain affiliate links. Please read our disclosure policy.
This Chicken Alfredo Lasagna takes everything you love about classic lasagna and gives it a creamy, dreamy twist. Tender rotisserie chicken, cheesy spinach filling, and layer after layer of pasta are all brought together by the star of the show — a rich, velvety garlic béchamel sauce that truly sets this recipe apart.
It’s indulgent and comforting without being heavy. The garlic-infused Alfredo sauce gives every bite a restaurant-quality flavor, while the ricotta and sour cream filling adds a luxurious creaminess you just can’t get from shortcuts. I’ve been perfecting this recipe for more than 15 years, and it’s still the one I make when I want to impress guests — or just treat my family to something special.
If you love hearty baked pasta dishes like Classic Lasagna, Cannelloni, or Stuffed Shells, you’re going to flip for this Chicken Alfredo Lasagna. It’s layered with tender chicken, creamy ricotta, and spinach — all wrapped in my signature garlic béchamel sauce that makes it richer and silkier than anything you’ve had before
Before You Begin
✨ Use a deep baking dish. This lasagna is hearty and layered high! A deep 9×13 pan prevents bubbling over while baking.
✨ Drain the spinach thoroughly. Press it firmly with the back of a spoon in a fine mesh sieve — excess moisture can make the lasagna watery.
✨ Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
✨ Season generously. Don’t skip the nutmeg or white pepper — they subtly elevate the sauce and ricotta filling.
✨ Rest before slicing. Allow the lasagna to rest for 10–15 minutes after baking so the layers set and slice beautifully.
🧄 Ingredients for Chicken Alfredo Lasagna
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Ricotta Filling
-
Whole milk ricotta & sour cream: Create a creamy, rich base that stays moist during baking.
-
Parmesan & mozzarella: For that classic cheesy flavor and beautiful melt.
-
Spinach: Be sure it’s well-drained — it adds nutrients and texture.
-
Basil & Italian seasoning: Infuse every bite with fresh Italian flavor.
-
Nutmeg & white pepper: Traditional béchamel spices that give subtle warmth.
Sauce
-
Butter, onion & garlic: The aromatic backbone of your béchamel.
-
Flour: Thickens the sauce to creamy perfection.
-
Half-and-half & chicken broth: The silky base that carries the garlic flavor.
-
Parmesan: Melts right into the sauce for that signature Alfredo richness.
Layering
-
Lasagna noodles: Cook just to al dente.
-
Rotisserie chicken: Tender, flavorful, and convenient.
-
Mozzarella: A melty blanket for the top — golden perfection.
Pro Tips
⭐ For extra garlic flavor: Sauté the garlic slowly on low heat so it becomes fragrant and sweet, not sharp or burnt.
⭐ Don’t rush the sauce. Let the béchamel gently thicken and simmer for a few minutes — this develops its silky texture.
⭐ Layer evenly. Each layer should get a bit of everything — sauce, cheese, chicken, and noodles — for perfect balance in every slice.
⭐ Make it ahead. Assemble the lasagna up to a day in advance, cover tightly, and refrigerate until ready to bake. Add 10–15 minutes to the bake time if cold.
⭐ Freeze like a pro. Wrap individual portions in foil and freeze for easy weeknight dinners.
How To Make Chicken Alfredo Lasagna Recipe
- Combine all the ingredients for the ricotta filling.
-
Stir together in a mixing bowl until well combined; set aside.
-
Melt the butter, add onion, and garlic, and saute until soft.
-
Sprinkle flour over onions and cook.
-
Whisk constantly for 1 minute.
-
Remove pan from heat and slowly whisk in half and half and chicken broth until smooth.
-
Return skillet to low heat and stir in Parmesan, salt, and pepper, then simmer gently until cheese is melted.
- Prepare all the ingredients.
-
Spread about 1 cup of the sauce on the prepared baking dish. Layer 4 noodles to cover the bottom of the dish.
-
Then half the ricotta mixture
-
Half the chicken
-
1/3 of the mozzarella, and
-
1/3 of the sauce. Repeat the layers again.
-
Top with the remaining 4 noodles, then the remaining sauce and remaining cheese. Cover with foil and bake.
-
Uncover and bake for 20-30 minutes or until the lasagna is bubbly and the cheese is golden.
***See the full instructions below.
Frequently Asked Questions
Can I use cooked chicken breasts instead of rotisserie chicken?
Yes! Any cooked, shredded chicken works perfectly — just make sure it’s well-seasoned.
Can I substitute fresh spinach for frozen?
Absolutely. Use about 10 ounces of fresh spinach, sautéed and drained well.
Can I use jarred Alfredo sauce instead?
Technically yes, but you’ll miss what makes this recipe shine — the homemade garlic béchamel. It’s worth every minute!
Can this be made ahead of time?
Yes, assemble it a day ahead, cover, and refrigerate. Bake before serving.
Can I freeze Chicken Alfredo Lasagna?
Yes, wrap tightly in plastic wrap and foil. It’ll keep for up to 2 months. Thaw overnight before baking.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cover leftovers tightly and refrigerate for up to 3 days.
Reheating
- Reheat covered in a 350°F oven for 20–25 minutes, or until hot and bubbly. If stored in a glass dish, let it come to room temperature first to prevent cracking.
Freezing
- Freeze whole or in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake just before serving for best results.
What to Serve With
Fresh + Crisp Sides: Try my Mediterranean Salad, Arugula Salad with Manchego and Apples, or Sheet Pan Mediterranean Vegetables for a light, refreshing contrast.
Cozy Breads: Serve with Buttery Quick Dinner Rolls, Garlic Bread, or Olive Garden Breadsticks — perfect for soaking up every bit of sauce.
Sweet Finishes: End your meal with Tiramisu, Italian Fig Cookies, Italian Wedding Cookies, or Orange Pound Cake for a sweet Italian-inspired finale.
More Yummy Pasta Dishes
If you love creamy, comforting pasta dinners, try one of these next:
- Marry Me Chicken Pasta– Creamy and flavorful with sun-dried tomatoes and tender chicken.
- Chicken Riggies – A bold, creamy classic from Upstate New York with just the right touch of spice.
- Baked Ziti With Italian Sausage – Saucy, cheesy, lots of Italian sausage and baked to golden perfection — a true family favorite.
- Mostaccioli – A hearty baked pasta with rich meat sauce and plenty of melty mozzarella.
- Chicken Tortellini Alfredo – Creamy, garlicky, and totally irresistible — comfort food at its best.
- Cacio e Pepe- – Simple, creamy, and perfectly peppery — Italian comfort at its best.
TRIED THIS RECIPE?
If you enjoyed this recipe, I’d be grateful if you left a star ⭐⭐⭐⭐⭐ rating and comment — your feedback truly makes my day!
💌 Hungry for more yuumy cozy recipes? Subscribe to my FREE newsletter so you never miss a new family favorite. 💌
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Alfredo Lasagna
Ingredients
Ricotta Filling:
- 2 large eggs, lightly beaten
- 24 ounces whole milk ricotta
- 1 cup sour cream
- 1 1/2 cups Parmesan cheese
- 1 cup mozzarella, shredded
- 2 (10-ounce) package frozen chopped spinach, thawed and added to a fine sieve and pressed very firmly with the back of a large spoon to remove all moisture.
- 1/2 cup fresh basil, julienned
- 2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Sauce:
- 1/4 cup unsalted butter
- 1/4 cup onion, finely diced
- 1 tablespoon garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups half and half
- 1 cup chicken broth
- 1/2 cup Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Layering Ingredients:
- 12 lasagna noodles, cooked and cooled
- 1 rotisserie chicken, cut into bite-sized pieces, skin, and bones removed and discarded
- 16 ounces mozzarella, shredded
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a deep 9X13-inch baking dish with nonstick cooking spray; set aside.
- Stir together all the ingredients for the ricotta filling in a mixing bowl until well combined; set aside.
- In a large, high-sided skillet, melt the butter (1/4 cup) over medium-low heat. Add onion (1/4 cup) and garlic (1 tablespoon) and saute until soft, about 8-10 minutes. Sprinkle flour (1/4 cup) over onions and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in half and half (1 1/2 cups) and chicken broth (1 cup) until smooth.
- Return skillet to low heat and stir in Parmesan (1/2 cup), salt (1/2 teaspoon), and pepper (1/4 teaspoon), then simmer gently until cheese is melted.
Assembly:
- Spread about 1 cup of the sauce on the prepared baking dish. Layer 4 noodles to cover the bottom of the dish, then half the ricotta mixture, half the chicken, 1/3 of the mozzarella, and 1/3 of the sauce. Repeat the layers again. Top with the remaining 4 noodles, then the remaining sauce and remaining cheese.
- Cover lasagna with foil and bake in the preheated oven for 30 minutes. Uncover and bake for 20-30 minutes or until the lasagna is bubbly and the cheese is golden.
Nutrition
On your phone? Check out my web story here.
I have made this recipe twice now for a cafe and added mushrooms but used fresh baby spinach everyone loves it and wants it to stay on the menu.
Thank You.
Irene.
Wow, that’s amazing, Irene! Thank you for your positive feedback 🙂
Love this recipe
I used a bag of fresh spinach and added a red pepper I needed to use.
I will make this again!
Yum yum yum! That’s so good!