Creamy Chicken Alfredo Lasagna Recipe

If you’ve been hunting for a decadent, soul-warming dinner, you’re going to adore this Creamy Chicken Alfredo Lasagna Recipe. It’s not your ordinary lasagna — it’s layers of tender noodles, silky Alfredo sauce, tender shredded chicken, and a dreamy ricotta filling loaded with spinach and artichokes. Trust me, once you’ve tried this recipe, it’ll be the star of your dinner table every time you want something cozy and impressive. So, grab your apron because we’re about to create a fan-freaking-tastic dinner masterpiece together!

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Ingredients You’ll Need

Every ingredient in this Creamy Chicken Alfredo Lasagna Recipe plays its part in creating mouthwatering layers of flavor. I always recommend fresh garlic and good-quality cheeses to really elevate the dish, plus the spinach and artichokes bring a lovely dimension that keeps each bite interesting.

• Classic lasagna noodles: I prefer classic noodles over no-boil for the right chewy texture after soaking.
• Shredded mozzarella: Fresh shredded mozzarella melts beautifully without getting rubbery.
• Unsalted butter: Provides the perfect base for the Alfredo sauce; you can swap half for olive oil for a slight twist.
• Garlic cloves: Fresh minced garlic amps up the flavor; don’t skimp here!
• All-purpose flour: Essential for thickening the Alfredo sauce just right.
• Low sodium chicken broth: Adds depth without overpowering the creaminess.
• Half and half: The creamy heart of the Alfredo; it’s lighter than heavy cream but still luscious.
• Seasonings (onion powder, parsley, basil, oregano, thyme, pepper, red pepper flakes, chicken bouillon): These carefully blended herbs and spices give the sauce a complex, savory profile.
• Parmesan cheese: Freshly grated for sharp, nutty flavor melded into the sauce and ricotta mixture.
• Rotisserie chicken: Using pre-cooked chicken makes this so easy and gently flavors each layer.
• Eggs: They bind the ricotta filling for that creamy yet firm texture.
• Whole milk ricotta cheese: I love mixing in ricotta to keep the layers soft but substantial.
• Full fat sour cream: Adds tang and creaminess to the ricotta filling—this is a game-changer!
• Fresh or dried basil: Brings a bright, herbal note to the ricotta mix.
• Nutmeg: Just a pinch adds warmth and depth to the ricotta filling.
• Artichoke hearts: Make sure they’re well-drained to avoid soggy layers and add a subtle tartness.
• Frozen chopped spinach: Thawed and very well pressed to keep the layers from getting watery.

Variations

I love customizing this Creamy Chicken Alfredo Lasagna Recipe, and I encourage you to play around to suit your tastes or dietary needs. From swapping out ingredients to adding your favorite veggies, there’s plenty of room to make it your own.

• Vegetarian variation: Skip the chicken and load up on roasted mushrooms and zucchini – it’s just as dreamy that way!
• Spicy twist: Add extra red pepper flakes or a dash of cayenne to the Alfredo sauce for a little heat; I discovered this when I wanted a more bold flavor.
• Gluten-free option: Use gluten-free noodles and a gluten-free flour blend to keep everything safe and delicious.
• Make it lighter: Substitute half-and-half with whole milk, and swap sour cream for Greek yogurt—your lasagna will still be creamy but feel a bit fresher.

How to Make Creamy Chicken Alfredo Lasagna Recipe

Step 1: Soak and Prep the Noodles

This is a little trick that really keeps your noodles tender and easy to work with. Instead of boiling, place the classic lasagna noodles in a long pan and pour hot tap water over them until fully submerged. Let them soak for at least 30 minutes, stirring gently now and then to keep them separated. This soaking method prevents overcooking and helps with layering later—no brittle noodles here!

Step 2: Mix the Ricotta Filling

In a large bowl, combine the whole milk ricotta, sour cream, eggs, Parmesan cheese, fresh basil, nutmeg, salt, pepper, chopped artichokes, and thawed spinach. I find mixing these ingredients well ensures every bite is perfectly balanced with creamy bites of spinach and Artichoke. Set this aside while we warm the sauce.

Step 3: Make the Alfredo Sauce

Start by melting your butter in a large skillet over medium heat. Once melted, whisk in the flour and minced garlic, stirring constantly for about 2 minutes to cook out the raw flour taste. Then, lower the heat and gradually whisk in half-and-half, chicken broth, and all the herbs and seasonings. Bring it to a boil while whisking, then reduce heat and simmer for about 5 minutes until it’s thickened just right—creamy but still pourable. Remove from heat and stir in freshly grated Parmesan cheese until melted, then fold in the shredded rotisserie chicken. If you find your sauce too thick, adding a splash of milk can help thin it to perfect pouring consistency.

Step 4: Assemble Your Lasagna

Lightly grease a deep 9×13-inch baking pan (I use a glass one for even heat). Start by spreading 1 cup of Alfredo sauce in the bottom to prevent sticking. Place 4 whole noodles lengthwise, plus part of a 5th to cover the pan. Spread a third of the ricotta mixture evenly over the noodles, then top with 1 cup mozzarella. Repeat this layering process two more times—Alfredo sauce, noodles, ricotta, mozzarella—making three complete layers. Finish by pouring the remaining Alfredo sauce over the top and sprinkling with the remaining mozzarella.

Step 5: Bake to Perfection

Cover the pan tightly with foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until bubbly and hot all the way through. For that signature golden, bubbly top I absolutely love, switch your oven to broil (about 550°F) and broil for just 3 minutes, watching carefully so it doesn’t burn. Let the lasagna rest for 15 minutes after baking — this helps the layers set up so you get beautiful slices instead of a messy scoop.

How to Serve Creamy Chicken Alfredo Lasagna Recipe

Garnishes

I love finishing this lasagna with a sprinkle of fresh chopped basil or parsley for that pop of color and fresh herb flavor. A little extra grated Parmesan on top works beautifully too if you want to double down on cheesiness!

Side Dishes

This recipe pairs wonderfully with a crisp green salad tossed with lemon vinaigrette and some crusty garlic bread to soak up any extra sauce. For something lighter, roasted asparagus or steamed green beans balance the richness perfectly.

Creative Ways to Present

For a special occasion, I’ve served individual portions in small ramekins layered the same way—each guest gets their own personal lasagna. I’ve also tried adding sun-dried tomatoes into the ricotta filling for a festive twist that everyone loved!

Make Ahead and Storage

Storing Leftovers

Store leftover lasagna in airtight containers in the fridge for up to 4 days. I find that it tastes even better the next day once all the flavors have melded together—like a little magic overnight.

Freezing

This Creamy Chicken Alfredo Lasagna freezes like a charm. After it’s cooled, I tightly cover the whole pan with foil and plastic wrap before freezing. When I want to enjoy it again, I simply thaw it overnight in the fridge and bake until warmed through. Perfect for meal prepping or saving for busy weeknights!

Reheating

To reheat leftovers, cover with foil and bake at 350°F for 20-25 minutes until hot. For an extra melty top, remove the foil in the last 5 minutes. Microwaving works in a pinch but can make the noodles a little chewy, so oven reheating is my top recommendation.

FAQs

Final Thoughts

This Creamy Chicken Alfredo Lasagna Recipe has become one of my absolute favorites because it combines everything comforting about a classic lasagna with the luscious richness of homemade Alfredo sauce and the freshness of spinach and artichokes. I’m telling you, once you try it, you’ll want to make it again and again for family dinners, celebrations, or simply because you deserve a little indulgence. So grab your ingredients, take it one layer at a time, and enjoy that glorious, creamy, cheesy masterpiece you just made!

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