Chicken Alfredo lasagna is a cozy, creamy white lasagna that’s easy to love and simple to make. Layer cooked chicken, spinach, mushrooms, and lasagna noodles with a jar of Alfredo sauce, then bake with cheese until bubbly!
Holly’s Recipe Highlights
- Flavor: Rich, creamy, and flavorful, this recipe is full of comforting flavors.
- Skill Level: Ready-made ingredients do all the work, just prep, assemble, and bake.
- Time-Saving Tips: Precooked chicken, lasagna noodles, and a jar of Alfredo sauce will save oodles of prep time.
- Freezing: Baked or unbaked, chicken Alfredo lasagna freezes beautifully for up to 3 months.
- Budget Tip: Add a little milk or water to the empty Alfredo jar to get all the last bits of sauce out!
Layered Lineup of Ingredients
- Chicken: Leftover chicken or a rotisserie chicken is a major timesaver in this recipe. Turkey or ground Italian sausage are other great options.
- Sauce: Buy or DIY? Buy your fave brand of Alfredo sauce or DIY a skinny version using cream cheese instead of heavy cream and serve the extra over roasted cauliflower.
- Noodles: Pre-cooked and dehydrated oven-ready lasagna noodles mean no boiling before using. Just layer and bake!
- Mix and Match: Use kale or shredded zucchini instead of spinach (or do both!) or toss in a bag of frozen peas and carrots for a bump in nutrients, and the kids won’t even notice.
How to Make Chicken Alfredo Lasagna
- Cook the Sauce: Sauté onions in oil until tender, stir in Alfredo, spinach, milk, and seasonings, and simmer.
- Layer: Spread a cup of sauce in a baking dish. Add noodles, Alfredo sauce, chicken, and cheese. Repeat.
- Bake: Cover and bake (full recipe below). Uncover and top with remaining cheese and bake until the cheese is bubbly.
- Rest: Let the lasagna stand for 15-20 minutes before slicing.
Second Day Deliciousness
- Cover leftover chicken Alfredo lasagna with plastic wrap and keep it in the refrigerator for up to 4 days. Reheat portions in the microwave.
- Freeze a baked and cooled lasagna by wrapping it in plastic wrap and aluminum foil for up to 3 months. Thaw fully in the refrigerator before reheating at 350˚F oven for about 30 minutes.
- Make an unbaked lasagna following the same tips for a baked one. Freeze for up to 3 months, thaw completely in the refrigerator, and bake at 350˚F oven for about 30 – 40 minutes.
They Will Love Lasagna With…
More Cheesy Comfort Casseroles
Did you make this Chicken Alfredo Lasagna recipe? Leave a comment and rating below.
Chicken Alfredo Lasagna
Creamy, cozy, and cheesy, chicken alfredo lasagna layers tender chicken and noodles in rich Alfredo sauce.
Ingredients
- 1 tablespoon butter
- 1 cup frozen chopped onions or 1 diced medium onion
- 2 (15 ounces each) jars Alfredo sauce
- 6 ounces frozen chopped spinach thawed and squeezed dry
- 1 (8 ounce) can mushroom stems & pieces drained, optional
- ¾ cup milk
- 2 teaspoons Italian seasoning
- 12 oven-ready lasagna noodles
- 4 cups shredded rotisserie chicken or chopped leftover chicken
- 4 cups shredded Italian cheese blend divided
Instructions
- Preheat oven to 350℉. Grease a 9×13-inch baking dish with cooking spray and set aside.
- In a large skillet, melt butter over medium heat. Add onions and cook 2-3 minutes until tender.
- Stir in alfredo sauce, thawed spinach (squeezed dry), mushrooms, milk, and Italian seasoning. Simmer for 5 minutes.
- Spread 1 cup of alfredo sauce in the bottom of the prepared baking dish. Lay 4 noodles over the sauce.
- Spread ⅓ of the remaining sauce over the noodles, followed by half of the chicken and 1 cup of cheese.
- Add a second layer of noodles and repeat the layer of alfredo sauce, chicken and cheese. Finish with one last layer of noodles and the remaining alfredo sauce spread evenly over the top.
- Cover the lasagna and bake for 40 minutes. Uncover and sprinkle the remaining cheese on top. Bake for 15-20 minutes more, or until the cheese is bubbly. Broil for 2-3 minutes to brown the cheese if desired.
- Remove from oven and let it stand for 15-20 minutes before slicing.
Video
Notes
Tip: After scooping the Alfredo sauce out of the jars, shake the milk in the jars to get the last bits of the sauce.
If using regular noodles instead of oven-ready noodles, boil noodles per instructions and add ½ cup less milk to the sauce.
Layer breakdown:
If using regular noodles instead of oven-ready noodles, boil noodles per instructions and add ½ cup less milk to the sauce.
Layer breakdown:
- 1 cup Alfredo sauce
- 4 noodles
- ⅓ of the remaining Alfredo sauce
- 2 cups chicken
- 1 cup cheese
- 4 noodles
- ⅓ of the remaining Alfredo sauce
- 2 cups chicken
- 1 cup cheese
- 4 noodles
- remaining Alfredo sauce
- 2 cups cheese (added in last 15-20 minutes of baking)
Nutrition Information
Calories: 212kcal | Carbohydrates: 18g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1722IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can you substitute the chicken with ground turkey??
Yes Barb, the post mentions this as a great substitution! Enjoy!
I’m a bit confused with the chicken, 5 breasts seems lIke an extremely large amount . If I wish to use already cooked chicken, how many cups would that be?
Hi Judi, you could substitute the chicken breasts with approximately 5-6 cups of cubed chicken.
Will the ingredients for the homemade alfredo sauce that you provided, make enough for this recipe?
Definitely Melanie! Enjoy!
Don’t ever try to print this recipe . I just printed 25 pages in color 19 of which were pictures and ads that was unnecessary waste of paper and ink!! If I had been in the same room as the printer I would have stopped it! Omg!!
Hoping this recipe tastes as good as it sounds to help make the wasted paper and ink worth it!
Oh no Robin! In the recipe card, right under the image of the recipe on the right-hand side, you’ll see a Print button. Using this will print only the recipe card and not the entire post. Hope that helps!
Can I use the no-bake lasagna noodles? Recipe looks delicious. Look forward to making it.
I have only tried the recipe as written so can’t say for sure.
I’m a little confused by the lasagna noodles. Are you using traditional noodles and doubling each layer? I can only fit 3 traditional noodles in one layer. Or maybe you are using those small, flat noodles I have also seen. I boiled the whole box thinking I would be doing many layers (without looking ahead in the recipe) but only used 9 in the 3 layers the recipe called for.
BTW, This was delicious, but A LOT of work and steps. Worth it? My husband thinks so 🙂
I’m so happy to hear that you love the lasagna! I use 5-6 standard noodles for each layer. It can also depend on the size and shape of your pan.