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Overhead shot of a delicious Chicken Alfredo Lasagna with creamy sauce and golden-brown cheese topping.

ULTIMATE CHICKEN ALFREDO LASAGNA

This Chicken Alfredo Lasagna elevates classic comfort food with layers of tender chicken, rich alfredo sauce, and bubbly cheese. It's a satisfying and flavorful dish perfect for a weeknight dinner or special occasion, promising a new family favorite.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 4 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1/2 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/2 tsp garlic powder
  • 3 cups shredded mozzarella cheese, divided

Equipment

  • large skillet
  • Large saucepan
  • 9x13-inch baking dish
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • aluminum foil
  • Spatula or spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add the chicken cubes to the skillet and season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  4. Cook the chicken until it's cooked through and lightly browned, about 5-7 minutes. Set aside.
  5. In a large saucepan, melt the butter over medium heat.
  6. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it!
  7. Pour in the heavy cream and bring to a simmer, stirring occasionally.
  8. Reduce the heat to low and stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
  9. Continue to simmer the sauce for about 5-7 minutes, or until it has thickened slightly, stirring frequently to prevent sticking.
  10. In a medium mixing bowl, combine the ricotta cheese, parsley, egg, and garlic powder.
  11. Mix well until everything is evenly combined.
  12. Spread a thin layer of alfredo sauce on the bottom of the 9x13 inch baking dish.
  13. Place a layer of lasagna noodles over the sauce, overlapping if necessary.
  14. Spread half of the ricotta mixture evenly over the noodles.
  15. Sprinkle 1 cup of mozzarella cheese over the ricotta.
  16. Top with half of the cooked chicken.
  17. Pour about 1/3 of the remaining alfredo sauce over the chicken.
  18. Repeat layers: noodles, remaining ricotta mixture, 1 cup of mozzarella cheese, remaining chicken, and another 1/3 of the alfredo sauce.
  19. Top with a final layer of noodles, the remaining alfredo sauce, and the remaining 1 cup of mozzarella cheese, plus an extra sprinkle of Parmesan cheese for good measure!
  20. Cover the baking dish with aluminum foil.
  21. Bake for 30 minutes.
  22. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  23. Let the lasagna rest for at least 10-15 minutes before slicing and serving. This helps it set up properly.

Notes

For best results, use oven-ready lasagna noodles. If using regular noodles, pre-cook them according to package directions. Make sure the chicken is fully cooked before assembling. The lasagna can be assembled up to 24 hours in advance and stored in the refrigerator. Add a pinch of red pepper flakes to the alfredo sauce for a little kick. Leftover lasagna can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.