This easy chicken lasagna recipe has a creamy alfredo base with chicken strips. It’s a decadent main dish that everyone will be dying to have seconds of.
There are few foods I love more than my mom’s no-ricotta lasagna recipe.
But I think chicken Alfredo lasagna might be one of them. I don’t know what it is about a creamy, alfredo sauce drenched atop noodles and chicken, but it’s just so good.
I’ve been trying to eat a lot less red meat, which doesn’t go so well with my love of lasagna. So the other day, I thought that maybe I should make a chicken lasagna recipe.
While my gut feeling told me it should have a white sauce base, I decided to poll my Instagram followers.
Not surprisingly, the majority of them said they felt that a chicken lasagna would have a white sauce – rather than a red sauce – so I decided that would be the winning ticket for this recipe.
However, I want to make it simple as well. I know some people run at the thought of making Alfredo sauce, but the sauce I made came together in just a few minutes.
Make sure you don’t overheat the sauce because it will break and get all oily…and that’s never fun!
Instructions for Chicken Alfredo Lasagna
- Lasagna noodles (I recommend using oven-ready noodles for convenience)
- Grilled chicken strips, chopped into bite-size pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese (for that extra kick)
- Additional 1/2 cup Parmesan cheese for layering
For the Alfredo Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups half and half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- Parsley flakes (for a burst of freshness)
- Salt and pepper to taste
How to Make Chicken Alfredo Lasagna
- Prepare the Noodles: If you’re not using oven-ready lasagna noodles, cook them according to the package instructions, drain, and set aside.
- Create the Alfredo Sauce: In a saucepan over medium-high heat, melt butter and whisk in flour. Gradually add half and half, whisking quickly to eliminate any flour/butter clumps. Stir in Parmesan cheese until smooth, then incorporate the desired seasonings.
- Add Chicken Delight: Introduce chopped chicken into the Alfredo sauce, stirring to create a rich and flavorful mixture.
- Assemble the Layers: Begin by spreading a small layer of Alfredo sauce (without chicken) on the bottom of a 9×13 baking dish. Layer with 3-4 lasagna noodles, followed by a generous spread of Alfredo sauce and chicken. Top it off with Parmesan and mozzarella. Repeat this layering process, concluding with a final layer of mozzarella.
- Bake to Perfection: Bake the assembled lasagna at 350 degrees for 30 minutes, covered with tin foil. Uncover and bake for an additional 10 minutes. For a golden touch, broil for a minute if desired.
- Rest and Serve: Allow the lasagna to rest, covered with tin foil, for about 15 minutes before serving. This crucial step ensures the flavors meld, and the dish attains the perfect consistency. Delight in the creamy, cheesy goodness of this Chicken Alfredo Lasagna that will undoubtedly leave everyone at the table craving seconds.
Tips for Cooking Alfredo Lasagna
I think a lot of people get intimidated by lasagna unnecessarily. Honestly, there are some complicated recipes! However, it really doesn’t have to be that difficult.
This chicken lasagna is simpler than a traditional ground beef-based lasagna would be, but there are definitely some similarities between the prep. Hopefully, these tips will help you feel a little more prepared for making lasagna in the future:
- Oven-ready lasagna noodles are great for cutting down on the prep work for lasagna. There are tons of different brands – ones that look like traditional, flat lasagna noodles, and also ones that have crimped edges (that’s what I usually use). Make sure they are completely covered in some liquid, though, because that’s what cooks them in the oven!
- Double the recipe! I always do this when I make casseroles, especially lasagnas. I double the recipe and put one in the freezer for later. That way, I only have to go to the trouble of making it once, but I get two dinners out of it.
- Cook it with tin foil on top for the majority of the time, and then take it off for the last 10 minutes or so.
- Use a good quality baking dish – I’ll admit, a lot of the time I just use a pyrex glass baking dish…which gets the job done. However, I prefer a deeper one that is meant for lasagnas or casseroles. My mom has a Rachel Ray Lasagna Pan that I just love.
- Buy blocks of cheese and shred it if you can – this works a lot better than pre-shredded cheese, and it tends to melt better (but it will still taste great regardless!)
Sides for Chicken Alfredo Lasagna
Every good lasagna has some delicious sides to go along with it! Because a lasagna can be somewhat heavy in calories, you don’t need anything too crazy. But it’s nice to have something to go with it. Here are a few good lasagna sides:
- Green salad (we love buying the Olive Garden dressing – it’s available at most stores)
- Breadsticks – this easy breadstick recipe is a family favorite
- Jello or Jello Salad
- Green Beans
You can wrap the pan securely with aluminum foil and freeze your leftover lasagna alfredo chicken for up to 4 months to preserve its flavors. When ready to enjoy, defrost in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 20-30 minutes.
- lasagna noodles, I use oven ready noodles
- grilled chicken strips, chopped into bite-size pieces
- 1/4 cup butter
- 1/4 cup flour
- 2 cup half and half
- 1/2 cup grated parmesan cheese
- 1 teaspoon minced garlic
- parsley flakes
- 2 cup shredded mozzarella cheese
- 1/2 cup parmesan cheese
- If you are not using oven ready lasagna noodles, cook them according to the package, drain, and set aside.
- Melt butter in a saucepan over medium-high heat. After melted, whisk in the flour.
- Slowly add in the half and half and whisk quickly to get rid of the flour/butter clumps
- Stir in parmesan cheese and mix until smooth. Add in seasonings.
- Add in chopped chicken and stir.
- Put a small layer of alfredo sauce (no chicken) on the bottom of a 9x13 baking dish.
- Add 3-4 lasagna noodles
- Put a layer of the alfredo sauce and chicken and top with parmesan, and then mozzarella. Repeat for as many layers as you have sauce and chicken, ending with a layer of mozzarella.
- Cook at 350 for 30 minutes with tin foil. Remove tin foil and cook for an additional 10 minutes; broil for a minute if you need it to brown the cheese more.
- Let sit (with tin foil) for about 15 minutes before serving.
- If you really want to simplify things and you don't mind the taste, you can use jarred alfredo sauce instead of making your own. Just warm it up over the stove and add in the chicken strips.
- You may also make your own chicken strips using chicken breasts. I personally just used store bought, pre-cooked chicken strips for simplicities sake.
- You can add cooked broccoli or spinach to the dish to make it a little less heavy
Other Easy Lasagna Recipes You May Enjoy
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.