Description
This easy Alfredo chicken lasagna is a creamy, cheesy twist on a classic comfort dish. Made with layers of shredded chicken, Alfredo sauce, lasagna noodles, and melty mozzarella, it’s the perfect weeknight dinner that’s hearty, rich, and super satisfying. Best part? It’s simple to prep and always a crowd-pleaser!
Ingredients
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9 lasagna noodles, cooked and drained
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2 cups cooked shredded chicken (rotisserie works great!)
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3 cups Alfredo sauce (store-bought or homemade)
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2 cups shredded mozzarella cheese
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1 cup ricotta cheese
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1/2 cup grated Parmesan cheese
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1 egg
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1 teaspoon garlic powder
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1/2 teaspoon dried Italian seasoning
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Salt and pepper, to taste
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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In a small bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
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Spread 1/2 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
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Layer 3 lasagna noodles over the sauce.
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Spread half the ricotta mixture over the noodles. Top with 1 cup of shredded chicken, 3/4 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
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Repeat the layers: noodles, ricotta mixture, chicken, sauce, mozzarella.
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Top with remaining 3 noodles, the rest of the Alfredo sauce, and sprinkle with Parmesan and remaining mozzarella cheese.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake another 10–15 minutes until bubbly and golden on top.
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Let rest for 10 minutes before slicing. Garnish with fresh parsley if you like.
Notes
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You can use oven-ready noodles to save time—just follow package instructions.
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Add steamed spinach or sautéed mushrooms between layers for extra flavor.
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Leftovers reheat beautifully for lunch the next day.