How to Make Chicken Alfredo Lasagna

by Jessica | August 6, 2023 12:35 pm

Last February, during that massive snowstorm that trapped half of Halifax indoors, I discovered this recipe by happy accident. With nothing but chicken breasts, leftover pasta sheets, and a desperate craving for something creamy and comforting, this Chicken Alfredo Lasagna was born. The kitchen windows fogged as my tiny apartment filled with the nutmeg-sweet aroma of bubbling béchamel. Since then, it’s become my go-to dish when the Maple Leafs are playing and friends pile onto my couch, paper plates balanced on knees.

Contents

1
2 Ingredients
3 Step-by-Step Instructions
4 Pro Tips & Variations
5
6 Storage & Food Safety
7 Nutrition & Serving Ideas
8 FAQs

Ingredients

9 lasagna noodles, uncooked (250g)
4 tablespoons unsalted butter (60g)
3 cloves garlic, minced
1/4 cup all-purpose flour (30g)
3 cups whole milk (720ml)
2 cups heavy cream (480ml)
2 cups grated Parmesan cheese, divided (200g)
1/2 teaspoon freshly grated nutmeg
Salt and pepper to taste
4 cups cooked chicken, shredded (about 1.5 lbs/700g)
2 cups shredded mozzarella cheese (200g)
2 tablespoons fresh parsley, chopped
1 cup ricotta cheese (240g)

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Cook lasagna noodles according to package directions until al dente, then drain and lay flat on parchment paper.
Melt butter in a large saucepan over medium heat until it starts to sizzle gently against the pan’s surface.
Add garlic and cook for 30 seconds until fragrant but not browned.
Whisk in flour and cook for 2 minutes, forming a light blonde roux.
Gradually pour in milk and cream, whisking constantly to prevent lumps from forming.
Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
Remove from heat and stir in 1½ cups of Parmesan, nutmeg, salt, and pepper until smooth. And you’ll want to taste it – trust me!
Spread a thin layer of sauce on the bottom of your baking dish to prevent sticking.
Layer 3 lasagna noodles, followed by 1/3 of the Alfredo sauce, 1/3 of the chicken, and 1/3 cup mozzarella.
Dot spoonfuls of ricotta across the layer – no need to spread it evenly.
Repeat the layering twice more, ending with the remaining cheese on top.
Cover with foil and bake for 25 minutes, then remove foil and bake for another 15 minutes until golden and bubbly.
Let stand for 10-15 minutes before slicing – this helps the layers set up properly.

Chicken Alfredo Lasagna ingredients

Pro Tips & Variations

Y’all’re going to love these flavor twists! For a spinach-boosted version, stir 10oz of thawed frozen spinach (squeeze out all moisture first) into your Alfredo sauce. Looking for something with a bit more zip? Try adding a pesto swirl between layers – just 3-4 tablespoons total gives amazing flavor. My hockey night crowd goes wild for the bacon crumble version: just sprinkle 6 slices of cooked, crumbled bacon between the layers and on top before baking.

Storage & Food Safety

This lasagna keeps beautifully in the fridge for up to 4 days in an airtight container. Always make sure your chicken reaches the USDA-recommended internal temperature of 165°F (74°C) before incorporating it into the recipe. For freezing, I recommend cutting into individual portions and wrapping tightly in plastic wrap, then foil. Frozen portions will maintain quality for about 3 months. Thaw overnight in the refrigerator before reheating.

Chicken Alfredo Lasagna

Nutrition & Serving Ideas

Nutrient	Amount per serving
Calories	485
Protein	32g
Carbs	28g
Fat	27g
Fiber	1g

This hearty lasagna pairs perfectly with a crisp Caesar salad and buttery garlic bread. For a lighter touch, try roasted asparagus or a simple arugula salad with lemon vinaigrette. I’ve served this with Tim Hortons coffee for dessert more times than I can count – something about that combination just works after a rich, creamy meal!

FAQs

Can I make this lasagna[1] ahead of time?

Absolutely! You can assemble the entire lasagna up to 24 hours before baking – just cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge while the oven preheats, then add about 10-15 extra minutes to the covered baking time. The texture actually improves when the noodles have time to absorb those amazing flavors.

What’s the best chicken[2] to use for this recipe?

I typically use rotisserie chicken for convenience and flavor. Boom! Instant depth without extra work. But leftover roasted chicken breasts or thighs work beautifully too. Just avoid grilled chicken with strong marinades or spices that might compete with your creamy Alfredo sauce. The chicken should be fully cooked and cooled before shredding and incorporating into the recipe.

Can I make this lighter or lower in calories?

You sure can! Substitute half-and-half for the heavy cream and use part-skim mozzarella and light ricotta. Another healthy swap is using whole wheat lasagna noodles for added fiber. The sauce won’t be quite as rich, but it’ll still be delicious. I sometimes add extra veggies like mushrooms or zucchini to bulk it up with fewer calories.