Main Dish | March 27, 2019

Creamy Chicken Alfredo Lasagna

Love Lasagna AND Fettuccine Alfredo? We sure do at our house! So we did a little bit of a mash up of our two favorite recipes and boy is it AMAZING!! This Creamy Chicken Alfredo Lasagna is quite literally the best thing to hit our house in a while.

cheesy lasagna pull



ANY pasta you are boiling follow the directions on the box for al dente time. It’s as easy as that! No guessing needed. If a box says boil for 8-10 minutes- boil for 8. Keep it on the shorter end because the noodles will be cooking more as they bake.


  1. Salt the water before adding pasta! This will enhance you pasta’s flavor.
  2. Rinse with cold water, or add a little oil to the water to keep from sticking. Normally I dont do this with my pasta- becuase the starches on pasta after cooking help the sauce to adhere to the noodles, HOWEVER Because I will be letting the noodles cool and handling them I like to rinse them with cold water or toss in a little bit of oil to prevent them from sticking and tearing.
cooked lasagna noodles strained


I love to add loads of flavor right here in this layer. Because the pasta overall is a creamy calm flavor in this ricotta later I’m going to add a punch of flavor with pesto!

I’m also not adding any parmesan cheese as a typical red sauce lasagna might add because all that parmesan cheese is going to go in the alfredo sauce instead.


Adding an egg to your Ricotta will not change the flavor or make anything more fluffy. The reason we add an egg is because it helps to bind the cheese in the layers so when you cut into the lasagna it doesn’t all slide out.


I’m telling you, this sauce is incredible! I’ve altered it just slightly from my fettuccinie alfredo pasta recipe because I want the sauce to go a little bit further without an million extra calories from more cream or cheese.

ingredients on cutting board for garlic alfredo sauce

Step 1: Garlic butter

In a small sauce slowly melt your butter and add in your minced fresh garlic (always fresh people, not from a jar!) let them melt and heat together for a minute or two to allow the garlic flavors to infuse into the butter. Keep the heat on low, med-low. You dont want to brown you butter.

Step two:

Add your cream, cheese and your two secret ingredients. DO NOT SKIMP!

On medium heat stir these together until the cheese is completely melted. Then you are ready to layer your lasagna.


  • FRESH ground nutmeg. I was taught to buy them in whole form and grate them. Sooo good!
  • FRESH squeeze of lemon. THIS! is the difference between good and GREAT alfredo sauce. The lemon changes everything.

Alfredo sauce in pan


You’ll need a few additional ingredients for you lasagna, other than your alfredo sauce, ricotta mixture and noodles. You will need:
  • mozzarella
  • chopped spinach
  • shredded chicken ( I love to use rotisserie chicken or any leftover shredded chicken)


  1. ALWAYS add a little sauce to the bottom of your pan to prevent from sticking.
  2. Noodles
  3. Ricotta
  4. Shredded chicken (I love to use rotisserie chicken!)
  5. Chopped Spinach
  6. Mozzarella
  7. about 1/4 cup alfredo sauce
  8. Top final layer with noodles.

LAYERING PRO TIP:  Count your noodles and decide how many layers you will be doing. I did 5 layers of noodles so I divided my ingredients into fourths so it would all be even. (top layer noodles don’t count.)

Two bowls side by side, one with ingredients separated one with them mixed together

Now that you’ve finished your layering pour the remaining alfredo sauce (it should be a lot!) on top of the noodles. Covering the entire surface.

sauce pan dumpin alfredo sauce on top of lasagna

Add one final layer of mozzarella cheese and a sprinkle of parsley!

white lasagna with mozzarella cheese and parsley


Cook lasagna until the internal temp is 165 degrees. I love to cover my lasagna with foil for about 20-30 minutes to keep the cheese from browning and drying out too much. I remove the foil for the last 15 minutes and let it bubble just slightly.

white creamy lasagna with parsley on top and french bread around the pan


  • Try roasting your favorite veggies and adding them into the layers (included instructions below)
  • Remove chicken for a meat-less option
  • Use gluten free noodles and the entire dish will be GLUTEN FREE! (the sauce does not use any wheat flour!)
  • Or use flat zucchini noodles for a lower car option.

side shot of creamy chicken lasagna


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5 from 11 votes
cheesy lasagna pull
Creamy Chicken Alfredo Lasagna
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

Easy, knock your socks off, delicious alfredo lasagna

Course: Main Course
Cuisine: Italian
Keyword: Alfredo Sauce, creamy lasagna
Servings: 12
Calories: 571 kcal
Author: Desarae
Alfredo sauce
  • 3 cloves garlic fresh, minced
  • 1/2 cup butter
  • 1/4 t nutmeg
  • 1 cup chicken broth or vegetable
  • 1 cup heavy cream
  • 1/2 lemon juiced
  • 1 1/2 c parmesan cheese
Ricotta layer
  • 14 oz ricotta cheese
  • 1/2 cup pesto
  • 1 egg lightly beaten
Lasagna Layers
  • 1 cup baby spinach
  • 1 box lasagna noodles
  • 2-3 cups mozzarella cheese
  • 2-3 cups shredded chicken
  • 3 tbsp parsley
Lasagna Layers
  1. Prepare noodles by boiling. Chop Spinach and parsley. set aside.
Alfredo Sauce
  1. In small pan add butter and garlic. Melt on low until butter is melted. Let Garlic and butter sit on low for about 2 minutes so butter is infused with garlic flavors. 

  2. Turn heat to med. Add in cream and broth.  Slowly stir in parmesan cheese so it melts. Add nutmeg and lemon juice. Stir until cheese is melted and all in combined smoothly. Do not bring to a boil! 

Ricotta Layer
  1. Lightly beat one egg, add ricotta and pesto. Stir till combined. 

  2. Spread some sauce on bottom of 9X13 pan. Layer noodles, ricotta, chicken, veggies, cheese, sauce. Continue to layer in this order times 3-4 layers. When at top layer add rest of alfredo sauce, mozzarella cheese and parsley

  3. Cover with foil, Bake at 350, bake 30 minutes. Remove foil and cook for 15-20 more minutes. Serve. Internal temp should be 165 degrees. 

Recipe Notes

To Add Roasted veggies:

dice 2 zucchini, 2 yellow squash, 2 carrots. Preheat oven to 450 degrees. Line jelly roll pan with foil. Dice veggies, toss in pan with EVOO, salt, and pepper. Roast 15 minutes.



Nutrition Facts
Creamy Chicken Alfredo Lasagna
Amount Per Serving
Calories 571 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 139mg46%
Sodium 682mg30%
Potassium 261mg7%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 2g2%
Protein 24g48%
Vitamin A 1545IU31%
Vitamin C 6.4mg8%
Calcium 358mg36%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

36 thoughts on “Creamy Chicken Alfredo Lasagna

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    1. Yes! Lasagnas freeze really well. You could assemble and freeze before you bake it, you’d just have to add 15-20 minutes on to the baking time. Enjoy!

    1. 5 stars
      yes, you can assemble this ahead of time, refrigerate it and then cook the day of. Make sure it is air tight, and I would maybe double the alfredo sauce to make sure there is enough liquid.

  1. 5 stars
    Just throwing into oven. Concerned about the lack of flour. Will my sauce thicken a bit? We shall see 🙂

  2. 5 stars
    This was great! You guys are the best! It was my first time ever making alfredo from scratch and your instructions were so helpful! We all loved it, and it turned out so well! I added roasted veggies like you suggested and we were really happy with the recipe. Your instructions and photos really helped, I love this site…it is so beautiful and SO GOOD…or should I say SO DELICIOUSO!

    Thank you!

  3. Towards the top, you say cook for 30 minutes, remove foil, then cook another 15 minutes. Then at the bottom, you say cook for 30 minutes with foil, then remove foil and “broil” for 5 minutes. Neither of these match the cook time of 50 minutes. Which do I do????

    1. Hi Tim, The 50 minutes cook time is the 30 min with foil + the 15-20 minutes without foil. The recipe card does not allow me to add two different cook times, so I added those together.

    1. yes. store bought alfredo sauce is on the thicker side so I would recommend heating it up first so it will distribute further. However, you won’t regret making the real stuff!

    1. yes! Basil pesto is what I mean when the ingredients say “pesto” Thanks for clarifying. I have not used tomato pesto- if you give it a go tell me how it is!

  4. This might be a stupid question, but the Parmesan cheese is the grated kind, like you put on cooked pizza, right? Not the shredded kind? I’m excited to make this tonight!

    1. I dont think fresh alfredo sauce will do as well frozen and reheated, in fresh alfredo sauce the cream and cheese after heated will separate some. You will see the oil separate.You can still eat it! it is just better immediately after its heated. You could possible substitute with store bought alfredo sauce. I dont like store bought but if you need freezer meals that might help. If you do it please let me know how it turns out

  5. 5 stars
    What a delicious recipe! Thanks so much for sharing. I added salt, pepper, and crushed red pepper flakes to the ricotta and the Alfredo sauce, just because I’m a spicy girl and it turned out perfectly!

  6. 5 stars
    I just made this for my brother’s wedding. Seven pans of it to be exact!! It was incredible!! The lemon really does make it completely amazing. Everyone LOVED it! Thanks for a great new recipe and a smash hit at the wedding today!