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    Home » Main Dish » Creamy Chicken Alfredo Lasagna

    Published: Apr 4, 2022 · Modified: Jan 31, 2023 by Desarae

    Creamy Chicken Alfredo Lasagna

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    cropped-whitesaucelasagna-9.jpg
    Pin for pinterest image with chicken lasagna photo and text on top.

    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.

    Spatula scooping out a piece of chicken alfredo lasagna.

    If you enjoy recipes using alfredo sauce, then you will love this easy fettuccine alfredo recipe or this alfredo pizza recipe. Both are perfect for quick and easy weeknight dinners! For another recipe mash-up, I think you will love this penne rosa with its creamy marinara sauce.

    Why This Recipe Works

    Deliciously creamy alfredo lasagna with chicken and spinach the whole family will love.

    An easy-to-make one-dish meal that’s perfect for an entire meal or you can serve it up with your favorite salad and toasted garlic bread.

    Chicken spinach alfredo lasagna is a comfort food classic that’s the perfect home-cooked dinner meal for families of all sizes.

    The best chicken alfredo lasagna recipe thanks to a punch of flavor in the ricotta layer thanks to some pesto!

    About the Ingredients

    Don't be scared off by the long list of ingredients in this easy chicken alfredo lasagna recipe. It's actually quite easy to make and most of the ingredients are easy to find in your local grocery store.

    Ingredients to make chicken alfredo lasagna.
    • Chicken: I love to use rotisserie chicken or any leftover shredded chicken as a way to save time when making this recipe.
    • Lasagna noodles:  This recipe uses traditional lasagna noodles you need to boil before layering into the lasagna.
    • Baby spinach:  Perfectly tender and requires almost no prep in order to add to the lasagna.
    • Heavy cream:  Gives the alfredo sauce its rich creamy texture.  For best results don’t swap out with regular whole milk or half and half.
    • Nutmeg: Our signature secret ingredient we add to alfredo sauce.  It gives it a truly unique flavor.
    • Fresh lemon: The second secret ingredient for making the best alfredo sauce.  It adds plenty of brightness to all the flavors of the alfredo sauce.
    • Pesto: Mixing pesto into the ricotta is a simple way to add flavor to this layer of the recipe.

    The complete list of ingredients and quantities is in the recipe card.

    How to Make Chicken Alfredo Lasagna

    I'm going to walk you through making this alfredo lasagna recipe step by step so you will see how easy it is to make. We're going to start with prepping the pasta, ricotta, and sauce. Then I will show you exactly how to layer the lasagna perfectly.

    Collage of making chicken alfredo lasagna. Lasagna noodles and cheese mixture.

    Step 1: Heat salted water to boil. Add the lasagna noodles and cook just until al dente. When they're ready, remove from the water, drain and rinse with cold water.

    Step 2: Combine the lightly scrambled egg with the ricotta cheese and pesto in a small bowl and mix to combine. Set aside until ready to layer the lasagna.

    Alfredo sauce in pan

    Step 3: Make the homemade alfredo sauce for lasagna. 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 don't want to brown your butter.

    Step 4: Add your cream, cheese, fresh ground nutmeg, and freshly squeezed lemon juice. DO NOT SKIMP!

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

    Step 5: Now that everything is prepped you're ready to layer the chicken lasagna with alfredo sauce. There's a certain order to how to layer this lasagna!

    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 ¼ 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 wanted 5 layers of noodles so I divided my ingredients into fourths so it would all be even. Top layer noodles don't count when calculating splitting up the ingredients.

    Step 6: 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.

    White chicken lasagna with mozzarella cheese and parsley.

    Step 7: Add one final layer of mozzarella cheese and a sprinkle of parsley!

    Step 8: 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.

    Recipe Variations

    • Roast your favorite veggies and add them into the layers. Check the notes in the recipe card for instructions for roasting vegetables to add to the lasagna.
    • 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 carb option.

    Expert Tips

    Salt the water before adding pasta! This will enhance the flavor of the pasta.

    Rinse the noodles with cold water or toss in a little bit of oil to prevent them from sticking and tearing when you go to assemble the lasagna.

    For the best flavor use FRESH ground nutmeg. I was taught to buy them whole and grate them. Sooo good!

    The FRESH squeeze of lemon is the difference between a good and GREAT alfredo sauce. The lemon changes everything.

    FAQs

    How long do I boil lasagna noodles to make lasagna?

    For ANY pasta you are boiling follow the directions on the box for al dente time. It's as easy as that! No guessing is 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 in the lasagna.

    Why do you add an egg to ricotta cheese when making lasagna?

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

    What is the last layer of lasagna?

    The last ingredient added to the top of lasagna is the last of your sauce followed by cheese. The cheese seals everything in and holds it together.

    Side shot of creamy chicken lasagna.

    More Easy Pasta Recipes for Dinner

    Our French bread is the perfect companion for a weekend dinner with this chicken alfredo lasagna with spinach.  I also love serving it with one of our delicious salads.  If you're looking for more pasta recipes - try out our:

    • Caprese Lasagna Rollups
    • Creamy Roasted Pepper Sauce with Ravioli
    • Creamy Artichoke Pasta

    Stay in Touch

    If you tried this Creamy Chicken Alfredo Lasagna or any other recipe on the blog then don’t be shy! Let us know! Rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Spatula scooping out a piece of chicken alfredo lasagna.

    Creamy Chicken Alfredo Lasagna

    Easy, knock your socks off, delicious alfredo lasagna with layers of homemade alfredo sauce, pesto ricotta, tender spinach, shredded chicken, and lots of cheese.
    4.95 from 39 votes
    Print Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12 servings
    Calories: 571kcal
    Author: Kadee & Desarae

    Ingredients

    Alfredo sauce

    • 3 cloves garlic fresh, minced
    • ½ cup butter
    • ¼ Teaspoon nutmeg
    • 1 cup chicken broth or vegetable
    • 1 cup heavy cream
    • ½ lemon juiced
    • 1 ½ c parmesan cheese

    Ricotta layer

    • 14 oz ricotta cheese
    • ½ 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

    Instructions

    Lasagna Layers

    • Prepare noodles by boiling. Chop Spinach and parsley. set aside.

    Ricotta Layer

    • Lightly beat one egg, add ricotta and pesto. Stir till combined. 

    Alfredo Sauce

    • 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. 
    • 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! 

    Assemble Lasagna

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

    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

    Calories: 571kcal | Carbohydrates: 32g | Protein: 24g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 139mg | Sodium: 682mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 6.4mg | Calcium: 358mg | Iron: 1.5mg
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    Reader Interactions

    Comments

    1. Tia says

      February 14, 2023 at 7:20 pm

      5 stars
      Absolutely delicious with the roasted vegetables. My kids ate it up without complaint (even from the pickiest). My daughter who normally does not ask for seconds asked for a second plate. Definitely a win for my kids. Thank you for this incredible recipe that has been added to my personal cookbook.

      Reply
    2. Laura says

      February 14, 2023 at 4:17 am

      5 stars
      Amazing taste and not too difficult to make. Loved this recipe and it's easy follow along instructions

      Reply
    3. Lisa Puckett says

      January 30, 2023 at 1:08 pm

      Asking I am fixing to make this recipe and wanted to double check on the amount of nutmeg.

      Reply
      • Kadee says

        January 31, 2023 at 7:09 pm

        It is 1 teaspoon

        Reply
    4. Wendy says

      March 16, 2022 at 7:47 pm

      5 stars
      Really good!!

      Reply
    5. Ashley L says

      January 13, 2022 at 4:27 pm

      5 stars
      One of the best recipes I’ve ever made and I’ve made a lot! Thank you!

      Reply
    6. Vicky says

      November 14, 2021 at 6:15 pm

      3 stars
      It was good but adding roasted veggies like I think you suggested, along with some additional seasoning would have really added a lot to the dish! A bit on the bland side and texture a bit chewy with the chicken. Recommend 3/4 cups each broth and cream rather than 1 cup each. Also suggest 1 tsp sugar to the ricotta cheese mix to off set the lemon.

      Reply
      • Holly says

        December 24, 2021 at 3:38 pm

        I’m wondering how your Alfredo sauce had any kind of thickness without flour or cornstarch.
        I’m in the middle of making this now and had to take some Alfredo out, add corn starch and mix it back in. Otherwise it was the consistency of broth.
        When I do it again I’ll probably add flour to the melted butter/garlic before the cream and broth.

        Reply
    7. Sandra Marie Detwiler says

      July 11, 2021 at 7:04 pm

      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!

      Reply
      • Kadee says

        July 11, 2021 at 7:42 pm

        My favorite comment of the month! So glad you loved it!

        Reply
    8. Margi Warecki says

      June 30, 2021 at 4:47 pm

      Can I use no-boil noodles

      Reply
      • Ashley L says

        April 30, 2022 at 12:39 pm

        I’ve made this four times and it’s turned out amazing with no boil noodles.

        Reply
    9. LOlo says

      April 06, 2021 at 7:12 pm

      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!

      Reply
    10. Sam says

      December 24, 2020 at 1:27 pm

      Does the sauce thicken up after you cook it in the oven?

      Reply
      • Desarae says

        December 27, 2020 at 10:16 pm

        YES!! and it thickens as it stands

        Reply
    11. Sonya J Broughten says

      December 12, 2020 at 7:50 pm

      Can this be made ahead and frozen

      Reply
      • Desarae says

        December 15, 2020 at 7:06 pm

        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

        Reply
    12. Lisa says

      December 01, 2020 at 6:22 am

      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!

      Reply
      • Desarae says

        December 06, 2020 at 9:15 pm

        I prefer fresh shredded but you can use the parmesan if you like!

        Reply
    13. Pam says

      September 20, 2020 at 8:56 am

      Did you use Basil Pesto or Tomato Pesto?

      Reply
      • Desarae says

        September 21, 2020 at 3:23 pm

        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!

        Reply
    14. Molly says

      September 09, 2020 at 6:18 am

      If I didnt want to make homemade sauce. What would be the best to buy ? Just curious !

      Reply
      • Desarae says

        September 09, 2020 at 7:18 am

        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!

        Reply
    15. Tim Noblett says

      September 01, 2020 at 3:38 pm

      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????

      Reply
      • Desarae says

        September 01, 2020 at 10:21 pm

        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.

        Reply
    16. Elizabeth says

      July 14, 2020 at 7:21 am

      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!

      Reply
      • Desarae says

        July 14, 2020 at 10:06 pm

        seriously this made my day! thank you for such a great review!

        Reply
    17. Mel says

      June 16, 2020 at 5:50 pm

      5 stars
      What is a mozzarella sauce? I only saw alfredo sauce. Regarding Step #2 of the Ricotta layer.

      Reply
      • Desarae says

        June 17, 2020 at 11:25 am

        typo! mozzarella *cheese*

        Reply
    18. Jenn says

      May 27, 2020 at 3:53 pm

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

      Reply
      • Desarae says

        June 12, 2020 at 8:58 am

        Hi Jenn! YES! Alfredo sauce thickens as it rests!

        Reply
    19. Michelle Clauss says

      April 01, 2020 at 4:34 pm

      5 stars
      Made this tonight and would not change anything, it was awesome!

      Reply
    20. Emily says

      September 30, 2019 at 6:49 pm

      Is 2 sticks of butter (1 cup) correct for the Alfredo sauce? Thanks!

      Reply
      • Desarae says

        October 01, 2019 at 2:31 pm

        ah! thank you for catching that. I just put the ingredient in there twice. only half cup of butter.

        Reply
    21. CLarence says

      March 27, 2019 at 11:11 am

      5 stars
      Love the twist. This recipe did not disappoint!

      Reply
    22. Sandra J. says

      March 27, 2019 at 11:08 am

      5 stars
      Tried this last night and it turned out amazing! One of family’s new favorites. Thank you!

      Reply
    23. Lisa says

      December 16, 2018 at 5:41 pm

      Can this be made the day before I need it?

      Reply
      • Desarae says

        January 01, 2019 at 9:34 am

        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.

        Reply
    24. jessica says

      April 17, 2018 at 10:01 pm

      5 stars
      love all the veggies

      Reply
    25. Kat says

      March 22, 2014 at 1:41 pm

      Could you freeze this?

      Reply
      • Stephanie says

        March 24, 2014 at 7:25 pm

        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!

        Reply
      • Tanvi says

        July 26, 2019 at 8:08 pm

        5 stars
        can you alternate chicken with mushrooms or anything else?

        Reply
        • Desarae says

          August 14, 2019 at 4:13 pm

          sure! or you can omit it :)

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