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Creamy, Cheesy Chicken Alfredo Lasagna

A thick slice of rich chicken alfredo lasagna featuring layers of shredded chicken and a bubbly, browned cheese topping.
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Make this simple layered Chicken Alfredo Lasagna for a creamy, cheesy comfort food dinner that feeds the family easily.

Ingredients

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  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus extra for topping
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 1/2 cup cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Prepare the Alfredo sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook for one minute until fragrant.
  3. Pour in heavy cream and chicken broth. Bring the mixture to a simmer, then reduce heat to low. Stir in Parmesan cheese, mozzarella cheese, cream cheese cubes, salt, pepper, and nutmeg. Stir constantly until the cream cheese is melted and the sauce is smooth. Remove from heat.
  4. In a medium bowl, mix the ricotta cheese and the large egg together.
  5. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange four cooked lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shredded cooked chicken. Spoon one-third of the remaining Alfredo sauce over the chicken layer. Sprinkle with a small amount of mozzarella cheese.
  8. Repeat the layers: Place four more noodles on top. Spread the remaining ricotta mixture, then the remaining chicken. Top with another third of the Alfredo sauce and more mozzarella.
  9. Place the final four noodles on top. Pour the remaining Alfredo sauce over the top layer, spreading it to cover the noodles completely. Sprinkle generously with the remaining mozzarella and extra Parmesan cheese.
  10. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let the **Cheesy Alfredo Pasta Bake** rest for 10 minutes before slicing and serving.

Notes

  • For an **Easy Chicken Lasagna Dinner**, use pre-cooked rotisserie chicken to save time.
  • If you prefer **Chicken Lasagna Rolls Recipe**, assemble the filling inside the noodles and arrange them standing up in the dish before baking.
  • This dish freezes well; cover tightly and freeze baked or unbaked for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://miameal.com/chicken-alfredo-lasagna-recipe/