chicken alfredo lasagna

this chicken alfredo lasagna transforms two classics into something even dreamier – featuring soft sheets of pasta layered with a garlic-kissed cream sauce, perfectly seasoned pieces of chicken and plenty of melty cheese. a simple comfort for slow winter evenings.

why you will love this creamy cheesy chicken alfredo lasagna recipe

• easy and quick recipe – this chicken alfredo lasagna comes together really quickly, and the best part is that because the sauce is so creamy, you can just add the dry lasagna sheets straight into the lasagna without boiling them. i would say that this chicken alfredo lasagna is a lot easier to assemble than a regular lasagna as well, since it’s just layers of sauce, sheets, chicken and cheese.

• crowd-pleaser – if you’re not too big on a red sauce lasagna, this recipe is for you. the alfredo sauce creates rich, velvety layers and makes this creamier than a traditional lasagna, and the chicken pieces add the perfect amount of bite and texture.

• the perfect mix of two favourites – this recipes takes the best of both chicken alfredo and lasagna to make the heartiest, coziest dish! it looks impressive, is a bit different to your typical chicken alfredo pasta and would be a great dish to serve when you have guests over.

learn how to make chicken alfredo lasagna

to make this homemade chicken alfredo lasagna, we’re going to start off by marinating chicken in a mixture of spices. then, we’ll make the alfredo sauce for our lasagna. add butter and garlic in a pan, and cook until light golden. add flour to make a roux, and then add milk. once the sauce thickens up a little, add heavy cream, cream cheese and some extra seasonings. cook this until the sauce thickens up and mix some parmesan cheese into the sauce.

in a separate pan, we’ll cook the chicken in some oil. once both the chicken and the sauce are done, we’ll start layering them, along with some lasagna noodles or lasagna sheets and some mozzarella cheese in a baking dish. cover the dish with foil, and bake for 45 minutes, then remove the foil, add a final layer of cheese, bake until the cheese looks golden and bubbly, and we’re done!

chicken alfredo lasagna ingredients

• chicken – i’m just using boneless chicken breast for this chicken alfredo lasagna bake, cut into small pieces.

• spices/seasonings – for the chicken, i’m using a mix of paprika, red chili powder, garlic powder, cumin seeds, salt and dried parsley. for the alfredo sauce, i’ll be using red chili flakes, dried parsley, black pepper and chicken stock powder.

• vinegar – i like to use a small amount of white vinegar in the chicken marinade to help keep it soft.

• hot sauce or chili sauce – i also like to use a small amount of this in the marinade for some extra flavour.

• oil – we’re just going to need a small amount of any neutral oil to add to the chicken marinade, and for cooking the chicken.

• butter – we’re going to cook the garlic for the chicken alfredo sauce in some butter. i use unsalted butter here.

• garlic – i use fresh minced garlic for this chicken lasagna pasta bake recipe.

• flour – we’re just going to be using a small amount of all purpose flour or plain flour to make the roux for the base of the sauce.

• milk – we’re going to be using a mix of milk and heavy cream for the base of the chicken alfredo lasagna sauce. this will give us a sauce that’s rich but still fairly light.

• heavy cream – i like to make this chicken alfredo lasagna with heavy cream for a bit of added richness.

• cream cheese – i like to make this chicken alfredo lasagna with cream cheese for some extra flavour and richness.

• parmesan cheese – i like to add some freshly grated parmesan cheese to the chicken alredo sauce for some added flavour.

• lasagna sheets or lasagna noodles – although you can make this chicken alfredo lasagna with oven ready noodles or sheets that don’t require boiling, i just use regular lasagna sheets and don’t boil them anyway. they cook in the sauce!

• mozzarella cheese – i use mozzarella cheese between the layers of this chicken alfredo lasagna as well as on the top.

  tools:

• a bowl – for marinating the chicken

• a pot – to cook the chicken alfredo sauce in

• a whisk – using a whisk will just make it easier to get a smooth alfredo sauce

• a pan -for cooking the chicken

• an oven safe dish – for baking the chicken alfredo lasagna – my dish was ceramic, and 8×8 inches

• tinfoil – we’ll cover the chicken alfredo lasagna with tinfoil at first when baking it before removing it at the end

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a bowl, add the boneless chicken, cut into small pieces. add the spices and seasonings (paprika, red chili powder, garlic powder, cumin seeds, salt and dried parsley).

step two: to the same bowl, add the vinegar, hot sauce and oil. mix all of this into the chicken until it’s completely coated in the spice mixture. set the chicken aside while you make the sauce.

step three: to make the garlic chicken alfredo lasagna sauce, start by heating up a pot or pan, and adding butter to it. let the butter melt, then add fresh minced garlic.

step four: cook the garlic in the butter for about one minute over medium heat.

step five: add flour to the pot, and stir it in as you cook it over low-medium heat for about 40 seconds and until the mixture thickens up a little.

step six: gradually add milk to the pot, whisking the mixture as you pour the milk in. once it’s all poured in, bring the mixture to a gentle simmer or a very low boil, stirring as you do this, until the chicken alfredo lasagna sauce starts to thicken up.

step seven: add the heavy cream, cream cheese and the seasonings (chicken stock powder, red chilli flakes, dried parsley and black pepper).

step eight: mix all of this in, then again, bring the mixture to a gentle simmer or a very low boil, stirring as you do this, until the chicken alfredo lasagna sauce looks thick and creamy.

step nine: remove the pot from the heat, and add freshly grated parmesan cheese. mix the parmesan cheese in until it melts into the sauce. set the sauce aside.

step ten: heat up a pan for the chicken. add a tablespoon of oil to the pan, and then add the chicken.

step eleven: cook the chicken over high heat for about 4-5 minutes. then, remove the pan from the heat.

step twelve: preheat oven and grease your baking dish. add a thin layer of the chicken alfredo lasagna sauce to the bottom of the dish.

step thirteen: add a layer of lasagna sheets, another layer of the sauce, a layer of around one third of the chicken pieces and a layer of mozzarella cheese.

step fourteen: repeat the layers. e.g. another layer of sheets, alfredo sauce, chicken pieces and cheese. there should be 3 layers of chicken in total, depending on the size of your pan.

step fifteen: once you’ve completed the third layer, add a final layer of the lasagna sheets, then add a thick layer of the chicken alfredo lasagna sauce on top.

step sixteen: cover the dish with foil, then bake for 45 minutes on the bottom rack.

step seventeen: remove the foil from the dish, add a final layer of cheese on the top, then bake again for 20-25 minutes on the middle rack.

step eighteen: remove the chicken alfredo lasagna from the oven, leave it to cool for about 10-15 minutes so that it can set, then serve and let’s eat!

tips and notes

• to keep this chicken alfredo lasagna easy, i don’t boil the lasagna sheets/noodles. they will cook in the sauce.

• break lasagna sheets/noodles to fit the dish if necessary.

• feel free to adjust any spices or seasonings in the chicken and in the alfredo sauce to your taste i didn’t really find this spicy, but if you’re concerned, you might want to leave out or reduce the red chilli flakes/red chilli powder.

• i didn’t really add any vegetables to this, but if you would like to add vegetables, making this chicken alfredo lasagna with spinach would work really well. a chicken alfredo mushroom lasagna would also be a great option!

• i prefer to add chicken pieces to this chicken alfredo lasagna instead of shredded chicken, because i love the added texture of small, bite-sized pieces of chicken. however, if you would prefer shredded chicken, feel free to shred the chicken instead.

• when bringing the chicken alfredo sauce to a boil, you want to make sure you bring it to a gentle simmer or a low boil while constantly stirring it – rapid boiling can cause the sauce to curdle.

• i make this chicken alfredo lasagna without ricotta cheese, as i find that it’s already rich and creamy on it’s own, and i generally prefer lasagna with a béchamel type sauce, but if you do want to have your chicken alfredo lasagna with ricotta cheese, feel free to add this instead.

• if you’re unsure about how to layer chicken alfredo lasagna, remember that it will start and end with the chicken alfredo lasagna sauce. when you bake it for the first time with the foil, the final layer should be the alfredo sauce. there should also be a thin layer of the sauce as the first layer. the amount of layers in between will depend on the size of your dish.

• when layering everything, you want to make sure to save enough of the alfredo sauce for the final layer, as it needs to be more of a thick layer that covers everything rather than like the thinner layers in between.

• i would recommend using freshly grated parmesan cheese over pre-grated as it will melt better into the sauce and give you a smoother sauce.

• the amount of mozzarella cheese used in the layers is just a guideline – you can increase/decrease the amount depending on your preference.

• if you want to make this chicken alfredo lasagna ahead of time, you can absolutely make everything and assemble the lasagna the day before and keep it in the fridge until you’re ready to bake it. just make sure to let the lasagna come to room temperature before baking it.

• store any leftovers in an airtight container in the fridge – leftovers should keep in the fridge for about 3-4 days.

frequently asked questions

1. what does this chicken alfredo lasagna taste like ?

   – this chicken alfredo lasagna is rich and creamy, with layers of tender pasta and seasoned chicken in a garlic parmesan cream sauce. think of your favourite chicken alfredo pasta but in cozy lasagna form.

2. can i make chicken alfredo lasagna roll ups instead of a layered lasagna ?

   – although this recipe is designed to be made as a layered lasagna, making it as lasagna rolls ups is also definitely possible! if you’re unsure about how to make chicken alfredo lasagna roll ups with this recipe, i’d recommend chopping the chicken up into smaller pieces or shredding it so that it’s easier to roll up the lasagna sheets/noodles and the chicken pieces don’t escape. i’d also recommend thickening up the sauce a little more and spreading a thin layer of it on each lasagna sheet/noodle.

3. can i make this chicken alfredo lasagna with rotisserie chicken ?

   – i personally prefer to make this with seasoned chicken pieces for that texture in the lasagna, but if you want to keep this white chicken lasagna easy and quick, you can definitely use rotisserie chicken too.

4. can i make this creamy chicken alfredo lasagna ahead of time ?

   – absolutely! you can prepare the chicken and the chicken alfredo sauce and assemble all the layers of the lasagna up to 24 hours in advance. place the assembled lasagna in the fridge until you’re ready to bake it. when you’re ready to bake, just let it come to room temperature before baking. you can preheat the oven while you wait!

5. can you freeze chicken alfredo lasagna ?

   – yes, you can freeze it before baking if you’d like to have it prepped in advance. again, assemble all the layers, wrap it up and freeze. let it thaw in the fridge overnight before baking.

6. why won’t my cream cheese melt into the sauce smoothly ?

   – you want to make sure that you use room temperature cream and cream cheese to ensure that it combines smoothly with the chicken alfredo sauce. to make it easier, you can also cut it into smaller cubes and mix it in after removing the pot from the heat. you want to make sure that the heat isn’t high when you’re mixing it into the sauce.

7. can i make this chicken alfredo lasagna using jar sauce ?

   – you definitely can! however, i would really recommend making the sauce at home, as it’s creamier, richer and more flavourful.

8. can i make this chicken alfredo lasagna using no boil noodles or sheets ?

   – i personally prefer to use regular lasagna sheets rather than the no boil, oven ready ones, as the regular ones are sturdier and will cook in the sauce. no boil sheets can become a bit too soft and mushy in the creamy sauce.

9. can i make this with spinach ?

   – i personally prefer to make this chicken alfredo lasagna without spinach, but if you’d like to add spinach, you absolutely can. add chopped fresh spinach or thawed and drained frozen spinach to the sauce just after you’ve mixed in the cream cheese and while the sauce is simmering. this will allow the spinach to cook down and blend into the creamy sauce.

10. can i make this chicken alfredo lasagna without parmesan ?

    – parmesan adds a really nice, nutty and salty depth to this chicken alfredo lasagna sauce so i’d really recommend it. however, if you don’t have it or would rather not use it, you can just skip it or substitute it with something else.

11. the chicken alfredo sauce has chicken stock powder in it – what else can i use instead ?

    – if you don’t have chicken stock powder, you can use bouillon cubes/stock cubes (crushed) and mix this into the sauce. be careful about how much you use as they can be salty. use however much you like, depending on your taste.

recipe