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+ servings
overhead shot of chicken lasagna and a salad

Chicken Alfredo Lasagna

Course Main Course
Cuisine American, Italian
Chicken is layered with lasagna noodles and creamy alfredo sauce for a delicious dinner the whole family loves.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 16 servings


  • 9 lasagna noodles
  • 3 cups shredded mozzarella cheese

For the Ricotta Filling

  • 2 cups ricotta cheese
  • 1/2 cup sour cream full fat
  • 1 egg
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp dried basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 10 oz package frozen chopped spinach drained and thawed very well

For the Alfredo Sauce

  • 1/2 cup salted butter
  • 4 cloves garlic minced
  • 5 tbsps flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp pepper
  • 2 cups freshly grated parmesan chees
  • 2 cups cooked chicken cut up rotisserie chicken, shredded chicken or well-drained canned chicken
  • Chopped fresh parsley for garnish optional


  • Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 baking rimmed baking dish or lasagna pan.

To Prep the Lasagna:

  • Make ricotta filling by placing all of the filling ingredients, ricotta cheese, sour cream, egg, parmesan, basil, salt, pepper, nutmeg, and spinach, into a bowl.  Mix well and set aside.
  • Cook the noodles according to package directions. They should boil for about 10 minutes. Drain and set aside.
  • Begin making the alfredo sauce by melting the butter over medium heat in a large saucepan.  Add garlic, stir well, and cook until tender and fragrant.
  • Stir in the flour and let it simmer until bubbly.
  • Add chicken broth, half and half, onion powder, Italian seasoning, and pepper. Bring to a boil, stirring often. Then reduce heat back to medium and let simmer for 5 minutes. Remove from heat.
  • Stir in Parmesan cheese until melted. Stir in chicken.

To Assemble and Bake Lasagna

  • Add the ingredients in layers.
    Spread 1/3 of the alfredo sauce in the bottom of the prepared baking dish.. Then place 4 ½ lasagna noodles on top. Spread ricotta filling on top of noodles. Sprinkle on 1 cup of mozzarella cheese.
    Add 1/3 of alfredo sauce on top. Lay out the remaining 4 ½ noodles on top of the sauce. Spread remaining alfredo sauce on noodles. Top evenly with 2 cups of mozzarella cheese.
  • Cover pan with tin foil. Bake covered for 30 minutes. Then remove the foil and continue baking for another 30 minutes. The cheese will be brown and bubbly!
    After removing the lasagna from the oven, let it sit for 10 minutes before serving.


  • Draining Spinach: Use a dish towel to squeeze any excess water out of the thawed spinach.
  • Noodles: Some pans only need 4 noodles for each layer, some need 4 1/2. It's okay to break noodles in half if needed to cover the whole pan!


Calories: 339kcal | Carbohydrates: 18g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 556mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2312IU | Vitamin C: 8mg | Calcium: 281mg | Iron: 2mg