Cheesy Chicken Alfredo Lasagna

This cheesy chicken alfredo lasagna transforms the classic Italian dish into a creamy, indulgent masterpiece perfect for family dinners or special occasions. The combination of homemade alfredo sauce, tender chicken, and three cheeses creates layers of comfort in every bite.

I first made this recipe when hosting my in-laws for the holidays, and it's now requested at every family gathering. The way the homemade alfredo sauce mingles with the layers of pasta and cheese creates something truly magical that brings everyone to the table.

Ingredients

• Unsalted butter: forms the rich base of our alfredo sauce allowing you to control the salt content
• Fresh garlic: provides aromatic depth look for firm cloves with tight skin
• All-purpose flour: thickens the sauce without making it gummy
• Heavy cream and milk: create the silky texture essential for authentic alfredo
• Parmesan cheese: use freshly grated for the smoothest melt and strongest flavor
• Lasagna noodles: traditional or no-boil both work wonderfully
• Shredded chicken: rotisserie saves time and adds convenience
• Ricotta cheese: adds creaminess between layers look for whole milk variety for richness
• Mozzarella and provolone cheeses: create that perfect cheese pull when serving

Step-by-Step Instructions

Create The Alfredo Base:

Melt butter in a large saucepan over medium heat until it begins to foam slightly but not brown. Add minced garlic and cook for exactly one minute until fragrant but not colored. The aroma will intensify and fill your kitchen when it's ready.

Develop The Sauce:

Sprinkle flour over the butter-garlic mixture and whisk continuously for 2 minutes to cook out the raw flour taste. The mixture will form a pale golden paste called a roux. Gradually stream in heavy cream and milk while whisking constantly to prevent lumps from forming. Continue whisking until completely smooth.

Perfect The Alfredo:

Simmer the sauce for 5-7 minutes, stirring frequently until it coats the back of a spoon. Add Parmesan cheese in small handfuls, stirring between additions until completely melted. Season with salt, pepper, and a tiny pinch of nutmeg to enhance the cream's natural sweetness. The sauce should be velvety and able to coat pasta without being too thick.

Prepare The Filling:

Mix ricotta cheese with a whole egg and a pinch of salt until completely incorporated. This binding mixture creates a creamy layer that holds its shape when baked. If using regular lasagna noodles, cook them for 2 minutes less than package directions for the perfect al dente texture that will finish cooking in the oven.

Layer The Base:

Spread a thin layer of alfredo sauce across the bottom of your baking dish to prevent sticking. Arrange three lasagna noodles side by side, trimming if necessary to fit. The noodles will expand during baking so a little space between them is fine.

Build The Layers:

Spread half the ricotta mixture over the noodles using an offset spatula for even distribution. Distribute half the shredded chicken evenly, followed by a third of the mozzarella and provolone. Pour alfredo sauce over everything, ensuring all dry ingredients are covered.

Complete Assembly:

Repeat the layering process once more, then finish with a final layer of noodles. Pour remaining alfredo sauce over the top, making sure to cover all exposed pasta. Sprinkle with remaining cheeses to create a golden, bubbly crust during baking.

Master The Bake:

Bake covered with foil for 25 minutes to ensure all ingredients heat through without browning too quickly. Remove foil and continue baking until cheese is golden and edges are bubbling vigorously. The crucial 15-minute rest after baking allows the layers to set, making for cleaner slices.

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The homemade alfredo sauce is what truly sets this lasagna apart from versions made with jarred sauce. I discovered this after years of experimenting, and the extra 10 minutes it takes creates a silky, flavorful base that store-bought options simply cannot match. My grandmother always said good cooking requires patience, and this sauce proves her right every time.

Make-Ahead Magic

This lasagna actually improves when made ahead. Assemble the entire dish up to 24 hours before baking, cover tightly with plastic wrap followed by foil, and refrigerate. Remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 10 minutes to the covered baking time. The flavors meld beautifully overnight, creating an even more cohesive dish.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Turkey works beautifully in place of chicken. For a vegetarian version, replace the chicken with 2 cups of sautéed mushrooms and spinach. If ricotta is unavailable, cottage cheese blended until smooth makes an excellent substitute. Lactose-sensitive diners can use lactose-free milk products and aged cheeses which contain minimal lactose.

Serving Suggestions

While this lasagna is hearty enough to stand alone, a few simple sides create a complete meal. Garlic bread is traditional, but a crusty sourdough also works beautifully for soaking up extra sauce. Balance the richness with a bright arugula salad dressed simply with lemon juice and olive oil. For a dinner party, consider starting with a light Italian soup like stracciatella or a small antipasto platter.

Frequently Asked Questions

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce is a convenient alternative if you're short on time, but homemade Alfredo adds richer, fresher flavors.

→ What type of chicken works best?

Shredded rotisserie chicken or leftover cooked chicken works wonderfully for this dish, adding tenderness and flavor.

→ Can I use no-boil noodles?

Yes, no-boil lasagna noodles are a great option and save time, as they cook perfectly in the sauce during baking.

→ How do I prevent the lasagna from drying out?

Cover the lasagna with foil during baking and ensure there's enough sauce in each layer to keep everything moist and creamy.

→ Can I freeze this lasagna?

Absolutely! Freeze in portions for up to two months. Reheat covered with foil to retain moisture and flavors.