Go Back
creamy chicken alfredo lasagna 1

Creamy Chicken Alfredo Lasagna

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 8 servings
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Sauce:
  • 4 tablespoons 60 g unsalted butter
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 3 cups 720 ml whole milk, warmed
  • 1 cup 240 ml heavy cream
  • 1 ½ cups 150 g grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional
  • For the Filling:
  • 2 cups 300 g cooked chicken breast, shredded or diced
  • 2 cups 200 g shredded mozzarella cheese
  • 1 cup 100 g ricotta cheese
  • ½ cup 50 g grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley optional
  • For Assembly:
  • 9 lasagna noodles or 12 no-boil noodles
  • 1 cup 100 g shredded mozzarella (for topping)
  • Fresh parsley for garnish

Method
 

  1. Directions
  2. Cook the Noodles
  3. If using regular lasagna noodles, cook in salted boiling water until al dente. Drain and set aside on parchment to prevent sticking.
  4. Make the Alfredo Sauce
  5. In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds. Whisk in flour and cook 1–2 minutes until slightly golden. Gradually whisk in milk and cream, stirring until thickened (5–6 minutes). Remove from heat and stir in Parmesan, salt, pepper, and nutmeg.
  6. Prepare the Filling
  7. In a large bowl, mix ricotta, ½ cup Parmesan, parsley, and shredded chicken. Add ½ cup of the Alfredo sauce and stir to combine.
  8. Assemble the Lasagna
  9. o Spread ½ cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
  10. o Layer 3 noodles, ½ of the chicken-ricotta mixture, ½ cup mozzarella, and ½ cup Alfredo sauce.
  11. o Repeat layers once more.
  12. o Finish with a final layer of noodles, the remaining Alfredo sauce, and mozzarella on top.
  13. Bake
  14. Cover with foil (sprayed to prevent sticking) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
  15. Rest & Serve
  16. Let cool for 10 minutes before slicing. Garnish with fresh parsley.

Notes

Chef’s Tip
• For added flavor, stir sautéed spinach or mushrooms into the filling.
• Replace chicken with rotisserie turkey or shrimp for a twist.
• To save time, use store-bought Alfredo sauce but add extra garlic and Parmesan for homemade depth.