This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. View our Privacy Policy.
Chicken Alfredo Lasagna is rich, hearty and perfect after a long day. Juicy chicken, tender pasta and creamy alfredo sauce create the perfect mash up of two classic Italian dishes. With about 10 minutes of prep time, you’ll fall in love with this easy weeknight meal.

Chicken Alfredo Lasagna Ingredients
To make this white lasagna recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Ricotta cheese: Cottage cheese is a great alternative.
- Parsley
- Salt and Pepper
- Italian seasoning: Try dried oregano as a substitute.
- Alfredo sauce: Jarred or homemade works great with this recipe.
- Lasagna noodles: If you don’t have lasagna noodles, use any pasta you have on hand. Penne or rigatoni would be great.
- Chicken: This is a great way to use up leftovers or use a rotisserie chicken.
- Mozzarella cheese: Any cheese can work. Try this with Monterey jack or provolone.

How to Make Chicken Alfredo Lasagna
- Preheat your oven to 350°F while you spray a 9×13 casserole dish with non-stick spray.
- Use a medium bowl to stir together the ricotta cheese, 2 tablespoons parsley, salt, pepper, and the Italian seasoning and set aside.
- In the casserole dish, add a layer of sauce followed by lasagna noodles to cover the bottom of the dish.
- Spread ⅓ of the ricotta mixture in an even layer over the noodles followed by ⅓ of the shredded chicken.
- Repeat these layers two more times.
- Top with mozzarella cheese and cover with foil before placing in the oven for 25 minutes or until bubbly.
- Uncover and cook for an additional 10 minutes until the cheese is slightly browned.
- Garnish with the remaining 1 tablespoon chopped parsley and serve immediately.

Storage Instructions
If you have any leftover white chicken lasagna, you can allow your casserole dish to cool on the counter (no longer than 2 hours) and then cover tightly with plastic wrap. You can also move the rest of your lasagna to an airtight container for storage. Store your lasagna in the refrigerator for 3-4 days.
How to Reheat Lasagna
To reheat, remove your casserole dish from the refrigerator and preheat the oven to 350°F. Remove the plastic wrap and bake for about 15 minutes or until the cheese is bubbly and the lasagna reaches 165°F.

Can I make this ahead of time and freeze it?
This is a recipe that freezes well. You can use a 9×13 disposable casserole dish and prepare as directed. Cook the casserole without the mozzarella cheese topping and then allow to cool for about 1 hour on the counter. Top with shredded mozzarella cheese and wrap tightly with plastic wrap and foil to prevent freezer burn. When you’re ready to bake your lasagna, cover it with foil and cook at 350°F for 45-55 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and the internal temperature is 165°F.

Serving Suggestions
While this chicken fettuccine alfredo lasagna can be served as a complete meal on its own there are a variety of side dishes that would pair nicely with this dish. Here are a few ideas.
- A simple side salad tossed with your favorite dressing.
- Green beans tossed with sliced garlic and olive oil.
- Steamed broccoli with lemon juice.
- Buttered peas with fresh mint.
- Breadsticks or a french loaf to sop up some of that yummy alfredo sauce.

Variations
This chicken alfredo lasagna has a lot of wiggle room to make it your own. You can keep it as it is or bring some extra flavor. Here are some ideas:
Replace the alfredo sauce with another type of jarred sauce or a homemade version. I especially like seasonal sauces that come out in the winter like butternut squash or pumpkin with this dish. Vodka sauce would be amazing too.
Add chopped spinach to your ricotta mixture to add extra veggies.
Add ½ teaspoon nutmeg to the ricotta mixture for a little something extra.
Use this recipe with leftover turkey from holiday meals. Or use ground chicken or turkey.

Homemade Alfredo Sauce
Although there are many amazing jarred sauces on the supermarket shelves these days to add convenience to life this recipe will work with homemade alfredo sauce as well. Alfredo sauce is easy to make and can be made while you are boiling your noodles. In a large pan, melt 8 tablespoons of butter with 1 ½ cups of heavy cream. Add 1 cup of parmesan cheese and 2 cloves of grated garlic and whisk well. Finish with freshly cracked black pepper.

Chicken Alfredo Lasagna
Ingredients
- 1 ½ cups ricotta cheese
- 3 Tablespoons parsley chopped and divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 ½ cups alfredo sauce
- 1 pkge lasagna noodles cooked according to package directions
- 2 cups shredded chicken
- 2 cups mozzarella cheese
Instructions
- Preheat your oven to 350°F while you spray a 9×13 casserole dish with non-stick spray.
- Use a medium bowl to stir together the ricotta cheese, 2 tablespoons parsley, salt, pepper, and the Italian seasoning and set aside.
- In the casserole dish, add a layer of sauce followed by lasagna noodles to cover the bottom of the dish.
- Spread ⅓ of the ricotta mixture in an even layer over the noodles followed by ⅓ of the shredded chicken.
- Repeat these layers two more times.
- Top with mozzarella cheese and cover with foil before placing in the oven for 25 minutes or until bubbly.
- Uncover and cook for an additional 10 minutes until the cheese is slightly browned.
- Garnish with the remaining 1 tablespoon chopped parsley and serve immediately.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.