Chicken Alfredo Lasagna 

When two comfort food favorites—creamy chicken Alfredo and hearty lasagna—come together, magic happens! Chicken Alfredo Lasagna is a delicious twist on a classic lasagna recipe for when you want to switch up your pasta game and wow your taste buds. 

Layers of tender chicken, creamy Alfredo sauce, gooey mozzarella, and perfectly cooked lasagna noodles make this a meal that’s impossible to resist. 

It’s the kind of dinner that he whole family will LOVE!

This recipe is incredibly versatile and great for make-ahead meals (pro tip: it’s even better the next day!) or feeding a crowd. I’ll guide you through how to create the perfect Alfredo sauce from scratch, tips for layering your lasagna to avoid a soggy mess, and ideas for adding your own twist.

Whether you’re a seasoned cook or just love a good shortcut, this Chicken Alfredo Lasagna is about to become your new favorite comfort food!

See the recipe card for full information on ingredients and quantities.

• Chicken Tenderloins – I love this cut of chicken because it’s the midpoint between the chicken breast and the thigh – texture-wise. They cook quickly, are nice and juicy, and ideal for this recipe! 

Creamy Alfredo Sauce

• Chicken Tenderloins – the chicken thighs have so much flavor and the end result is the most juicy chicken ever! You can also use leftover rotisserie chicken or chicken breasts, but the thighs are my favorite.
• Aromatics – Use fresh parsley, chopped yellow onion, and fresh garlic for best results.
• All Purpose Flour – Use this to thicken the sauce. For a gluten-free alternative, use cornstarch.
• Seasoning – herbs de provence, garlic powder, onion powder, cajun seasoning, and nutmeg are used throughout the recipe to create tons of flavor in every bite! 
• Milk – Heavy cream and whole milk create a luxurious, creamy sauce that binds the ingredients together.
• Cheese – Grated parmesan cheese and mozzarella cheese provide a rich, savory flavor and a gooey, melted texture that makes the lasagna irresistible. Use any leftovers to make my baked ziti recipe next!
• Lemon juice – This citrus juice adds a bright, acidic note that cuts through the richness, enhancing the flavors of the dish.
• Lasagna noodles – Cook them to al dente to ensure they hold up well in the layers without becoming mushy. It gives the lasagna structure.

Substitutions and Variations

• Add frozen of fresh spinach to the white alfredo sauce for a serving of veggies. Cook until it’s tender and combined! 
• If you don’t have herbs de provence, you can use Italian seasoning.
• Short on time? You can use a jar of alfredo sauce instead of making it from scratch. The flavor won’t be the same but it’ll still be good!
• Chicken Alfredo Lasagna Rolls Up – make the roll ups by spreading a little ricotta cheese on the noodles along with the alfredo sauce and chicken and rolling it into a spiral. Top with the remaining sauce and bake.

Step 1: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Boil lasagna noodles and cook until al dente, according to the package instructions. Drain and layer the noodles flat on a piece of parchment paper or a kitchen towel to prevent the noodles from sticking together. Set aside.

Step 2: Add chicken to a large bowl. Season with herbs de provence, cajun seasoning, garlic powder, onion powder, kosher salt and black pepper. Toss together to ensure all of the chicken is coated. Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Set aside while making the sauce.

Step 3: Melt butter in a large skillet over medium heat, then add onion. Cook for 3-4 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant. Add flour and whisk together until a thick paste begin to form. Reduce to medium low heat, add heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5 minutes. Then add grated parmesan, parsley, black pepper, and lemon juice. Taste for salt and add salt as needed. 

Step 4: Chop up the chicken into bite sized pieces.

Step 5: Add about 1/4 cup of Alfredo sauce to the bottom of a 9×13 pan and spread into an even layer. Place 3 lasagna noodles on top of the sauce. Add more sauce on top of the noodles, just enough to coat. Add a generous amount of chopped chicken on top of the sauce and a sprinkle of mozzarella cheese. Place the layer of noodles on top, then add the sauce, again, just enough to coat. Place another layer of noodles on top, add sauce and chopped chicken and mozzarella. For the last layer, add all of the remaining alfredo sauce and the remaining mozzarella cheese. Cover with aluminum foil and bake for 35-40 minutes, until bubbly. Then remove the foil and continue to cook for 10 minutes. Set to broil and broil for 2-3 minutes, until the cheese becomes golden brown.

Pro Tips 

• Cook lasagna noodles to al dente. This ensures they don’t become mushy when baked in the sauce. Follow the package instructions and rinse the noodles with cold water to stop the cooking process.
• Sauté aromatics for extra flavor. Cooking the onions, garlic, and herbs in butter before adding them to the sauce enhances their flavors. It creates a rich base for your Alfredo sauce.
• Gradually whisk in the flour to avoid lumps. When making the sauce, slowly add the flour to the melted butter and aromatics, whisking constantly. This step ensures a smooth and creamy sauce without lumps.
• Taste and adjust seasoning before assembling. After making the sauce, taste it and adjust the salt, pepper, and other seasonings as needed. This is your last chance to perfect the flavor before baking.
• Let the lasagna rest before serving. Allowing it to rest for 10-15 minutes after baking helps the layers set and makes it easier to cut and serve. This step also prevents the sauce from being too runny.

Storing Leftovers

Store leftover chicken alfredo lasagna in an airtight container in the fridge for up to 5 days. For longer storage, cover it tightly with plastic wrap followed by aluminum foil, and freeze for up to 3 months. 

Thaw it overnight in the fridge and reheat individual portions by the microwave. Alternatively, throw defrosted lasagna in the oven at 350°F for about 15 minutes or 20-25 minutes from frozen.