I stood in the kitchen, rubbing my hands together for warmth while pondering what to make that could chase the cold away. Soup felt too light, and chili had already been done that week. I needed something more—something with depth, comfort, and layers of warmth in every bite.

Built from memories of winter meals with my mother—where Alfredo sauce was her creamy cure for all things gloomy—and my own twist of layering it like a lasagna. The scent of garlic and bubbling cheese filled the house long before it came out of the oven, and by the time it hit the table, no one was thinking about how cold the floor tiles were anymore.

That night, we scraped our plates clean in silence, the kind that only comes from being genuinely satisfied. So when winter rolls in and the sweaters come out, this lasagna makes its way into rotation—rightfully so.

Short Description

Tender chicken, creamy ricotta, and melty mozzarella layered in Alfredo-coated noodles — white lasagna magic!

Key Ingredients

1. Pasta Layer

9 lasagna noodles, cooked and drained

2. Cheese Filling

1½ cups ricotta cheese
1 large egg
1 cup grated Parmesan cheese
Salt and black pepper, to taste
1½ tsp garlic powder
1 tsp dried Italian herbs

3.Chicken Layer

3 cups cooked, shredded chicken breast
1 tbsp olive oil
½ tsp salt
1 tsp garlic powder

4. Sauce Layer

2¼ cups Alfredo sauce (store-bought or homemade)

Topping

2 cups shredded mozzarella cheese
Chopped parsley for garnish (optional)

Tools Needed

9×13-inch baking dish
Medium mixing bowls
Whisk
Saucepan (if making Alfredo sauce from scratch)
Oven
Aluminum foil

Cooking Instructions

Step 1: Prepare the Chicken
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shredded chicken, ½ teaspoon salt, and 1 teaspoon garlic powder. Stir until warmed through and lightly golden on the edges (about 4–5 minutes). Set aside.

Step 2: Mix the Ricotta Filling
In a medium bowl, combine ricotta cheese, egg, grated Parmesan, garlic powder, dried herbs, salt, and pepper. Mix until smooth and well blended. This will be your creamy cheese base.

Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 4: Layer the Lasagna
Spread ½ cup of Alfredo sauce on the bottom of the baking dish to prevent sticking. Layer 3 lasagna noodles lengthwise. Spoon and spread ⅓ of the ricotta filling evenly over the noodles.

Top with ⅓ of the chicken, then drizzle with ½ cup of Alfredo sauce. Sprinkle with ⅓ of the shredded mozzarella. Repeat the layers twice more: noodles, ricotta, chicken, Alfredo sauce, mozzarella.

Step 5: Final Topping and Covering
Pour the remaining Alfredo sauce evenly over the top. Sprinkle with the remaining mozzarella. Cover tightly with foil.

Step 6: Bake the Lasagna
Bake covered at 375°F for 25 minutes. Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.

Step 7: Rest and Serve
Remove from oven and let the lasagna sit for at least 10 minutes before slicing. This helps the layers set. Garnish with chopped parsley if desired.

Why You’ll Love This Recipe

– It’s rich, creamy, and incredibly satisfying

– A perfect winter comfort food without tomato-based sauce

– Kid-friendly and freezer-friendly

– Balanced with protein from chicken and calcium from cheese

– Customizable with vegetables or other proteins

Mistakes to Avoid & Solutions

Mistake 1: Watery Lasagna
Solution: Make sure your ricotta mixture is well drained and use thick Alfredo sauce. Let the lasagna rest 10–15 minutes before cutting to allow it to firm up.

Mistake 2: Overcooked or Undercooked Noodles
Solution: Cook the noodles al dente (slightly firm) so they don’t turn mushy after baking.

Mistake 3: Skipping the Cover While Baking
Solution: Always cover with foil for the first 25 minutes to trap moisture and prevent the cheese from burning.

Mistake 4: Uneven Layers
Solution: Spread each layer evenly to ensure consistent flavor and texture in every bite.

Mistake 5: Using Dry Chicken
Solution: Use freshly cooked chicken or gently reheat shredded chicken in olive oil to retain moisture.

Serving and Pairing Suggestions

This lasagna is hearty enough to stand alone, but it pairs beautifully with:

– Garlic bread or a toasted baguette

– A crisp green salad with lemon vinaigrette

– Roasted asparagus or steamed broccoli

– White wine like Chardonnay or Pinot Grigio

– Serve family-style in the center of the table or as plated portions for a cozy dinner

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days

Freeze: Wrap individual portions tightly in foil and place in freezer-safe bags for up to 2 months

Reheat (Oven): Bake at 350°F covered with foil for 20–25 minutes until hot

Reheat (Microwave): Cover with a damp paper towel and heat on medium for 2–3 minutes, checking for hot spots

Tip: Add a splash of milk or Alfredo sauce before reheating to keep it creamy

FAQs

1. Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken is a great shortcut. Just shred and season lightly before layering.

2. Can I make this lasagna ahead of time?
Absolutely. Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 5 extra minutes to the baking time.

3. What can I use instead of ricotta?
Cottage cheese is a good substitute. Drain excess liquid and blend for a smoother texture if desired.

4. Is it okay to use no-boil lasagna noodles?
Yes, just ensure there’s enough sauce between layers to hydrate the noodles during baking.

5. Can I add vegetables to this recipe?
Definitely! Spinach, mushrooms, or sautéed zucchini make great additions between the layers.

Tips & Tricks

– Let your lasagna rest before slicing—this prevents it from falling apart

– Use a serrated knife or spatula to cut clean squares

– Add a sprinkle of nutmeg to the ricotta mixture for subtle depth

– Use freshly shredded mozzarella for better melt and texture

– Don’t skimp on seasoning each layer—it enhances the overall flavor

Recipe Variations

1. Spinach Alfredo Lasagna
Add 1½ cups cooked spinach (drained and chopped) into the ricotta mixture. The leafy greens add color and nutrition while blending beautifully into the creamy filling.

2. Mushroom Chicken Alfredo Lasagna
Sauté 1½ cups sliced mushrooms with garlic and olive oil. Layer with the chicken for a savory umami kick.

3. Spicy Chicken Alfredo Lasagna
Add ½ tsp crushed red pepper flakes to the Alfredo sauce and season chicken with paprika and cayenne for a bold, spicy twist.

4. Broccoli Alfredo Lasagna
Add 2 cups of lightly steamed, chopped broccoli between layers for added crunch and fiber.

5. Low-Carb Zucchini Alfredo Lasagna
Replace lasagna noodles with thinly sliced zucchini strips. Salt and drain the slices beforehand to reduce moisture. Bake uncovered for better evaporation.

Final Thoughts

Cold days call for warm, satisfying meals—and this Cheesy Chicken Alfredo Lasagna delivers. It wraps comfort, flavor, and creamy indulgence into every slice. The beauty of this dish lies in its layers: tender chicken, smooth ricotta, silky Alfredo, and golden melted cheese.

I find joy in the way each bite feels familiar yet luxurious, and that alone makes it a winter staple in my kitchen. So when the chill sets in, trust this pan of creamy layers to warm more than just your stomach—it brings a little brightness to even the coldest nights.

Cheesy Chicken Alfredo Lasagna

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1. Pasta Layer
9 lasagna noodles, cooked and drained
2. Cheese Filling
1½ cups ricotta cheese
1 large egg
1 cup grated Parmesan cheese
Salt and black pepper, to taste
1½ tsp garlic powder
1 tsp dried Italian herbs
3.Chicken Layer
3 cups cooked, shredded chicken breast
1 tbsp olive oil
½ tsp salt
1 tsp garlic powder
4. Sauce Layer
2¼ cups Alfredo sauce (store-bought or homemade)

Instructions

Step 1: Prepare the Chicken
Sauté shredded chicken with olive oil, salt, and garlic powder until heated through and slightly golden.

Step 2: Mix the Ricotta Filling
Combine ricotta, egg, Parmesan, garlic powder, dried herbs, salt, and pepper until smooth.

Step 3: Preheat the Oven
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 4: Layer the Lasagna
Spread Alfredo sauce on the bottom. Layer noodles, ricotta filling, chicken, more Alfredo sauce, and mozzarella. Repeat layers three times.

Step 5: Final Topping and Covering
Pour remaining Alfredo and sprinkle mozzarella on top. Cover tightly with foil.

Step 6: Bake the Lasagna
Bake covered at 375°F for 25 minutes, then uncover and bake 10–15 more minutes until bubbly and golden.

Step 7: Rest and Serve
Let rest for 10 minutes before slicing. Garnish with chopped parsley if desired.