Creamy Chicken Alfredo Lasagna Bake (No-Boil Noodles)
This Chicken Alfredo Lasagna Bake is the weeknight dinner that tastes like a slow-simmered Sunday sauce, but it’s on the table in about an hour with no pot of boiling water required.
Layers of tender lasagna noodles, a garlicky Alfredo sauce, shredded chicken, and three kinds of cheese bake together until bubbling and golden. It’s rich, creamy, and shockingly low-effort.
Why This Lasagna Bake Works
The reason I keep coming back to this recipe is that it delivers that deep, baked-pasta comfort without any fussy steps. No-boil noodles soak up the sauce as they cook, so you get exactly the right amount of moisture in every slice, never a dry bite.
Using a good Alfredo sauce (homemade or jarred) means you aren’t starting from scratch with a béchamel. The ricotta layer stays light and fluffy, and the mozzarella gets those irresistible golden-brown spots on top.
And because it’s built in layers and baked in one dish, cleanup is a breeze.
Ingredients
- 1 lb cooked, shredded chicken: rotisserie chicken works beautifully here.
- 9 no-boil lasagna noodles: one standard 12 oz box; you’ll only need about 9 sheets.
- 2 jars (15 oz each) Alfredo sauce: about 3 cups; use your favorite brand or homemade.
- 15 oz whole-milk ricotta cheese: full-fat keeps the layer creamy.
- 1 large egg
- 2 cups shredded mozzarella cheese, divided: low-moisture mozzarella melts best.
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish (optional)
Variations / Substitutions
- Make it meatless: swap the chicken for 2 cups of sautéed spinach and mushrooms.
- Try a different sauce: replace one jar of Alfredo with pesto for a bright, herby twist.
- Dairy-free option: use a plant-based Alfredo, ricotta, and mozzarella; the bake will still hold together well.
- Add a little heat: sprinkle red pepper flakes between the layers or into the ricotta.
For another no-fuss pasta bake, check out our Baked Ziti with Sausage.
How to Make Chicken Alfredo Lasagna Bake
Step 1: Whisk the Ricotta Layer
In a medium bowl, whisk together the 15 oz ricotta, 1 large egg, 1 teaspoon Italian seasoning, ½ teaspoon salt, a few grinds of black pepper, 1 cup of the mozzarella, and the ½ cup Parmesan until well combined.
The mixture should look smooth and cohesive; the egg helps it set during baking so the layers don’t slide apart when you cut into it.
Step 2: Assemble the Lasagna
Spread about ½ cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish. Layer 3 no-boil lasagna noodles on top (they can overlap slightly if needed). Spread half of the ricotta mixture over the noodles, then scatter half of the shredded chicken and about ⅔ cup of the remaining sauce. Sprinkle with ⅓ cup mozzarella. Repeat this layer, noodles, remaining ricotta, remaining chicken, another ⅔ cup sauce, and ⅓ cup mozzarella. Finish with a final layer of 3 noodles, the last of the sauce (about 1 cup), and the remaining mozzarella (about ⅓ cup).
Make sure the top noodles are completely coated in sauce, with no dry edges poking out, or they won’t soften properly during baking.
Step 3: Bake the Lasagna
Preheat the oven to 375°F (190°C). Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 10 to 15 minutes, until the cheese is bubbly and the top has patches of golden brown.
You’ll hear it sizzling around the edges; that’s a sign the noodles have absorbed the sauce and everything is cooked through. If you want extra browning, switch the broiler on for a minute at the end, but watch it closely.
Step 4: Slice and Serve
Remove the lasagna from the oven and let it rest for 10 minutes, this helps the layers settle so you get clean slices. Slice into squares, scatter with fresh parsley if you like, and serve warm.
A sharp chef’s knife works best here; slide it gently through the top cheese without pressing down too hard, and use a spatula to lift each piece out. Serve right away while the cheese is still stretchy.
Tips for a Perfect Lasagna Bake
- Use enough sauce: No-boil noodles rely on plenty of liquid to soften, so don’t skimp on the Alfredo. A thin, watery sauce will lead to dry pasta, so if your sauce seems thin, let it simmer a few minutes to thicken before assembling.
- Rotisserie chicken is your friend: It cuts prep time to almost nothing. Just shred the meat and discard the skin; you need about 2 cups.
- Don’t skip the rest: Cutting into the lasagna straight from the oven will send sauce and cheese sliding everywhere. Ten minutes of resting sets everything up just right.
- Customize the cheese: The mozzarella and Parmesan are classics, but a handful of fontina or provolone mixed in adds a nice tang.
Storing Leftovers
- Refrigerate: Keep any leftovers in an airtight container for up to 3 days. The lasagna holds its shape well even when cold.
- Reheating: Warm individual portions in the microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for about 15 minutes. Add a splash of milk to the top if it seems dry.
What to Serve With Chicken Alfredo Lasagna Bake
Because this dish is so rich, a crisp, acidic side balances it out perfectly. A simple arugula salad with lemon vinaigrette cuts through the creaminess, and roasted broccoli with a squeeze of lemon adds a bright, slightly bitter contrast. For garlic lovers, a side of toasted garlic bread is never a bad idea.
Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil?
Yes, just boil them according to the package directions until al dente before layering. The bake time stays the same.
Can I assemble this lasagna ahead of time?
Absolutely. Layer everything in the dish, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 extra minutes to the covered bake time since you’ll be starting from cold.
Can I freeze this lasagna?
Yes. Assemble in a freezer-safe dish, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, checking that it’s hot all the way through.
What other protein can I use?
Shredded rotisserie turkey, browned Italian sausage (removed from casings), or even leftover cooked shrimp work nicely. Just make sure any meat is fully cooked before you layer it in.
Chicken Alfredo Lasagna Bake Recipe
Ingredients
Method
- Whisk together the ricotta, egg, Italian seasoning, ½ teaspoon salt, a few grinds of pepper, 1 cup mozzarella, and the Parmesan.
- Spread ½ cup Alfredo sauce in a 9×13-inch baking dish. Layer 3 noodles, half the ricotta mixture, half the chicken, about ⅔ cup sauce, and ⅓ cup mozzarella. Repeat with another layer of noodles, the remaining ricotta, remaining chicken, ⅔ cup sauce, and ⅓ cup mozzarella. Top with final 3 noodles, remaining sauce (about 1 cup), and remaining mozzarella.
- Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden on top.
- Let the lasagna rest 10 minutes, then slice into squares, garnish with parsley, and serve.
