Creamy Weeknight Chicken Alfredo Lasagna

This Chicken Alfredo Lasagna takes everything you love about the classic pasta and stacks it into a hearty baked dish that is surprisingly quick to put together.

Using rotisserie chicken and a few simple shortcuts, it goes from oven to table in under an hour with no fuss.

Why This Lasagna Works

Jarred Alfredo sauce gets a quick boost from garlic and cream cheese, so it tastes like something you simmered all afternoon. The sauce stays creamy and rich, even after baking.

The no-boil noodles soak up all that moisture and cook through in the oven, which cuts prep time in half. Each forkful has tender chicken, stretchy mozzarella, and pockets of ricotta.

Ingredients

• 1 lb cooked chicken, shredded: rotisserie chicken keeps this weeknight fast
• 2 (15 oz) jars Alfredo sauce: any brand you like; look for one with real cream and Parmesan
• 3 cloves garlic, minced: fresh gives the best savory depth
• 4 oz cream cheese, softened: full fat makes the sauce extra velvety
• 1 (15 oz) container whole milk ricotta: drain off any watery liquid before measuring
• 1 large egg: binds the ricotta layer so it doesn’t slide
• 1 cup freshly grated Parmesan: split between the ricotta and the topping
• 3 cups shredded low-moisture mozzarella: divided
• ½ tsp kosher salt: for the ricotta mixture
• ½ tsp black pepper: freshly ground
• 12 no-boil lasagna noodles: they soften right in the sauce, no boiling required

Variations / Substitutions

• Turkey or leftover roast chicken: use the same weight of cooked poultry, shredded; it works just as well.
• Spicy kick: add ¼ tsp red pepper flakes to the Alfredo sauce as it heats.
• Cheese swap: replace half the mozzarella with provolone for a tangier top layer.
• Lighter option: use part skim ricotta and reduced fat Alfredo sauce, though the final texture will be a little less lush.

For something simpler, try my Classic Chicken Alfredo Bake when you want all the flavors in half the time.

How to Make Creamy Weeknight Chicken Alfredo Lasagna

Step 1: Mix the Ricotta Filling

Preheat your oven to 375°F (190°C). In a medium bowl, stir together the ricotta, egg, ½ cup of the Parmesan, the salt, and the pepper until smooth.

The mixture will be spreadable, not runny. If your ricotta released a lot of liquid, make sure to drain it first so the filling holds its shape between the layers.

Step 2: Make the Alfredo Sauce

Pour the two jars of Alfredo sauce into a saucepan and set it over medium heat. Add the minced garlic and the softened cream cheese, then whisk constantly until the cream cheese melts in and the sauce is hot and smooth, about 3 minutes.

You will see tiny garlic flecks and the sauce will look glossy and a little thicker than straight from the jar. Take it off the heat once everything is combined.

Step 3: Layer the Lasagna

Spread a thin layer of the warm Alfredo sauce (about ½ cup) across the bottom of a 9×13-inch baking dish. Lay down 4 no-boil noodles, slightly overlapping them if needed.

Spoon half of the ricotta mixture over the noodles and use the back of the spoon to spread it gently. Scatter half of the shredded chicken on top, then pour about 1½ cups of Alfredo sauce over the chicken and sprinkle with 1 cup of mozzarella. Repeat these layers one more time: noodles, remaining ricotta, remaining chicken, 1½ cups sauce, 1 cup mozzarella. Finish with the last 4 noodles, the rest of the Alfredo sauce, and the final cup of mozzarella. Tuck any edges that poke up so they are coated in sauce.

Step 4: Bake Until Bubbly

Cover the dish tightly with foil, trying not to let the foil touch the cheese, and bake for 25 minutes. Then remove the foil and bake another 10 to 15 minutes, until the top is golden and the edges are bubbling.

You will hear the sauce sizzle and see brown spots on the cheese. Let the lasagna sit on the counter for 10 minutes before you cut into it; this rest time keeps the slices neat instead of soupy.

Step 5: Slice and Serve

Run a sharp knife through the layers and lift out squares with a wide spatula. Sprinkle the remaining ½ cup of Parmesan over each piece right as you plate it.

The cross section shows distinct ribbons of pasta, creamy ricotta, and chicken, all held together by the stretchy cheese. Serve it while it is still hot.

Tips for the Best Lasagna

• No-boil noodles need plenty of liquid to soften; cover every bit of noodle with sauce or it will stay crunchy in spots.
• Let the ricotta filling come up to room temperature before layering so it spreads easily without tearing the noodles.
• If your Alfredo sauce tastes a little flat, stir in an extra pinch of kosher salt and a grind of pepper after it heats.
• For the cleanest slices, refrigerate the assembled lasagna overnight and bake it the next day straight from the fridge, adding 10 extra minutes covered.

Bake times will vary slightly depending on your dish.

Storing Leftovers

• Refrigerate: Keep covered in the fridge for up to 4 days. The flavors meld even more overnight.
• Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and reheat at 350°F for 15 minutes until hot in the center.
• Freezer: Wrap the completely cooled lasagna tightly in foil and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

What To Serve With Chicken Alfredo Lasagna

A bright green salad with a sharp vinaigrette cuts through the richness, and garlic bread never hurts when there is extra sauce to mop up. For something lighter, steamed green beans tossed with lemon zest and a little olive oil make a fresh, crisp side that won’t compete.

Frequently Asked Questions

Can I use regular lasagna noodles instead of no-boil?

Yes, but boil them until barely tender first. Drain well and pat dry so they do not water down the sauce.

How do I make this lasagna ahead of time?

Assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 10 extra minutes covered, then uncover as directed.

Can I freeze the unbaked lasagna?

Yes, assemble it in a freezer safe dish, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge, then bake the next day with extra time until bubbly.

What if I only have one jar of Alfredo sauce?

You will need the full amount of sauce to properly hydrate the no-boil noodles. Combine one jar with 1 cup half-and-half and a pinch of nutmeg to stretch it, or double your favorite homemade Alfredo.

Chicken Alfredo Lasagna Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 614

Ingredients Method Notes

Ingredients

  

• 1 lb cooked chicken, shredded
• 2 (15 oz) jars Alfredo sauce
• 3 cloves garlic, minced
• 4 oz cream cheese, softened
• 1 (15 oz) container whole milk ricotta
• 1 large egg
• 1 cup freshly grated Parmesan
• 3 cups shredded low-moisture mozzarella
• ½ tsp kosher salt
• ½ tsp black pepper
• 12 no-boil lasagna noodles

Method

 

1. Preheat oven to 375°F. Mix ricotta, egg, ½ cup Parmesan, salt, and pepper.
2. Heat Alfredo sauce, garlic, and cream cheese over medium until smooth, about 3 minutes.
3. Spread ½ cup sauce in a 9×13 dish. Layer: 4 noodles, half ricotta mix, half chicken, 1½ cups sauce, 1 cup mozzarella. Repeat. Top with remaining 4 noodles, remaining sauce, and last cup mozzarella.
4. Cover with foil and bake 25 minutes. Uncover and bake 10–15 more minutes until golden and bubbly.
5. Let rest 10 minutes, then slice and serve with remaining ½ cup Parmesan sprinkled on top.

Notes

If your rotisserie chicken is cold, let it come to room temperature or warm it briefly so it doesn’t cool down the sauce during assembly. This lasagna tastes even better the next day after a night in the fridge.