The Ultimate Cheesy Chicken Alfredo Lasagna Recipe (White Sauce Comfort)

🍝 Ditch the Marinara: The Ultimate Cheesy Chicken Alfredo Lasagna Recipe

You know that feeling when you’re craving Italian, but red sauce just seems… basic? You love lasagna, but the whole ricotta-and-meat-sauce routine feels played out. It’s time to level up, friend. We’re taking the creamy, dreamy, garlic-butter perfection of fettuccine Alfredo and smashing it head-on with the layered magnificence of lasagna. The result? The ridiculously decadent, white-sauce wonder that is chicken alfredo lasagna. Prepare yourself for the ultimate white comfort food—it’s so good, you’ll momentarily forget the red sauce exists.

Why This White Lasagna Will Be Your New Obsession

This isn’t just a recipe; it’s a personality upgrade for your dinner table. Instead of heavy tomato flavors, we build layers using a rich, homemade (or semi-homemade, no judgment!) Alfredo sauce, tender chicken, and a beautiful blend of creamy cheeses. It’s savory, it’s comforting, and it makes every single forkful feel like a special occasion.

Why is this recipe awesome? Because it demands attention. You bring this colossal, cheesy, golden-brown slab to the table, and suddenly, everyone forgets their phone exists. It’s complex flavor without the complex effort, especially if you use no-boil lasagna noodles and pre-cooked chicken (rotisserie, please!).

It’s the ideal dish for guests, because who expects Alfredo sauce lasagna? It proves you know your way around a kitchen (even if your secret weapon is a jar of pre-made sauce, shhh!). This dish offers a cozy, creamy contrast to the usual Italian fare. Don’t you want to shock and delight your dinner companions?

Essential Ingredients for Peak Indulgence

Save

We are leaning into cream, butter, and cheese here. Do not try to make this low-fat. It’s an affront to the concept of Alfredo.

• 12 Lasagna Noodles: Use oven-ready (no-boil) noodles for the ultimate shortcut. If you use traditional, cook them al dente!
• 2 cups Cooked Chicken: Shredded or cubed. Rotisserie chicken is non-negotiable for speed.
• 3 cups Alfredo Sauce: Use your favorite jarred sauce for ease, or make a quick batch of homemade.
• 1 (15 oz) Container Whole Milk Ricotta Cheese: This is the creamy binder. Go whole milk for the best texture.
• 1 Large Egg: Binds the ricotta and keeps it from oozing out during slicing.
• 1/2 cup Grated Parmesan Cheese: For mixing into the ricotta filling. Freshly grated is best, FYI.
• 1/2 tsp Garlic Powder: Enhances the ricotta layer.
• 1/4 cup Fresh Chopped Parsley: For color and a little fresh herbaceousness.
• 4 cups Shredded Mozzarella Cheese: The melty star! Divide into 3 cups for layering, 1 cup for the top.
• 1/2 cup Shredded Provolone Cheese (optional): Adds a sharper, saltier kick to the mozzarella layers.

Key Substitutions:

• Alfredo Sauce: Use a quick bechamel sauce if you’re avoiding jarred sauces.
• Chicken: Cooked shrimp or sautéed mushrooms make fantastic substitutes.
• Ricotta: Cottage cheese works in a pinch, but drain it thoroughly first.
• Mozzarella: A blend of mozzarella and white cheddar provides a more complex flavor.

Tools & Kitchen Gadgets Used

This is a layered dish, so you need the right real estate.

• 9×13-inch Baking Dish: Your layering canvas. A deep-dish ceramic one is perfect.
• Large Stockpot (If not using no-boil noodles): For cooking the pasta.
• Large Mixing Bowls (Medium and Large): One for the ricotta mix, one for combining the chicken and Alfredo sauce.
• Measuring Cups and Spoons: For not accidentally doubling the garlic powder.
• Whisk: If you’re making your own Alfredo or mixing the ricotta.
• Spatula or Off-set Spatula: For spreading the creamy layers evenly.

Step-by-Step Instructions: Mastering the White Sauce Layers

We build this lasagna like a beautiful, creamy tower. Don’t rush the layers!

H3 Prep the Sauces and Fillings

1. Preheat and Grease: Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish thoroughly. This prevents cheesy drama later.
2. Cook the Noodles (if needed): If using traditional noodles, cook them al dente—about a minute shy of package directions. Drain them immediately and lay them flat on parchment paper so they don’t glue themselves together.
3. Mix the Ricotta: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, garlic powder, and parsley. Stir until it’s smooth and perfectly integrated. This is the tangy, creamy contrast layer.
4. Combine the Chicken: In your large mixing bowl, gently toss the shredded cooked chicken with about 1 cup of the Alfredo sauce. This ensures the chicken filling stays moist and flavorful.

H3 Layering the Decadence

1. Sauce Foundation: Pour about 1 cup of the Alfredo sauce into the bottom of the prepared baking dish. Spread it to cover the base—this is crucial for moistening those bottom noodles.
2. Layer One: Place 4 lasagna noodles (or enough to cover the dish) over the sauce.
3. Ricotta Layer: Drop spoonfuls of half of the ricotta mixture over the noodles. Use a spatula to gently spread it into an even layer.
4. Chicken/Sauce Layer: Top the ricotta with half of the Alfredo-chicken mixture. Spread this evenly, too.
5. Mozza Layer: Sprinkle a generous amount of 1 cup of the shredded mozzarella cheese over the chicken layer.
6. Repeat the Layers: Top with 4 more lasagna noodles. Spread the remaining half of the ricotta mixture, followed by the remaining half of the Alfredo-chicken mix. Sprinkle with another 1 cup of mozzarella cheese.
7. The Final Top: Add the final 4 lasagna noodles. Spread the remaining 1 cup of plain Alfredo sauce evenly over the noodles.

H3 Bake Until Golden

1. The Grand Cheese Top: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer of sauce.
2. Bake (Covered): Cover the dish tightly with aluminum foil. Bake for 30 minutes. The foil helps the noodles cook and keeps the cheese from burning.
3. Bake (Uncovered): Remove the foil. Bake for another 15–20 minutes, or until the sauce is bubbly and the top cheese is melted, golden brown, and slightly crusty.
4. The Long Wait: This is the absolute hardest part. Let the lasagna rest for 15–20 minutes after pulling it out. Seriously! This allows the layers to set up. Cutting it too soon results in a delicious, but runny, disaster.

Calories & Nutritional Info (The Delicious Damage Report)

Save

This is a rich dish, and we won’t pretend otherwise. These are estimates.

• Estimated Calories Per Serving (1/8th of the dish): Approximately 550–650 calories.
• Protein: High! Expect 35–45g per serving from the chicken, ricotta, and cheese.
• Carbohydrates: High, due to the pasta. Around 40–50g per serving.
• Fat: High, because Alfredo is cream and butter. Embrace it.
• Key Nutritional Note: Excellent source of calcium and Vitamin A. TBH, this is food for the soul, not the six-pack.

Common Mistakes to Avoid (Stop Ruining White Gold)

Don’t let these simple errors derail your creamy masterpiece!

• Not Enough Sauce: The biggest mistake! Lasagna needs plenty of liquid to cook the noodles (especially no-boil) and prevent dryness. Don’t skimp on the Alfredo sauce in the bottom and top layers.
• Cutting Too Soon: I know you’re excited, but let the lasagna rest for 15–20 minutes after baking. This crucial step ensures clean, beautiful slices instead of a structural collapse.
• Forgetting to Cook Traditional Noodles Al Dente: If you use regular lasagna noodles, undercook them slightly because they finish cooking in the oven, preventing mushiness.
• Cold Ingredients: Trying to mix cold ricotta or cream cheese is a chunky nightmare. Ensure your dairy and sauce are at room temperature for smooth mixing and even baking.

Variations & Customizations

Want to mix things up? Get creative with these Alfredo hacks.

H3 Sun-Dried Tomato and Spinach Boost

Add color and tang! Mix 1 cup of drained, chopped frozen spinach (squeeze out all the liquid!) and 1/2 cup of chopped sun-dried tomatoes (packed in oil, drained) into the ricotta cheese mixture. It gives beautiful color and a contrasting acidic bite.

H3 Spicy Cajun Kick

Give your Alfredo some Southern heat. Stir in 1 tsp of Cajun seasoning and 1/2 tsp of smoked paprika into the Alfredo sauce before layering. Replace the mozzarella with Pepper Jack cheese for the top layer. Laissez les bons temps rouler!

H3 Mushroom and Thyme (Vegetarian Swap)

Skip the chicken! Replace the chicken with 2 cups of sautéed sliced cremini mushrooms and 1/2 cup of caramelized onions. Mix them directly into the Alfredo sauce. Use vegetable broth if your Alfredo recipe calls for liquid. This gives you a savory, earthy profile.

FAQ Section: Lasagna Layers Uncovered

The questions everyone whispers about white lasagna.

1. Can I make this with homemade Alfredo sauce?

Absolutely! If you have the time, a homemade Alfredo sauce will be richer and more flavorful than jarred. Just make sure you make enough—you need about 3 cups minimum.

2. Why did my lasagna turn out runny?

Likely culprits are not letting it rest (the layers didn’t set) or using ricotta/cottage cheese that wasn’t properly drained, adding excess moisture. Make sure you squeeze or drain all excess liquid from the ricotta.

3. Do I have to boil the noodles first?

Only if you use traditional lasagna noodles. If you use oven-ready (no-boil) noodles, the moisture from the sauce is enough to cook them in the oven. That’s why we love them!

4. Can I freeze this lasagna?

Yes! Assemble the entire lasagna (stop before the final cheese topping). Cover it with foil, then plastic wrap, and freeze for up to 3 months. Thaw overnight, add the top cheese, and bake for 1 hour 15 minutes to 1 hour 30 minutes.

5. How many layers should a good lasagna have?

A 9×13 inch dish typically accommodates three layers of noodles (about 9 to 12 sheets total). This provides enough structure without making the lasagna too tall and unstable.

6. What wine pairs best with Chicken Alfredo Lasagna?

Because of the rich, creamy sauce, you want a wine with high acidity to cut through the fat. Try an unoaked Chardonnay, Pinot Grigio, or a dry Italian sparkling wine (Prosecco).

7. Should I cover the lasagna while baking?

Yes, cover it for the first 30 minutes to ensure the noodles cook and the center heats through without the cheese burning. Remove the foil for the last 15-20 minutes to achieve that perfect golden crust.

Final Thoughts

You’ve conquered the white sauce mountain and emerged victorious. You made a magnificent, creamy, cheesy chicken alfredo lasagna. Seriously, take a moment. You elevated a classic into something truly special and probably didn’t even break a sweat thanks to those handy shortcuts. Forget red sauce drama; this is your new signature dish. Now go enjoy that perfect slice, and promise yourself you’ll never buy a bland, frozen lasagna again. You’re better than that!