Last week, I found myself caught in one of those unexpected downpours—the kind where umbrellas are useless and jeans get soaked no matter how fast you run. The sky turned a brooding gray, and thunder rumbled in the distance. With nowhere urgent to be, I made my way to my friend Marissa’s house just a few blocks away. She greeted me with warm socks, a borrowed hoodie, and the comforting scent of something bubbling in the oven.

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Her kitchen was glowing with that cozy, rainy-day warmth that only happens when something creamy and cheesy is baking. She pulled out a bubbling lasagna—not the usual red-sauced kind, but a white, luscious one filled with chicken, creamy ricotta, and gooey mozzarella. We each grabbed a generous square, the layers collapsing just slightly under our forks, Alfredo clinging to every bite. That lasagna made the rain feel like part of the plan.

Back home the next day, I wanted to make a version that felt just as comforting but with a balance that didn’t weigh you down. After a few tweaks, I landed on this: my Cheesy Chicken Alfredo Lasagna. A warm, rich, layered dish perfect for stormy weather or just a cozy night in. The recipe below is exactly how I made it, step-by-step, with tips so yours turns out just as dreamy.

Short Description

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

Key Ingredients

For the Pasta Layer:

9 lasagna noodles, cooked and drained

For the Filling:

3 cups cooked chicken, shredded or diced
1 ½ cups ricotta cheese
1 egg
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
2 cups shredded mozzarella cheese

For the Alfredo Sauce:

4 tbsp unsalted butter
4 cloves garlic, minced
3 tbsp all-purpose flour
2 ½ cups whole milk
1 cup heavy cream
1 ½ cups grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional but recommended)

For Topping:

1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Chopped parsley for garnish (optional)

Tools Needed

Large saucepan
9×13-inch baking dish
Mixing bowls
Whisk
Wooden spoon or spatula
Foil
Ladle or large spoon

Cooking Instructions

Step 1: Prepare the Alfredo Sauce
In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1-2 minutes until slightly golden. Slowly whisk in milk and heavy cream, stirring constantly to avoid lumps. Cook until slightly thickened, about 5–7 minutes. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until cheese melts and sauce is smooth. Set aside.

Step 2: Mix the Ricotta Filling
In a medium bowl, combine ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until creamy. This helps bind the lasagna and adds a fluffy texture between layers.

Step 3: Cook and Prep the Noodles
Boil lasagna noodles in salted water until al dente (about 8–10 minutes). Drain and lay flat on parchment paper or lightly oiled foil to prevent sticking.

Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of Alfredo sauce on the bottom.

– Layer 3 noodles over the sauce

– Spread half the ricotta mixture

– Top with half the shredded chicken

– Sprinkle ⅔ cup mozzarella

– Drizzle with Alfredo sauce

Repeat for the second layer. Add the final 3 noodles, cover with remaining Alfredo sauce, and top with mozzarella and Parmesan cheese.

Step 5: Bake Until Bubbly
Cover with foil (tent it slightly to avoid sticking to cheese) and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes, or until top is golden and bubbly. Let rest for 10–15 minutes before slicing so it sets up nicely.

Why You’ll Love This Recipe

– Creamy and comforting with a rich, velvety texture

– A lighter alternative to traditional beef lasagna

– Great way to use leftover chicken

– Family-friendly and kid-approved

– Make-ahead and freezer-friendly

– Customizable with veggies or other proteins

– Perfect for cozy nights or dinner parties

Mistakes to Avoid & Solutions

Using cold Alfredo sauce
Warm the sauce slightly before assembling to prevent uneven layering and clumps.

Overcooking the noodles
Cook noodles until just al dente. Overcooked noodles will tear during layering and result in a mushy texture.

Skipping the rest time
Letting the lasagna sit for 10–15 minutes after baking helps it set, making it easier to slice and serve.

Too much sauce between layers
Use just enough Alfredo to coat each layer — too much will make it soupy.

Not covering with foil initially
Always bake covered first to keep the cheese from burning before the lasagna is heated through.

Serving and Pairing Suggestions

– Serve warm with a crisp green salad and vinaigrette for balance

– Pair with garlic knots, toasted sourdough, or crusty bread

– Offer roasted veggies like broccoli, zucchini, or asparagus on the side

– Serve family-style from the baking dish or cut into squares for a plated presentation

– For drinks, pair with a chilled glass of white wine like Chardonnay or a light sparkling lemonade

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days

Freeze in individual portions, wrapped in plastic and foil, for up to 2 months

Reheat (oven): Cover with foil and bake at 350°F for 20–25 minutes until hot

Reheat (microwave): Heat on medium power for 2–3 minutes, then high for 1 minute

Avoid reheating uncovered to prevent the top from drying out

FAQs

1. Can I use store-bought Alfredo sauce?
Yes, but homemade has richer flavor. If using jarred sauce, add extra garlic and a splash of cream for depth.

2. What’s the best chicken to use?
Rotisserie chicken works great, as does leftover grilled or roasted chicken. Just make sure it’s tender and shredded.

3. Can I make this ahead of time?
Absolutely! Assemble it up to 24 hours in advance and refrigerate. Add 10 extra minutes to the baking time if chilled.

4. Can I make this gluten-free?
Use gluten-free lasagna noodles and substitute flour with a 1:1 gluten-free flour blend in the Alfredo sauce.

5. What if I don’t have ricotta?
Cottage cheese works as a substitute—blend it for a smoother texture. You can also mix in a little cream cheese for richness.

Tips & Tricks

– Add fresh spinach between layers for color and nutrients

– Use pre-shredded chicken to save time

– Add red pepper flakes to the Alfredo for subtle heat

– Grate your own cheese — it melts better than pre-shredded

– Let the sauce cool slightly before layering to avoid soggy noodles

– Sprinkle breadcrumbs over the top for added crunch

Recipe Variations

1. Spinach & Mushroom Alfredo Lasagna

Swap half the chicken for sautéed mushrooms and 2 cups fresh spinach (wilted)

Add a pinch of thyme to the ricotta mixture

Layer as directed and top with extra Parmesan

2. Pesto Chicken Alfredo Lasagna

Add 3 tbsp basil pesto to the ricotta mixture

Drizzle a little extra pesto between layers

Top with sliced cherry tomatoes before baking for color and flavor

3. Buffalo Chicken Alfredo Lasagna

Mix 2 tbsp hot sauce into the Alfredo sauce

Use shredded buffalo chicken

Sprinkle blue cheese crumbles with mozzarella on the top layer

4. Zucchini Alfredo Lasagna (Low-Carb)

Replace noodles with thin zucchini slices (salt, dry, and grill before layering)

Use all white meat chicken

Add extra mozzarella for richness

Final Thoughts

A white lasagna like this Cheesy Chicken Alfredo Lasagna offers a different kind of comfort—creamy, rich, and thoughtfully layered. It’s the perfect dish for slowing down on a gray, rainy day, bringing warmth and flavor that feel both familiar and refreshing. Generous enough to satisfy a crowd but balanced enough to enjoy without feeling heavy, this lasagna fits beautifully into both quiet nights and lively gatherings. You might find yourself enjoying a cold slice straight from the fridge or sharing it proudly at a weekend dinner.

It holds up beautifully on its own, and also welcomes a creative twist if you’re in the mood to experiment. This is the kind of recipe that earns its place in your regular rotation.

Cheesy Chicken Alfredo Lasagna