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Chicken Parm Alfredo Lasagna Bake

This Chicken Parm Alfredo Lasagna Bake is SO CHEESY and creamy! Tender chicken, ricotta, and mozzarella layered with pasta and Alfredo sauce make the ultimate comfort dish.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, Cheesy, Chicken, Comfort Food, Easy, Family Friendly
Servings: 6 servings

Ingredients

  • 9 pieces lasagna noodles cooked until al dente
  • 2 tablespoons olive oil
  • 2 cups cooked shredded chicken rotisserie or leftover chicken breast
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 2 cups Alfredo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning blend of oregano, basil, thyme
  • to taste salt and pepper
  • fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse with cold water to stop the cooking process. Lay them flat on a clean kitchen towel to dry.
  • In a bowl, toss the shredded chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper to evenly coat and flavor the chicken.
  • In a separate bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the Parmesan cheese. Stir until smooth and well incorporated.
  • Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles in a single layer. Spread half of the ricotta cheese mixture over the noodles, followed by half of the seasoned chicken. Drizzle with a third of the Alfredo sauce. Repeat the layers: noodles, ricotta mixture, chicken, and Alfredo sauce. Finish with a final layer of noodles, the remaining Alfredo sauce, and the rest of the mozzarella and Parmesan cheeses evenly sprinkled on top.
  • Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbling.
  • Let the lasagna bake cool for 10 minutes before slicing. Garnish with fresh basil leaves for a pop of color and fresh flavor. Serve hot and enjoy!

Equipment

  • Large Pot
  • Colander
  • Mixing Bowls
  • 9x13 inch Baking Dish
  • Spoon or spatula
  • Oven mitts

Notes

  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months for convenient future meals.
  • Swap shredded chicken with ground turkey or beef for a different protein option.
  • Add sautéed vegetables like spinach or mushrooms between layers for extra nutrition and flavor.