The BEST Chicken Alfredo Lasagna Recipe – layers of homemade Alfredo sauce, tender chicken, gooey mozzarella, and a creamy cottage cheese filling, all layered between lasagna noodles. This comforting, crowd-pleasing casserole is perfect for cozy weeknights or special gatherings.
Easy Chicken Lasagna Recipe
Add this Chicken Alfredo Lasagna to your meal plan — it’s rich, creamy, and simple to assemble. Layers of a silky homemade Alfredo sauce, shredded cooked chicken, a cottage cheese-based filling, and plenty of mozzarella melt together between tender lasagna noodles for a satisfying, Italian-inspired comfort dish.
How to Make Chicken Alfredo Lasagna
This baked pasta is straightforward and uses only a few everyday ingredients. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and set aside.
For the Alfredo sauce, melt a stick of butter in a large skillet over medium heat. Add crushed garlic and cook briefly until fragrant, then whisk in heavy cream. Simmer, stirring frequently, until the sauce thickens slightly. Remove from the heat, season with salt and pepper, and stir in grated Parmesan until melted. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
In a medium bowl, combine the cottage cheese, eggs, and dried parsley. Mix until smooth and set aside.
To assemble: spread about 1/2 cup of Alfredo sauce over the bottom of a 9×13-inch baking dish. Arrange six lasagna noodles in a single layer. Spread half of the cottage cheese mixture over the noodles, then top with half of the shredded chicken and six slices of mozzarella. Spoon half of the remaining Alfredo sauce over the cheese. Repeat the layers (noodles, cottage cheese mixture, chicken, mozzarella, sauce) and finish with additional mozzarella on top.
Cover the dish with foil and bake in a preheated 375°F oven for 25 minutes. Remove the foil and bake another 20–25 minutes until the casserole is bubbly and the cheese is golden. Garnish with extra parsley if desired and let the lasagna rest for 15–20 minutes before slicing to help it set.
Helpful Tips & Frequently Asked Questions
- I like to use rotisserie chicken for convenience, but any cooked, shredded chicken works: breasts, thighs, or leftover grilled chicken.
- Can I use store-bought Alfredo sauce? Yes — two jars will substitute for the homemade sauce. The homemade version is more flavorful, but store-bought saves time.
- Variations and additions: spinach, sautéed onions, diced bell peppers, pancetta, or bacon for extra flavor.
- If you prefer, substitute ricotta for the cottage cheese in the cheese filling.
- Make ahead: assemble the casserole, cover tightly with foil, and refrigerate up to 3 days before baking. Bring to room temperature before baking for even cooking.
- Freeze: cool completely, wrap well with plastic wrap and foil, and freeze up to 4 months. Thaw before baking and follow the same baking instructions.
- Leftovers: store in an airtight container in the refrigerator and reheat portions in the microwave or oven.
What to Serve with Chicken Alfredo Lasagna
This lasagna pairs well with lighter, bright sides to balance the rich, creamy pasta. A crisp green salad or simple vegetable side adds freshness, while garlic bread or cheesy knots make the meal extra comforting. Roasted or steamed vegetables like green beans or asparagus provide color and texture contrast.
- Fresh green salad with crisp vegetables and a tangy dressing.
- Garlic bread or cheesy garlic knots for a heartier option.
- Roasted or steamed vegetables such as green beans or asparagus for a wholesome balance.
Italian Green Bean Salad
Quick and delicious side dish with green beans, tomatoes, garlic, olive oil, prosciutto, and mozzarella tossed together.
Italian Asparagus
An easy asparagus side with tomatoes and garlic — bright and simple to prepare.
Carbone’s Garlic Bread
A rich, restaurant-style garlic bread that complements pasta dishes perfectly.
Crunchy Romaine Toss
A crisp romaine salad that’s bright, refreshing, and easy to make.
Chicken Alfredo Lasagna
Equipment
- 6-quart saucepot
- 12-inch non-stick skillet
- 9×13-inch baking dish
- Rotary cheese grater (optional)
Ingredients
- 12 lasagna noodles
- 4 cups cooked, chopped chicken
- 18 slices mozzarella cheese
Alfredo Sauce
- 1 stick butter
- 4 cups heavy whipping cream
- 6 cloves garlic, crushed
- Salt and black pepper, to taste
- 2 cups grated Parmesan cheese
Cheese Filling
- 1 (24-oz) container cottage cheese
- 2 large eggs
- 2 Tbsp dried parsley
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
- Make the Alfredo sauce: melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds. Whisk in heavy cream and simmer, stirring, until slightly thickened. Remove from heat, season with salt and pepper, and stir in Parmesan until smooth. Thin with reserved pasta water if needed.
- In a bowl, combine cottage cheese, eggs, and dried parsley; stir until well mixed.
- Assemble: spread 1/2 cup Alfredo sauce over the bottom of the prepared dish. Layer six noodles, half the cottage cheese mixture, half the chicken, and six mozzarella slices. Spoon half the remaining sauce over the cheese.
- Repeat the layers (noodles, cottage cheese mixture, chicken, mozzarella, sauce) and finish with remaining mozzarella on top.
- Cover with foil and bake 25 minutes. Remove the foil and bake another 20–25 minutes until bubbly and golden. Garnish with parsley if desired.
- Let rest 15–20 minutes before slicing to help the lasagna set.
Notes
- Rotisserie chicken works great, but any cooked shredded chicken will do.
- Store-bought Alfredo sauce is an acceptable shortcut (about two jars), though homemade is more flavorful.
- Try additions like spinach, onions, bell peppers, pancetta, or bacon.
- Ricotta can replace cottage cheese if preferred.
- Make ahead: assemble and refrigerate up to 3 days before baking. Bring to room temperature before baking.
- Freeze: cool completely, wrap tightly, and freeze up to 4 months. Thaw before baking.
- Store leftovers in an airtight container in the refrigerator and reheat as needed.
Nutritional information, when provided, is approximate. Use as a guideline only.
