Chicken alfredo lasagna swaps the usual red sauce for a creamy white sauce, then layers it with shredded chicken, ricotta, and mozzarella. The result is a rich, bubbling pan that feels like two favorite pasta dinners baked into one dish, and it is a smart way to turn a store bought rotisserie chicken into a meal for a crowd.
There is no long simmer and no homemade sauce to stir, so the work is mostly boiling noodles and stacking layers. Plan on about 1 hour and 15 minutes from start to finish, with 45 of those minutes in the oven. Cover it, bake it, and let it rest, and you get neat squares that hold their layers.
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Why This Works
Rotisserie chicken is already seasoned and tender, so shredding it saves the step of cooking raw chicken and keeps the filling juicy. A quick toss in the skillet with garlic powder and Italian seasoning warms the meat and gives every layer a savory base instead of plain chicken.
Ricotta adds body between the layers, which keeps the Alfredo from turning the whole pan into a soupy casserole. The noodles also soak up some of the sauce as they bake, so a generous amount of Alfredo is the secret to a pan that stays creamy instead of dry. Covering the dish for most of the bake protects the top until the final browning.
Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 3 cups shredded cooked chicken, from a rotisserie chicken
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 cups Alfredo sauce, about two 15 oz jars or homemade
- 2 cups whole milk ricotta
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
Jarred Alfredo works well here, and homemade works too. If your sauce is very thick, thin it with a splash of milk, since the noodles absorb liquid as they bake.
How to Make Chicken Alfredo Lasagna
1. Heat the oven and boil the noodles
Heat the oven to 375 degrees F. Cook the lasagna noodles according to the package directions, drain them, and lay them flat on a sheet of parchment so they do not stick together.
2. Season the chicken
Warm the olive oil in a skillet over medium heat. Add the shredded chicken, garlic powder, Italian seasoning, and a little salt and pepper. Stir just until the chicken is hot and coated with seasoning.
3. Start the first layer
Spread a thin layer of Alfredo sauce over the bottom of a 9×13 inch baking dish. Lay 3 noodles on top, trimming or overlapping them slightly to cover the sauce.
4. Add chicken, ricotta, and cheese
Spoon on one third of the chicken, dot with one third of the ricotta, sprinkle with some mozzarella, and cover with more Alfredo. Repeat until you have three layers of noodles.
5. Finish the top
Top the last layer of noodles with Alfredo, the remaining mozzarella, and the Parmesan. Make sure the noodles are fully covered with sauce and cheese, because bare noodles turn brittle in the oven.
6. Bake covered, then uncovered
Spray one side of a sheet of foil with oil, then cover the dish with the oiled side down so the cheese does not stick. Bake 30 minutes. Remove the foil and bake another 15 minutes, until the top is bubbly and lightly golden. The center should reach 165 degrees F.
7. Let it rest
Rest the lasagna 10 minutes before cutting. The sauce thickens slightly as it cools, which gives you clean squares.
How to Serve
This is a rich dinner, so pair it with something crisp or green. Warm air fryer tortilla garlic bread comes together in minutes while the lasagna rests, and quick sheet pan breadsticks are good for scooping up extra sauce. For something fresh, serve a chicken Caesar salad with homemade croutons as a starter, or add a side of roasted broccoli for color.
How to Store and Reheat
Refrigerate leftovers within 2 hours, covered tightly or in shallow containers, and eat them within 3 to 4 days. Reheat portions in the microwave, or cover a larger piece with foil and warm it in a 350 degrees F oven until it is hot in the center. Chicken dishes should be reheated to 165 degrees F.
You can also assemble the pan up to a day ahead. Cover it and refrigerate, then bake as directed, adding a few extra minutes if it goes into the oven cold. For the freezer, wrap the unbaked or baked pan well, thaw it overnight in the refrigerator, and bake or reheat until hot all the way through.
Tips and Variations
Food safety matters with any poultry dish. The USDA Food Safety and Inspection Service lists safe internal temperatures for meat and poultry, including 165 degrees F for chicken and leftovers, so a quick thermometer check in the center is worth the few seconds.
For extra flavor, stir a handful of chopped spinach or sliced mushrooms into the chicken before layering. A pinch of nutmeg in the ricotta adds depth, and fresh parsley sprinkled on top gives a bright finish. Leftover cooked turkey or a mix of chicken and cooked bacon also works in place of the rotisserie chicken.
FAQ
Can I use a homemade Alfredo sauce?
Yes. Make it a little thinner than usual, because the noodles absorb liquid during baking. About 3 cups is enough for a 9×13 inch pan.
Do I need to boil the lasagna noodles first?
This recipe uses boiled noodles, cooked just until pliable. No-boil noodles can work if the sauce is thin enough and the pan is covered tightly, but boiled noodles give the most reliable texture.
Can I use other cooked chicken instead of rotisserie?
You can use any fully cooked chicken, such as poached or baked breast. Cook it to 165 degrees F, cool it slightly, and shred it before adding it to the skillet.
Why did my lasagna come out dry?
Dry lasagna usually means too little sauce or too little cover time. Use the full amount of Alfredo, keep the foil on for the first 30 minutes, and make sure the top layer of noodles is fully covered.
How long should I let it rest?
Rest the pan for about 10 minutes. This gives the sauce time to thicken so you can cut and lift clean squares.
Chicken Alfredo Lasagna with Rotisserie Chicken
Ingredients
Main Ingredients
- 12 lasagna noodles
- 1 tbsp olive oil
- 3 cup shredded cooked chicken from a rotisserie chicken
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt and pepper to taste
- 3 cup Alfredo sauce about two 15 oz jars or homemade
- 2 cup whole milk ricotta
- 2 cup shredded mozzarella
- ½ cup grated Parmesan
Instructions
Cooking
- Heat the oven to 375 degrees F. Cook the lasagna noodles according to the package directions, drain, and lay them flat so they do not stick.
- Warm the olive oil in a skillet over medium heat. Add the shredded chicken, garlic powder, Italian seasoning, salt, and pepper, and stir until hot.
- Spread a thin layer of Alfredo sauce over the bottom of a 9×13 inch baking dish and top with 3 noodles.
- Spoon on one third of the chicken, one third of the ricotta, some mozzarella, and more Alfredo. Repeat until you have three layers of noodles.
- Top the final noodles with Alfredo, the remaining mozzarella, and the Parmesan, making sure the noodles are fully covered.
- Cover with foil sprayed with oil on the underside and bake 30 minutes. Remove the foil and bake 15 more minutes, until bubbly and lightly golden, with the center at 165 degrees F.
- Rest the lasagna 10 minutes before cutting.
