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Lasagna is one of those meals that brings everyone together. The layers of creamy sauce, gooey cheese, and tender pasta make it a dish you can’t resist. But if you’re looking for something a little different from the classic beef version, this chicken lasagna is the perfect twist! It’s just as cheesy and flavorful but with juicy shredded chicken instead of ground beef.

This recipe is great for family dinners, potlucks, or even meal prep. The combination of rich Alfredo sauce, mozzarella cheese, and well-seasoned chicken makes every bite incredibly satisfying. Plus, it’s a fun way to change up your usual pasta night.

If you’re looking for a cozy meal to warm up on a chilly evening, this is it! Serve it with a side of garlic bread and a fresh salad for the perfect dinner. Get ready to impress your family with this homemade chicken lasagna—it might just become a new favorite!

Why You’ll Love This Chicken Lasagna

Creamy & Cheesy: The mix of Alfredo sauce and mozzarella makes it extra rich and creamy.
Easy to Make Ahead: You can prepare it in advance and bake when needed.
Great for Leftovers: It tastes even better the next day!

Kid-Friendly: Even picky eaters will love this cheesy goodness.

Ingredients

For the Chicken Mixture:

2 cups cooked and shredded chicken (rotisserie chicken works great!)
1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

For the Sauce:

2 cups Alfredo sauce (store-bought or homemade)
½ cup whole milk
½ cup grated Parmesan cheese

For the Lasagna:

9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1 cup ricotta cheese

1 egg
1 teaspoon Italian seasoning

For the Topping:

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)

Kitchen Tools Needed

Before you start cooking, gather these essential kitchen tools:

Large pot – for boiling the lasagna noodles
Mixing bowls – to prepare the chicken mixture and ricotta filling
Whisk – for mixing the sauce

9×13-inch baking dish – to assemble and bake the lasagna
Aluminum foil – to cover the lasagna while baking
Wooden spoon or spatula – for spreading the layers evenly

Sharp knife – for slicing and serving

Cooking Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little cooking spray or butter to prevent sticking.
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet or parchment paper to prevent sticking.

Prepare the chicken mixture by combining the shredded chicken, garlic powder, onion powder, salt, and black pepper in a bowl. Stir well and set aside.
Mix the ricotta filling in another bowl. Combine ricotta cheese, egg, and Italian seasoning. Mix until smooth.
Make the sauce by whisking together Alfredo sauce, milk, and Parmesan cheese in a separate bowl. This will be the creamy base of the lasagna.

Assemble the lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
- Lay three lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken.
- Sprinkle with 1 cup of mozzarella cheese and drizzle with more Alfredo sauce.
- Repeat the layers: noodles, ricotta, chicken, mozzarella, and sauce.
- Top with the final layer of noodles, the remaining Alfredo sauce, and the extra mozzarella and Parmesan cheese.
Bake the lasagna by covering the dish with aluminum foil and baking for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
Let it rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Garnish with fresh parsley if desired, and serve warm with garlic bread and a side salad!

Tips and Tricks for Success

Use rotisserie chicken to save time and add extra flavor.
Don’t overcook the noodles—since they continue cooking in the oven, keeping them al dente helps them hold their shape.

Let the lasagna rest before slicing so the layers don’t fall apart.
Try homemade Alfredo sauce if you want a richer flavor—simply mix butter, heavy cream, Parmesan cheese, and garlic.
Customize the flavors by adding spinach, mushrooms, or even a bit of crushed red pepper for a spicy kick.

This chicken lasagna is creamy, cheesy, and full of comforting flavors. Give it a try, and enjoy a delicious homemade meal with your loved ones!

Ingredient Substitutions and Variations

Want to switch things up? Here are some easy ingredient swaps and variations:

Meat Alternatives: Swap the chicken for cooked turkey, ground chicken, or even shrimp for a seafood twist.

Sauce Options: Instead of Alfredo sauce, try a homemade béchamel or mix Alfredo with marinara for a creamy tomato version.
Cheese Variations: Use cottage cheese instead of ricotta for a lighter option, or add gouda or provolone for extra flavor.
Gluten-Free: Use gluten-free lasagna noodles and check that your sauce is gluten-free.

Low-Carb Option: Swap noodles for thinly sliced zucchini or eggplant for a veggie-packed, low-carb lasagna.
Spicy Kick: Add a pinch of red pepper flakes to the sauce or mix in diced jalapeños for a little heat.

Serving Suggestions

Pair your chicken lasagna with these delicious sides:

Garlic Bread: A crispy, buttery side to soak up the creamy sauce.
Fresh Salad: A simple green salad with balsamic vinaigrette balances the richness of the lasagna.
Roasted Vegetables: Try roasted asparagus, Brussels sprouts, or carrots for a healthy addition.

Soup Starter: A light soup, like tomato basil or minestrone, makes a great appetizer.

Storage and Reheating Instructions

Storing Leftovers:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individual portions in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months.

Reheating:

Oven (Best Method): Cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through.
Microwave: Heat individual slices on medium power for 2-3 minutes, checking in between.
From Frozen: Thaw overnight in the fridge, then reheat in the oven as directed.

FAQ

1. Can I make this ahead of time?
Yes! Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time.

2. Do I have to use cooked chicken?
Yes, since the lasagna doesn’t bake long enough to fully cook raw chicken, it’s best to use pre-cooked shredded or diced chicken.

3. Can I use no-boil lasagna noodles?
Yes! Just make sure there’s enough sauce to keep them soft while baking.

4. How do I prevent my lasagna from being too runny?
Let it rest for 10-15 minutes after baking so the sauce thickens before slicing.

5. Can I add vegetables?
Absolutely! Spinach, mushrooms, bell peppers, or zucchini make great additions.

This creamy chicken lasagna is sure to be a hit! Give it a try and enjoy a warm, cheesy, and comforting meal.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Cheesy Chicken Lasagna Recipe

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Italian-American

Servings 8 Servings

Calories 450 kcal

Equipment

Large pot

Mixing Bowls
Whisk
9×13-inch baking dish

Aluminum Foil
Wooden spoon or spatula
Sharp Knife