Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

Craving comfort food but short on time? This Alfredo Chicken Lasagna is the perfect easy weeknight meal, made using a handy rotisserie chicken from the store. Transforming leftover chicken into a creamy, cheesy pasta bake, this lasagna comes together quickly for a satisfying family dinner.

Using a store-bought rotisserie chicken cuts down on prep time significantly when making dishes like this Alfredo chicken lasagna. Simply remove the skin and bones, chop or shred the tender meat, then incorporate it into pastas, sandwiches, salads and more. Here the chicken combines with a rich alfredo sauce, spinach, Italian seasoning and melted cheeses for layers of comforting flavor. Much faster than traditional lasagna but just as tasty and warming!

Can I use a different pasta instead of lasagna noodles?

Yes, you can substitute other types of pasta in place of traditional lasagna noodles. Good options include ziti, penne, or mostaccioli. Just adjust the baking time as needed.

What can I use instead of spinach?

If you don’t have spinach on hand, you can use kale, chard or arugula instead. You can also leave the greens out entirely.

Do I need to cook the lasagna noodles first before assembling?

No. Since this lasagna bakes for a full 40 minutes covered, the noodles will cook through and soften during that time. No need to boil them first.

Can I prepare this ahead of time?

Yes! Assemble the entire lasagna up until baking, then cover and refrigerate for up to 24 hours. Add 5-10 extra minutes to the covered baking time. Let stand for 10 minutes before serving. 

Can I freeze the lasagna?

You bet! Prepare the recipe, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. Add extra baking time if needed.


  • 1 rotisserie chicken, meat removed and chopped (about 3 cups)
  • 8 oz ricotta cheese (1 cup)
  • 2 tbsp heavy cream
  • 1 jar (15 oz) alfredo sauce
  • 5 oz frozen spinach, thawed and drained
  • 2 tsp Italian seasoning
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley for garnish


  1. Preheat the oven to 350°F.
  2. In a medium bowl, mix together the chopped rotisserie chicken, ricotta cheese and heavy cream until well combined. Season with salt and pepper to taste. This will be the chicken filling for the lasagna.
  3. Spread a thin layer of the alfredo sauce in the bottom of a 9×13 inch baking dish. Top with a layer of the frozen spinach. Use about half of the spinach.
  4. Layer half of the chicken filling evenly over the spinach. Recipe by
  5. Sprinkle half of the provolone and mozzarella cheeses over the chicken layer.
  6. Repeat the layers once more, spreading the remaining alfredo sauce, followed by the rest of the spinach, chicken filling, and shredded cheeses.
  7. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking until the cheese is bubbly and lightly browned, about 10 more minutes.
  8. Let cool for 5-10 minutes before cutting into squares and serving. Garnish with chopped fresh parsley.

Tips from my kitchen for making flawless Alfredo Chicken Lasagna every time

As someone who makes lasagna for my family on busy weeknights, I’ve learned a few tricks along the way for getting perfectly layered, flavored and melted results without too much fuss. The keys are in the prep, assembly and cooking methods. 

  • First up, I always shred the cooked rotisserie chicken into bite-sized pieces with my fingers or forks before mixing it into the ricotta filling. This helps the chicken incorporate evenly throughout each creamy, cheesy layer instead of in big chunks. Draining the frozen spinach thoroughly is also clutch for reducing excess moisture in each bite. 
  • When layering up my pan, I take care to evenly spread spoonfuls of the saucy components like the spinach and Alfredo sauce instead of just pouring them in a big blob. This helps me get uniform coverage and better saturation into the noodles. I also mix different Italian cheeses – usually shredded mozzarella and provolone – to get that iconic gooey, stringy texture. A touch of grated parm on top never hurts either!
  • For easy assembly and no-fuss cooking, I always prepare my lasagna from start to finish the day before I need it. Simply cover the baking dish and refrigerate overnight. The next day, it practically bakes itself. I do like to start it covered in foil before finishing uncovered to prevent the cheese from over-browning before the center is hot and melty. 

Give these tips a try the next time Alfredo chicken lasagna is on the menu! My family devours it every time.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page