This chicken alfredo lasagna combines layers of lasagna noodles, creamy ricotta filling, and shredded chicken bound in a rich homemade alfredo sauce infused with garlic, smoked paprika, and chicken bouillon. It's baked until golden and bubbly for an Italian-American comfort dish.
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In a large pan or Dutch oven, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and bring to a simmer.
Add garlic powder, onion powder, seasoning blend, smoked paprika, and chicken bouillon base. Whisk until well combined.
Gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and slightly thickened.
Stir in the shredded cooked chicken until it's fully coated in the alfredo sauce. Remove from heat and set aside.
Cook lasagna noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
In a separate bowl, mix together the ricotta cheese, 1/2 cup of Parmesan cheese, and chopped fresh parsley.
Preheat your oven. To assemble the lasagna, spread a thin layer of the chicken alfredo sauce in the bottom of a 9x13-inch baking dish.
Arrange a single layer of 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles.
Top with about one-third of the remaining chicken alfredo sauce and sprinkle with about half of the shredded mozzarella cheese.
Repeat the layers: 3 noodles, the rest of the ricotta mixture, another third of the chicken alfredo sauce, and the remaining mozzarella.
Add the final layer of 3 noodles, top with the remaining chicken alfredo sauce, and sprinkle generously with more grated Parmesan cheese.
Bake until the top is golden brown and the sauce is bubbly.
Let it rest for a few minutes before garnishing with fresh parsley and more Parmesan cheese. Slice and serve.
Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20–25 minutes until warmed through.
Yes. Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.
Absolutely. Shred 1 store-bought rotisserie chicken (about 3 cups) to save prep time without changing flavor.
Substitute 2–3 teaspoons of chicken bouillon powder or 1 chicken bouillon cube dissolved in the cream, or use 1/4 cup low-sodium chicken broth reduced into the sauce.
It's ready when the edges are golden brown, the center is bubbling around the rim, and a knife inserted into the center comes out hot (165°F internal).
Yes, freeze unbaked for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 15 minutes to cook time.
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