There’s nothing quite like the warm embrace of a home-cooked meal, especially when it comes to lasagna. One evening, with the rain tapping on my window and a desire for comfort food calling, I decided to reinvent a classic favorite: Chicken Alfredo Lasagna. Swapping out the familiar red sauce for a creamy, dreamy Alfredo, this dish is layered with tender shredded chicken, savory pancetta, and an irresistible trio of cheeses.
What makes this recipe truly special is its ease of preparation; using rotisserie chicken not only saves time but guarantees flavor. Whether you’re hosting friends for a cozy dinner or searching for a new family favorite, this Chicken Alfredo Lasagna promises to satisfy cravings and bring smiles to the table. Dive into this decadent twist on a beloved classic, and watch as every slice turns into a moment of joy and indulgence!
Why is Chicken Alfredo Lasagna a Must-Try?
Irresistible Flavor: The creamy Alfredo sauce combined with tender chicken and crispy pancetta creates an explosion of rich taste in every bite.
Easy to Make: With the help of rotisserie chicken, this recipe simplifies meal prep without sacrificing on flavor or quality.
Crowd-Pleasing Delight: Perfect for gatherings, this dish never fails to impress friends and family, ensuring it’s a repeat favorite at dinner tables.
Unique Twist: Swapping out traditional red sauce for a creamy base brings a delightful change to the classic lasagna, making it a standout in any recipe book.
Versatile Customization: Feel free to add your favorite veggies or make it vegetarian for a personal touch and to cater to various dietary preferences.
Chicken Alfredo Lasagna Ingredients
• Get ready to dive into a creamy delight!
For the Meat Mixture
- Pancetta (4 ounces) – Adds savory depth and texture; substitute with bacon for an equally enjoyable flavor.
- Prosciutto or Deli Ham (3 ounces) – Provides a hint of sweetness; any deli meat works as a good replacement.
- Shredded Rotisserie Chicken (3 cups) – A convenient base for the dish; you can use any pre-cooked chicken as a quick alternative.
For the Alfredo Sauce
- Unsalted Butter (5 tablespoons) – Forms the base of the rich sauce; olive oil can make it a healthier option.
- All-Purpose Flour (1/4 cup) – Thickens the Alfredo sauce beautifully; gluten-free flour is a great substitute here.
- Whole Milk (4 cups) – Creates that signature creamy sauce; half-and-half will give a richer flavor if desired.
- Shredded Asiago Cheese (2 cups) – Imparts a nutty, buttery flavor; mix with Parmesan and mozzarella for a unique twist.
- Minced Fresh Parsley (2 tablespoons) – Adds a touch of freshness; basil or chives are perfect alternatives if you prefer.
- Coarse Ground Pepper (1/4 teaspoon) – Adds a dash of seasoning; regular black pepper works just as well.
- Ground Nutmeg (Pinch) – Complements the creamy flavors; feel free to omit if not your favorite.
For Layering
- No-Cook Lasagna Noodles (9 pieces) – Simplifies the process; you can use regular noodles if you boil them first.
- Shredded Part-Skim Mozzarella Cheese (1-1/2 cups) – Melts beautifully for that classic cheese pull; low-fat mozzarella is a good option, too.
- Shredded Parmesan Cheese (1-1/2 cups) – Adds a sharp, bold flavor; Pecorino Romano is a delicious alternative.
How to Make Chicken Alfredo Lasagna
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Cook Meats: In a skillet, brown the pancetta and prosciutto over medium heat until crispy, about 4-5 minutes. Drain on paper towels and mix with the shredded rotisserie chicken in a bowl.
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Make Alfredo Sauce: Melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour until smooth and gradually whisk in the whole milk. Cook until thickened, about 1-2 minutes. Then, stir in half of the shredded Asiago, minced parsley, coarse ground pepper, and a pinch of ground nutmeg. Remove from heat.
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Layer Ingredients: Preheat your oven to 375°F. In a greased 13×9-inch baking dish, spread 1/2 cup of the Alfredo sauce on the bottom. Layer with three no-cook lasagna noodles, one-third of the remaining sauce, half of the meat mixture, and 1/2 cup each of shredded Asiago, mozzarella, and Parmesan. Repeat the layering two more times.
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Bake: Cover the dish with foil to prevent drying out and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until bubbly and golden brown on top.
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Rest: Allow the lasagna to rest for 10 minutes before slicing. This helps the layers hold their shape when serving.
Optional: Garnish with extra minced parsley for a fresh touch before serving.
Exact quantities are listed in the recipe card below.
Chicken Alfredo Lasagna Variations
Embrace your creativity and tailor this delicious dish to suit your taste and dietary needs!
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Vegetarian Delight: Replace the meats with sautéed spinach and mushrooms for a hearty, plant-based alternative. This not only adds flavors but also offers delightful textures.
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Cheesy Upgrade: Swap in a blend of Gouda or Fontina cheeses for an even creamier lasagna. The unique flavors of these cheeses will elevate the dish to new heights!
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Herb Infusion: Add fresh herbs like basil or thyme to the Alfredo sauce for a fragrant twist. This aromatic enhancement invites comforting warmth in each bite.
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Spicy Kick: Mix in red pepper flakes or diced jalapeños for a zesty kick! It’s a simple way to transform your lasagna from creamy to fiery—adjust the amount to suit your spice level!
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Nut-Free Option: Use cashew cream instead of traditional dairy if you’re looking for a nut-free or vegan alternative. This creates a silky texture while maintaining that creamy flavor we all love.
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Sneak in Veggies: Boost nutrition by adding layers of steamed broccoli or zucchini. This extra goodness won’t just benefit you, but it’ll also create a colorful presentation.
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Pasta Twist: Use whole wheat or spinach lasagna noodles for a healthier alternative. This straightforward swap keeps the flavors intact while adding a nutrition boost.
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Creamy Alfredo Swap: For a lighter version, try using Greek yogurt or cottage cheese in place of heavy cream. It still provides creaminess while reducing calories.
These variations make the Chicken Alfredo Lasagna oh-so-personalizable, turning a comforting classic into something uniquely yours!
What to Serve with Chicken Alfredo Lasagna?
To elevate your Chicken Alfredo Lasagna experience, consider these delightful pairings that add variety to your meal.
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Garlic Bread: Perfect for soaking up that rich Alfredo sauce, garlic bread offers a crunchy, buttery complement that everyone loves.
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Caesar Salad: Crisp romaine, parmesan shavings, and creamy dressing make a refreshing contrast to the richness of the lasagna, balancing flavors beautifully.
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Roasted Vegetables: A mix of roasted zucchini, bell peppers, and asparagus brings earthy flavors and vibrant colors to your plate, enhancing the meal’s health quotient.
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Steamed Broccoli: Bright green florets not only look appealing but also add a tender crunch that pairs well with the creamy layers of lasagna.
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Moscato Wine: The sweet notes of this lightly sparkling wine contrast the savory flavors of the lasagna, creating a delightful harmony for your taste buds.
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Tiramisu: For dessert, the delicate layers of this classic Italian treat are a stunning way to end your meal on a sweet, coffee-infused note, leaving everyone satisfied.
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Caprese Skewers: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a fresh and zesty bite, which can enliven the richness of the main dish.
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Italian Soda: A bubbly and flavored drink that adds a fun, fizzy element to the meal, making it more festive and enjoyable for guests.
How to Store and Freeze Chicken Alfredo Lasagna
Fridge: Store leftovers in an airtight container for up to 3 days. Always ensure they are completely cooled before sealing to prevent moisture buildup.
Freezer: Chicken Alfredo Lasagna can be frozen for up to 3 months. Wrap tightly with plastic wrap, then foil, or use a freezer-safe container.
Reheating: Thaw overnight in the fridge before reheating. Warm in the oven at 350°F for about 20-30 minutes, covered with foil to retain moisture.
Pre-Baked Option: You can freeze the assembled lasagna before baking. Just extend the baking time by 10-15 minutes when you’re ready to enjoy it.
Expert Tips for Chicken Alfredo Lasagna
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Resting Time Matters: Allow the lasagna to sit for 10 minutes after baking. This ensures the layers hold together and prevent a watery mess when serving.
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Make Ahead: Prepare the sauce and meat mixture a day in advance. Store them in the refrigerator to save time on your busy day.
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Layer Wisely: Don’t skip the layering process! Creating distinct layers ensures an even distribution of flavors throughout the Chicken Alfredo Lasagna.
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Don’t Forget the Foil: Cover your baking dish during the first 30 minutes of baking. This helps keep the moisture in, leading to a creamy texture.
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Vegetable Boost: Want some added nutrition? Incorporate steamed broccoli or sautéed spinach into the layers for a delightful crunch and extra color.
Make Ahead Options
These Chicken Alfredo Lasagna is perfect for meal prep, saving you precious time during busy weeknights! You can prepare the meat mixture and Alfredo sauce up to 3 days in advance. Simply cook the pancetta and prosciutto, mix them with the shredded rotisserie chicken, and store it in an airtight container in the refrigerator. The sauce can be made and refrigerated as well, helping to maintain its creamy consistency. When you’re ready to serve, layer the ingredients in your baking dish as instructed and bake straight from the fridge; just add an extra 10-15 minutes to the baking time for best results. This way, you can enjoy delicious, homemade Chicken Alfredo Lasagna with minimal effort!
Chicken Alfredo Lasagna Recipe FAQs
What type of rotisserie chicken should I use?
Absolutely! Opt for a plain rotisserie chicken to keep the flavors balanced. If you prefer a specific flavor, such as lemon herb, that can work beautifully too! Just ensure it’s not overly seasoned to maintain the integrity of the Alfredo sauce.
How long can I store Chicken Alfredo Lasagna in the fridge?
You can store your Chicken Alfredo Lasagna in an airtight container for up to 3 days. It’s best to let it cool completely before sealing, to prevent moisture buildup which can make it soggy.
Can I freeze Chicken Alfredo Lasagna?
Certainly! It freezes beautifully for up to 3 months. Make sure it’s wrapped tightly in plastic wrap and then aluminum foil. If you’re freezing it before baking, leave it in the freezer longer. When you’re ready to enjoy it, thaw in the refrigerator overnight and add 10-15 minutes to the baking time if frozen.
What should I do if my Alfredo sauce is too thick?
No worries at all! If your Alfredo sauce turns out too thick, simply whisk in a little additional milk, one tablespoon at a time, until you reach the desired consistency. If it’s already layered in the lasagna, you can spoon a bit of milk over the top before baking to help it stay creamy.
Can I make Chicken Alfredo Lasagna without pancetta or prosciutto?
Very! You can skip the meats altogether or substitute with sautéed vegetables for a vegetarian version. Options like mushrooms or spinach would blend perfectly and still offer a delightful flavor!
Can I prepare Chicken Alfredo Lasagna in advance?
You can absolutely prepare it ahead of time! Make the sauce and meat mixture the day before and store them separately in the fridge for up to 3 days. When you’re ready, layer and bake as instructed. This not only saves time but also allows the flavors to develop even further.
Creamy Chicken Alfredo Lasagna That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- In a skillet, brown the pancetta and prosciutto over medium heat until crispy, about 4-5 minutes. Drain on paper towels and mix with the shredded rotisserie chicken in a bowl.
- Melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour until smooth and gradually whisk in the whole milk. Cook until thickened, about 1-2 minutes. Then, stir in half of the shredded Asiago, minced parsley, coarse ground pepper, and a pinch of ground nutmeg. Remove from heat.
- Preheat your oven to 375°F. In a greased 13x9-inch baking dish, spread 1/2 cup of the Alfredo sauce on the bottom. Layer with three no-cook lasagna noodles, one-third of the remaining sauce, half of the meat mixture, and 1/2 cup each of shredded Asiago, mozzarella, and Parmesan. Repeat the layering two more times.
- Cover the dish with foil to prevent drying out and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until bubbly and golden brown on top.
- Allow the lasagna to rest for 10 minutes before slicing. This helps the layers hold their shape when serving.