5 from 1 vote

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This chicken alfredo lasagna is made with fall-apart tender chicken thighs, no-boil noodles, zucchini, and homemade sauce. It’s an easy and elegant dinner idea that gets rave reviews!

A white casserole dish with Roasted Chicken Alfredo Lasagna

Table of Contents

Why You’ll Love this Chicken Alfredo Lasagna
Recipe Ingredients
How to Make Chicken Alfredo Lasagna
Tips for Success
What Goes with White Chicken Lasagna?
How to Store and Reheat Leftovers
More Pasta Dinner Ideas
Get the Recipe

This pasta recipe makes creamy lasagna filled with tender roasted chicken. Homemade alfredo sauce and thinly sliced strips of zucchini are layered with ricotta and shredded Italian cheese, making every bite a burst of flavor. We’re also going to use no-boil noodles so that you don’t have to worry about cooking the lasagna noodles first. 🙌

Why You’ll Love this Chicken Alfredo Lasagna

There are many things to love about this white chicken lasagna recipe, but here are the top ones:

Easy. If you’re intimidated by the idea of making alfredo sauce from scratch, don’t be. It’s super easy!
Full of flavor. Every bite of this chicken lasagna is bursting with texture and flavor. Folks will clean their plates and ask for seconds.
Filling. Fall-apart tender roasted chicken makes this lasagna extra satisfying.
Impressive. Thanks to the Alfredo sauce everyone will be impressed by the “fancy” dinner you made for them. Shhh, don’t tell them how easy it was. Let them be wowed.

Recipe Ingredients

Here’s a quick overview of what you’ll need to make this chicken lasagna. Be sure to scroll down to the recipe card for specific amounts.

For the roasted chicken:

Boneless skinless chicken thighs – You can use breast meat instead, just know that you will need to decrease your cook time by about 5 minutes (see instructions below).
Olive oil
Kosher salt – Sea salt also works, but don’t use table salt.
Ground black pepper
Fresh rosemary

For the alfredo sauce:

Salted butter
All-purpose flour
Whole milk – A neutral dairy-free milk substitute will work here, although you might want to use a bit more flour to help it thicken.
Kosher salt – Sea salt also works, but not table salt.
Ground black pepper
Rosemary
Shredded parmesan

To Assemble

No-boil lasagna noodles
Full-fat ricotta
Zucchini – About 3 medium. I recommend using a mandolin or the slicing attachment of a food processor.
Shredded Italian cheese blend – Trader Joe’s has a good one called Quattro Formaggi.

A white casserole dish filled with shredded roasted chicken

How to Make Chicken Alfredo Lasagna

Are you ready to make this showstopper chicken lasagna recipe? Here’s how to do it:

Cook the chicken

Preheat the oven to 400 degrees F.
Prep the chicken. Arrange the chicken thighs on a baking sheet lined with aluminum foil. Drizzle with olive oil and season with salt and ground black pepper. Massage the chicken with your hands to coat it evenly with olive oil, salt, and pepper. Arrange the sprigs of rosemary with the chicken on the baking sheet.
Bake for 25 minutes or until the juices run clear. If you are using breasts, decrease that cook time by 5 minutes.
Cool. Remove the chicken from the oven and allow it to rest for 10 minutes before shredding.

At what temperature is chicken done?

I always recommend using an instant-read thermometer to make sure your chicken has finished cooking. Here are the temps you’re looking for:

Chicken thighs – 170F
Chicken breasts – 165F

A bowl filled with homemade Alfredo sauce

Make the alfredo sauce (make this while the chicken is cooking)

Melt the butter. Heat a heavy-bottomed pot over low heat on the stove. Melt the butter in the pot, stirring to ensure it doesn’t burn.
Add flour. Turn the heat up just a tad and whisk in the flour. Continually whisk for ~2 minutes as the flour cooks.
Add the milk. Add 1 cup of milk to the mixture and continue to whisk until incorporated. Add the rest of the milk 1 cup at a time, whisking all the while.
Season. Season with salt, ground black pepper, and a sprig of rosemary. Stir to combine.
Cook. Turn the heat back to low and cook for 20-30 minutes to thicken, stirring occasionally
Time to add cheese. Add the grated parmesan and stir until melted into the sauce.
Set aside. Turn off the heat and set aside.

Assemble the lasagna and bake

Preheat the oven to 400 degrees F.
Add alfredo sauce. Ladle 1/3 of the sauce into a 9X13-inch casserole dish and spread to cover the bottom

Lasagna noodles being layered in a baking dish — Adding the noodles

Adding zucchini ribbons to lasagna being assembled — Adding the noodles

Top with noodles. Cover the sauce in a single layer of no-bake lasagna noodles.
Add the ricotta. Drop ½ of the ricotta cheese on top of the lasagna noodles and spread evenly with a rubber spatula
Layer with chicken and zucchini. Top the ricotta with half of the shredded chicken and ½ of the sliced zucchini

Adding cheese to Roasted Chicken Alfredo Lasagna — Adding cheese

Adding the Alfredo sauce to lasagna — Adding cheese

Add cheese. Cover with ½ of the grated Italian cheese blend
Repeat. Add all those layers again and finish with the last of the alfredo.
Bake covered. Cover the lasagna pan with aluminum foil and bake for 25 minutes
Finish baking. Remove the foil from the pan and bake for an additional 20 minutes.
Cool. Give the lasagna 15 minutes to cool before slicing and serving.

Tips for Success

Don’t rush the alfredo sauce. It might be tempting to use higher heat and try to warp-speed the sauce step, but don’t do it. The sauce needs to cook over low heat so that the flour doesn’t burn.
Use rotisserie chicken. If you want to skip the step where you roast the chicken, you can use a rotisserie chicken from the grocery store.
Let the lasagna cool. Give the lasagna at least 15 minutes to cool after it comes out of the oven. This additional time lets the noodles absorb any extra liquid and makes it easier to get a clean cut.

What Goes with White Chicken Lasagna?

I almost always serve lasagna with a simple salad on the side. This simple spring mix salad is a family fave! In addition to salad, something bread-y to wipe your plate clean is always a good idea. I recommend these easy buttermilk biscuits or these sweet potato biscuits in particular.

How to Store and Reheat Leftovers

Fridge. Let your white chicken lasagna cool to room temperature, then cover it tightly with saran wrap or transfer it to an airtight container. Store in the fridge for up to 4 days.
Freezer. If you plan to freeze your lasagna make sure you use one of those disposable aluminum baking pans. Ceramic or glass baking dishes that are cold and then placed in a hot oven can crack. Cover your lasagna (baked or unbaked) with a layer of saran wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months.
To reheat from the fridge. Place a single serving on a microwave-safe plate and zap it until warmed through. I recommend cutting the slice in half so that the inside can warm evenly. In my microwave, a single slice usually reheats in about 1 min 30 seconds to 2 minutes, depending on the size of the piece.
Reheat from frozen. Thaw overnight in the fridge. For unbaked lasagna, follow the baking instructions below. For lasagna that has already been baked, you can cut slices and warm as outlined above, or heat the lasagna in an oven preheated to 350F until warmed through.

Chicken Alfredo Lasagna

Why You’ll Love this Chicken Alfredo Lasagna