This chicken lasagna recipe is one of our favorite comfort foods. Tender chicken is layered with veggies, cheese, and lasagna noodles in a rich creamy alfredo inspired sauce. Serve it alongside a caesar salad and garlic bread for a comfort meal that’s perfect for any time of the year!

Having simple dinner recipes that I can make during the week and that reheat well to make a few meals is a complete game changer. Cue, this chicken alfredo lasagna recipe!

Close up of Creamy Chicken Lasagna

Chicken Lasagna Alfredo

I love using leftover roast chicken for this recipe, but poached chicken, grilled chicken breasts, or even store bought rotisserie chicken work great in a pinch. If you have leftover frozen turkey, that is a great substitution too!

Making the sauce homemade alfredo style sauce adds so much flavor to this white lasagna recipe. It makes it so creamy, dreamy, and delicious!

Uncooked ingredients for Creamy Chicken Lasagna

How To Make Chicken Lasagna

Lasagna has a few steps but this dish is worth every second! To make this chicken lasagna recipe:

  • Make the cheesy cream sauce
  • Combine cottage cheese, parsley, eggs, and spinach for the cheese layer
  • Layer noodles, sauce, cheese, vegetables, and chicken, end with a noodles and sauce layer
  • Bake for 40 minutes covered
  • Uncovered, top with cheese, and bake for an additional 20 minutes

When you layer lasagna, the trick is to keep things as even as possible throughout the dish to ensure even baking. The lasagna noodles should be cooked al dente as they’ll cook a little bit longer in the oven.

Creamy Chicken Lasagna on white plate

What Temp To Bake Lasagna

I bake this chicken lasagna at 350°F for about 60 minutes in total. Adding the cheese towards the end of baking ensure it doesn’t fall into the rest of the dish or overcook and crisps up nicely.

If you notice the cheese isn’t as browned and bubbly as you’d like, turn the oven to broil right before you remove the chicken lasagna from the oven.

Alternatively, if the topping is done to your liking and you still have some cooking time left, cover the lasagna with foil to prevent further browning while it finishes off.

Creamy Chicken Lasagna in the baking pan

As with all Lasagna recipes, make sure you let this casserole sit at least 10-15 minutes before cutting. This gives it a chance to set up.

Serve this lasagna alongside a fresh kale salad for the perfect meal!

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Creamy Chicken Lasagna on white plate
4.88 from 86 votes↑ Click stars to rate now!
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Chicken Lasagna

A delicious chicken lasagna with a creamy cheese sauce is a family favorite!
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 15 servings


  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups vegetables cooked and cooled
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 2 cups cottage cheese or ricotta cheese
  • 2 eggs
  • 2 tablespoons parsley
  • 4 cups mozzarella divided
  • cup shredded parmesan cheese divided


  • cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken broth
  • 4 oz cream cheese
  • 1 teaspoon dried basil
  • ½ teaspoon oregano


  • Preheat oven to 350°F.


  • To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
    Once all of the liquid has been added, stir in cream cheese until melted.
  • Remove from heat and add in ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.


  • Combine cottage cheese, eggs, parsley and spinach. Set aside.
  • In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozza, ¼ cup parmesan and ⅓ of the sauce.
  • Add another layer of noodles, chicken, cottage cheese mixture, sauce.  Top with noodles and sauce. Cover and bake 40 minutes.
  • Uncover, top with cheese and bake 20-30 minutes more.



For cooked vegetables I use steamed broccoli and carrots. Any combination of veggies works in this recipe, mushrooms, asparagus, bell peppers or zucchini are great choices.
4.88 from 86 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 411 | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 614mg | Potassium: 414mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3005IU | Vitamin C: 20.9mg | Calcium: 329mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American, Italian

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Hi Holly, on your chicken lasagna when do you add the ricotta cheese sauce?
    Do you add it only once, or in each layer?
    Please tell me when I should add it.

  2. I also found the sauce a little bland. I doubled the garlic, oregano, basil, added herbs de provence and a little nutmeg, and dry mustard, salt an pepper. tasted so much better.

  3. – The sauce needed another almost 1/2 C to thicken. It was pure liquid with author’s instructions. I did use 2% milk? Dont know if that affected it

    – taste was bland

    – the egg in cottage cheese mixture resulted in a scrambled egg look after it was cooked

    – very time consuming

    Overall, nice concept. But taste was underwhelming. Was really hoping it would work out.1 star

    1. Hi BJ, we enjoy this recipe as written. Sorry, it didn’t turn out as expected for you. You can always adjust the seasoning to your preferences.

  4. Overall fantastic receipt, however I found the instructions did not provide a logical flow. To make the assembly easier I prepped the ricotta cheese mixture and let it chill in the fridge while making the sauce. It stayed there chilling until I finished assembly then I remembered the ricotta cheese was still chillin’ in the fridge. I joined the deconstruction foodies to add the ricotta. It may have been a little messy but in the end it did not affect the taste. Luckily lasagna can be plated without added flair and served as is from the baking dish.3 stars

    1. That’s why we prep the sauce first All jokes aside, I am glad it still turned out delicious Ricky! But you are right, lasagna is a very forgiving dish!

  5. I tried your recipe tonight and it tasted good. The only thing that was confusing was that I didn’t think you had the correct amount of flour compared to the amount of butter that was used. My sauce never thickened up and was runny. Usually when I make a white sauce or a bechamel sauce, I use equal parts of flour and butter. The flavor was good but I wondered if anyone else had a similar issue.

    1. This is a great recipe. I use almond milf because is whAt I had. Remember that the sauce will thicken when it gets colder. I did not add the last cup of fluid because of the comments that said it was too watery, but i ended adding the cup at the end. Good flavor.5 stars

  6. I cooked a frozen Stouffers chicken lasagna the other night & I thought that there had to be a good recipe out there for this dish. After searching the inet, I found this one. It looks perfect! I’ll add a chopped red pepper & fresh chopped carrots along with whatever else I can find. Thank you! You are bookmarked.5 stars

  7. It was a huge hit with family. The only thing I would add to this is that make sure you use the regular lasagna noodles, instead of the no cook ones.
    I used the no cook ones and it was a bit too liquidy, but then when I put it in the fridge and reheated it came out great.5 stars

  8. Went to together so easily and is delicious! Nice lefftovers, too. Thanks, Holly! You are my go-to dinner resource; so appreciate your work.5 stars

  9. Thanks for sharing this recipe! I’m a bit confused with the recipe directions regarding the sauce and the cottage cheese mix. In what order do you layer each? Does the Alfredo sauce get put on twice in each layer? Thank you.

    1. Hi Debbie, you will want to layer it as follows:

      noodles > sauce > vegetables > 1/2 of chicken > mozza & parm cheese > sauce > noodles > remaining chicken > cottage cheese mixture > sauce > noodles > sauce

      There is also a video just above the recipe card to help explain the layers we did! Hope that helps.

  10. Is there any way to change serving amount that will then change quantities of ingredients? I’m usually only feeding 2 of us

    1. Yes, if you click the print button you can change the servings of the ingredients. Please note that this will change the quantities but it won’t change the written directions so you may need to make a few alterations (with things like pan size).

  11. Awesome Meal! I doubled the sauce because I like a lot of sauce. The sauce had great flavor. I used matchstick carrots, mushrooms, and zucchini. It didn’t turn out wet at all. I cooked the chicken in the crockpot ahead of time and shredded it. Add a marinade packet to the chicken. Little time consuming since I doubled the sauce. Will definitely make again. THANK YOU!5 stars

  12. My first time making this kind of recipe, it look pretty good. I must of missed when to add the ricotta cheese mixed with eggs and spinach because I ended up putting the whole thing in my second layer with the chicken and vegetables. There’s was none in my first layer i laid down. I got confused.