Our chicken Alfredo lasagna recipe doesn’t contain any ricotta cheese or red sauce. Instead, we swap in an easy homemade Alfredo sauce, shredded rotisserie chicken and three types of cheese.
Chicken Alfredo Lasagna Recipe photo by Taste of Home

In this chicken Alfredo lasagna recipe, we skip the beefy red sauce and creamy ricotta found in traditional lasagna. Instead, we pack the layers with a rich, creamy white sauce and a savory meat filling. The lightly crisped edges of browned chicken, pancetta and prosciutto create a satisfying contrast against the softer textures in the dish.

A combination of several cheeses—Asiago, mozzarella and Parmesan—gives this lasagna an irresistible gooey factor. Each cheese builds on the others, crafting a complex flavor profile that’s just not achievable with mozzarella alone. Put together buttery, creamy Asiago and nutty, sharp Parmesan with wonderfully melty mozzarella, and you have a real winner.

Next time you’re wondering what to do with your leftover rotisserie chicken in the fridge, this mashup of classic lasagna and chicken Alfredo is just the ticket.

Chicken Alfredo Lasagna sliced and servedTMB Studio

Chicken Alfredo Lasagna Ingredients

  • No-cook lasagna noodles: These noodles don’t need to be boiled before they’re used. Instead, they absorb moisture from the sauce, softening and cooking as the entire lasagna bakes.
  • Alfredo sauce: This easy sauce combines a roux—a cooked mixture of butter and flour—with whole milk, shredded Asiago cheese and fresh herbs. (Double up on this sauce, and use the leftovers in any of our fave recipes with Alfredo sauce.)
  • Savory meats: We make good use of leftover rotisserie chicken by combining it with savory pancetta and prosciutto. If you can’t find prosciutto, feel free to use deli ham.
  • Cheeses: The combination of Asiago, mozzarella and Parmesan cheeses makes a sauce that’s super rich and creamy with subtly nutty undertones. It makes this pasta dish shine.


Step 1: Make the meat mixture

In a large skillet, cook the thinly sliced pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl, and add shredded chicken. Toss to combine.

Test Kitchen Tip: Rotisserie chicken keeps things ultra simple, but really, any leftover pulled or cubed chicken will do.

Step 2: Make the sauce

In a large saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly. Cook, stirring, for one to two minutes or until thickened. Remove the sauce from heat. Stir in 1/2 cup of the Asiago cheese, 1 tablespoon of the parsley, ground pepper and nutmeg.

Step 3: Layer the lasagna

Preheat the oven to 375°F. Spread 1/2 cup of the sauce into the bottom of a greased 13×9-inch baking dish. Add one-third of the lasagna noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat the layers twice.

Step 4: Bake the lasagna

Cover the casserole dish, and bake for 30 minutes. Uncover, and bake for an additional 15 minutes or until the mixture is bubbly and the cheese is melted. Remove from the oven. Sprinkle the top with the remaining parsley for visual appeal. Let the lasagna rest for 10 minutes before serving.

Editor’s Tip: The resting step is the key to avoiding a watery lasagna. Resting helps the layers set up, preventing them from turning into a soupy mess on the plate.

Chicken Alfredo Lasagna Recipe Variations

  • Add smoky flavor: Instead of using pancetta, swap in bacon. What’s the difference between pancetta and bacon? They’re both made from pork belly and cured, but bacon is also smoked. Using it in this recipe will add a little smoky action to your lasagna.
  • Make it meatless: To make this vegetarian, our Test Kitchen suggests substituting 3 cups of sauteed vegetables for the meat mixture. Use the veggies from our vegetable lasagna recipe, or combine a few of your favorites. Spinach, mushrooms, zucchini or butternut squash would all be great here. (Remember to precook your vegetables to remove much of their liquid.)
  • Skip the noodles: For a lower-carb lasagna, try using sliced zucchini or eggplants instead of pasta. The dish won’t be gluten-free—even if you use gluten-free noodles—unless you make the sauce without flour. (Psst: This vegan Alfredo sauce doesn’t contain any dairy or gluten.)
  • Brighten up the sauce: White sauces taste fantastic when loaded with chopped herbs like basil, oregano or thyme. You can also include acidic components like diced tomatoes or lemon juice for a burst of freshness.

Can you make chicken Alfredo lasagna ahead of time?

Yes, you can make this chicken Alfredo lasagna recipe ahead of time and bake it off later. Prepare the sauce and meat mixtures, then store each in an airtight container in the refrigerator for up to three days. (You can mix the cooked meat into the sauce to simplify the layers, but the pancetta and prosciutto will lose some crispness in the sauce.) Then, combine all three cheeses in a single storage container, and store in the refrigerator; plan to use the cheese before the best-by date marked on the package. When you’re ready to cook, follow the directions above for layering and baking the lasagna.

How to Store Chicken Alfredo Lasagna

Leftover chicken Alfredo lasagna can be stored in an airtight container in the refrigerator for up to five days. Reheat individual slices in the microwave, or reheat the whole lasagna in a 375° oven until it’s warmed through, about 20 minutes.

How to Freeze Chicken Alfredo Lasagna

You’ve got lots of options for freezing your lasagna. It will keep in the freezer up to three months. You can freeze it before or after you bake it, and you can freeze it whole in the pan or as individual slices. Get all the details with our complete guide on how to freeze lasagna.

Chicken Alfredo Lasagna Tips

Chicken Alfredo Lasagna servedTMB Studio

What do you serve with chicken lasagna?

Chicken Alfredo lasagna is rich and filling, so we like serving it with simple and fresh, like one of our top 10 green salads. Garlic bread or sauteed spinach are great options, too.

What order do you layer lasagna?

This is how we like to layer lasagna: Spread a layer of sauce in the bottom of the baking pan, then layer with pasta, fillings and cheese. The sauce prevents the pasta from sticking to the bottom of the pan—this is especially important when using no-cook noodles, since they need enough moisture to cook properly. It’s best to finish with a top layer of cheese to protect the noodles from drying out and to provide that appealing golden-brown top.

How long does it take to make lasagna in the oven?

Homemade lasagna takes about 45 minutes in a 375° oven—30 minutes covered and 15 minutes uncovered. Frozen lasagna takes twice as long to bake, so we recommend thawing it overnight in the refrigerator to reduce the cook time.

Watch how to Make Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut
Chicken Alfredo Lasagna Recipe photo by Taste of Home
Total Time

Prep: 35 min. Bake: 45 min. + standing


12 servings


  • 4 ounces thinly sliced pancetta, cut into strips
  • 3 ounces thinly sliced prosciutto or deli ham, cut into strips
  • 3 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter, cubed
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded Asiago cheese, divided
  • 2 tablespoons minced fresh parsley, divided
  • 1/4 teaspoon coarsely ground pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese


  1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
  2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings.
  3. Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
  4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.