So I was standing in my kitchen at exactly 7:32am yesterday (yes, with coffee in hand because I literally cannot function without my morning brew at PRECISELY that time… James thinks I’m nuts but whatevs), when I realized I haven’t shared my absolute FAVORITE comfort food recipe with you guys yet. The check engine light in my Honda that’s been staring at me since Christmas 2019 finally got fixed last Thursday (only took me 5+ years, high five for adulting!), and I was feeling so accomplished I decided to celebrate by making my legendary Cheesy Chicken Alfredo Lasagna.
Guys, this isn’t just any lasagna. This is the kinda creamy, cheesy goodness that makes you want to cancel all plans and just sit on the couch watching reruns of Yellowjackets (which I may or may not have done last weekend when I was supposed to be finishing Emma’s care package for college… sorry Em!).
What Makes This Cheesy Chicken Alfredo Lasagna So Special
Honestly though, I’ve prolly made this recipe like 17.5 times in the last year. James keeps asking for it, and I keep burning the garlic because I get distracted by my true crime podcasts (My Favorite Murder anyone??). Even with my cooking disasters, this dish somehow turns out uh-mazing every.single.time.
What makes it so special? Well for starters, it combines THREE of the best things in life:
- Creamy alfredo sauce that’s like a warm blanket for your taste buds
- Tender chicken that I sometimes over-cook but NO ONE NOTICES 3- Mountains of cheese because #cheeseislife 4… wait what number am I on? Lasagna noodles that soak up all that yummy sauce
This recipe is perfect for those nights when you want somthing that FEELS fancy but doesn’t require you to change out of your yoga pants (the ones with the small hole in the seam that nobody can see but you know it’s there).
Ingredients You’ll Need For This Masterpiece
OK so here’s what you need to grab from the store (or in my case, dig frantically through your pantry while wondering why you have SEVENTEEN different half-empty pasta boxes but not the ONE you actually need):
- 12 gluten-free oven-ready lasagna noodles (or regular if you’re not like me and my weird stomach issues)
- 4 cups shredded rotisserie chicken (or 2 lbs chicken breast if you’re feeling ambitious – I usually am not)
- 2½ cups chicken broth (the box kind works fine, I’ve never once made my own broth and I refuse to feel guilty about it)
- 1½ cups half and half (or heavy cream if you’re feeling particularly indulgent/don’t care about your arteries)
- 1 Tbsp olive oil (the fancy one my sister got me for Christmas that I save for “special” meals)
- 4 Tbsp unsalted butter (salted works too, I use whatever is closest to the front of the fridge tbh)
- 3 teaspoons dried garlic (fresh is better but WHO HAS TIME FOR THAT?)
- 1 cup grated Parmesan cheese (the good kind, not the sawdust in the green can… learned that lesson the hard way)
- 3 cups shredded mozzarella cheese (I always add more because cheese is basicly a food group in the Hartwell house)
- 1 cup ricotta cheese (which Ryan refers to as “that weird lumpy stuff” but eats anyway)
Btw if you’re into other creamy, comforting meals like this, my Breakfast Tortilla Quiche Bake has been getting TONS of love on Instagram lately. I’ll link to that recipe later if I remember… which I prolly won’t because MOM BRAIN NEVER GOES AWAY even when your kids are basically adults.
The Kitchen Tools You Def Need
So here’s the thing about cooking equipment – you don’t need fancy stuff, but you do need the basics. And if you’re like me and your kitchen is a disaster zone of half-finished projects (currently repainting the cabinets… started 13 months ago… don’t judge), finding the right tools can feel like an archaeological dig.
You’ll need:
- A big stockpot for cooking the noodles if you’re not using oven-ready
- Colander (mine has a crack but still works fine!)
- Large bowl for mixing the cheese stuff
- Whisk (the one with the blue handle that Ryan bent trying to mix cement for a school project in 8th grade)
- Chef’s knife (sharp-ish)
- Kitchen timer (or just use your phone like a normal person from this century)
- 3-quart casserole dish (I use the one my mom gave me when I got married, it’s seen BETTER DAYS)
Oh! And an oven. Which reminds me of the time our oven broke last Thanksgiving and I had to cook the entire meal in my neighbor’s kitchen while they were out of town (they gave me a key, I’m not a criminal lol).
Making That Creamy Dream Sauce
OK so the secret to this whole dish is the alfredo sauce. And I KNOW some of you are thinking “just buy the jar, Lisa” but TRUST ME on this – homemade is sooooo much better and it’s not even that hard!
First, you gotta cook your chicken if you’re not using rotisserie. I usually sauté it with a bit of olive oil, some garlic powder, and maybe some onion if I’m feeling fancy. Sometimes I forget the onion. Sometimes I remember halfway through and just throw it in anyway. IT’S FINE.
For the actual sauce, here’s my fool-proof method (and I’ve fooled it up plenty, believe me):
- Melt the butter in a pan over medium heat
- Add the garlic and let it cook for like 30 seconds (THIS IS WHERE I ALWAYS BURN IT because I get distracted by literally anything)
- Add the half and half and chicken broth and bring to a simmer – NOT A BOIL or it gets all weird and separatey 4… Slowly whisk in the parmesan cheese until melty and gorgeous
It should be thick enough to coat the back of a spoon but not like… pudding consistency. You want it to be pour-able. Is that a word? Pour-able? It is now!
You can totally use jarred sauce if you’re in a hurry or just don’t feel like cooking. I won’t tell anyone. I’ve done it on days when my hypothyroidism is acting up and I can barely get off the couch. #keepingitreal
Layering Like You Know What You’re Doing
Alright, so the lasagna assembly is where the magic happens. And also where I usually make a GIANT mess all over my counters and somehow get sauce in my hair???
My Secret Tips for Perfect Cheesy Chicken Alfredo Lasagna
Here’s how I layer this delish-ifying creation:
- Spread a thin layer of sauce on the bottom of your dish (stops the noodles from sticking and burning)
- Add a layer of noodles
- Some of that creamy alfredo sauce 4… Sprinkle of shredded chicken 5? Some ricotta dollops (just kinda plop it around, no need to spread) 6 – Mozzarella and a bit more parm
Then just keep repeating until you’re out of ingredients or reach the top of your dish. I usually get about 3 layers in my casserole dish. Top with extra mozzarella because MORE CHEESE = MORE BETTER.
Pro tip: I sometimes add random herbs because it makes me feel fancy. Basil, Italian seasoning, whatever half-empty spice jar I grab first from my chaotic spice drawer.
Baking Your Cheesy Chicken Alfredo Lasagna to Perfection
Now for the easy part! Well, easy-ish if you can actually remember to set a timer (which I forget approximately 42% of the time).
- Preheat your oven to 375°F (or 350°F if your oven runs hot like mine does)
- Cover the lasagna with foil (THIS IS IMPORTANT or the top will burn while the middle is cold)
- Bake for about 25 minutes covered 4… Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden and omgggg so good
The lasagna needs to rest for like 10 minutes before cutting (similar to how I need to rest for 10 hours after making it lol). If you cut into it right away, it’ll be a soupy mess. Still delicious, but a mess.
Have you tried my Sweet Hawaiian Crockpot Chicken recipe yet? It’s another super easy dinner option for when you’re tired of lasagna but still want something that makes your family think you’ve got your life together.
Storing Leftovers (If There Are Any!)
So in the rare event that you have leftovers (which never happens in my house because Ryan eats like he has a hollow leg), here’s how to store them:
- Refrigerate: Put it in an airtight container and it’ll last about 5 days. I use those glass containers with the blue lids that I bought during my “I’m gonna meal prep every Sunday for the rest of my life” phase that lasted exactly 2.5 weeks.
- Freeze: You can freeze this bad boy for up to 3 months! I like to cut it into individual portions first so I can just grab one when I need a quick lunch. Or when I’m hiding in the pantry eating my feelings while the kids argue about who needs to take out the trash.
- Reheat: Microwave works fine, about 2-3 minutes per piece. Oven is better but WHO HAS THAT KIND OF TIME on a random Tuesday??
Oh! And if you’re into make-ahead meals like I am (especially since perimenopause has me completely exhausted by 4pm), you can totally assemble this lasagna a day ahead, refrigerate, and then bake it when you’re ready. Just add about 10-15 minutes to the cooking time if it’s coming straight from the fridge.
Mistakes I’ve Made So You Don’t Have To
Let’s talk about all the ways I’ve messed this up over the years, shall we? Because if there’s a wrong way to make lasagna, I’ve prolly done it at least twice.
Preparation Pitfalls
- Not having all ingredients ready – nothing worse than realizing you’re out of mozzarella halfway through (did this last month, sent James to the store in his pajamas at 7pm)
- Forgetting to salt the chicken – bland city, population YOU
- Using cold ingredients for the sauce which makes it take 47 years to heat up
Cooking Errors
- Boiling the half and half (separates into a weird curdled mess that looks like something Charlie threw up on the carpet)
- Not cooking the garlic enough (raw garlic breath is not sexy, trust me)
- Cooking the garlic too much (bitter black specks, anyone?)
- Layering too much sauce in one spot (soupy disaster)
Storage Mistakes
- Not letting it cool before refrigerating (condensation city)
- Using plastic wrap that doesn’t seal well (hello freezer burn)
- Forgetting it’s in the back of the freezer until 2025 (not that I’ve ever done that… nervous laughter)
Want another easy dinner idea? My Pesto Salmon recipe takes literally 20 minutes start to finish and makes you look like a culinary genius. Just saying.
Fun Variations To Keep Things Interesting
So after you’ve made this recipe 12 times and your family is like “lasagna AGAIN??”, here are some ways to mix it up:
Seafood Version
Replace the chicken with cooked shrimp or crab meat… or both if you’re feeling extra! My neighbor Kathy made this for her anniversary dinner and said her husband proposed all over again (TMI Kathy, but ok).
Veggie Explosion
Add spinach, mushrooms, artichoke hearts, or whatever veggies you need to use up before they turn into science experiments in your produce drawer. I once cleaned out my entire vegetable drawer this way and told the kids it was “Garden Supreme Lasagna” and they BOUGHT IT.
Spicy Kick
Add red pepper flakes, cajun seasoning, or diced jalapeños if you want some heat. James loves this version but it gives me heartburn that lasts until next Tuesday.
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For a completely different take on comfort food, check out my Acorn Squash Recipes Air Fryer post. It’s become a staple in our fall dinner rotation since I’m trying to pretend I’m healthy despite eating pasta and cheese 4 nights a week.
What To Serve With This Carb-Loaded Masterpiece
I usually pair this rich lasagna with something green to pretend I’m being healthy. My go-to sides include:
- Simple garden salad (bagged, because I’m not a Martha Stewart impersonator)
- Garlic bread (from the freezer section, fight me)
- Roasted broccoli (that the kids push to the side of their plates)
- A glass of pinot grigio (this is a side dish for ME, not the lasagna)
If you’re feeling extra fancy, try some Spicy Cucumber Salad on the side. The cool crunch balances out the rich, creamy lasagna perfectly!
Nutritional Info (That You Probably Don’t Want To Know)
Look, I’m not gonna pretend this is health food. It’s comfort food, and sometimes your soul needs comfort more than your body needs vegetables, ya know?
But if you’re counting things (which I do sometimes when my doctor gives me THE LOOK), here’s the rough breakdown per serving:
- Calories: Around 450-500 (give or take a few hundred, who’s counting?)
- Carbs: More than a keto person would like
- Protein: Plenty! (Chicken + cheese = protein, right?)
- Fat: Yes. Yes there is.
- Happiness factor: Infinite
For a healthier option that still hits that comfort food spot, my No-Bake Energy Balls Recipes are actually pretty amazing and don’t make me feel like I need a nap afterward.
FAQs Because Y’all Have Questions
Can I use store-bought Alfredo sauce instead of making it from scratch?
Absolutely! I’ve done this on days when I just CANNOT even. Get two jars because one is never enough.
How do I know when the lasagna is done baking?
The edges should be bubbly, the top should be golden brown, and if you stick a knife in the center, it should come out hot. Also, your kitchen will smell like heaven and your family will be circling like sharks.
Can I make this with leftover rotisserie chicken?
YES! This is actually my preferred way to make it. Costco rotisserie chicken for the WIN!
Is this recipe freezer-friendly?
Super freezer-friendly! You can freeze it before or after baking. Just wrap it well and include reheating instructions if you’re feeling nice (or if you’re leaving it for James to figure out while you’re on girls’ weekend).
Can I use regular lasagna noodles instead of oven-ready?
You sure can! Just cook them according to the package directions first, but undercook them slightly since they’ll keep cooking in the oven.
What if I don’t have ricotta cheese?
You can substitute cottage cheese (drain it first) or just use more mozzarella. I’ve done both when I’ve forgotten to add ricotta to my shopping list.
How long do leftovers last?
In my house? About 12 minutes. But technically up to 5 days in the fridge or 3 months in the freezer.
What wine pairs well with this dish?
Anything that comes in a bottle. I’m not picky. But I do enjoy a nice Pinot Grigio or Chardonnay with this. James prefers beer because he’s basic like that.
More Recipes You Might Actually Make (Unlike My DIY Projects)
OK so if you’re looking for more easy dinner ideas (because who isn’t?), here are a few of my other recipes that have saved my butt on busy weeknights:
Crockpot Chicken Spaghetti
This is my go-to when I have exactly zero energy but still need to feed people. Throw everything in the slow cooker in the morning, and by dinner time you’ve got creamy, cheesy pasta that makes everyone think you’ve been slaving away all day. I made this last week when I was binge-watching that new true crime series instead of doing laundry.
Breakfast Tortilla Quiche Bake
Don’t let the name fool you – this works for dinner too! It’s basically eggs, cheese, and whatever veggies you need to use up before they turn into science experiments in your fridge, all wrapped in tortillas. Ryan calls it “breakfast tacos on steroids” which is… accurate.
Sweet Hawaiian Crockpot Chicken
When I’m craving something sweet AND savory, this is my jam. The sauce has this amazing pineapple-y flavor that even James (Mr. “I don’t like fruit with meat”) devours. Plus, it’s another dump-and-go crockpot miracle for those days when you can’t even.
No-Bake Energy Balls Recipes
OK so these aren’t dinner, but they’re perfect for when you need a little pick-me-up after making a giant lasagna. I keep these in the fridge for mid-afternoon emergencies when my energy crashes faster than my computer when Ryan tries to download games on it.
Equipment
- 9×13 inch baking dish
- Large saucepan
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Cutting board
- Chef's knife
- Cheese grater
- Mixing bowls
Ingredients
- 12 gluten-free oven-ready lasagna noodles
- 4 cups shredded rotisserie chicken
- 2½ cups chicken broth
- 1½ cups half and half
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3 teaspoons dried garlic
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning optional
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Instructions
- Melt butter in a large saucepan over medium heat.
- Add the dried garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and half and half, then bring to a gentle simmer (not a boil).
- Gradually whisk in the Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste. Remove from heat.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.
- Arrange a layer of lasagna noodles on top of the sauce.
- Spread more Alfredo sauce over the noodles.
- Add a layer of shredded chicken.
- Dollop ricotta cheese evenly across the chicken layer.
- Sprinkle with mozzarella cheese and a bit of additional Parmesan.
- Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Cover the baking dish with aluminum foil.
- Bake covered for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Notes
Store-bought Alfredo sauce can be used as a time-saver – use approximately 4 cups.
Rotisserie chicken is ideal for this recipe, but you can cook and shred chicken breasts if preferred.
For a make-ahead option, assemble the lasagna, cover and refrigerate for up to 24 hours before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
Wrapping This Up (Unlike My Home Projects)
So there you have it – my chaotic but delicious approach to Cheesy Chicken Alfredo Lasagna! It’s not perfect, it’s not always pretty, but it’s ALWAYS gone by the end of dinner.
For more comfort food ideas, check out this amazing Chicken Alfredo Lasagna recipe that inspired some of my own tweaks.
If you make this, please tag me in your Instagram pics! Nothing makes me happier than seeing your kitchen disasters successes. Except maybe when Charlie doesn’t destroy something in the house for a full 24 hours. That’s pretty nice too.
Until next time, when I’ll probably be writing about whatever random recipe I discover while procrastinating on finishing the kitchen cabinets!
Love y’all and your food-loving faces,
Lisa 💕