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Garlic Butter Chicken Alfredo Lasagna

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This easy homemade Italian dinner combines the creamy comfort of chicken Alfredo with classic lasagna layers, all infused with rich garlic butter. Perfect for family gatherings or cozy nights in, it’s a crowd-pleasing, decadent, and foolproof recipe.

Ingredients

Scale
  • 1/2 cup unsalted butter (softened)
  • 6 large garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3 cups cooked chicken breast, shredded (rotisserie recommended)
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 4 ounces cream cheese, softened
  • 1 cup whole milk
  • Pinch of nutmeg (optional)
  • 12 lasagna noodles (regular or no-boil)
  • 2 cups mozzarella cheese, shredded
  • 1 cup ricotta cheese
  • 2 cups fresh spinach (optional)
  • 1/4 cup extra Parmesan cheese, grated (for topping)
  • Chopped parsley or basil, for serving (optional)

Instructions

  1. Make the Garlic Butter: In a skillet over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in chopped parsley. Remove from heat and set aside.
  2. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions (8-10 minutes for regular, 5-7 minutes for no-boil). Drain, rinse with cold water, and lay flat on a towel.
  3. Prepare the Chicken: In a bowl, toss shredded chicken with salt, pepper, and Italian seasoning. Drizzle in 2 tablespoons of the garlic butter mixture for extra flavor.
  4. Make the Alfredo Sauce: In the same skillet, pour in heavy cream and milk. Warm over medium-low heat. Add cream cheese, stirring until melted and smooth. Gradually whisk in Parmesan and a pinch of nutmeg. Simmer for 3-5 minutes, stirring constantly, until thickened. Remove from heat.
  5. Preheat Oven: Set oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of garlic butter.
  6. Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the dish. Lay 3 noodles over the sauce. Top with 1/3 of the chicken, a handful of spinach, dollops of ricotta, drizzle of garlic butter, and a sprinkle of mozzarella. Pour more Alfredo sauce over this layer. Repeat layers two more times, finishing with noodles, remaining Alfredo sauce, mozzarella, and Parmesan on top.
  7. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake another 15-20 minutes, until cheese is golden and bubbly. Broil for 2-3 minutes at the end if desired.
  8. Rest and Serve: Let the lasagna rest at room temperature for at least 15 minutes before slicing. Garnish with more parsley or basil and serve warm.

Notes

Let the lasagna rest before slicing for neat layers. Use rotisserie chicken for convenience. For gluten-free, use gluten-free noodles. Add extra veggies like mushrooms or roasted peppers if desired. Assemble up to 24 hours ahead and bake when ready. If reheating, add a splash of milk or cream to keep it moist.

Nutrition

Keywords: garlic butter, chicken Alfredo, lasagna, Italian dinner, creamy pasta, comfort food, family meal, easy lasagna, homemade Alfredo, rotisserie chicken, cheesy casserole

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