This lasagna delivers layered comfort without the fuss of making sauce from scratch. Using jarred alfredo saves time while keeping the dish rich and satisfying.
With tender chicken, creamy sauce, and perfectly baked noodles, it brings restaurant-quality flavor to your table with minimal effort. The layers meld together into a hearty, crowd-pleasing meal.
Ingredients for Chicken Alfredo Lasagna Recipe with Jar Sauce
Short list. Big flavor. Most of this is probably in your kitchen already.
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna Noodles 🍝 | 12 pieces | Oven-ready or no-boil preferred |
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Sliced into thin strips |
| Jarred Alfredo Sauce 🥛 | 3 cups | High-quality brand recommended |
| Ricotta Cheese 🧀 | 1 ½ cups | Whole-milk for creaminess |
| Mozzarella Cheese 🧀 | 2 cups | Shredded, low-moisture preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Large Egg 🥚 | 1 whole | For ricotta mixture |
| Garlic Cloves 🧄 | 3 cloves | Minced for chicken seasoning |
| Fresh Spinach 🥬 | 2 cups | Chopped, optional layer |
| Olive Oil 🫒 | 2 tbsp | For sautéing chicken |
| Italian Seasoning 🌿 | 1 tsp | Dried blend for flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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The alfredo sauce is the shortcut hero here. Rao’s or Bertolli have the best jarred versions—creamy without that weird aftertaste. For the chicken, Costco’s pre-sliced breasts save time, but any boneless skinless works. Ricotta is non-negotiable for that creamy layer (don’t skip the egg—it binds everything). Fresh Parmesan from the deli counter melts way better than the pre-shredded stuff.
No ricotta? Cottage cheese blended smooth gets you close. Out of mozzarella? Provolone or Monterey Jack melt just fine. Want veggies? Sautéed mushrooms or zucchini add great texture. The spinach is optional but worth it (frozen works in a pinch). If your alfredo sauce seems thin, let it simmer 5 minutes to thicken before layering.
Assemble and bake fresh, or prep ahead and refrigerate up to 24 hours before baking. Leftovers? They reheat beautifully—cover with foil and warm at 350°F for 20 minutes. Keeps 4-5 days in the fridge, freezes for 3 months.
Why You’ll Love This Recipe
- No-Fuss Assembly: I just layer noodles, shredded chicken, and jarred alfredo—no boiling pasta first, no fancy techniques.
- Creamy Dreamy Bite: That ricotta and mozzarella combo with the alfredo? Ridiculously rich, like a hug on a plate.
- Feeds a Hungry Table: I’ve served this at potlucks and weeknights alike—always disappears fast, even with picky eaters.
- Leftovers for Days: Honestly, it tastes even better the next day, and one pan makes enough for lunches all week.
Step-by-Step Instructions for Chicken Alfredo Lasagna
Here’s how to layer everything together for that perfect comfort food experience.
Step 1: Sauté the Chicken with Aromatics
Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts sliced into thin strips, then season with 1 tsp salt, 0.5 tsp black pepper, 1 tsp Italian seasoning, and the minced 3 cloves garlic cloves.
Cook for 6-8 minutes until the chicken is no longer pink and starts to develop light golden edges. Stir occasionally to ensure even cooking. This step builds the flavor foundation for your lasagna, so don’t rush it.
Step 2: Prepare the Ricotta Mixture
In a medium bowl, combine the 1.5 cups ricotta cheese, 1 whole large egg, and 0.5 cup parmesan cheese. Mix until smooth and well incorporated. The egg helps bind the ricotta, preventing it from becoming runny during baking.
If using, fold in the 2 cups fresh spinach (chopped) for a pop of color and nutrition. The mixture should be creamy but thick enough to spread easily. Set this aside while you prepare the other components.
Step 3: Layer the Lasagna
Spread 1 cup of the 3 cups jarred alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange 4 pieces of the 12 pieces lasagna noodles in a single layer, overlapping slightly if needed. Top with half of the ricotta mixture, spreading it evenly.
Add half of the cooked chicken, then sprinkle with ⅔ cup of the 2 cups mozzarella cheese. Repeat the layers once more, starting with another 1 cup of alfredo sauce.
Step 4: Add the Final Layers and Bake
For the top layer, place the remaining 4 pieces lasagna noodles, then spread the last 1 cup of alfredo sauce evenly over them. Sprinkle the remaining ⅔ cup mozzarella cheese and any leftover parmesan on top.
Cover the dish with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown and the noodles are tender.
Step 5: Rest and Serve
Let the lasagna rest for 10 minutes after removing it from the oven. This allows the layers to set, making it easier to slice. The internal temperature should reach 165°F for safe consumption.
Cut into squares and serve warm. Each serving should have distinct layers of creamy ricotta, flavorful chicken, and melted cheeses, delivering that hearty comfort you’re after.
Pro Tips For Making Chicken Alfredo Lasagna Recipe With Jar Sauce
- Pre-cook the Noodles: Boil the lasagna noodles for 2 minutes less than the package says—I learned this the hard way after ending up with mushy layers that couldn’t hold up to the sauce and cheese.
- Shred the Chicken Fine: After poaching or baking the chicken breasts, shred them into small, even pieces so every bite of lasagna has a good mix of chicken instead of big chunks that fall apart when sliced.
- Thin the Alfredo Sauce: Stir in 2-3 tablespoons of milk or chicken broth into the jarred alfredo sauce before assembling—it spreads easier and prevents dry spots between the layers.
- Skip the Overload: Resist the urge to dump all the ricotta in one layer; spread it thin between noodles (about ¼ cup per layer) to avoid a dense, gummy texture in the finished dish.
Wine and Beer Pairings for This Recipe
White Wine Pairs
A crisp Pinot Grigio cuts through the richness of the creamy sauce beautifully. Its light body and citrus notes complement the dish without overpowering it. I prefer one from Northern Italy for authentic pairing.
Chardonnay Option
For a bolder choice, try an unoaked Chardonnay with bright acidity. The apple and pear flavors balance the cheesy layers perfectly. Kendall-Jackson Avant is a reliable, budget-friendly pick. 🍷
Red Wine Choice
If you prefer red, a light Pinot Noir works surprisingly well. Its red fruit flavors and subtle earthiness pair nicely with the chicken and herbs. Look for one from Oregon or Burgundy.
Beer Pairings
A crisp Italian pilsner like Peroni cleanses your palate between bites. For craft beer lovers, a wheat beer with citrus notes, such as Blue Moon, adds a refreshing contrast. 🍺
Non-Alcoholic
Sparkling water with lemon provides a refreshing palate cleanser. For something sweeter, a creamy soda like Stewart’s Orange ‘n Cream mimics the dish’s richness in drink form.
Nutrition Facts
Frequently Asked Questions
Can I use no-boil lasagna noodles?
Yes! No-boil noodles work perfectly here. Just ensure you use enough sauce (3 cups) to help them soften during baking at 375°F.
How do I prevent a watery lasagna?
Pat the chicken dry before cooking and avoid overfilling with ricotta. Let it rest for 10 minutes after baking so layers set properly.
Can I make this ahead of time?
Assemble, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cold.
What can I substitute for ricotta?
Blend cottage cheese until smooth or use mascarpone for extra richness. Both work well in the same 1.5 cups quantity.
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