Mushroom Chicken Alfredo Lasagna
Mushroom Chicken Alfredo Lasagna: Creamy, Cheesy Comfort Food!
If you love rich, cheesy, and ultra-creamy pasta dishes, this Mushroom Chicken Alfredo Lasagna is a must-try! Layers of tender chicken, sautéed mushrooms, velvety Alfredo sauce, and gooey mozzarella come together in the ultimate white lasagna.
This dish is perfect for weeknight dinners, special occasions, or when you need some serious comfort food. It’s easy to make ahead, freezer-friendly, and always a crowd favorite!
Why You’ll Love This White Chicken Lasagna
Ultra-Creamy & Cheesy – Alfredo sauce, mozzarella, and Parmesan create pure comfort. Loaded with Flavor – Juicy chicken, mushrooms, garlic, and herbs in every bite. No Red Sauce Needed! – A delicious twist on classic lasagna. Make-Ahead & Freezer-Friendly – Perfect for prepping in advance! Great for Family Dinners – Feeds a crowd and everyone will love it!
The Best Mushroom Chicken Alfredo Lasagna Recipe
This creamy, cheesy white lasagna is filled with layers of shredded chicken, Alfredo sauce, mushrooms, and gooey melted cheese.
Ingredients (Serves 8-10)
For the Alfredo Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream (or half-and-half)
- 1 cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon nutmeg (optional, adds depth)
- ½ cup chicken broth (for extra flavor)
For the Lasagna:
- 9-12 lasagna noodles (cooked & drained)
- 3 cups shredded cooked chicken (rotisserie works great!)
- 2 cups mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups ricotta cheese (or cottage cheese)
- 1 large egg
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Fresh parsley, for garnish
Step-by-Step Instructions
1. Cook the Mushrooms
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add sliced mushrooms, salt, and pepper.
- Sauté for 5-7 minutes until tender.
- Remove from heat and set aside.
2. Make the Alfredo Sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring well.
- Add Parmesan cheese, salt, pepper, Italian seasoning, and nutmeg.
- Simmer for 3-4 minutes, stirring, until sauce thickens.
- Remove from heat and set aside.
3. Make the Ricotta Filling
- In a bowl, mix ricotta cheese, egg, and ½ cup Parmesan cheese until combined.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
Layering:
Spread ½ cup Alfredo sauce on the bottom of the dish.
Place 3 lasagna noodles on top.
Spread ⅓ of the ricotta mixture over noodles.
Add ⅓ of the chicken and ⅓ of the mushrooms.
Drizzle Alfredo sauce and sprinkle mozzarella cheese.
Repeat layers two more times.
Finish with lasagna noodles, Alfredo sauce, and mozzarella cheese.
5. Bake the Lasagna
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes until golden and bubbly.
- Let sit for 10 minutes before slicing.
6. Garnish & Serve
- Sprinkle with fresh parsley and extra Parmesan.
- Serve warm and enjoy the best creamy chicken lasagna ever!
Tips for the Best Alfredo Lasagna
Use rotisserie chicken – It saves time and adds great flavor. Let it rest before slicing – Helps the layers stay intact. For extra creaminess – Add a little more Alfredo sauce on top before baking. Make it ahead – Assembles beautifully in advance for an easy meal. Use fresh mozzarella – It melts better and creates a gooier top layer.
Variations & Customizations
Want to switch it up? Try these fun variations!
1. Spinach & Mushroom Alfredo Lasagna
Add 2 cups of spinach to the mushrooms for a veggie-packed twist.
2. Bacon Chicken Alfredo Lasagna
Stir in crispy bacon crumbles for extra smoky flavor.
3. Spicy Chicken Alfredo Lasagna
Add red pepper flakes or sliced jalapeños for heat.
4. Low-Carb Chicken Alfredo Lasagna
Use zucchini slices instead of lasagna noodles for a keto version.
5. Seafood Alfredo Lasagna
Replace chicken with shrimp or crab meat for a seafood version.
What to Serve with Mushroom Chicken Alfredo Lasagna
Pair this rich, cheesy dish with light, fresh sides:
Garlic Butter Green Beans – A perfect fresh, buttery contrast.
Garlic Bread – For soaking up every bit of sauce! Crisp Caesar Salad – A light, crunchy balance to the creamy lasagna.
Chilled White Wine – A crisp Sauvignon Blanc or Pinot Grigio pairs perfectly.
How to Store & Reheat
Lasagna stores well and makes great leftovers!
Storing:
- Keep in an airtight container in the fridge for up to 4 days.
Reheating:
- Oven: Cover with foil and bake at 350°F for 20 minutes.
- Microwave: Heat in 30-second intervals until warm.
Freezing:
- Assemble lasagna but don’t bake.
- Cover tightly with foil and plastic wrap.
- Freeze for up to 3 months.
- Bake from frozen at 375°F for 50-60 minutes.
Final Thoughts: The Ultimate Comfort Food Lasagna
This Mushroom Chicken Alfredo Lasagna is the perfect creamy, cheesy, and satisfying dish. Whether you’re making it for a family dinner, meal prep, or a special gathering, it’s guaranteed to impress!
Try it tonight and enjoy a new lasagna favorite!
Mushroom Chicken Alfredo Lasagna
If you love rich, cheesy, and ultra-creamy pasta dishes, this Mushroom Chicken Alfredo Lasagna is a must-try! Layers of tender chicken, sautéed mushrooms, velvety Alfredo sauce, and gooey mozzarella come together in the ultimate white lasagna.
Ingredients
For the Alfredo Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream (or half-and-half)
- 1 cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon nutmeg (optional, adds depth)
- ½ cup chicken broth (for extra flavor)
For the Lasagna:
- 9–12 lasagna noodles (cooked & drained)
- 3 cups shredded cooked chicken (rotisserie works great!)
- 2 cups mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups ricotta cheese (or cottage cheese)
- 1 large egg
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Fresh parsley, for garnish
Instructions
1. Cook the Mushrooms
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add sliced mushrooms, salt, and pepper.
- Sauté for 5-7 minutes until tender.
- Remove from heat and set aside.
2. Make the Alfredo Sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring well.
- Add Parmesan cheese, salt, pepper, Italian seasoning, and nutmeg.
- Simmer for 3-4 minutes, stirring, until sauce thickens.
- Remove from heat and set aside.
3. Make the Ricotta Filling
- In a bowl, mix ricotta cheese, egg, and ½ cup Parmesan cheese until combined.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
Layering:
Spread ½ cup Alfredo sauce on the bottom of the dish. Place 3 lasagna noodles on top. Spread ⅓ of the ricotta mixture over noodles. Add ⅓ of the chicken and ⅓ of the mushrooms. Drizzle Alfredo sauce and sprinkle mozzarella cheese. Repeat layers two more times. Finish with lasagna noodles, Alfredo sauce, and mozzarella cheese.
5. Bake the Lasagna
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes until golden and bubbly.
- Let sit for 10 minutes before slicing.
6. Garnish & Serve
- Sprinkle with fresh parsley and extra Parmesan.
- Serve warm and enjoy the best creamy chicken lasagna ever!
Notes
Tips for the Best Alfredo Lasagna
Use rotisserie chicken – It saves time and adds great flavor. Let it rest before slicing – Helps the layers stay intact. For extra creaminess – Add a little more Alfredo sauce on top before baking. Make it ahead – Assembles beautifully in advance for an easy meal. Use fresh mozzarella – It melts better and creates a gooier top layer.
