This Mushroom Chicken Alfredo Lasagna is rich, creamy, and packed with layers of tender chicken, mushrooms, spinach, and a velvety Alfredo sauce. It’s the perfect comfort meal for family dinners or meal prep.
If you love creamy pasta dishes, try our Olive Garden Alfredo Sauce Copycat or Creamy Broccoli Pasta next.

😍Why You’ll Love It
Lasagna doesn’t always have to be made with red sauce and ground beef. This version swaps marinara for a creamy Alfredo sauce, making a dish that is indulgent yet well-balanced with layers of tender chicken, mushrooms, ricotta, mozzarella, and spinach.
The combination of mushrooms and Parmesan adds a deep, savory flavor, while the ricotta makes the sauce extra creamy.

👨🍳Helpful Tips
- Use pre-cooked chicken to save time. Rotisserie chicken works great, but leftover baked or poached chicken also works.
- Slightly undercook the noodles since they will continue cooking in the oven.
- Sauté the mushrooms until all the liquid from the mushrooms evaporates completely before using them in your lasagna. If any moisture remains, it can make the lasagna too watery and prevent it from setting properly.

✅What You’ll Need
- Lasagna noodles – If you can’t find traditional lasagna noodles, try using fresh pasta sheets or even thinly sliced zucchini for a low-carb option.
- Rotisserie chicken – If you don’t have it, shredded baked or poached chicken works just as well. You can also use leftover turkey.
- Ricotta cheese – Cottage cheese can be used as a substitute for ricotta. Blend it for a smoother consistency if desired. Mascarpone cheese can also work for a richer texture.
- Parmesan cheese – If Parmesan isn’t available, try using Grana Padano or Pecorino Romano. Pecorino will add a slightly saltier flavor.
- Heavy cream – Half-and-half can be used in place of heavy cream, though the sauce may be slightly thinner.
- Spinach – If fresh spinach isn’t available, frozen spinach works too. Just thaw it and squeeze out excess liquid before adding it to the sauce.
- Mushrooms – Button mushrooms, cremini, or even shiitake mushrooms can be used interchangeably.

🔪How to Make Mushroom Chicken Alfredo Lasagna
This is a quick step-by-step overview. Full ingredients and instructions are in the recipe card below.
Make the Alfredo Sauce: Melt butter in a large skillet over medium-high heat. Sauté garlic, onions, and mushrooms for 7 minutes. Make sure to cook the mushrooms until all the liquid has completely evaporated. Stir in spinach until wilted.

Add heavy cream, Parmesan, ricotta, salt, and pepper, stirring until smooth. Mix in shredded chicken and let it simmer, then remove from heat.

Assemble the Lasagna: Spread a thin layer of the chicken Alfredo mixture in a 9x13-inch baking dish. Layer 4 cooked lasagna noodles, more Alfredo mixture, and mozzarella cheese. Repeat until all ingredients are used.

Bake: Cover with foil and bake for 35 minutes. Remove foil and broil for 2-3 minutes until the cheese is golden and bubbly.

✨Substitutions and Variations
- Swap chicken for turkey if you have leftovers from the holidays.
- Add crushed red pepper flakes for a little heat.
- Try Swiss or Gruyère cheese for a richer, nuttier flavor.
- Use gluten-free lasagna noodles to make it gluten-friendly.

🍽️What to Serve with Mushroom Chicken Alfredo Lasagna
This lasagna is hearty on its own, but it pairs well with a crisp Caesar salad, Garlic Bread, or Roasted Brussels Sprouts. A glass of white wine, such as Chardonnay, also complements the creamy, garlicky flavors.
🗄️Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for the best texture. You can also freeze this lasagna before or after baking; let it thaw overnight in the refrigerator before reheating.
Mushroom Chicken Alfredo Lasagna Recipe
Ingredients
The Sauce
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 1 cup chopped onion
- 8 ounces mushrooms finely chopped or sliced
- 8 ounces fresh baby spinach
- 4 cups heavy cream
- 2 cups grated Parmesan
- 15 ounces Ricotta cheese
- ¼ teaspoons black pepper
- 1 ½ teaspoons salt
Chicken and Cheese Filling
- 3 cups shredded rotisserie chicken
- 12 cooked lasagna noodles*
- 3 cups shredded Mozzarella cheese
Instructions
Make The Alfredo Sauce
- Heat a large skillet over medium-high heat and melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves, 1 cup chopped onion, and 8 ounces mushrooms. Sauté for about 7 minutes, stirring occasionally, until the onions are soft and translucent and the mushrooms have released and evaporated all their liquid. This will ensure they add flavor without making your lasagna watery!
- Stir in 8 ounces fresh baby spinach and cook until wilted.
- Pour in 4 cups heavy cream, then add 2 cups grated Parmesan, 15 ounces Ricotta cheese, ¼ teaspoons black pepper, and 1 ½ teaspoons salt. Stir until everything is well combined.
- Add 3 cups shredded rotisserie chicken and let the mixture come to a gentle simmer. Once it begins to bubble slightly, remove it from the heat.
Assemble the Lasagna
- Preheat your oven to 350°F (175°C).
- In a 9x13-inch deep baking dish, spread a thin layer of the chicken Alfredo mixture to coat the bottom.
- Layer 4 cooked lasagna noodles over the sauce. Spread a generous amount of the chicken Alfredo mixture on top, followed by a sprinkle of shredded mozzarella cheese.
- Repeat the layers—lasagna noodles, Alfredo mixture, and shredded mozzarella—until all 12 lasagna noodles are used.
Bake
- Cover the lasagna with foil and bake for 35 minutes. Remove the foil and broil uncovered for 2-3 minutes until the cheese is golden brown and bubbly.
- Let it rest for 10 minutes before slicing. Serve warm and enjoy!
Notes
Nutrition
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Lucy @ Globe Scoffers recipes says
This looks so delicious! Thanks for sharing.
chefjar says
Lucy, Thank You!
Monica says
This was absolutely incredible! The layers were so creamy and full of flavor, and the mushrooms added a delicious earthiness. Even my picky eater loved it!
Tatiana says
So glad to hear that, Monica! That’s a big win when a picky eater approves. Thanks for giving it a try!
Mia says
This was rich, creamy, and so full of flavor! The mushrooms add an earthy depth that takes it to another level. It was a hit at my family dinner!
Tatiana says
Mia, so happy to hear it was a family favorite! The mushrooms really do add something special. Thanks for the great review!