Mushroom Chicken Alfredo Lasagna

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.

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