a serving of chicken lasagna

Alfredo Chicken Lasagna

Layers of pasta, sauce and cheese? Count me in. I don’t care for ricotta, so traditional lasagna isn’t my thing. But this version of chicken lasagna uses alfredo, Italian cheese, and edamame. I love edamame with pasta because the nuttiness is a perfect addition, and they’re nutritious.

I don’t know about you, but I hate cooking chicken. It’s slimy and gross. I can’t tell when it’s done without cutting it up. Anyone else have this problem? When I do make recipes with chicken I try to pawn it off on Mr. PC. And I get a big pack and have him cook lots at once. My favorite for this recipe is to rub it with Italian seasonings and grill it. After cubing or shredding it all, I freeze what I don’t need right away.

This meal can be made ahead, kept in the fridge and baked the day you need it. Or baked while you bake something else, and eaten as leftovers. I do the latter most of the time I make it. Chicken will get grilled one night, lasagna assembled and baked another, and finally eaten on a busy night I didn’t have time to cook. While this is in the oven, I often make potato pancakes.

If a meal takes a little bit of extra work or gets my fingers extra messy, like this one does, it has to be super tasty to be worth it. The prep on this one takes some planning and some time, but is not difficult. After a layer of sauce on the bottom, layers of noodles, sauce, filling and cheese get stacked until there’s no noodles left and the dish is full.

I always tell myself I’m going to split the 8×8 pan into six servings to slim back on calories. It never happens. Fourths it is. Oh well. They can’t all be low in calories. At least there’s something green in there that isn’t an herb.

Don’t you want to dig into all of that layered goodness?

Alfredo Chicken Lasagna

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


Lasagna Filling

  • 4 cups grilled Italian chicken, cubed 2 breasts
  • 4 oz cream cheese
  • 1 cup edamame
  • 1/4 tsp garlic powder
  • 1/4 tsp basil
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/8 tsp salt

Layering Ingredients

  • 9 lasagna noodles, broken in half, cooked 1/2 a box
  • 1/2 jar alfredo sauce
  • 1.5 cups shredded Italian cheese


  1. In a large bowl, combine all of the lasagna filling ingredients. Using softened cream cheese helps. 

  2. In an 8 x 8 casserole dish, layer alfredo sauce, noodles, filling, and cheese until there are no more noodles left. Make sure to start with a layer of sauce on the bottom.

  3. Top with cheese and bake at 350 for 20 minutes. 

This mixing bowl/measuring cup duo is one of my kitchen staples. I use it a few times a week, and is peeking through a few pictures of lasagna filling. I’ve had it for a few years and it still looks new after many runs through the dishwasher.




This 8×8 casserole dish is the perfect size for chicken lasagna. The lid is perfect to cover any leftovers and pop in the fridge. I’ve had this for a few years also, and it still looks great after many washings.



To Pin for later ⇓

Layers of alfredo, chicken, and cheese come together for a comforting and scrumptious twist on lasagna that can be made ahead. A pinable image of chicken alfredo lasagna


  • Morehealthis

    Made this yesterday night. My first time cooking anything of substance and it was easy to do. USE THE ROASTED GARLIC ALFREDO SAUCE and you won t need to add a lot of salt pepper and seasonings. I also added mushrooms broccoli and onions so I would have more fillings in the lasagna. Turned out great. Took it out after 45 minutes and the top was a bit burnt but that s my fault. Love it.

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