Sheet Pan Chicken Alfredo Lasagna: A Deliciously Easy Weeknight Dinner

Forget the fussy layers and endless cleanup of traditional lasagna! This Sheet Pan Chicken Alfredo Lasagna is a game-changer for busy weeknights. It combines all the comforting flavors of classic lasagna – creamy alfredo sauce, tender chicken, and gooey cheese – but baked on a single sheet pan for easy prep and minimal dishes. This recipe is perfect for beginner cooks and seasoned chefs alike, offering a customizable and satisfying meal the whole family will love.

## Why You’ll Love This Sheet Pan Lasagna

* **Easy and Quick:** No need to boil lasagna noodles or spend hours layering. This recipe is designed for speed and convenience.
* **Minimal Cleanup:** Baking on a sheet pan significantly reduces the number of dishes you’ll have to wash.
* **Customizable:** Easily adapt the recipe to your preferences by adding different vegetables, cheeses, or protein.
* **Family-Friendly:** A guaranteed crowd-pleaser that even picky eaters will enjoy.
* **Deliciously Creamy:** The homemade alfredo sauce and generous cheese topping create a rich and flavorful lasagna experience.

## Ingredients You’ll Need

* **Cooked Chicken:** 2 cups, shredded or diced. Rotisserie chicken is a great shortcut, or use leftover cooked chicken breast or thighs.
* **Lasagna Noodles:** 9 oven-ready lasagna noodles (no-boil).
* **Alfredo Sauce:** 4 cups. You can use store-bought or homemade (recipe below).
* **Ricotta Cheese:** 15 ounces (about 2 cups).
* **Mozzarella Cheese:** 2 cups, shredded.
* **Parmesan Cheese:** 1/2 cup, grated.
* **Garlic:** 2 cloves, minced.
* **Italian Seasoning:** 2 teaspoons.
* **Salt and Black Pepper:** To taste.
* **Olive Oil:** 1 tablespoon.
* **Fresh Parsley:** Chopped, for garnish (optional).

**For Homemade Alfredo Sauce (Optional):**

* 1/2 cup (1 stick) unsalted butter
* 2 cloves garlic, minced
* 4 cups heavy cream
* 1 cup grated Parmesan cheese
* Salt and black pepper to taste

## Equipment You’ll Need

* Large Sheet Pan (12×17 inch is ideal)
* Large Bowl
* Small Bowl (if making homemade alfredo sauce)
* Measuring Cups and Spoons
* Spatula
* Aluminum Foil (optional, for covering lasagna if browning too quickly)

## Step-by-Step Instructions

### 1. Prepare the Chicken

If you’re not using rotisserie chicken, cook your chicken breasts or thighs until fully cooked. Season with salt, pepper, and Italian seasoning. Let cool slightly and then shred or dice into bite-sized pieces. Set aside.

### 2. Make the Alfredo Sauce (If Homemade)

* Melt butter in a saucepan over medium heat.
* Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it.
* Pour in heavy cream and bring to a simmer, stirring occasionally.
* Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened.
* Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat.

### 3. Prepare the Ricotta Mixture

In a large bowl, combine ricotta cheese, minced garlic, Italian seasoning, salt, and pepper. Mix well until everything is evenly incorporated. This ricotta mixture adds amazing flavor and creaminess to the lasagna.

### 4. Assemble the Lasagna

* Preheat oven to 375°F (190°C).
* Lightly grease the sheet pan with olive oil.
* Spread a thin layer (about 1 cup) of alfredo sauce evenly over the bottom of the sheet pan. This prevents the noodles from sticking and adds a delicious base layer of flavor.
* Arrange three lasagna noodles lengthwise on the sheet pan, overlapping slightly to cover the bottom. It’s okay if the noodles don’t fit perfectly; they will soften and mold during baking.
* Spread half of the ricotta mixture evenly over the noodles.
* Sprinkle half of the shredded chicken over the ricotta cheese.
* Pour another 1 cup of alfredo sauce over the chicken.
* Sprinkle 1/2 cup of mozzarella cheese over the alfredo sauce.
* Repeat layers: Arrange another three lasagna noodles, the remaining ricotta mixture, the remaining chicken, 1 cup of alfredo sauce, and 1/2 cup of mozzarella cheese.
* Top with the final three lasagna noodles. Pour the remaining 1 cup of alfredo sauce over the noodles. Sprinkle with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.

### 5. Bake the Lasagna

* Cover the sheet pan loosely with aluminum foil. This helps prevent the cheese from browning too quickly.
* Bake for 25 minutes. Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.

### 6. Rest and Serve

* Remove the lasagna from the oven and let it rest for 10-15 minutes before cutting and serving. This allows the lasagna to set up and makes it easier to slice.
* Garnish with fresh chopped parsley, if desired.
* Cut into squares and serve warm. Enjoy!

## Tips for Perfect Sheet Pan Lasagna

* **Don’t Overlap Noodles Too Much:** While some overlapping is necessary, avoid excessive overlap, as this can prevent the noodles from cooking evenly.
* **Use Enough Sauce:** The sauce is crucial for cooking the no-boil noodles. Make sure to use enough sauce between each layer to ensure the noodles become tender.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep a close eye on the lasagna and adjust the baking time accordingly. If the cheese is browning too quickly, cover it loosely with aluminum foil for a longer period.
* **Let It Rest:** This is essential! Allowing the lasagna to rest after baking allows the sauce to thicken and the layers to set, making it easier to cut and serve.
* **Customize the Cheese:** Feel free to experiment with different cheeses. Provolone, Monterey Jack, or Asiago would all be delicious additions.

## Variations and Additions

* **Add Vegetables:** Sautéed mushrooms, spinach, zucchini, or bell peppers would all be great additions to this lasagna. Add them to the ricotta mixture or layer them between the noodles and chicken.
* **Use Different Protein:** Swap the chicken for cooked ground beef, sausage, or turkey. Or, make it vegetarian by using extra vegetables or adding a layer of tofu ricotta.
* **Spice it Up:** Add a pinch of red pepper flakes to the ricotta mixture or alfredo sauce for a little heat.
* **Add Pesto:** Swirl a spoonful of pesto into the ricotta mixture for a burst of flavor.
* **Use Different Noodles:** While no-boil lasagna noodles are recommended for convenience, you can use regular lasagna noodles if you prefer. Just be sure to boil them according to the package directions before assembling the lasagna.

## Making Ahead and Storing

* **Make Ahead:** You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
* **Storing:** Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
* **Freezing:** Baked lasagna can be frozen for up to 2-3 months. Let cool completely before wrapping tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before reheating.

## Homemade Alfredo Sauce Recipe

This homemade alfredo sauce is incredibly easy to make and tastes so much better than store-bought. It’s the perfect complement to the chicken and lasagna noodles.

**Ingredients:**

* 1/2 cup (1 stick) unsalted butter
* 2 cloves garlic, minced
* 4 cups heavy cream
* 1 cup grated Parmesan cheese
* Salt and black pepper to taste

**Instructions:**

1. Melt butter in a saucepan over medium heat.
2. Add minced garlic and cook for about 1 minute, until fragrant.
3. Pour in heavy cream and bring to a simmer, stirring occasionally.
4. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened.
5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Remove from heat and use immediately in your lasagna or other favorite dishes.

## Serving Suggestions

This Sheet Pan Chicken Alfredo Lasagna is a complete meal on its own, but you can also serve it with a simple side salad or some garlic bread.

* **Side Salad:** A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the lasagna.
* **Garlic Bread:** Crusty garlic bread is perfect for soaking up the delicious alfredo sauce.
* **Steamed Vegetables:** Steamed broccoli, asparagus, or green beans are healthy and easy side dishes.
* **Roasted Vegetables:** Roasted vegetables like Brussels sprouts, carrots, or sweet potatoes add a touch of sweetness and complexity to the meal.

## Nutritional Information (Estimated)

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.*

* Calories: Approximately 600-800 per serving
* Protein: 40-50 grams per serving
* Fat: 30-40 grams per serving
* Carbohydrates: 40-50 grams per serving

## Sheet Pan Chicken Alfredo Lasagna Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 35-40 minutes

**Ingredients:**

* 2 cups cooked chicken, shredded or diced
* 9 oven-ready lasagna noodles (no-boil)
* 4 cups Alfredo sauce (store-bought or homemade)
* 15 ounces ricotta cheese
* 2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 2 cloves garlic, minced
* 2 teaspoons Italian seasoning
* Salt and black pepper to taste
* 1 tablespoon olive oil
* Fresh parsley, chopped (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C). Lightly grease a large sheet pan with olive oil.
2. In a large bowl, combine ricotta cheese, minced garlic, Italian seasoning, salt, and pepper.
3. Spread a thin layer of alfredo sauce on the bottom of the sheet pan.
4. Arrange 3 lasagna noodles on the sheet pan, overlapping slightly.
5. Spread half of the ricotta mixture over the noodles.
6. Sprinkle half of the shredded chicken over the ricotta cheese.
7. Pour 1 cup of alfredo sauce over the chicken. Sprinkle with 1/2 cup of mozzarella cheese.
8. Repeat layers: noodles, remaining ricotta mixture, remaining chicken, 1 cup of alfredo sauce, 1/2 cup of mozzarella cheese.
9. Top with remaining noodles, remaining alfredo sauce, remaining mozzarella cheese, and Parmesan cheese.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for 10-15 minutes, or until golden brown.
11. Let rest for 10-15 minutes before serving. Garnish with parsley (optional).

Enjoy this easy and delicious Sheet Pan Chicken Alfredo Lasagna! This recipe is sure to become a new family favorite and will quickly become a staple in your regular meal rotations.

## Conclusion

This Sheet Pan Chicken Alfredo Lasagna is a testament to the fact that delicious meals don’t have to be complicated or time-consuming. With simple ingredients and a streamlined process, you can enjoy all the comforting flavors of lasagna without the fuss. So, ditch the traditional layering and embrace the ease of this sheet pan version. You’ll be amazed at how quickly you can create a satisfying and flavorful dinner that the whole family will love. Try it tonight and experience the magic of sheet pan lasagna!