If you’ve got a thing for creamy, comforting pasta bakes, then you’re absolutely going to fall in love with Cheesy Mushroom Chicken Alfredo Lasagna. This dish layers juicy chicken, earthy mushrooms, luscious Alfredo sauce, and heaps of melting cheese between perfectly tender noodles. Every bite is an ooey-gooey forkful of flavor, making it a go-to for family dinners, special occasions, or anytime you crave something truly cozy and soul-warming.

Cheesy Mushroom Chicken Alfredo Lasagna Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list looks long, but most are pantry favorites and fridge staples that come together for maximum flavor. Each plays a key role in creating the irresistible taste and creamy, golden layers that make Cheesy Mushroom Chicken Alfredo Lasagna unforgettable.

Lasagna noodles: Pre-cooked for structure; they soak up all that luscious sauce and bake up perfectly tender.
Olive oil: For sautéing the chicken, mushrooms, and garlic to bring out their best flavors.
Boneless skinless chicken breasts: Protein-packed bites that stay juicy and tender inside the casserole.
Sliced mushrooms (cremini or button): Add an earthy, savory depth and meaty texture to each layer.
Garlic: Brings a warm, aromatic kick that awakens all the flavors in the filling.
Alfredo sauce: Creamy, dreamy base uniting all the layers — use your favorite store-bought or homemade recipe.
Ricotta cheese: Creamy and mild, it creates a classic lasagna texture and helps the layers stick together.
Grated Parmesan cheese: Salty and nutty, it sharpens the flavors and enriches the filling.
Large egg: Binds the cheeses together for a rich, sturdy filling.
Shredded mozzarella cheese: Melts into those lovely, stringy, golden layers everybody craves.
Italian seasoning: Adds an herby, savory note that ties the whole lasagna together.
Salt and black pepper: Essential for bringing out the best in every ingredient.
Fresh parsley (optional, for garnish): For just a pop of freshness and color to finish each plate beautifully.

How to Make Cheesy Mushroom Chicken Alfredo Lasagna

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 375°F (190°C), so it’s ready when you are. Cook the lasagna noodles according to the package instructions, drain them, and set them aside on a tray or plate. A little drizzle of olive oil helps keep the noodles from sticking. Gather and chop everything you need, including dicing the chicken and slicing those mushrooms.

Step 2: Sauté the Chicken, Mushrooms, and Garlic

In a large skillet, pour in olive oil and set it over medium heat. Toss in the diced chicken, stirring occasionally until it’s just cooked through and no longer pink — about 6 to 8 minutes. Add the mushrooms and minced garlic, letting them cook together until the mushrooms are tender and most of their moisture has evaporated. Season generously with salt, black pepper, and Italian seasoning for extra depth and aroma.

Step 3: Mix Up the Ricotta Filling

Grab a small mixing bowl and combine the ricotta cheese, grated Parmesan, and a large egg. Stir until it’s all silky smooth — the egg helps bind everything together, making your cheesy layers rich and structured. Set aside for easy assembly.

Step 4: Layer the Cheesy Mushroom Chicken Alfredo Lasagna

Spread about 1/4 cup of Alfredo sauce on the bottom of your 9×13-inch baking dish to keep the noodles from sticking. Layer three noodles over the sauce, followed by one-third of the ricotta mixture, one-third of the chicken and mushroom filling, a hearty sprinkle (about 3/4 cup) of mozzarella cheese, and one-third of the remaining Alfredo sauce. Repeat these beautiful layers two more times, ending with a generous blanket of mozzarella cheese on top to get that irresistible bubbly, golden crust.

Step 5: Bake to Golden Perfection

Cover your lasagna dish snugly with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese is nicely melted, bubbling, and just starting to turn golden at the edges. Let the lasagna rest for about 10 minutes out of the oven — that way, it slices up beautifully and doesn’t fall apart on your plate!

How to Serve Cheesy Mushroom Chicken Alfredo Lasagna

Garnishes

A sprinkle of freshly chopped parsley brings brightness and a pop of color to every steamy slice of Cheesy Mushroom Chicken Alfredo Lasagna. If you love a little tang, a dusting of extra Parmesan or a drizzle of olive oil over the top works wonders too.

Side Dishes

This rich lasagna pairs perfectly with a peppery arugula salad, steamed broccoli, or classic garlic bread. The freshness and crunch from a simple green salad balance the creamy, cheesy layers, while a crisp white wine rounds out the meal in style.

Creative Ways to Present

For a dinner party-ready look, try slicing the Cheesy Mushroom Chicken Alfredo Lasagna into tidy squares and stacking them slightly overlapping on each plate. You can also serve it in individual ramekins for an adorable personal touch, or top each serving with a roasted mushroom or grilled chicken strip for an extra-special finish.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Mushroom Chicken Alfredo Lasagna tastes even better the next day! Simply cover the pan tightly with foil or transfer slices to an airtight container before chilling in the refrigerator. It keeps well for up to four days, making it perfect for meal-prepping or easy weeknight lunches.

Freezing

You can freeze this lasagna, either whole or in individual portions. Wrap it snugly with plastic wrap and then foil to prevent freezer burn. It will stay delicious for up to three months — just label and date it so you remember when you stashed away your cheesy treasure!

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm slices in the microwave with a splash of milk or Alfredo sauce to keep them moist, or reheat the whole casserole covered in the oven at 350°F until hot and bubbly. Garnish with a fresh sprinkle of parsley and it’ll taste like you just made it!

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a fantastic shortcut — just shred or chop and use in place of the sautéed chicken. It’s perfect for saving time and still delivers that tender, flavorful bite in every layer.

Is there a gluten-free option for this recipe?

Yes! Simply substitute gluten-free lasagna noodles and be sure your Alfredo sauce is gluten-free. The rest of the ingredients are naturally gluten-free, so you can enjoy a gorgeous Cheesy Mushroom Chicken Alfredo Lasagna even if you’re avoiding wheat.

What type Main Course

Cremini or button mushrooms are classic and provide a mild, earthy profile. If you want to take it up a notch, mix in a few shiitakes or portobellos for deeper, richer flavor. Just be sure to slice them thin for even cooking.

Can I add extra veggies to the lasagna?

Definitely! Fresh spinach, sautéed bell peppers, or zucchini slices work beautifully layered into Cheesy Mushroom Chicken Alfredo Lasagna. It’s a delicious way to sneak in extra greens — just make sure to cook off excess moisture before adding to prevent a watery casserole.

Why should I let the lasagna rest before slicing?

Resting allows the cheese and sauce to set slightly, so your lasagna holds together beautifully rather than sliding apart. Give it just 10 minutes and you’ll get picture-perfect, irresistible slices.

Final Thoughts

If you’re craving something special, satisfyingly creamy, and absolutely packed with flavor, you owe it to yourself to try Cheesy Mushroom Chicken Alfredo Lasagna. It’s everything you love about comfort food, all in one unforgettable bite. So roll up those sleeves and treat your family (or yourself) to this dreamy twist on a classic — I can’t wait for you to taste just how amazing it is!

Cheesy Mushroom Chicken Alfredo Lasagna Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Cheesy Mushroom Chicken Alfredo Lasagna. Layers of tender chicken, flavorful mushrooms, creamy Alfredo sauce, and gooey cheese make this dish a family favorite.

Ingredients

Scale

Lemon Herb Chicken:

9 lasagna noodles, cooked and drained
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, diced
2 cups sliced mushrooms (such as cremini or button)
3 cloves garlic, minced
Salt and black pepper to taste
1 teaspoon Italian seasoning

Cheese Mixture:

2 cups Alfredo sauce
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
3 cups shredded mozzarella cheese

Garnish:

Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Cook Chicken and Mushroom: In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink. Add mushrooms and garlic, sauté until tender. Season with salt, pepper, and Italian seasoning.
Prepare Cheese Mixture: In a small bowl, mix ricotta cheese, Parmesan cheese, and egg until well combined.
Assemble Lasagna: Spread 1/4 cup of Alfredo sauce in the bottom of a 9×13-inch baking dish. Layer noodles, ricotta mixture, chicken and mushroom mixture, mozzarella cheese, and remaining Alfredo sauce. Repeat layers, ending with mozzarella cheese.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Rest and Serve: Let rest for 10 minutes before serving. Garnish with parsley if desired.