Simple Chicken Alfredo Sheet Pan Lasagna
Table of Contents
A cozy & comforting pasta is our love language over here at The Wooden Skillet. As a result, we have become pasta or lasagna experts. We have tested and approved everything from a traditional beef lasagna recipe to an easy lasagna soup and everything in between.
Now, skip the layering and long baking time and make this incredible sheet pan lasagna. It is all tossed on a large baking sheet and only has to be in the oven for about 20 minutes! Perfect for that next family dinner!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- Alfredo sauce – we tested this recipe with our favorite Rao’s Alfredo Sauce, but, if you have the time, it would also be delicious with our easy homemade alfredo sauce!
- lasagna sheets – this was tested with regular lasagna sheets. They can easily be swapped out for a gluten-free option, if desired.
- shredded chicken – keep it quick and easy with a grocery store rotisserie chicken or make poached chicken.
How To Make Chicken Alfredo Sheet Pan Lasagna
Step 1 – Measure out all the ingredients for the ricotta mixture and put them in a mixing bowl.
Step 2 – Mix to fully combine and set aside.
Step 3 – Sauté the onion and garlic, then add the shredded chicken, alfredo sauce, salt and pepper to the skillet.
Step 4 – Add the cooked lasagna noodles to the skillet and toss to coat.
Step 5 – Spread the alfredo pasta on a deep sheet pan in an even layer.
Step 6 – Place large dollops of the ricotta mixture across the top of the lasagna and then add the remaining mozzarella and parmesan cheese on top.
Step 7 – Cover with foil and bake the entire sheet pan in the preheated oven and enjoy!
Erin’s Learnings During Testing
This recipe was tested uncovered and covered with aluminum foil during the baking process. We highly recommend using the foil and then remove it for the final 5 minutes. This will help prevent it from drying out, plus give you some nice browning at the end.
Recipe FAQs
No boil lasagna noodles do not need to be boiled before adding in to the sauce, but as a result they would be difficult to toss in the chicken alfredo mixture. This method was only tested with regular, boiled lasagna noodles but you could certainly try it.
Yes, spread the lasagna mixture on the sheet pan, add the ricotta, cover with plastic wrap or aluminum foil, and place in the fridge until ready to bake the next day. It may need to bake for a little longer if moving directly from the fridge to the oven.
Feel free to swap out the shredded chicken for a variety of vegetables. Broccoli, chopped zucchini, fresh spinach, or sliced mushrooms would all make delicious options.
Yes, option to cover the lasagna in aluminum foil before or after baking and store in the freezer for up to 3 months. Thaw overnight in the fridge and then bake in the oven until all the cheese melts and it is heated through.
Other Easy Pasta Recipes You Might Like
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Chicken Alfredo Sheet Pan Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dinner/Entree
- Method: Stovetop + Oven
- Cuisine: American
Description
Our creamy and delicious Chicken Alfredo Sheet Pan Lasagna is the perfect dinner that the whole family will devour!
Ingredients
- 15oz ricotta cheese (dairy-free or whole milk)
- 3 1/2 cups mozzarella cheese, shredded & divided
- 1 – 1 1/4 cups parmesan cheese, shredded
- 1 egg
- 2 tablespoons dried parsley
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon Italian seasoning
- 2 teaspoons lemon juice
- 1 1/2 teaspoons kosher salt, divided
- 1 box lasagna noodles, broken in half
- 1 tablespoon extra virgin olive oil
- 1/2 sweet yellow onion, diced
- 1 tablespoon garlic, minced
- 1 – 1 1/2 cups cooked chicken, shredded
- 15oz jar of alfredo sauce
- 1/2 teaspoon ground black pepper
Instructions
- Prep: Preheat oven to 350 degrees F.
- Make Ricotta Mixture: In a large bowl, put the ricotta cheese, 1 1/2 cups shredded mozzarella, 1/4 cup shredded parmesan, 1 egg, 2 tablespoons dried parsley, 2 tablespoons chopped fresh oregano, 1 tablespoon Italian seasoning, 2 teaspoons lemon juice, and 1 teaspoon kosher salt. Mix to combine; set aside.
- Boil Noodles: Bring a large pot of water to a boil. Add noodles to cook to al dente according to the package directions. Drain and rinse with cold water.
- Make Alfredo Mixture: While the noodles cook, bring a large cast iron skillet to a medium-high heat. Add a tablespoon of olive oil and sauté the onion and 1 tablespoon garlic for 1-2 minutes. Add the shredded chicken, alfredo sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Toss to coat.
- Add Noodles: Add the cooked lasagna noodles to the Alfredo mixture and toss again.
- Bake: Transfer the chicken Alfredo mixture to a deep sheet pan and spread in an even layer. Add large dollops of the ricotta mixture on top. Sprinkle the remaining mozzarella cheese and parmesan cheese over the top. Loosely cover the whole pan with aluminum foil and bake for 20-25 minutes. Remove the foil for the last 5 minutes of bake time.
- Optional Broil: If you prefer a golden brown top, feel free to put the sheet pan under the broiler for a little bit. Watch closely because it will brown quickly.
- Serve: Let the lasagna cool for a few minutes, cut, and enjoy!
Notes
- Gluten-Free: simply use gluten-free lasagna noodles.
- Shredded Chicken: option to pick-up a rotisserie chicken or easily make some poached chicken.
- Storage: leftovers can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 6oz
- Calories: 352
- Sugar: 5 g
- Sodium: 718.4 mg
- Fat: 9.2 g
- Carbohydrates: 37.1 g
- Fiber: 5.5 g
- Protein: 25.6 g
- Cholesterol: 54.8 mg
Bridget says
Absolutely love this easy dinner!
Erin Jensen says
yay!!!