In this chicken Alfredo lasagna recipe, we skip the beefy red sauce and creamy ricotta found in traditional lasagna. Instead, we pack the layers with a rich, creamy white sauce and a savory meat filling. The lightly crisped edges of browned chicken, pancetta and prosciutto create a satisfying contrast against the softer textures in the dish.

A combination of several cheeses—Asiago, mozzarella and Parmesan—gives this lasagna an irresistible gooey factor. Each cheese builds on the others, crafting a complex flavor profile that’s just not achievable with mozzarella alone. Put together buttery, creamy Asiago and nutty, sharp Parmesan with wonderfully melty mozzarella, and you have a real winner.

Next time you’re wondering what to do with your leftover rotisserie chicken in the fridge, this mashup of classic lasagna and chicken Alfredo is just the ticket.

Chicken Alfredo Lasagna Ingredients

• No-cook lasagna noodles: These noodles don’t need to be boiled before they’re used. Instead, they absorb moisture from the sauce, softening and cooking as the entire lasagna bakes.
• Alfredo sauce: This easy sauce combines a roux—a cooked mixture of butter and flour—with whole milk, shredded Asiago cheese and fresh herbs. (Double up on this sauce, and use the leftovers in any of our fave recipes with Alfredo sauce.)
• Savory meats: We make good use of leftover rotisserie chicken by combining it with savory pancetta and prosciutto. If you can’t find prosciutto, feel free to use deli ham.
• Cheeses: The combination of Asiago, mozzarella and Parmesan cheeses makes a sauce that’s super rich and creamy with subtly nutty undertones. It makes this pasta dish shine.

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