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Sheet Pan Chicken Alfredo Lasagna 🍝
Nonna’s Sunday lasagna is a whole afternoon, and most nights I just do not have the afternoon. So I cheat: everything goes onto one sheet pan, broken noodles, shredded rotisserie chicken, a couple jars of good Alfredo, and the wide pan gives you crispy, cheesy edges in every corner. Fair warning: everyone in my house fights over the edge pieces, so cut yourself one before you call them in.
Servings: 6 servings
Calories: 664kcal
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Equipment
Ingredients
- 1 lb lasagna noodles broken into 2-inch pieces
- 2 to 2.5 cups cooked chicken shredded (rotisserie is great here)
- 3 tbsp butter divided
- 2 15 oz jars of your favorite (or homemade) Alfredo sauce
- 1 cup chicken broth
- 2 cups shredded mozzarella divided
- 2 cups grated Parmesan cheese divided
- Salt to taste if needed
Instructions
- Preheat oven to 350°F. Spray a 13×18 baking sheet with nonstick cooking spray and set aside.
- Bring a large pot of water to a boil, then salt it. Cook the noodles until al dente (about 10 minutes). Strain and transfer to a large mixing bowl with 1 tbsp butter (to prevent sticking).
- In a large deep skillet, add 2 tbsp butter, the jars of Alfredo sauce and the chicken broth. Simmer on medium-low for 10 minutes. Add the shredded cooked chicken and mix.
- Once the sauce is done simmering, pour it into the mixing bowl with the cooked pasta, 1 cup mozzarella and 1 cup parmesan. Mix.
- On the prepared baking sheet, pour all of the lasagna mixture and spread out evenly.
- Top with the remaining 1 cup mozzarella and 1 cup parmesan cheese.
- Bake for 35-40 minutes or until the cheese is golden and bubbly. NOTE: you can broil for 1-2 minutes at the end for an extra golden top.
- Let the lasagna cool for 10 minutes before serving. Top with parsley and enjoy!
Nutrition
Calories: 664kcal | Carbohydrates: 62g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1050mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 736IU | Calcium: 508mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Break the lasagna noodles into roughly 2-inch pieces so every forkful has the right pasta-to-sauce ratio and there are no long strands to wrangle.
- Cook the noodles just to al dente. They keep cooking in the oven, so pulling them a touch firm keeps them from going mushy.
- Toss the drained noodles with a tablespoon of butter while you build the sauce so they don’t stick together.
- Spreading everything across a 13×18 sheet pan is the whole trick: more surface area means more bubbly, golden, cheesy edges.
- Rotisserie chicken keeps this fast and easy. Shred about 2 to 2.5 cups and you are halfway to dinner.
Frequently Asked Questions
Can I use homemade Alfredo instead of jarred?
Absolutely. You will want about 4 cups, which is roughly two 15-ounce jars. Jarred just keeps it quick on a weeknight, but homemade is wonderful if you have the time.
What is the best chicken to use?
Rotisserie chicken is the easiest, shredded into about 2 to 2.5 cups. Leftover roasted or poached chicken works just as well.
Can I assemble it ahead of time?
Yes. Spread it on the sheet pan, cover, and refrigerate. Since you are starting cold, add a few extra minutes in the oven and bake until hot and bubbly.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring those crispy edges back to life.
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Shop What I Used
A few of the kitchen tools and ingredients I reached for. As an Amazon Associate I earn from qualifying purchases.
- BelGioioso Grated Parmesan
- 365 by Whole Foods Shredded Mozzarella
- Land O Lakes Salted Butter Half Sticks
- HexClad Hybrid Nonstick 8-Quart Stockpot
- Kettle & Fire Chicken Bone Broth
- Rao’s Homemade Alfredo Sauce
- PAM No-Stick Cooking Spray
- GoodCook BestBake Nonstick Carbon Steel Sheet
- Caraway Nonstick Ceramic Frying Pan
