Name: Mushroom Chicken Alfredo Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 9 pieces Lasagna noodles (Cooked just right, al dente); 2 cups Cooked chicken (Shredded or chopped, rotisserie or poached); 2 cups Mushrooms (Sliced); 2 cups Alfredo sauce (Store-bought or homemade, room temperature); 1 cup Mozzarella cheese (Shredded, freshly shredded melts best); 0.5 cup Parmesan cheese (Grated, fine grate for even coverage); 1 tablespoon Olive oil (For sautéing); to taste Salt and pepper (Start light; adjust after baking); to garnish Fresh parsley (Chopped, optional for brightness)

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Creamy, savory, and downright comforting, Mushroom Chicken Alfredo Lasagna is the kind of dish that brings everyone to the table with smiles. Imagine tender shredded chicken, sautéed mushrooms, and a rich Alfredo sauce layered between perfect lasagna noodles and finished with a golden, bubbly cheese top — pure weeknight luxury. Fun fact: lasagna was once a peasant food, but when you lace it with Alfredo sauce and mushrooms it instantly feels like a celebration. If you love simple comfort food that tastes restaurant-quality, this is for you. Want a similar creamy chicken bake? See my take on a full recipe here: Mushroom Chicken Alfredo Lasagna recipe. This one is quick to prep, family-approved, and ideal for busy nights — let’s get cooking!

What is Mushroom Chicken Alfredo Lasagna?

What’s in a name? Mushroom Chicken Alfredo Lasagna sounds like a mouthful because it is — in the best way. Think of classic lasagna but traded tomato sauce for a silky Alfredo, plus the earthiness of mushrooms and the heartiness of chicken. How did it get so clever? Maybe someone wondered, why not marry fettuccine’s favorite sauce with lasagna’s cozy layers? Or maybe it’s a romantic attempt to prove that “the way to a man’s heart is through his stomach.” Either way, it’s a winner at potlucks and weeknight dinners. Give it a try and see how quickly it wins over your dinner crowd.

Why You’ll Love This

Creamy, comforting highlight: The real star is the rich Alfredo sauce that coats tender chicken and mushrooms, creating a silky mouthfeel and deep, savory flavor with every bite. The golden mozzarella finish adds a stretchy, satisfying texture.
Cost-saving and practical: Making this at home saves you the cost of eating out, and it’s a great use of leftover rotisserie chicken or simple store-bought cooked chicken, which keeps prep fast and budget-friendly.
Flavor boosters and toppings: Sautéed mushrooms add umami while a sprinkle of Parmesan and fresh parsley brightens every forkful. Serve with a crisp salad and a glass of white wine for a balanced, restaurant-style meal.
Compared to other baked pasta recipes on the blog, this one swaps tomato sauce for Alfredo for a creamier profile, so if you enjoyed my cheesy garlic stuffed chicken, you’ll likely love this too: Cheesy Garlic Butter Mushroom Stuffed Chicken. Go on — make it tonight!

How to Make

Quick Overview

This Mushroom Chicken Alfredo Lasagna is straightforward and satisfying: assemble layers of cooked noodles, prepared chicken, sautéed mushrooms, Alfredo sauce, and cheese, then bake until bubbly. It’s an easy, elegant dish with a creamy sauce, hearty texture, and a crispy golden top. Prep time is about 20 minutes and baking takes 40 minutes, so plan roughly 1 hour from start to finish.

Ingredients

9 lasagna noodles, cooked just right (cook to al dente, drain and rinse with cold water)
2 cups of cooked chicken, shredded or chopped (rotisserie or poached chicken works well)
1 tablespoon of olive oil (for sautéing)
2 cups of mushrooms, sliced (cleaned and sliced)
2 cups of Alfredo sauce (store-bought or homemade, room temperature)
1 cup of mozzarella cheese, shredded (freshly shredded melts best)
1/2 cup of Parmesan cheese, grated (fine grate for even coverage)
Salt and pepper to taste (start light; you can adjust after baking)
Fresh parsley for garnish (chopped, optional for brightness)

Directions

Preheat the oven to 375°F (190°C). Have a 9×13-inch baking dish ready and lightly grease if desired.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the 2 cups of sliced mushrooms and sauté for about 6 to 8 minutes until they release their liquid and become tender and slightly caramelized. Season with salt and pepper to taste. Remove from heat.
Cook the 9 lasagna noodles according to package instructions until al dente, drain, and rinse with cold water to stop cooking. Lay them flat on a towel to prevent sticking.
Spread a thin layer of the 2 cups of Alfredo sauce on the bottom of the baking dish — this prevents sticking and starts the creamy base.
Place 3 lasagna noodles over the sauce in a single layer.
Evenly distribute half of the 2 cups of cooked chicken over the noodles.
Spoon half of the sautéed mushrooms over the chicken.
Sprinkle a third of the 1 cup of shredded mozzarella cheese across the layer.
Repeat the layers: 3 noodles, the remaining chicken, remaining mushrooms, and another third of the mozzarella.
Top with the final 3 lasagna noodles. Pour the remaining Alfredo sauce over the top layer, spreading evenly to cover.
Sprinkle the remaining mozzarella and the 1/2 cup grated Parmesan over the top for a golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 5 to 10 minutes before slicing to help it set and slice cleanly.
Garnish with chopped fresh parsley before serving for a pop of color and freshness.

Mushroom Chicken Alfredo Lasagna

What to Serve With

Crisp green salad: baby spinach, arugula, or mixed greens with a light lemon vinaigrette to cut the richness.
Garlic bread or crusty baguette: perfect for soaking up extra Alfredo sauce.
Roasted vegetables: asparagus, broccoli, or Brussels sprouts roasted with olive oil and a pinch of salt.
Wine pairing: a chilled Chardonnay or an unoaked Sauvignon Blanc balances the creaminess.
Light dessert: fresh berries or a lemon sorbet to cleanse the palate.

Top Tips for Perfecting

Use cooked chicken with good seasoning: rotisserie chicken saves time and adds flavor.
Avoid watery mushrooms: sauté until most of the liquid has evaporated to prevent a runny lasagna.
Layer evenly: spread sauce and fillings flat to ensure even cooking and neat slices.
Cheese choice matters: freshly shredded mozzarella melts more uniformly than pre-shredded.
Rest before slicing: five to ten minutes helps the layers set so you get clean servings.
Make-ahead option: assemble, cover, and refrigerate the night before; add 10–15 minutes to baking time if baked cold.
Salt cautiously: remember Parmesan and pre-made Alfredo sauces can be salty, so taste components before adding more.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container or tightly covered baking dish in the refrigerator for up to 3 to 4 days. Cool to room temperature before refrigerating.

Freezing: For longer storage, tightly wrap individual slices or the entire dish in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat single portions in the microwave for 1 to 2 minutes, checking to ensure even heating. For a freshly baked texture, reheat in a 350°F (175°C) oven for 15 to 20 minutes covered, then uncover for 5 minutes to re-crisp the top.

FAQs

Can I use fresh pasta sheets instead of lasagna noodles?
Yes — fresh pasta sheets work beautifully and may reduce cook time. If using no-boil fresh sheets, layer as directed; adjust baking time if needed.

Is it okay to use leftover chicken or rotisserie chicken?
Absolutely. Leftover or rotisserie chicken is perfect and speeds up prep while adding great flavor.

Can I make this vegetarian?
Yes — omit the chicken and add more mushrooms, spinach, or roasted veggies like zucchini and bell peppers for a delicious vegetarian version.

How do I prevent the lasagna from becoming watery?
Sauté mushrooms until their liquid evaporates and avoid over-saucing each layer. Using higher-quality Alfredo with less added water helps, too.

Can I prepare this ahead of time?
Yes — assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if chilled.

Conclusion

This Mushroom Chicken Alfredo Lasagna is a creamy, comforting weeknight winner that’s easier to make than it looks and tastes like a special-occasion meal. It’s perfect for family dinners, leftovers, and entertaining — and it proves that simple ingredients can produce memorable flavor. For another variation and inspiration, check out this classic version from the original creators at Mushroom Chicken Alfredo Lasagna – Chez Us, and if you’re curious about a different take on chicken Alfredo lasagna, read this helpful guide: The Best Easy Chicken Alfredo Lasagna – BAKE WITH ZOHA. Give it a try, share it with loved ones, and enjoy every creamy, comforting bite.