Pesto Chicken Alfredo Lasagna: Your New Favorite Comfort Food

Hey there, friend! Come on in, pull up a stool, and let’s get something incredible bubbling in the oven. There’s something magical about the way a baking lasagna can make a house feel like a home, isn’t there? That warm, cheesy, herby aroma just wraps you up like a cozy hug. But today, we’re not making just any lasagna. We’re shaking things up and stepping into the light—the white lasagna, that is!

I’m so excited to share this Pesto Chicken Alfredo Lasagna with Sun-Dried Tomatoes with you. It’s the lovechild of all my favorite flavors, having a party in one glorious baking dish. We’re talking creamy, dreamy pesto Alfredo sauce, tender shreds of rotisserie chicken, and those little bursts of sweet, tangy sunshine from sun-dried tomatoes. It’s rich and comforting, but it also feels fresh and vibrant—perfect for a sunny spring evening or a relaxed summer gathering.

And the best part? We’re taking some brilliant shortcuts. No boiling noodles, no simmering sauce for hours. This is all about big, satisfying flavor without the whole day spent in the kitchen. It’s the kind of dish that makes everyone at the table lean in and ask, “What is that? It smells amazing!” Get ready to become a hero in your own kitchen.

The Happy Accident That Started It All

This recipe was born from one of those “what do I have in the fridge?” kind of nights. I had hosted a little garden party over the weekend and found myself with a mountain of leftover rotisserie chicken, a half-jar of pesto, and a serious craving for something comforting. A classic red-sauce lasagna felt too heavy, but my brain kept circling back to those creamy, cheesy layers.

I started building a sauce, whisking and tasting, and before I knew it, I’d swirled the pesto right into my Alfredo. The moment I saw that vibrant green and smelled the basil and garlic mingling with the Parmesan, I knew I was onto something. I layered it up with the chicken and the last of a jar of sun-dried tomatoes, crossed my fingers, and popped it in the oven. The result was an instant family favorite—a “please put this in the regular rotation” dish that felt both fancy and incredibly easy. It just goes to show that some of the best kitchen creations come from a little improvisation and a willingness to play with your food!

Gathering Your Flavor Dream Team

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite tips and swaps to make this recipe work for you!

• 9 no-boil lasagna noodles: Our number one time-saver! They soak up the sauce perfectly and cook to a lovely al dente texture right in the dish. No pot to wash? Yes, please.
• 2 tablespoons olive oil: Just a little for greasing the pan to prevent any sticking.
• 2 cups shredded rotisserie chicken: The ultimate weeknight hack! It’s already perfectly seasoned and juicy. Chef’s Insight: Feel free to use leftover grilled chicken or even shredded turkey.
• ¾ cup chopped sun-dried tomatoes (packed in oil, drained): These little gems are the flavor bomb! They add a chewy texture and a sweet-tart punch that cuts through the richness. Substitution Tip: If you only have dry-packed, just soak them in hot water for 10 minutes to soften before chopping.
• 2 cups shredded mozzarella cheese: For that iconic, glorious, stretchy cheese pull. I like to buy a block and shred it myself for the best melt, but pre-shredded works in a pinch!
• ½ cup grated Parmesan cheese: Adds a salty, nutty depth. Freshly grated is always best for flavor.
• 2 cups fresh baby spinach (optional): I love sneaking this in for a pop of color and a bit of green goodness. It wilts down beautifully and you barely notice it’s there!
• Fresh basil, for garnish: A must for serving! The fresh basil on top makes the pesto flavors sing.

For the Sauce:

• 2 tablespoons butter: The rich base for our roux.
• 3 garlic cloves, minced: Because more garlic is always the answer. Chef’s Insight: For a milder flavor, you can sauté the minced garlic in the butter for just 30 seconds before adding the flour.
• 2 tablespoons all-purpose flour: This is what will thicken our sauce into a luscious, creamy consistency.
• 2½ cups whole milk: Whole milk gives the sauce the best body and richness. Substitution Tip: 2% will work, but I don’t recommend skim, as the sauce may be a bit thin.
• ¾ cup grated Parmesan: Melting this right into the sauce builds a fantastic flavor foundation.
• ⅓ cup prepared basil pesto: The star of the show! Use your favorite store-bought brand, or if you’re feeling ambitious, your own homemade pesto.
• Salt and pepper, to taste: Don’t forget to season as you go! Taste your sauce before assembling.

Let’s Build This Beautiful Lasagna!

Okay, apron on, let’s do this! I’ll walk you through each step. It’s easier than you think, and I’ve got a few little hacks to share along the way.

1. Preheat and Prep. First things first, get that oven preheating to 375°F (190°C). This gives it plenty of time to get perfectly hot. While it’s warming up, lightly grease your 9×13-inch baking dish with the olive oil. Chef’s Hack: Use a pastry brush or even a paper towel to make sure the bottom and sides are evenly coated. This is your insurance policy for perfect, easy slices later!
2. Create the Sauce Base. In a medium saucepan, melt the butter over medium heat. Once it’s foaming slightly, add the minced garlic and cook for just about 1 minute. You want it to be fragrant, but not brown! Now, sprinkle in the flour and start whisking. You’re making a roux! Cook this for about a minute until it’s blonde and smells a bit nutty. This cooks out the raw flour taste and is the key to a smooth, non-gloopy sauce.
3. Whisk in the Milk. Now, slowly pour in the milk while whisking constantly. I mean it—don’t stop whisking! This is the secret to preventing lumps. Once it’s all incorporated, keep whisking as the sauce comes to a gentle simmer. Let it bubble away for 4-5 minutes, until it’s thick enough to coat the back of a spoon. You should be able to run your finger through it and leave a clean line.
4. Finish the Alfredo Pesto Sauce. Turn off the heat. Stir in the ¾ cup of grated Parmesan and the ⅓ cup of pesto. Watch as it turns into the most beautiful, pale green, aromatic sauce. Give it a taste! This is when you season it with salt and pepper. Remember, the cheeses are salty, so start with a little and add more if it needs it. Set this gorgeous sauce aside.
5. The Fun Part: Layering! Now, let’s assemble our masterpiece. Spread about ½ cup of the sauce onto the bottom of your prepared baking dish. This thin layer prevents the noodles from sticking. Place 3 no-boil noodles on top. It’s okay if they touch, but don’t overlap them too much. Now, add your layers: a third of the shredded chicken, a sprinkle of sun-dried tomatoes, a handful of spinach (if using), a generous drizzle of sauce, and a sprinkle of mozzarella. Repeat this process two more times—noodles, chicken, tomatoes, spinach, sauce, cheese. For the top layer, you’ll finish with the last of your sauce and the remaining mozzarella and Parmesan. Chef’s Commentary: Don’t stress about making it perfect! Rustic and layered is what we’re going for.
6. Bake to Perfection. Cover the dish tightly with aluminum foil. This traps the steam, which is essential for cooking those no-boil noodles. Bake for 25 minutes. Then, carefully remove the foil (watch out for the steam!). Pop it back in, uncovered, for another 10-15 minutes. You’re looking for a bubbly, golden-brown, beautifully inviting top.
7. The Most Important Step: Rest! I know, I know, it’s tempting to dive right in. But you have to let it rest for at least 10 minutes after pulling it from the oven. This allows the layers to set, making it SO much easier to cut clean, beautiful squares. It also saves you from a scorched mouth—a win-win!
8. Garnish and Serve. Right before serving, scatter fresh basil leaves over the top. That hit of fresh herbaceousness is the perfect finishing touch. Slice, serve, and get ready for the compliments to roll in!

How to Serve Your Masterpiece

This lasagna is a star all on its own, but a few simple sides can turn it into a true feast. I love serving it with a crisp, simple arugula salad dressed with a sharp lemon vinaigrette—the peppery greens and acidic punch cut through the richness beautifully. For a heartier meal, a side of garlic bread is non-negotiable for soaking up every last bit of sauce. And if you really want to lean into the Italian comfort vibe, a glass of chilled Pinot Grigio or a light-bodied Chianti is the perfect pairing. Serve it right from the baking dish at the table for that family-style, “dig in!” feeling.

Make It Your Own: Fun Variations

This recipe is wonderfully adaptable! Don’t be afraid to play around with the ingredients based on what you have or what you’re craving.

• Vegetarian Delight: Swap the chicken for sautéed mushrooms and zucchini. The mushrooms add a wonderful meaty texture.
• Spicy Kick: Add a layer of sliced spicy Italian sausage or a few pinches of red pepper flakes to the chicken layer.
• Different Greens: Instead of spinach, try using chopped kale (just make sure to massage it first to soften it) or Swiss chard.
• Nut-Free Pesto: If you have a nut allergy, simply use a nut-free pesto, often made with sunflower seeds or just basil and cheese.
• Gluten-Free: Use your favorite gluten-free no-boil lasagna noodles and a 1:1 gluten-free flour blend for the sauce.

Olivia’s Kitchen Notes

This lasagna has become my go-to “impress without the stress” dish. Over time, I’ve learned a few things. First, if my sauce ever feels a bit too thick after adding the cheese, I’ll whisk in a splash more milk to get it to a perfect, pourable consistency. Second, don’t skip the draining of the sun-dried tomatoes! If they’re too oily, they can make the lasagna a bit greasy. I just give them a quick pat with a paper towel.

One funny story: I once made this for a potluck and was rushing so much that I forgot to cover it with foil for the first half of baking. The top got a little too dark, but you know what? The extra-crispy, cheesy top was a huge hit! So, even if you make a “mistake,” it can turn into a happy accident. Cooking is all about the journey, not perfection.

Your Questions, Answered!

I’ve gotten a lot of wonderful questions about this recipe over the years. Here are the ones that come up most often.

Q: Can I make this lasagna ahead of time?
A: Absolutely! You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready, you may need to add 5-10 minutes to the covered baking time since it will be going into the oven cold. You can also freeze the unbaked lasagna for up to 3 months. Thaw it in the fridge overnight before baking as directed.

Q: My sauce is too thin! What did I do wrong?
A: Don’t worry, this happens! It usually means the roux (butter and flour mixture) didn’t cook long enough, or the sauce didn’t simmer for long enough to thicken. If you’re already assembling, just go for it—the no-boil noodles will absorb a lot of the extra moisture. For next time, make sure you cook the roux for a full minute and let the milk mixture simmer until it’s noticeably thicker.

Q: Can I use regular lasagna noodles that need to be boiled?
A: You can, but it adds an extra step. If you do, make sure to boil them until they are just al dente (firm to the bite), as they will continue to cook in the oven. Also, be sure to lay them out on a towel or oiled parchment paper so they don’t stick together while you assemble.

Q: The top of my lasagna isn’t as golden as I’d like. What can I do?
A: For a picture-perfect, bubbly golden top, try popping the lasagna under the broiler for the last 1-2 minutes of cooking. WATCH IT CLOSELY! It can go from golden to burnt in a flash. This is my secret weapon for a gorgeous finish.

Pesto Chicken Alfredo Lasagna with Sun-Dried Tomatoes : A Creamy, Colorful Shortcut to Comfort

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• Author: OliviaBennett

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Description

Pesto Chicken Alfredo Lasagna with Sun-Dried Tomatoes

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Ingredients

Scale 1x2x3x

For the Sauce

• 2 tbsp butter

• 3 garlic cloves, minced

• 2 tbsp all-purpose flour

• 2½ cups whole milk

• ¾ cup grated Parmesan cheese

• ⅓ cup prepared basil pesto

• Salt and pepper, to taste

For the Lasagna

• 9 no-boil lasagna noodles

• 2 tbsp olive oil (for greasing the pan)

• 2 cups shredded rotisserie chicken

• ¾ cup chopped sun-dried tomatoes (drained)

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 cups fresh baby spinach (optional)

• Fresh basil, for garnish

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Instructions

1. Preheat Oven
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.

2. Make the Alfredo Pesto Sauce

   • In a saucepan, melt butter over medium heat.

   • Add minced garlic and cook for 1 minute.

   • Whisk in flour and cook another minute.

   • Gradually whisk in milk until smooth.

   • Simmer 4–5 minutes until thickened.

   • Stir in Parmesan cheese and pesto. Season with salt and pepper. Remove from heat.

3. Assemble the Lasagna

   • Spread ½ cup of sauce on the bottom of the dish.

   • Add 3 lasagna noodles.

   • Layer with ⅓ of the chicken, sun-dried tomatoes, spinach (if using), sauce, and mozzarella.

   • Repeat for two more layers.

   • Finish with noodles, remaining sauce, and top with mozzarella and Parmesan.

4. Bake

   • Cover tightly with foil and bake for 25 minutes.

   • Remove foil and bake another 10–15 minutes, until bubbly and golden on top.

5. Rest & Serve

   • Let rest for 10 minutes before slicing.

   • Garnish with fresh basil and serve warm.

Notes

• Vegetarian option: Use sautéed mushrooms and zucchini instead of chicken.

• Spicy version: Add red pepper flakes or sliced Italian sausage.

• Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.

• Gluten-free: Use GF noodles and 1:1 gluten-free flour for the sauce.

Nutritional Information*

*This is an estimate provided for informational purposes only. Actual values may vary based on specific ingredients used.

Servings: 6-8 | Calories per serving: 510 | Protein: 34g | Carbohydrates: 35g | Fat: 28g | Fiber: 2g | Sugar: 5g | Sodium: 720mg

Final Thoughts: More Than Just a Meal

So there you have it—the story, the secrets, and the step-by-step guide to creating a lasagna that’s anything but ordinary. This Pesto Chicken Alfredo Lasagna is more than just a recipe; it’s a reminder that the best meals often come from a little creativity and a willingness to break the rules. It’s the comfort of a classic, reimagined with bright, vibrant flavors that feel both special and completely approachable.

I hope this dish brings as much joy to your kitchen as it has to mine. I hope it becomes your secret weapon for busy weeknights, your star player at potlucks, and the meal that makes your people feel truly cared for. It’s a testament to the fact that you don’t need to spend all day cooking to create something unforgettable.

Now, I’d love to hear from you! Did your family go back for seconds? Did you try a fun variation? Tag me on social media or leave a comment below—sharing your kitchen triumphs is my favorite thing.

Happy cooking, and enjoy every cheesy, creamy, sun-drenched bite