This Buffalo Chicken Alfredo Lasagna recipe is a spicy, cheesy twist on classic lasagna that comes together in about an hour — creamy, flavorful, and perfect for a comforting weeknight dinner.
To celebrate reaching a milestone on social media, I let readers pick a recipe from my cookbook Buffalo Style to feature on the blog — and this Buffalo Chicken Alfredo Lasagna was the clear favorite. It blends rich Alfredo sauce with bold buffalo heat and layers of cheese and pasta to create a satisfying, crowd-pleasing dish.
I first served this lasagna at a San Diego supper club dinner and it was an instant hit. Since sharing the recipe, friends, family, and readers have told me how much they enjoy it — and it remains one of my personal favorites. Growing up, lasagna was a special-occasion dish my dad made, and this buffalo-alfredo version blends that nostalgic comfort with a lively, modern flavor.
Buffalo Chicken Alfredo Lasagna Ingredients
- 6 lasagna noodles
- 1 cup heavy cream
- 1/2 cup butter
- 2 cloves garlic, crushed
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1/4 cup buffalo sauce
- 2 cups grated Parmesan cheese, divided
- 2 cups cooked, shredded chicken (boneless, skinless)
- 1 lb ricotta cheese
- 2 cups shredded mozzarella cheese
Buffalo Chicken Alfredo Lasagna Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and set aside on a lightly oiled tray so they don’t stick.
- In a saucepan over medium heat, pour in the heavy cream and warm for 2–3 minutes. Add the butter and let it melt.
- Once the butter is incorporated, whisk in the crushed garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, cayenne, and buffalo sauce until the mixture is smooth and fragrant.
- Stir in 1 1/2 cups of the grated Parmesan cheese. Reduce the heat to low and let the sauce simmer gently for about 5 minutes to thicken slightly.
- Add the shredded cooked chicken and continue to simmer for 10 minutes, stirring occasionally so the chicken absorbs the sauce and everything becomes well combined. Remove from heat.
- Spread half of the buffalo chicken Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
- Arrange three lasagna noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles.
- Pour and spread the remaining buffalo chicken Alfredo sauce over the ricotta layer.
- Top with the remaining three lasagna noodles and spread the remaining ricotta cheese over them.
- Sprinkle the shredded mozzarella evenly across the top, then finish with the remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven for 30–35 minutes, until the top is bubbly and golden and the filling is hot throughout. Let the lasagna rest 5–10 minutes before slicing to help the layers set.
Serve this lasagna with a simple green salad or roasted vegetables to balance the richness. The spicy buffalo flavor pairs especially well with crisp celery or a cooling ranch or blue cheese dressing on the side.
Servings & Time
- Servings: 6 people
- Prep Time: about 30 minutes
- Cook Time: about 30 minutes
- Total Time: roughly 1 hour
Nutrition Facts (per serving)
- Calories: 825 kcal
- Carbohydrates: 27 g
- Protein: 43 g
- Fat: 60 g
- Saturated Fat: 36 g
- Cholesterol: 221 mg
- Sodium: 1814 mg
- Potassium: 360 mg
- Fiber: 1 g
- Sugar: 1 g
- Calcium: 783 mg
- Iron: 1.5 mg
The creamy buffalo chicken Alfredo sauce is delicious on its own, but when layered with pasta and melted cheese it becomes a standout lasagna full of bold flavor. If you enjoy this recipe, other fan favorites from the cookbook include Buffalo Cheddar Biscuits, Buffalo Chicken Potato Skins, and Buffalo Chicken Taquitos — recipes that take classic comfort foods and give them a spicy, buffalo-inspired twist.
