Indulge in the rich and creamy flavors of Chicken Alfredo Lasagna, a delicious twist on the classic lasagna that combines tender chicken, creamy Alfredo sauce, and layers of pasta. Perfect for family dinners, special occasions, or whenever you crave a comforting and satisfying meal, this lasagna is sure to become a favorite in your home.
The first time I made Chicken Alfredo Lasagna, it was a chilly evening, and I wanted to prepare something warm and comforting for my family. My husband and kids are big fans of both lasagna and Alfredo sauce, so combining the two seemed like a perfect idea. As the lasagna baked, the kitchen filled with a mouthwatering aroma that drew everyone in. When I served it, the creamy layers of pasta, chicken, and cheese were met with rave reviews and requests for seconds. This dish has since become a beloved tradition in our home, bringing us together around the table with its rich, comforting flavors.
Why You’ll Love Chicken Alfredo Lasagna
1. Creamy and Delicious: The Alfredo sauce adds a rich, creamy flavor that makes this lasagna irresistible. 2. Hearty and Satisfying: Layers of tender chicken, pasta, and cheese make this a filling and satisfying meal. 3. Easy to Make: With simple ingredients and easy steps, you can create a restaurant-quality dish at home. 4. Perfect for Any Occasion: Ideal for family dinners, special gatherings, or meal prepping for the week.
Ingredients Notes For Chicken Alfredo Lasagna
1. Chicken: Use cooked, shredded chicken for convenience. Rotisserie chicken works great. 2. Alfredo Sauce: Homemade or store-bought Alfredo sauce can be used, depending on your preference. 3. Lasagna Noodles: Traditional lasagna noodles work best, but you can also use no-boil noodles to save time. 4. Cheese: A mix of mozzarella and Parmesan cheese adds the perfect cheesy goodness.
Recipe Steps
- Prepare the Chicken:
- Cook and shred 2 cups of chicken breast. If using rotisserie chicken, shred the meat and set aside.
- Prepare the Alfredo Sauce:
- In a medium saucepan, melt 1/2 cup of butter over medium heat.
- Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.
- Stir in 4 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in 2 cups of heavy cream and 2 cups of milk until smooth.
- Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
- Stir in 1 cup of grated Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste. Remove from heat.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Cook 12 lasagna noodles according to package instructions. Drain and set aside.
- In a large baking dish, spread a thin layer of Alfredo sauce on the bottom.
- Place a layer of lasagna noodles over the sauce.
- Spread a third of the shredded chicken over the noodles, followed by a third of the Alfredo sauce.
- Sprinkle with 1 cup of shredded mozzarella cheese.
- Repeat the layers two more times, ending with a final layer of noodles and Alfredo sauce.
- Sprinkle the top with an additional 1 cup of mozzarella cheese and 1/2 cup of grated Parmesan cheese.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
INGREDIENTS
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- For the Lasagna:
- 9 lasagna noodles
- 2 cups cooked chicken shredded or diced
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach chopped (optional)
- 2 tablespoons chopped fresh parsley for garnish
INSTRUCTIONS
-
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
-
Cook Lasagna Noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
-
Prepare Alfredo Sauce:
-
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
-
Pour in the heavy cream and bring the mixture to a simmer.
-
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat.
-
Prepare Ricotta Mixture:
-
In a medium bowl, combine the ricotta cheese and the egg. Mix until well combined. If desired, stir in the chopped spinach.
-
Assemble Lasagna:
-
Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
-
Place three lasagna noodles over the sauce.
-
Spread half of the ricotta mixture over the noodles.
-
Sprinkle half of the shredded chicken over the ricotta mixture.
-
Drizzle a portion of Alfredo sauce over the chicken.
-
Sprinkle with a third of the shredded mozzarella cheese.
-
Repeat the layers: three more lasagna noodles, the remaining ricotta mixture, the remaining chicken, more Alfredo sauce, and another third of the mozzarella cheese.
-
Top with the final three lasagna noodles. Spread the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella cheese and the grated Parmesan cheese.
-
Bake Lasagna:
-
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
-
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
-
Garnish and Serve:
-
Allow the lasagna to rest for 10 minutes before slicing.
-
Garnish with chopped fresh parsley before serving.