Chicken Alfredo Lasagna combines the creamy richness of Alfredo sauce with the comforting layers of lasagna, creating a decadent dish that’s perfect for a special meal or gathering. This recipe features tender chicken, al dente lasagna noodles, creamy Alfredo sauce, and a blend of cheeses for a luxurious and satisfying bite.
To make Chicken Alfredo Lasagna, start by cooking chicken breasts until they’re tender and shreddable. Then, prepare a creamy Alfredo sauce using butter, garlic, heavy cream, and Parmesan cheese. Layer cooked lasagna noodles with the Alfredo sauce, shredded chicken, and a mixture of ricotta, mozzarella, and Parmesan cheeses. Repeat the layers and top with extra cheese for a golden, bubbly finish.
Bake the lasagna until it’s heated through and the cheese is melted and gooey. Let it rest for a few minutes before serving to allow the flavors to meld together. This dish is sure to impress with its rich, creamy texture and delicious flavor. Serve it with a side salad or garlic bread for a complete and satisfying meal that will have everyone coming back for seconds.
Chicken Alfredo Lasagna Recipe
Ingredients:
- 1 pound chicken breasts, cooked and shredded
- 1 pound lasagna noodles, cooked al dente
- 3 cups Alfredo sauce (store-bought or homemade)
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the Alfredo sauce and bring to a simmer. Remove from heat and set aside.
- In a medium bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Season with salt and pepper to taste.
- Spread a thin layer of the Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Layer lasagna noodles over the sauce, followed by half of the chicken mixture and a third of the remaining Alfredo sauce. Repeat the layers, ending with a final layer of noodles and sauce.
- Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing. Garnish with chopped parsley before serving.
Tips:
- Use pre-cooked chicken to save time. Rotisserie chicken works well for this recipe.
- Add vegetables like spinach, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.
- Make sure your lasagna noodles are cooked al dente, as they will continue to cook in the oven.
- Let the lasagna rest for at least 10 minutes before slicing to allow it to set and make for easier serving.
