Chicken Alfredo Lasagna
This Chicken Alfredo Lasagna features layers of tender pasta, rich Alfredo sauce, and succulent chicken, all topped with gooey cheese. A comforting dish perfect for family dinners and special occasions.
Ingredients
For the Chicken Alfredo Sauce
- 2 cups cooked chicken, shredded (about 2 large chicken breasts) Use rotisserie chicken for convenience.
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream Can substitute with low-fat dairy if desired.
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Lasagna
- 9 lasagna noodles (no-boil preferred)
- 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- Fresh parsley or basil for garnish (optional)
Instructions
Prepare the Chicken Alfredo Sauce
- In a large saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese, Italian seasoning, salt, and pepper until the sauce is smooth and creamy.
- Remove from heat and set aside.
Prepare the Ricotta Mixture
- In a medium bowl, combine the ricotta cheese, egg, salt, and black pepper. Mix until well combined and smooth.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a 9x13-inch baking dish, spread 1 cup of the Alfredo sauce on the bottom.
- Lay down three lasagna noodles, followed by half of the ricotta mixture. Add half of the chicken, and then cover with 1 cup of the Alfredo sauce.
- Sprinkle 1/2 cup of shredded mozzarella cheese on top.
Layering
- Repeat the layering process: another set of three noodles, the remaining ricotta mixture, the rest of the chicken, and another cup of Alfredo sauce.
- Finish with the final three lasagna noodles, spread the remaining Alfredo sauce over the top, and sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly on top.
Bake the Lasagna
- Cover the baking dish with aluminum foil (to prevent sticking, spray foil with cooking spray or use parchment paper). Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.
Let it Rest
- Once baked, remove the lasagna from the oven and allow it to rest for 10-15 minutes before slicing.
Serve and Garnish
- Cut the lasagna into squares and serve warm. Garnish with fresh parsley or basil if desired.
Notes
Use rotisserie chicken for a quicker meal. No-boil noodles save time on preparation. Allow the lasagna to rest after baking for easier slicing.