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.
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.
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.
Storage Options
Store Chicken Alfredo Lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Reheat in the oven or microwave until heated through.
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.