Description

Chicken Alfredo Lasagna is a creamy, comforting twist on the classic lasagna. Layers of tender chicken, rich Alfredo sauce, and gooey cheese are sandwiched between sheets of lasagna noodles, creating a decadent, satisfying meal that’s perfect for family dinners or special occasions. The Alfredo sauce adds a creamy texture that takes this dish to the next level, while the chicken provides protein and heartiness. It’s a guaranteed crowd-pleaser that will leave everyone coming back for seconds!

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup unsalted butter
2 cups heavy cream
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic, minced
Salt and pepper, to taste
9 lasagna noodles (regular or no-boil)
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Cook the noodles: If using regular lasagna noodles, cook them according to the package instructions until al dente. Drain and set aside. If using no-boil noodles, skip this step and proceed to the next.
Prepare the chicken filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken, garlic powder, onion powder, salt, and pepper. Stir well to coat the chicken in the seasonings. Cook for 3-4 minutes until the chicken is heated through. Remove from the heat and set aside.
Make the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Slowly pour in the heavy cream and bring to a simmer. Let it simmer for 3-4 minutes, stirring occasionally, until it begins to thicken. Gradually add the Parmesan cheese and mozzarella cheese, stirring constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a small amount of the Alfredo sauce on the bottom to prevent sticking. Place a layer of lasagna noodles on top of the sauce. Spoon a third of the chicken mixture over the noodles, followed by a third of the Alfredo sauce. Repeat the layers: noodles, chicken mixture, and Alfredo sauce, finishing with a layer of sauce on top. If you have any remaining mozzarella or Parmesan cheese, sprinkle it over the top for an extra cheesy finish.
Bake the lasagna: Cover the lasagna with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden.
Serve: Remove from the oven and let the lasagna cool for 5-10 minutes before slicing. Garnish with freshly chopped parsley before serving for a burst of color and flavor.

Notes

Add vegetables: You can add sautéed spinach, mushrooms, or zucchini to the chicken filling for extra flavor and texture.Use different cheese: Swap some of the mozzarella for ricotta cheese for a more traditional lasagna flavor.Make it spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a spicy kick.Make it gluten-free: Use gluten-free lasagna noodles and ensure your Alfredo sauce and other ingredients are gluten-free.

Nutrition

Serving Size: 1 serving
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies