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Classic Creamy Chicken Alfredo Lasagna

A thick, cheesy slice of chicken alfredo lasagna showing layers of pasta, creamy filling, and a browned cheese topping garnished with parsley.
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You will make a rich, cheesy, and comforting Chicken Alfredo Lasagna that layers tender chicken, homemade Alfredo sauce, and melted cheese. This recipe is a satisfying twist on traditional lasagna, perfect for a family favorite dinner.

Ingredients

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  • 12 lasagna noodles
  • 2 cups cooked, shredded chicken breast
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese (for layering)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking.
  3. Prepare the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant.
  4. Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring often. Reduce the heat to low and cook until the sauce thickens slightly, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Whisk in 1 cup of Parmesan cheese, salt, and pepper until smooth. Set aside.
  6. Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, and fresh parsley. Mix well.
  7. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if needed.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Top the ricotta layer with half of the shredded chicken.
  11. Sprinkle with half of the mozzarella cheese and half of the remaining Parmesan cheese.
  12. Drizzle about one-third of the remaining Alfredo sauce over the cheese layer.
  13. Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, remaining mozzarella, and remaining Parmesan.
  14. Top with the final four noodles. Pour the remaining Alfredo sauce evenly over the top layer of noodles. Sprinkle with extra Parmesan cheese.
  15. Cover the baking dish tightly with aluminum foil.
  16. Bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
  17. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For Chicken Alfredo Lasagna Rolls: Instead of layering, spread the ricotta mixture over the cooked noodles, sprinkle with chicken, roll them up tightly, place them seam-side down in the sauce, and bake as directed.
  • To make this a freezer-friendly lasagna: Assemble the entire dish, cover tightly with plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or add 20 minutes to the covered baking time if baking from frozen.
  • For a High Protein Chicken Lasagna alternative: Substitute half the heavy cream with low-fat cottage cheese blended until smooth, and use low-fat mozzarella cheese. This reduces fat content while boosting protein.

Nutrition

Find it online: https://kingscook.com/chicken-alfredo-lasagna-recipe/