ULTIMATE CHICKEN ALFREDO LASAGNA

Craving something creamy, cheesy, and utterly comforting that goes beyond the usual pasta night? This Chicken Alfredo Lasagna is the answer to your weeknight dinner dreams, layering tender chicken, rich alfredo sauce, and bubbly cheese into a symphony of flavor. Get ready to experience lasagna like never before – I promise, this will become a new family favorite!

Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

For the Alfredo Sauce

• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 4 cups heavy cream
• 1 cup grated Parmesan cheese, plus more for topping
• 1/4 tsp nutmeg
• Salt and pepper to taste

For the Lasagna

• 1 box (16 oz) lasagna noodles, oven-ready (no-boil)
• 15 oz ricotta cheese
• 1/2 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/2 tsp garlic powder
• 3 cups shredded mozzarella cheese, divided

Let’s Gather Our Equipment

• Large skillet
• Large saucepan
• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Step-by-Step Instructions

Prepare the Chicken

1. In a large skillet, heat olive oil over medium-high heat.
2. Add the chicken cubes to the skillet and season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
3. Cook the chicken until it’s cooked through and lightly browned, about 5-7 minutes. Set aside.

Make the Alfredo Sauce

1. In a large saucepan, melt the butter over medium heat.
2. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it!
3. Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Reduce the heat to low and stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
5. Continue to simmer the sauce for about 5-7 minutes, or until it has thickened slightly, stirring frequently to prevent sticking.

Prepare the Ricotta Mixture

1. In a medium mixing bowl, combine the ricotta cheese, parsley, egg, and garlic powder.
2. Mix well until everything is evenly combined.

Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of alfredo sauce on the bottom of the 9×13 inch baking dish.
3. Place a layer of lasagna noodles over the sauce, overlapping if necessary.
4. Spread half of the ricotta mixture evenly over the noodles.
5. Sprinkle 1 cup of mozzarella cheese over the ricotta.
6. Top with half of the cooked chicken.
7. Pour about 1/3 of the remaining alfredo sauce over the chicken.
8. Repeat layers: noodles, remaining ricotta mixture, 1 cup of mozzarella cheese, remaining chicken, and another 1/3 of the alfredo sauce.
9. Top with a final layer of noodles, the remaining alfredo sauce, and the remaining 1 cup of mozzarella cheese, plus an extra sprinkle of Parmesan cheese for good measure!

Bake the Lasagna

1. Cover the baking dish with aluminum foil.
2. Bake for 30 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
4. Let the lasagna rest for at least 10-15 minutes before slicing and serving. This helps it set up properly.

Tips for the Best Chicken Alfredo Lasagna

Noodle Know-How

Using oven-ready lasagna noodles makes this recipe so much easier! But, if you’re using traditional lasagna noodles, you’ll need to cook them according to package directions before assembling the lasagna. Don’t overcook them, though, or they’ll be mushy in the final dish.

Sauce Consistency

If your alfredo sauce is too thick, add a splash of milk or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it. You want it to be thick enough to coat the noodles and chicken without being watery.

Chicken Prep Pointers

Make sure your chicken is cooked through before assembling the lasagna. Nobody wants undercooked chicken! You can also use leftover rotisserie chicken to save time – just shred it and add it to the recipe.

Cheese, Please!

Don’t skimp on the cheese! Mozzarella provides a lovely melty texture, while Parmesan adds a salty, nutty flavor. Feel free to experiment with other cheeses, like provolone or fontina, for a unique twist.

Resting is Key

Resist the urge to cut into the lasagna immediately after it comes out of the oven. Letting it rest allows the layers to meld together and prevents it from being a soupy mess. Trust me, it’s worth the wait!

Variations and Substitutions

Spice It Up!

Add a pinch of red pepper flakes to the alfredo sauce for a little kick. You could also use Cajun Chicken Alfredo Orzo spices when you cook the chicken.

Veggie Power

Add some sautéed vegetables, like spinach, mushrooms, or broccoli, to the lasagna for extra nutrients and flavor. Consider trying this recipe as an alternative to Chicken Alfredo Broccoli Bake if you want something a bit different.

Different Protein

Not a chicken fan? You can substitute cooked sausage, shrimp, or even tofu for the chicken.

Cream Cheese Twist

Swap half of the ricotta cheese with cream cheese for a richer, tangier flavor.

What to Serve with Chicken Alfredo Lasagna

• A simple green salad with a light vinaigrette
• Garlic bread or breadsticks
• Roasted vegetables, such as asparagus or Brussels sprouts
• A glass of crisp white wine

Make-Ahead and Storage Instructions

Make-Ahead

You can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven. This also works well if you’re looking for something similar to Boursin Chicken Pasta for advanced preparation.

Storage

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave until heated through.

Freezing

To freeze the lasagna, let it cool completely after baking. Cut it into individual portions and wrap each portion tightly in plastic wrap, then place them in a freezer bag or container. Frozen lasagna can be stored for up to 2-3 months. To reheat, thaw it in the refrigerator overnight, then bake it in the oven until heated through, or microwave it.

Why You’ll Love This Recipe

This Chicken Alfredo Lasagna is a guaranteed crowd-pleaser. It’s comforting, flavorful, and surprisingly easy to make, especially with no-boil noodles. Plus, it’s a great way to use up leftover chicken or rotisserie chicken. My friends often enjoy this in place of Chicken Scampi Pasta when they are in a pasta mood. It’s also infinitely adaptable – feel free to customize it with your favorite ingredients and flavors. Whether you’re serving it to family or friends, this lasagna is sure to be a hit. This is a great alternative to the familiar Lasagna Soup, or even Marry Me Chicken Pasta for something special.