Description
This Creamy Chicken Alfredo Lasagna combines tender chicken, rich Alfredo sauce, and layers of cheese between lasagna noodles for the ultimate comfort food experience. Perfect for family dinners and meal prep!
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
For Assembly:
- 12 lasagna noodles (regular or no-boil)
- 15 oz ricotta cheese
- 1 large egg
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 cups fresh spinach, chopped (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook according to package directions until al dente, drain, and lay flat on a baking sheet to prevent sticking. Lightly grease your 9×13-inch baking dish with butter or cooking spray.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season diced chicken with garlic powder, Italian seasoning, salt, and pepper. Add chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant (don’t let it burn!). Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese gradually until melted and smooth. Season with salt, pepper, and nutmeg if using. Simmer for 3-4 minutes until sauce thickens slightly. Remove from heat.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese, egg, ½ cup mozzarella, and ¼ cup Parmesan. Stir in chopped spinach if using. Mix until well combined and smooth.
- Start Layering: Spread 1 cup of Alfredo sauce on the bottom of your prepared baking dish. This prevents sticking and adds flavor to the bottom layer.
- First Layer: Arrange 4 lasagna noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta mixture over noodles. Sprinkle with half of the cooked chicken. Drizzle with 1 cup Alfredo sauce. Top with 1 cup mozzarella cheese.
- Second Layer: Add another layer of 4 noodles. Spread remaining ricotta mixture, remaining chicken, 1 cup Alfredo sauce, and another 1 cup mozzarella cheese.
- Final Layer: Top with remaining 4 noodles. Pour remaining Alfredo sauce over the top, spreading evenly to cover all noodles completely. Sprinkle with remaining 2 cups mozzarella and ½ cup Parmesan cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking). Bake for 30 minutes.
- Bake Uncovered: Remove foil and continue baking for 15 minutes more, until cheese is golden brown and bubbly around the edges.
- Rest & Serve: Remove from oven and let lasagna rest for 10-15 minutes before slicing. This allows layers to set and makes serving much easier. Garnish with fresh parsley and extra Parmesan if desired. Slice into 12 squares and serve hot!
Notes
- No-Boil Noodles: If using no-boil noodles, make sure your sauce is slightly thinner (add an extra ½ cup cream) so noodles can absorb moisture properly.
- Make-Ahead: Assemble completely, cover tightly with plastic wrap then foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to covered baking time if baking from cold.
- Freezing: Freeze unbaked lasagna up to 3 months. Thaw overnight in refrigerator before baking, or bake from frozen at 350°F for 90 minutes covered, then 20 minutes uncovered.
- Sauce Consistency: Your Alfredo sauce should coat the back of a spoon but still be pourable. If too thick, thin with a splash of milk or chicken broth.
- Rotisserie Shortcut: Save time by using store-bought rotisserie chicken—you’ll need about 4 cups shredded meat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of lasagna)
- Calories: 485
- Sugar: 3g
- Sodium: 625mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg