Delicious Chicken Alfredo Lasagna
Treat yourself to the luscious layers of Chicken Alfredo Lasagna, a cozy twist on the traditional favorite! This dish combines tender chicken, creamy Alfredo sauce, and melted mozzarella nestled between perfectly cooked lasagna sheets.
Ingredients
- 3 cups shredded chicken rotisserie or poached with herbs
- 3 cups Alfredo sauce homemade or store-bought
- 12 lasagna noodles regular, gluten-free, or spinach-based for color
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 4 cloves garlic minced
Instructions
1. Prepare the Chicken
- If you’re using raw chicken:
- Bring a pot of water or chicken broth to a boil, seasoned with salt, pepper, and a bay leaf for extra flavor.
- Add the chicken breasts to the simmering liquid and cook gently for 12–15 minutes until they are fully cooked through
- Once cooked, set the chicken aside to cool slightly, then shred it into fine pieces using two forks or a stand mixer with a paddle attachment for convenience.
- Season the shredded chicken lightly with garlic powder and Italian herbs to infuse extra flavor until fully done.
- If using rotisserie chicken:
- Remove any skin and break the meat into small, bite-sized pieces.
- Season lightly with garlic powder if desired.
2. Make the Alfredo Sauce
- Homemade Alfredo sauce takes this dish to the next level. Here’s how:
- In a medium saucepan, melt 4 tablespoons of butter over medium heat, stirring occasionally until fully liquefied.
- Mince four cloves of garlic, then sauté them in a pan until their aroma fills the kitchen, about a minute.
- Pour in two cups of heavy cream, bringing it to a gentle simmer, stirring continuously for a silky texture.
- Gradually whisk in 1 cup of grated Parmesan cheese until the sauce thickens.
- Enhance the shredded chicken by sprinkling garlic powder and Italian seasoning. Finish by seasoning the dish with a pinch of salt, cracked black pepper, and a touch of nutmeg.
3. Cook the Noodles
- Boil a large pot of salted water, then add the lasagna noodles and cook until al dente.
- Cook until al dente, according to the package instructions (usually 8-10 minutes).
- Drain the noodles and rinse under cold water to halt the cooking process and prevent sticking.
- Lay the cooked lasagna noodles flat on a baking sheet, separated with parchment paper, to avoid sticking
4. Assemble the Lasagna
- Grease the Pan: Use olive oil or non-stick spray to lightly coat a 9x13-inch baking dish.
- Coat the bottom of the baking dish with a thin layer of Alfredo sauce.
- First Layer: Arrange lasagna noodles slightly overlapping to form a base.
- Second Layer: Spread shredded chicken evenly, followed by a drizzle of Alfredo sauce.
- Third Layer: Top with a generous sprinkling of mozzarella cheese for a gooey finish.
- Repeat steps you’ve used all ingredients, finishing with a top layer of noodles, Alfredo sauce, and mozzarella. Sprinkle Parmesan on top for extra cheesiness.
5. Bake the Lasagna
- Preheat your oven to 375°F (190°C).
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese to avoid sticking.
- Cover with foil and bake for 25 minutes to allow the layers to meld.
- Then remove the foil and bake uncovered for another 10–15 minutes until the cheese is bubbling and golden.
6. Rest and Serve
- After baking, let the lasagna rest for at least 10 minutes. This step allows it to set, making it easier to slice and serve
- Sprinkle freshly chopped parsley or basil over the top for a burst of color and freshness.
Video
Notes
- For extra flavor: drizzle a little truffle oil or sprinkle red pepper flakes on individual portions.
- Pair this dish: with a side of garlic bread or a crisp Caesar salad for a complete meal.
- Herb Infusion: Add thyme or rosemary sprigs to the chicken as it cooks for a fragrant boost.
- Cheese Pull Mastery: Let the lasagna sit for 10 minutes after baking to enhance sliceability and achieve the perfect cheese pull.
- Storage Hack: Freeze individual portions for quick lunches that taste as fresh as day one.