Chicken Alfredo Lasagna Recipe
Indulge in the creamy, cheesy goodness of this Chicken Alfredo Lasagna. With layers of tender chicken, rich Alfredo sauce, and gooey mozzarella cheese, this dish is perfect for family dinners and special occasions. Ready in under 1 hour, it’s a comfort food that everyone will love!
Ingredients
For the Alfredo Sauce:
- 3 cups Chicken breast (cooked and shredded)
- 12 sheets Lasagna noodles (uncooked)
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 cup Spinach (optional)
- 2 cloves Garlic (minced)
- ¼ cup Butter
- 1 cup Milk
- Salt and pepper to taste
- 1 tbsp Olive oil
Instructions
Prepare the Chicken:
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–8 minutes on each side until golden and cooked through.
- Remove the chicken from the skillet and shred it with a fork once it cools slightly. Set aside.
- Optional: Sauté spinach in the same skillet for 1–2 minutes, then mix with the shredded chicken.
Prepare the Alfredo Sauce:
- In the same skillet, melt 1/4 cup butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Pour in 1 cup of milk and bring to a simmer. Slowly stir in the Alfredo sauce (store-bought or homemade). Stir in 1 cup of grated parmesan cheese and allow the mixture to thicken. Season with salt and pepper to taste.
Cook the Lasagna Noodles:
- Cook the lasagna noodles in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.
- Place a layer of lasagna noodles on top of the sauce. Add a layer of shredded chicken, a dollop of ricotta cheese, shredded mozzarella, and some Alfredo sauce. Repeat until you run out of ingredients, making sure to end with a layer of mozzarella and parmesan on top.
Bake:
- Cover the lasagna with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving to allow it to set.
Notes
- Make-Ahead Tip: You can prepare the lasagna a day ahead. Simply assemble it, cover with plastic wrap or foil, and refrigerate. Bake the next day, adding an extra 10–15 minutes if it's cold.
- Vegetarian Option: You can replace the chicken with vegetables like mushrooms, zucchini, or even a mix of bell peppers and spinach.
- Gluten-Free: Swap out regular lasagna noodles for gluten-free pasta.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this lasagna for up to 3 months. To reheat, bake at 350°F for 20–25 minutes or until warmed through.