chicken alfredo lasagna
This Chicken Alfredo Lasagna is a creamy, cheesy, and flavorful twist on a classic dish. The unique cheese blend and well-seasoned chicken create an irresistible combination, while the soaked noodles simplify the preparation process. With its rich Alfredo sauce and perfectly infused flavours, this lasagna is an excellent meal for everyday dinners and special gatherings. Whether serving it fresh or preparing it for later, it’s a dish your family and friends will love!
Equipment
- A bowl
- Chopping board and knife
- A nonstick pan
- Cast iron skillet (or just use the same pan)
- A lasagna baking dish like this one (9x13", ideally glass or ceramic)
- Aluminum foil
- Oven
Ingredients
- Main Ingredients
- Shredded chicken rotisserie chicken or cooked chicken breast
- Cheese blend: mozzarella parmesan, and ricotta
- Cream base: heavy cream butter, flour
- Chicken broth and sour cream
- Seasonings & Flavor Enhancers
- Garlic fresh or garlic powder
- Onion oregano, basil, Italian seasoning
- Red pepper flakes nutmeg, and cayenne
- Salt and pepper
- Pasta & Layering
- 15 lasagna sheets classic, not no-boil
- Olive oil
- Vegetables & Additional Ingredients
- Chopped fresh basil
- Artichokes
- Frozen spinach patted dry
- Measurements & Miscellaneous
- 1 ½ cups of specific ingredients
- 10 ounces of spinach
- 4 cups shredded mozzarella
- 2 cups chicken broth
- 1 tablespoon Italian seasoning
- ⅓ cup flour
- 1 cup parmesan cheese
- ½ teaspoon each of pepper chicken bouillon, and red pepper flakes
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 375°F.
- Step 2: Cook the Lasagna Noodles
- Boil lasagna noodles in a large pot of salted water until they are just al dente.
- Step 3: Sauté the Onion and Cook the Chicken
- While the noodles cook, heat olive oil in a cast iron skillet.
- Sauté the onion until soft.
- Add chicken tenders to the skillet, coating them with spices (red pepper flakes, nutmeg, and salt).
- Cook the chicken on both sides until it's done, then let it rest for a few minutes.
- After resting, chop the chicken into small pieces.
- Step 4: Prepare the Alfredo Sauce
- In the same skillet, melt butter.
- Add flour and stir to create a roux.
- Gradually add chicken broth, cream, and a bit of parmesan cheese.
- Stir until the sauce thickens.
- Add fresh spinach and stir until wilted.
- Mix in the chopped chicken and mozzarella cheese.
- Step 5: Assemble the Lasagna
- Spread a thin layer of Alfredo sauce in a 9x13 lasagna dish.
- Add a layer of lasagna noodles.
- Repeat the process with layers of chicken, mozzarella, ricotta cheese, and sauce until several layers are formed.
- Step 6: Bake the Lasagna
- Cover the lasagna with foil and bake at 375°F for about 40 minutes.
- Uncover the lasagna, sprinkle with fresh parsley, and broil for a few minutes until the top is golden.
- Step 7: Serve
- Let the lasagna rest for a few minutes before serving.
Notes
Refrigeration: Allow the lasagna to cool completely before covering it tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days.
Freezing: For long-term storage, wrap the entire dish in plastic wrap followed by foil, or store individual portions in freezer-safe containers. It will keep for up to 2-3 months.
Reheating: Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, covering with foil to maintain its creamy texture. If reheating from frozen, bake covered for 50-60 minutes or until heated through. Alternatively, microwave individual servings with a splash of milk or cream for moisture.
Freezing: For long-term storage, wrap the entire dish in plastic wrap followed by foil, or store individual portions in freezer-safe containers. It will keep for up to 2-3 months.
Reheating: Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, covering with foil to maintain its creamy texture. If reheating from frozen, bake covered for 50-60 minutes or until heated through. Alternatively, microwave individual servings with a splash of milk or cream for moisture.