Description
This Chicken Alfredo Lasagna recipe combines tender cooked chicken with a creamy Alfredo sauce layered between lasagna noodles and a rich blend of cheeses. Baked to bubbly perfection and garnished with fresh parsley, it’s a comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna noodles
- 9 lasagna noodles
Chicken
- 3 cups cooked chicken breast, diced or shredded
Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Cheese mixture
- 1 1/2 cups ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup remaining grated Parmesan cheese (from the 1 1/2 cups total)
Herbs
- 2 tablespoons chopped fresh parsley plus more for garnish
Instructions
- Cook noodles: Boil the lasagna noodles in salted water until just shy of al dente, then drain and lay flat on a lightly oiled baking sheet or parchment paper to prevent sticking.
- Prepare sauce base: Melt butter in a large skillet over medium heat, add minced garlic, and cook until fragrant but not browned.
- Make Alfredo sauce: Pour in heavy cream and chicken broth, whisk to combine, then simmer for 5 to 7 minutes until the sauce slightly thickens.
- Add cheese and seasoning: Stir in 1 cup grated Parmesan cheese and Italian seasoning, season with salt and pepper to taste; simmer another 1 to 2 minutes until smooth and creamy, then remove from heat.
- Prepare chicken: Toss cooked chicken with about 1/2 cup of warm Alfredo sauce to keep it moist and flavorful.
- Mix ricotta cheese layer: In a bowl, combine ricotta, 1 cup shredded mozzarella, 1/4 cup Parmesan, and 1 tablespoon parsley; season lightly with salt and pepper and stir until smooth.
- Assemble base layer: Spoon a thin layer of Alfredo sauce into the bottom of a greased 9×13 inch baking dish to prevent sticking.
- Layer noodles and cheeses: Arrange three noodles over the sauce overlapping slightly; spread one third of the ricotta mixture over noodles.
- Add chicken and cheese: Scatter one third of the chicken over the ricotta, drizzle with Alfredo sauce, and sprinkle with mozzarella.
- Repeat layers: Repeat layers two more times, finishing with noodles on top.
- Top with sauce and cheese: Pour remaining Alfredo sauce over top noodles, sprinkle with remaining mozzarella and Parmesan cheese.
- Bake covered: Cover loosely with foil and bake at 350°F (175°C) for 25 minutes.
- Uncover and bake: Remove foil and bake an additional 15 to 20 minutes until lasagna is bubbling and top is golden brown.
- Rest lasagna: Let the baked lasagna rest for 10 to 15 minutes to set layers for easier slicing.
- Serve: Garnish with remaining chopped fresh parsley, slice into squares, and serve warm.
Notes
- Make sure not to overcook noodles as they will also cook in the oven.
- Gently toss chicken with sauce to keep it juicy inside the layers.
- Letting the lasagna rest after baking helps it hold its shape while slicing.
- Use freshly grated Parmesan for best flavor and melting quality.
- Cover lasagna loosely with foil to prevent excessive browning before uncovering for the final bake.
