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In a medium bowl, combine the washed chicken breast with 2 tablespoons of olive oil, 1/2 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon Old Bay seasoning, 1 teaspoon Cajun seasoning, and 1 teaspoon garlic powder. Mix thoroughly to ensure the chicken is evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5 minutes per side, or until it develops a nice char and is cooked through. Remove the chicken from the skillet and let it rest for a few minutes. Once slightly cooled, cut the chicken into small, bite-sized pieces.

In the same skillet (do not clean it, the fond adds flavor), melt 1/2 cup of unsalted butter over medium heat. Add the 3 minced garlic cloves and sauté for 30 seconds to 1 minute until fragrant.

Pour in 2 cups of heavy cream. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon Old Bay seasoning, 1/2 teaspoon Cajun seasoning, and 1/2 teaspoon garlic powder. Whisk everything thoroughly until well combined and the sauce begins to thicken slightly.

Stir in 1/2 cup grated Parmesan cheese and 1/2 cup shredded mozzarella cheese until melted and smooth. If using, add the 5 ounces of fresh spinach and cook until wilted. Remove about 1 cup of the Alfredo sauce and set it aside for later.

Add the diced chicken to the remaining Alfredo sauce in the skillet and mix well to coat the chicken. Set this mixture aside.

Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook for 8 to 9 minutes, or until al dente. Drain the noodles and rinse with cold water to prevent sticking. It is recommended to boil them right before assembly.

Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish. Spread a thin layer of the reserved Alfredo sauce (from Step 5) at the bottom of the baking dish.

Place a layer of boiled lasagna noodles over the sauce. Top with a layer of the chicken and Alfredo sauce mixture. Sprinkle generously with shredded mozzarella cheese.

Repeat the layers: noodles, chicken/sauce mixture, and mozzarella cheese, until all ingredients are used, typically 2-3 layers. Finish with a top layer of noodles.

Cover the top layer of noodles with any remaining reserved Alfredo sauce and then generously sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the assembled lasagna in the preheated oven for 25 to 30 minutes, or until bubbly and heated through.

After baking, turn on the broiler. Broil for about 1 minute, watching carefully, until the cheese topping is golden brown and bubbly. Let the lasagna rest for 5-10 minutes before serving.


In a medium bowl, combine the washed chicken breast with 2 tablespoons of olive oil, 1/2 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon Old Bay seasoning, 1 teaspoon Cajun seasoning, and 1 teaspoon garlic powder. Mix thoroughly to ensure the chicken is evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5 minutes per side, or until it develops a nice char and is cooked through. Remove the chicken from the skillet and let it rest for a few minutes. Once slightly cooled, cut the chicken into small, bite-sized pieces.

In the same skillet (do not clean it, the fond adds flavor), melt 1/2 cup of unsalted butter over medium heat. Add the 3 minced garlic cloves and sauté for 30 seconds to 1 minute until fragrant.

Pour in 2 cups of heavy cream. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon Old Bay seasoning, 1/2 teaspoon Cajun seasoning, and 1/2 teaspoon garlic powder. Whisk everything thoroughly until well combined and the sauce begins to thicken slightly.

Stir in 1/2 cup grated Parmesan cheese and 1/2 cup shredded mozzarella cheese until melted and smooth. If using, add the 5 ounces of fresh spinach and cook until wilted. Remove about 1 cup of the Alfredo sauce and set it aside for later.

Add the diced chicken to the remaining Alfredo sauce in the skillet and mix well to coat the chicken. Set this mixture aside.

Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook for 8 to 9 minutes, or until al dente. Drain the noodles and rinse with cold water to prevent sticking. It is recommended to boil them right before assembly.

Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish. Spread a thin layer of the reserved Alfredo sauce (from Step 5) at the bottom of the baking dish.

Place a layer of boiled lasagna noodles over the sauce. Top with a layer of the chicken and Alfredo sauce mixture. Sprinkle generously with shredded mozzarella cheese.

Repeat the layers: noodles, chicken/sauce mixture, and mozzarella cheese, until all ingredients are used, typically 2-3 layers. Finish with a top layer of noodles.

Cover the top layer of noodles with any remaining reserved Alfredo sauce and then generously sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the assembled lasagna in the preheated oven for 25 to 30 minutes, or until bubbly and heated through.

After baking, turn on the broiler. Broil for about 1 minute, watching carefully, until the cheese topping is golden brown and bubbly. Let the lasagna rest for 5-10 minutes before serving.
