Creamy Chicken Alfredo Lasagna
Creamy Chicken Alfredo Lasagna
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded or diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground (optional)
For the Lasagna Assembly
- 9 lasagna noodles, oven-ready or cooked according to package directions
- 15 ounces ricotta cheese
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, divided
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook chicken for 6-8 minutes per side, or until cooked through. Remove from skillet, let cool slightly, then shred or dice.
⏱️ 15 min
- 3
Prepare the Alfredo sauce: In a large saucepan or pot, melt 1/2 cup unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low. Whisk in softened cream cheese until smooth. Gradually add 1 1/2 cups freshly grated Parmesan cheese, stirring until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/8 teaspoon ground nutmeg. Remove from heat.
⏱️ 10 min
- 4
Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, large egg, and chopped fresh parsley. Mix well.
⏱️ 5 min
- 5
Assemble the lasagna: Spread about 1 cup of Alfredo sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce (if using oven-ready, no need to pre-cook).
⏱️ 5 min
- 6
Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken. Spoon about 1 1/2 cups of Alfredo sauce over the chicken. Sprinkle with 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 5 min
- 7
Repeat the layers: Place another 3 lasagna noodles on top. Spread the remaining ricotta mixture, then the remaining shredded chicken. Spoon another 1 1/2 cups of Alfredo sauce. Sprinkle with 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 5 min
- 8
Top with the final 3 lasagna noodles and cover with the remaining Alfredo sauce. Loosely cover the baking dish with aluminum foil.
⏱️ 5 min
- 9
Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375
- 10
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Alfredo Lasagna
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded or diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground (optional)
For the Lasagna Assembly
- 9 lasagna noodles, oven-ready or cooked according to package directions
- 15 ounces ricotta cheese
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, divided
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook chicken for 6-8 minutes per side, or until cooked through. Remove from skillet, let cool slightly, then shred or dice.
⏱️ 15 min - 3
Prepare the Alfredo sauce: In a large saucepan or pot, melt 1/2 cup unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low. Whisk in softened cream cheese until smooth. Gradually add 1 1/2 cups freshly grated Parmesan cheese, stirring until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/8 teaspoon ground nutmeg. Remove from heat.
⏱️ 10 min - 4
Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, large egg, and chopped fresh parsley. Mix well.
⏱️ 5 min - 5
Assemble the lasagna: Spread about 1 cup of Alfredo sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce (if using oven-ready, no need to pre-cook).
⏱️ 5 min - 6
Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken. Spoon about 1 1/2 cups of Alfredo sauce over the chicken. Sprinkle with 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 5 min - 7
Repeat the layers: Place another 3 lasagna noodles on top. Spread the remaining ricotta mixture, then the remaining shredded chicken. Spoon another 1 1/2 cups of Alfredo sauce. Sprinkle with 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 5 min - 8
Top with the final 3 lasagna noodles and cover with the remaining Alfredo sauce. Loosely cover the baking dish with aluminum foil.
⏱️ 5 min - 9
Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375 - 10
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min