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Classic Layered Chicken Alfredo Lasagna

A rich, cheesy slice of chicken alfredo lasagna overflowing with shredded chicken and creamy sauce.
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A recipe for a rich, creamy, and cheesy lasagna made with layers of pasta, tender chicken, and homemade Alfredo sauce.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus extra for topping
  • 1/2 cup grated Romano cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Make the Alfredo sauce: Heat olive oil and butter in a saucepan over medium heat. Add minced garlic and cook for one minute until fragrant.
  3. Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring often. Reduce heat to low and cook until the sauce thickens slightly, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the Parmesan cheese, Romano cheese, and nutmeg. Season with salt and pepper. Set aside.
  5. In a medium bowl, mix the ricotta cheese, egg, and parsley. Season lightly with salt and pepper.
  6. Assemble the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  7. Arrange a layer of cooked noodles over the sauce. Top the noodles with half of the ricotta mixture, spreading it evenly. Sprinkle with one-third of the shredded chicken and one-third of the mozzarella cheese.
  8. Spoon one-third of the remaining Alfredo sauce over the cheese layer. Repeat the layers: noodles, remaining ricotta, remaining chicken, one-third of the mozzarella, and another layer of sauce.
  9. Place the final layer of noodles on top. Cover with the remaining Alfredo sauce and top generously with the remaining mozzarella cheese and a sprinkle of extra Parmesan.
  10. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a quicker version, substitute 3 cups of good quality store-bought Alfredo sauce for the homemade sauce ingredients (heavy cream, broth, garlic, and cheeses).
  • You can prepare the entire lasagna assembly one day ahead. Cover tightly with foil and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use leftover cooked chicken or a rotisserie chicken to save preparation time.

Nutrition

Find it online: https://tastetaught.com/chicken-alfredo-lasagna-recipe/