When it comes to comfort food, pasta dishes often top the list, but if you’re seeking something that feels both familiar and exciting, Chicken Alfredo Lasagna could be your new go-to. This dish blends the creamy richness of Alfredo sauce with the beloved layers of lasagna, making it perfect for those who want a twist on the classic.
A Brief History of Alfredo Sauce: From Rome to the World
Alfredo sauce, with its luxurious creaminess, has an intriguing backstory that dates back to the early 1900s in Rome. Alfredo di Lelio, the mastermind behind this sauce, initially created it as a simple dish to nourish his wife. Made only from butter and Parmesan cheese, Alfredo’s creation was intended to be light yet flavorful. It wasn’t long before this humble sauce garnered attention far beyond Italy.
In fact, the dish made a splash internationally when American film stars Mary Pickford and Douglas Fairbanks tasted it during their trip to Rome. They brought the recipe back to the United States, and over time, the version we know today—often including cream for added richness—became an American favorite. Alfredo sauce, though simple in its origin, transformed into a global comfort food staple.
Lasagna’s Long Journey: From Ancient Greece to Modern Tables
Lasagna is one of the oldest pasta dishes in history, with roots going back further than most would expect. The dish’s name is derived from the Greek word “laganon,” which described flat sheets of dough cut into strips, an early precursor to the lasagna noodles we know today.
Over time, this concept was embraced and adapted by the Romans, who started layering these sheets with sauces and fillings, creating the lasagna form we recognize. However, it wasn’t until later, when tomatoes were introduced to Italy, that the red-sauce versions of lasagna became popular. Still, lasagna recipes have never been confined to one set of ingredients, and the dish has seen countless regional adaptations.
Today’s variations range from vegetable-filled versions to meaty, cheesy concoctions, and even the creamy, Alfredo-based Chicken Alfredo Lasagna that we’re featuring here. It’s a modern take on a centuries-old dish, proving that lasagna’s versatility is truly timeless.
Ingredients: The Heart of Chicken Alfredo Lasagna
A great dish begins with great ingredients, and Chicken Alfredo Lasagna is no exception. This recipe calls for a blend of high-quality, fresh ingredients that combine to create a rich and satisfying meal. Here’s a closer look at what you’ll need to make this lasagna truly stand out:
For the Alfredo Sauce:
The sauce is what gives this lasagna its creamy, luxurious texture. Here’s what you’ll need for the Alfredo:
- 1 cup heavy cream: Provides a rich, velvety base for the sauce.
- 1 ½ cups whole milk: Balances the cream, making the sauce less dense while keeping its creamy consistency.
- 1 cup grated Parmesan cheese: Adds that signature salty, nutty flavor that Alfredo is known for.
- 4 cloves garlic, minced: Infuses the sauce with a mild, aromatic punch.
- 1 tablespoon unsalted butter: Acts as the foundation for sautéing the garlic and brings a subtle richness.
- Salt and black pepper to taste: Enhances the flavors of the sauce.
- A pinch of nutmeg (optional): Nutmeg adds warmth and a slightly sweet note to the Alfredo sauce.
For the Lasagna:
While the sauce is the star, the other ingredients hold their own to create layers of flavor and texture.
- 9-12 lasagna noodles (pre-cooked or oven-ready): These form the foundation of your lasagna.
- 3 cups cooked, shredded chicken breast: The protein base of the lasagna, offering tender, flavorful bites in each layer.
- 2 cups shredded mozzarella cheese: Melts beautifully to create that gooey, cheesy layer we all love in lasagna.
- 1 cup ricotta cheese: Adds creaminess and binds the layers together.
- 1 egg: Mixed with the ricotta, it helps give structure to the cheese layer.
- ½ teaspoon Italian seasoning: A perfect blend of herbs like oregano, basil, and thyme for added depth of flavor.
- 2 cups spinach (optional): Adds nutrition, color, and a mild, fresh flavor to balance the richness of the sauce and cheese.
- 1 cup shredded Parmesan cheese: For topping, ensuring the lasagna has that golden, crispy-cheesy crust.
- Fresh parsley, chopped: For garnish and a fresh burst of color.
These ingredients work in harmony to create a dish that’s creamy, savory, and packed with flavor.
Step-by-Step Preparation: Building Layers of Flavor
Making Chicken Alfredo Lasagna requires a bit of preparation, but the effort is well worth it. By taking it step by step, you’ll layer all the ingredients to create a beautiful, cohesive dish. Here’s how to do it:
Step 1: Make the Alfredo Sauce
First up is the Alfredo sauce. It’s surprisingly simple to make and adds a homemade touch that sets this lasagna apart.
- Melt the butter: Begin by melting the unsalted butter in a medium saucepan over medium heat. The butter forms the base of the sauce and will sauté the garlic.
- Sauté the garlic: Add the minced garlic and cook until it becomes fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the cream and milk: Slowly add the heavy cream and whole milk to the pan, whisking constantly. Bring the mixture to a gentle simmer, but avoid boiling it, as boiling can cause the cream to separate.
- Incorporate the Parmesan: Gradually add the grated Parmesan cheese while stirring. The cheese will melt into the sauce, thickening it and adding richness. Continue stirring until the sauce reaches a smooth, velvety consistency.
- Season and finish: Add salt, black pepper, and a pinch of nutmeg to taste. Let the sauce simmer for an additional 2 minutes, then remove it from the heat. Set the sauce aside while you prepare the lasagna layers.
Step 2: Prepare the Ricotta Mixture
To create a creamy, cohesive cheese layer, you’ll need to mix the ricotta cheese with a few other ingredients.
- Combine ricotta and egg: In a medium-sized bowl, stir together the ricotta cheese, egg, Italian seasoning, salt, and pepper. The egg helps bind the ricotta, ensuring it doesn’t become too loose during baking.
- Set aside: Keep this mixture on hand, as you’ll be spreading it between the lasagna layers.
Step 3: Assemble the Lasagna Layers
Once your sauce and ricotta are ready, it’s time to build the lasagna.
- Preheat the oven: Preheat your oven to 375°F (190°C). This gives you time to assemble the lasagna before baking.
- Layering begins:
- Base layer of sauce: Spread a thin layer of Alfredo sauce across the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking and ensures even moisture throughout the lasagna.
- Noodle layer: Lay 3-4 lasagna noodles over the sauce, depending on the size of your pan. If you’re using pre-cooked noodles, make sure they slightly overlap.
- Chicken layer: Spread a portion of the shredded chicken evenly over the noodles.
- Ricotta layer: Dollop a few spoonfuls of the ricotta mixture on top of the chicken, using a spatula to spread it evenly.
- Spinach (optional): If you’re adding spinach, layer it on top of the ricotta for a fresh, healthy twist.
- Sauce layer: Drizzle Alfredo sauce over the ricotta and spinach, ensuring everything is well coated.
- Repeat the layers: Continue this layering process—noodles, chicken, ricotta, spinach, and sauce—until you’ve used all your ingredients. The top layer should be noodles covered with Alfredo sauce and sprinkled generously with shredded mozzarella and Parmesan cheese.
Step 4: Bake the Lasagna
Now that your lasagna is assembled, it’s time to bake.
- Cover with foil: Tightly cover the baking dish with aluminum foil. This helps trap heat and moisture, allowing the lasagna to bake evenly without drying out.
- Bake: Place the dish in the preheated oven and bake for 30 minutes.
- Uncover and bake again: After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes. This allows the cheese on top to become golden and bubbly, adding a delicious crispy texture.
- Rest before serving: Once the lasagna is finished baking, remove it from the oven and let it rest for 10 minutes. This helps the layers set, making it easier to slice and serve.
Step 5: Garnish and Serve
Before serving, garnish your Chicken Alfredo Lasagna with freshly chopped parsley. The parsley adds a pop of color and a burst of fresh flavor to each bite.
Chicken Alfredo Lasagna
Ingredients
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 ½ cups whole milk
- 1 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- A pinch of nutmeg optional for added flavor
- For the Lasagna:
- 9-12 lasagna noodles pre-cooked or oven-ready
- 3 cups of shredded cooked chicken: You can use any cooked chicken you prefer, including store-bought rotisserie for a quick and easy option.
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 egg
- ½ teaspoon Italian seasoning
- 2 cups spinach optional for a veggie boost
- 1 cup shredded Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Make the Alfredo Sauce
- First up is the Alfredo sauce. It’s surprisingly simple to make and adds a homemade touch that sets this lasagna apart.
- Melt the butter: Begin by melting the unsalted butter in a medium saucepan over medium heat. The butter forms the base of the sauce and will sauté the garlic.
- Sauté the garlic: Add the minced garlic and cook until it becomes fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the cream and milk: Slowly add the heavy cream and whole milk to the pan, whisking constantly. Bring the mixture to a gentle simmer, but avoid boiling it, as boiling can cause the cream to separate.
- Incorporate the Parmesan: Gradually add the grated Parmesan cheese while stirring. The cheese will melt into the sauce, thickening it and adding richness. Continue stirring until the sauce reaches a smooth, velvety consistency.
- Season and finish: Add salt, black pepper, and a pinch of nutmeg to taste. Let the sauce simmer for an additional 2 minutes, then remove it from the heat. Set the sauce aside while you prepare the lasagna layers.
Step 2: Prepare the Ricotta Mixture
- To create a creamy, cohesive cheese layer, you’ll need to mix the ricotta cheese with a few other ingredients.
- Combine ricotta and egg: In a medium-sized bowl, stir together the ricotta cheese, egg, Italian seasoning, salt, and pepper. The egg helps bind the ricotta, ensuring it doesn’t become too loose during baking.
- Set aside: Keep this mixture on hand, as you’ll be spreading it between the lasagna layers.
Step 3: Assemble the Lasagna Layers
- Once your sauce and ricotta are ready, it’s time to build the lasagna.
- Preheat the oven: Preheat your oven to 375°F (190°C). This gives you time to assemble the lasagna before baking.
- Layering begins:
- Base layer of sauce: Spread a thin layer of Alfredo sauce across the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking and ensures even moisture throughout the lasagna.
- Noodle layer: Lay 3-4 lasagna noodles over the sauce, depending on the size of your pan. If you’re using pre-cooked noodles, make sure they slightly overlap.
- Chicken layer: Spread a portion of the shredded chicken evenly over the noodles.
- Ricotta layer: Dollop a few spoonfuls of the ricotta mixture on top of the chicken, using a spatula to spread it evenly.
- Spinach (optional): If you’re adding spinach, layer it on top of the ricotta for a fresh, healthy twist.
- Sauce layer: Drizzle Alfredo sauce over the ricotta and spinach, ensuring everything is well coated.
- Repeat the layers: Continue this layering process—noodles, chicken, ricotta, spinach, and sauce—until you’ve used all your ingredients. The top layer should be noodles covered with Alfredo sauce and sprinkled generously with shredded mozzarella and Parmesan cheese.
Step 4: Bake the Lasagna
- Now that your lasagna is assembled, it’s time to bake.
- Cover with foil: Tightly cover the baking dish with aluminum foil. This helps trap heat and moisture, allowing the lasagna to bake evenly without drying out.
- Bake: Place the dish in the preheated oven and bake for 30 minutes.
- Uncover and bake again: After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes. This allows the cheese on top to become golden and bubbly, adding a delicious crispy texture.
- Rest before serving: Once the lasagna is finished baking, remove it from the oven and let it rest for 10 minutes. This helps the layers set, making it easier to slice and serve.
Step 5: Garnish and Serve
- Before serving, garnish your Chicken Alfredo Lasagna with freshly chopped parsley. The parsley adds a pop of color and a burst of fresh flavor to each bite.
Notes
To Store:
Refrigerate: Place leftover lasagna in an airtight container and refrigerate for up to 3-4 days.
Freeze: For longer storage, freeze individual portions by wrapping slices tightly in plastic wrap, followed by aluminum foil. Freeze for up to 3 months.
To Reheat:
Oven: Reheat refrigerated lasagna by placing it in the oven at 350°F (175°C) for 20-25 minutes until warmed through.
Microwave: If you’re short on time, microwave individual portions on high for 1-2 minutes, but be aware that the cheese might not melt as evenly.
Final Thoughts
Chicken Alfredo Lasagna is a crowd-pleaser that offers comfort, flavor, and a creamy twist on a traditional dish. The combination of tender chicken, velvety Alfredo sauce, and layers of cheese makes this recipe an indulgent, satisfying meal. It’s the perfect dish for any occasion, whether you’re making a cozy dinner for the family or serving up something special for guests.
Enjoy the comforting, savory goodness of this lasagna, and don’t be afraid to put your own spin on it!
